Veggie Loaded Quiche

$- 1 pre-made pie crust - 6 large eggs - 1 cup whole milk - 1 cup shredded cheese - Spinach: fresh or frozen - Cherry tomatoes: halved - Zucchini: diced - Bell pepper: diced (red or yellow) - Red onion: finely chopped - Garlic powder - Dried oregano - Salt and pepper - Fresh herbs for garnish The right ingredients make this quiche shine. Start with a pre-made pie crust. It saves time and keeps things easy. Then gather six large eggs and one cup of whole milk. These create a rich and creamy filling. Now for the fun part—choosing your veggies! Spinach adds color and nutrients. Use fresh or frozen, just remember to squeeze out extra water if you go frozen. Cherry tomatoes bring sweetness when halved. Zucchini and bell peppers add crunch and flavor. Red onion gives a nice bite to the mix. For seasoning, garlic powder and dried oregano work wonders. Add salt and pepper to taste. Fresh herbs like parsley or chives can brighten your dish. This mix of flavors makes the quiche hearty and delicious. Enjoy the process of picking ingredients that you love! {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This step is key for even cooking. 2. In a large bowl, whisk together 6 large eggs, 1 cup of whole milk, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and salt and pepper to taste. Make sure it is smooth and well mixed. 1. Place your pre-made pie crust in a 9-inch pie dish. You can crimp the edges if you like. 2. Start layering the veggies. Spread 1 cup of spinach evenly across the bottom. Next, add 1 small diced zucchini, 1/2 diced bell pepper, and 1 small finely chopped red onion. 3. Now, you can sprinkle the halved cherry tomatoes on top of the veggies. 4. Add 1 cup of shredded cheese over the vegetables. This will melt and create a delicious layer. 5. Carefully pour the egg mixture over everything. Make sure it covers all the veggies and cheese. 1. Place the quiche in the preheated oven. Bake for 35-40 minutes. You want the egg to be set and the top to be lightly golden. 2. After baking, remove the quiche from the oven. Let it cool for about 10 minutes before slicing. 3. For a nice finish, you can garnish it with freshly chopped herbs, like parsley or chives, if you want. To make a great crust, start by handling the dough gently. Crimp the edges with your fingers or a fork. This adds a nice touch. To avoid sogginess, pre-bake the crust for 10 minutes. This step helps it stay crisp. If you use a store-bought crust, check for any instructions on the package. Choose fresh vegetables for the best taste. Look for bright colors and firm textures. For spinach, fresh is best, but frozen works too. Thaw frozen spinach and squeeze out extra water. Dice the zucchini and bell pepper into small pieces. This helps them cook evenly. Halve the cherry tomatoes and chop the onion finely. This way, every bite is full of flavor. The choice of cheese can change your quiche game. Cheddar adds a sharp bite, while mozzarella gives a mild flavor. You can mix cheeses too! For a creamier texture, try a soft cheese like goat cheese. Make sure to shred cheese yourself for better melting. Pre-shredded cheese often contains anti-caking agents, which can affect the melt. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also add vibrant colors to your quiche. If possible, opt for seasonal produce. Experiment with Cheese: While cheddar and mozzarella are great choices, try adding goat cheese or feta for a tangy twist. Mixing different cheeses can create a more complex flavor. Customize Your Veggies: Feel free to swap out the vegetables based on your preference or what's available. Broccoli, mushrooms, or asparagus are excellent alternatives. Let It Rest: Allow the quiche to cool for about 10 minutes before slicing. This helps the filling set, making it easier to cut clean slices. {{image_2}} You can easily adapt this quiche to fit your needs. For a gluten-free option, use a gluten-free pie crust. Many brands offer good choices, or you can make your own. If you need a dairy-free version, swap whole milk for almond or oat milk. For cheese, try a dairy-free cheese product. These swaps maintain flavor while fitting your diet. Seasonal veggies add freshness to your quiche. In spring, use asparagus or peas. Summer brings zucchini and bell peppers. Fall is great for butternut squash or mushrooms. In winter, incorporate kale or root vegetables. Each season offers unique flavors that can brighten your dish. Adding spices makes your quiche pop. Consider mixing in cumin or smoked paprika for a smoky touch. Fresh herbs like basil or thyme enhance the taste. You might also try crumbled feta or goat cheese for a tangy twist. These additions make the quiche exciting and delicious. To keep your veggie loaded quiche fresh, wrap it well. Use plastic wrap or foil to cover the dish. Place it in the fridge within two hours of baking. This helps keep it safe to eat later. The quiche stays good for up to four days. If you want to keep it longer, freezing is the better choice. Reheating quiche can be tricky. You want it warm, not dry. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15-20 minutes. For a quick option, use the microwave. Heat slices for 1-2 minutes. Check often to avoid overcooking. Freezing quiche is simple. First, let it cool completely. Then, cut it into slices. Wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as you can before sealing. This helps avoid freezer burn. The quiche can stay in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. Yes, you can make this quiche ahead of time. To prep in advance, you can prepare the filling and store it in the fridge for up to 24 hours. Just mix the eggs, milk, and spices, then chop the veggies. When you are ready to bake, simply layer the veggies in the crust, pour the egg mixture over, and bake. This saves time and makes meal prep easy. The best vegetables for quiche include: - Spinach: fresh or frozen, adds great flavor. - Cherry tomatoes: their sweetness balances the dish. - Zucchini: softens nicely when cooked. - Bell pepper: red or yellow adds color and crunch. - Red onion: gives a mild, sweet taste. You can mix and match these for a custom flavor. You can tell the quiche is done when the egg is set and the top turns golden. Gently shake the quiche; it should not jiggle too much. A knife inserted in the center should come out clean. If you see a slight puff, that’s a good sign! Let it cool for about 10 minutes before slicing for the best texture. We covered an easy quiche recipe, from ingredients to baking tips. You can pick your favorite vegetables and cheeses to make it your own. Don’t forget about storage methods for leftovers, or how to freeze quiche for later use. Experiment with flavors, and enjoy this dish any time of year. Quiche is versatile and fun to make, perfect for breakfast or lunch. You'll impress everyone with your cooking skills. Now, it’s time to gather your ingredients and bake that delicious quiche!$

A delicious quiche packed with fresh vegetables and cheese, perfect for any meal.

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Prep Time 15

Cook Time 35

Total Time 50

Ingredients

1 pie crust pre-made pie crust (store-bought or homemade)
6 large eggs
1 cup whole milk
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1 cup spinach, fresh or frozen (if frozen, thaw and squeeze out excess water)
1 cup cherry tomatoes, halved
1 small zucchini, diced
0.5 bell pepper diced (red or yellow)
1 small red onion, finely chopped
1 teaspoon garlic powder
1 teaspoon dried oregano
to taste salt and pepper
optional Fresh herbs for garnish (like parsley or chives)

Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, whole milk, garlic powder, oregano, salt, and pepper until smooth and fully combined.
Place the pie crust in a 9-inch pie dish, crimping the edges as desired.
Spread the chopped spinach evenly across the bottom of the pie crust, followed by the diced zucchini, bell pepper, and red onion.
Evenly distribute the halved cherry tomatoes over the top of the veggies.
Sprinkle the shredded cheese over the vegetables.
Pour the egg mixture evenly over the top, ensuring that it covers all vegetables and cheese.
Carefully place the quiche in the preheated oven and bake for 35-40 minutes, or until the egg is set and the top is lightly golden.
Remove from the oven and let it cool for about 10 minutes before slicing.
Garnish with freshly chopped herbs, if desired, before serving.

Notes

Feel free to customize the vegetables and cheese to your liking.

Keyword breakfast, quiche, vegetarian