Savory Vegetable Quiche Delight (Printable Version)
Flaky crust meets sautéed vegetables and cheese for a golden, flavorful dish perfect any time of day.
# What You Need:
→ Crust
01 - 1 unbaked 9-inch pie crust
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 1 small red bell pepper, diced
05 - 1 small zucchini, diced
06 - 1 cup baby spinach, chopped
07 - 1/2 cup cherry tomatoes, halved
→ Filling
08 - 4 large eggs
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
→ Cheese
14 - 1 cup grated Gruyère or Swiss cheese
# How to Make It:
01 - Heat the oven to 375°F.
02 - Place the pie crust in a 9-inch tart pan, prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove weights and bake for an additional 5 minutes. Set aside.
03 - Warm olive oil in a skillet over medium heat. Sauté diced onion and bell pepper for 3 minutes until softened. Add zucchini and cook for 4 more minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from heat and allow to cool slightly.
04 - In a large bowl, whisk together eggs, whole milk, heavy cream, salt, pepper, and ground nutmeg until fully combined.
05 - Evenly spread the sautéed vegetables over the pre-baked crust. Scatter halved cherry tomatoes and grated cheese on top.
06 - Pour the egg mixture evenly over the vegetables and cheese in the crust.
07 - Bake in the preheated oven for 30 to 35 minutes, or until the filling is set and the surface is golden brown.
08 - Allow the quiche to cool for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The way the flaky crust holds a colorful medley of vegetables feels like a delicious secret worth sharing.
- It quickly became my go-to for any meal because it's both light and satisfying without any fuss.
02 -
- Blind baking the crust is essential for avoiding a soggy bottom—don't skip that step!
- Letting the sautéed vegetables cool before adding the custard prevents the filling from becoming watery, keeping everything firm and delicious.
03 -
- Use room temperature eggs and dairy to help the filling blend smoothly without lumps.
- The nutmeg is subtle but crucial—it elevates the whole flavor without being overpowering.