Easy Veggie Quiche
This veggie-loaded quiche makes the perfect edition to a weekend brunch, or a quick, pre-made breakfast for those busy weekday mornings.
Quiche is one of those dishes that is so incredibly easy to make, it almost seems too easy. You just cook up some veggies, throw them into a pie crust with the egg mixture, pop it into the oven— and that’s it!
This quiche is also one of those recipes that is so easy to double— or triple, then freeze for a quick and easy meal another day. You can also make it in the tin that the pie crust came in, keeping the dirty dishes for this meal to a minimum.
Because almost any vegetable would taste great in this recipe, this quiche is super versatile, and the options for flavor combinations are endless. In addition to that, the cheeses you use can be interchangeable because any kinds of cheese can taste great in this recipe.
I only used gouda in this recipe, but you could definitely switch it out for cheddar, mozzarella, swiss, feta, or monterey jack. You could also mix different cheeses for a more complex flavor!
The crust in this recipe can also be omitted if you are following a lower-carb diet, or if you just don’t have the crust on hand, to make it a crustless quiche— almost like a frittata.
Whether you are making this for family weekend brunch, or meal-prepping it for yourself to have throughout the week for breakfast, this super simple, delicious meal is gonna be a new favorite.
Veggie Quiche
prep time: 20 mins
total time: 1 hr
INGREDIENTS
4 large eggs
3/4 cup half and half
1 cup gouda cheese
1 tbsp olive oil or butter
1 zucchini
1 small bell pepper or 1/2 a large bell pepper (any color is fine)
2 cups baby or regular spinach
1/4 cup chopped green onion (seperate the tougher white parts and the green parts— both will be used at different times)
1 tsp salt
1/2 tsp pepper
INSTRUCTIONS
Preheat oven to what your pie crust package directions says to bake it at— mine was 375°F. Review your own pie shell package directions; mine suggested to pre-bake (or “blind bake”) the pie crust for 20 minutes before adding any filling.
While your pie shell is “blind baking”, begin sautéing your veggies: heat the olive oil in a skillet over medium-high heat then throw in the whites of the green onions, zucchini, and bell pepper. Sauté the veggies for 5-10 minutes until soft and slightly brown. Put in the spinach in the last minute or so and allow it to wilt down before taking the veggies off of the heat.
While the veggies sauté, start on the egg mixture. Mix together the eggs, half and half, cheese, green onions (the green parts), salt, and pepper.
Take the pie shell out of the oven and pour in the sautéd veggies. After putting the veggies in, pour over the egg mixture.
Reduce the oven temperature to 325°F before placing quiche in the oven to bake for 45-50 minutes, until the egg mixture inside has completely set.
Remove from the oven and enjoy!
