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- 1 pre-made pie crust (store-bought or homemade) - 6 large eggs - 1 cup whole milk - 1 cup fresh spinach (or frozen, thawed) - 1 cup cherry tomatoes, halved - 1 small zucchini, diced - 1/2 bell pepper, diced (red or yellow) - 1 small red onion, finely chopped - 1 teaspoon garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste To make a veggie-loaded quiche, you need a few basic ingredients. The pre-made pie crust makes it easy to get started. I often use a store-bought one, but homemade is great too if you have the time. Next, you’ll need eggs and milk to create the base. I recommend using 6 large eggs to give the quiche a fluffy texture. Whole milk adds richness, making every bite creamy and delicious. A variety of vegetables makes this dish special. Fresh spinach adds color and nutrition. Cherry tomatoes bring sweetness. Diced zucchini and bell pepper add crunch. Finally, red onion adds depth of flavor. - Fresh herbs for garnish - Cheese choices (cheddar, mozzarella, or combinations) You can also enhance your quiche with optional ingredients. Fresh herbs like parsley or chives make a nice touch. They add color and flavor at the end. Choosing cheese is also fun! You can use cheddar for a strong taste or mozzarella for a milder flavor. You can mix and match to find your favorite combo. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). - Place the pie crust in a 9-inch pie dish. You can use store-bought or homemade. - Crack 6 large eggs into a mixing bowl. - Pour in 1 cup of whole milk. - Add 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and a pinch of salt and pepper. - Whisk the mixture until smooth and well combined. - First, spread 1 cup of chopped spinach evenly in the pie crust. - Next, add 1 cup of diced zucchini, 1/2 diced bell pepper, and 1 small red onion, finely chopped. - Gently scatter 1 cup of halved cherry tomatoes on top. - Sprinkle 1 cup of shredded cheese over the veggies. - Carefully pour the egg mixture over everything. - Place the quiche in the preheated oven. - Bake for 35 to 40 minutes. - Check for doneness when the egg filling is set and the top is golden brown. Cooling your quiche before slicing is key. If you cut it too soon, the filling can run. Let it sit for about 10 minutes after baking. This helps the eggs firm up and makes serving easier. Balancing vegetable moisture is also important. Some vegetables hold more water, like tomatoes and zucchini. If you use them, make sure to squeeze out excess water. This keeps your quiche from becoming soggy. Herbs and spices can add great depth to your quiche. I recommend using dried oregano, garlic powder, or a touch of thyme. Fresh herbs like parsley or chives work well too. They add brightness and a pop of color. Cheese is another way to enhance flavor. Cheddar gives a sharp bite, while mozzarella offers a creamy texture. You can even mix cheeses for a unique taste. Experiment to find your favorite combination! Pro Tips Choose Fresh Ingredients: Opt for the freshest vegetables possible to enhance the flavor and texture of your quiche. Fresh produce retains more nutrients and offers a vibrant taste. Experiment with Cheese: While cheddar and mozzarella are classic options, try mixing in goat cheese or feta for a tangy twist. Different cheeses can elevate the overall flavor profile of your quiche. Let It Rest: Allow the quiche to cool for about 10 minutes before slicing. This resting period helps the filling set, making it easier to cut neat slices without falling apart. Customize Your Fillings: Feel free to mix and match your vegetable choices based on what you have on hand or prefer. Ingredients like mushrooms, broccoli, or even artichokes can add unique flavors. {{image_4}} You can switch up the veggies based on what’s fresh. For spring, use asparagus or peas. In summer, add bell peppers or corn. Fall is great for squash and mushrooms. Winter calls for hearty greens like kale. Using what's in season makes your quiche taste better and supports local farms. Fresh herbs add a burst of flavor. In spring, add dill or mint. Basil or thyme shines in summer. For fall, try rosemary or sage. Winter herbs like parsley can brighten up your dish too. These simple swaps make your quiche unique and tasty. If you need a gluten-free option, use a gluten-free pie crust. You can also make a crustless quiche. Just pour your filling into a greased dish. This keeps it simple and lowers carbs. For a vegan quiche, replace eggs with tofu or chickpea flour. Use plant-based milk instead of whole milk. Nutritional yeast can add a cheesy flavor without dairy. These options let everyone enjoy this dish, no matter their diet. Store your veggie loaded quiche in the fridge. Use an airtight container to keep it fresh. Place it in the fridge within two hours of baking. This helps prevent bacteria growth. It can last for up to three days this way. For longer storage, you can freeze the quiche. Cut it into slices for easy portions. Wrap each slice tightly in plastic wrap. Then put the slices in a freezer bag. This keeps them safe from freezer burn. You can freeze it for up to three months. To reheat quiche, you have a few options. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Heat for about 15 to 20 minutes. This keeps the crust crispy and the filling warm. You can also use the microwave. If you choose this method, cover the quiche with a damp paper towel. Heat for 1 to 2 minutes. Check it often. This helps prevent it from getting too rubbery. For the best taste, I always recommend the oven method. Yes, you can use a homemade crust for your quiche. A homemade crust offers a few great benefits. First, you control the ingredients, which can lead to a healthier dish. Second, you can customize the crust to your taste. You might prefer a butter crust or a whole wheat option. Store-bought crusts are convenient and save time. However, they may contain preservatives. If you have time, a homemade crust can be rewarding and tasty. You can easily customize this quiche for many diets. For a gluten-free option, use a gluten-free crust. You can also skip the crust for a low-carb option. If you want a vegan quiche, replace the eggs with a mix of silken tofu and plant milk. Use vegan cheese or omit cheese entirely. Feel free to mix in your favorite vegetables to match your dietary needs. Veggie-loaded quiche pairs well with many side dishes. A simple green salad adds freshness and crunch. You might also enjoy roasted potatoes for a heartier meal. Fresh fruit can make a sweet contrast. If you want something warm, serve it with a bowl of soup. These sides create a balanced meal and enhance the quiche's flavors. To check if your quiche is fully cooked, look for a few key signs. The top should appear lightly golden brown. Insert a knife into the center; it should come out clean. The filling should be set, not jiggly. If it wobbles too much, give it more time in the oven. Once you see these signs, your quiche is ready to enjoy! This blog post showed how to make a delicious quiche using simple ingredients. You learned about key ingredients, from the pie crust to fresh veggies. I shared tips for perfecting texture and flavor. You also discovered fun variations for different diets and occasions. Quiche is easy to customize, making it great for any meal. Enjoy your tasty creation and share it with friends and family!

Veggie Loaded Quiche

A delicious and nutritious quiche packed with fresh vegetables and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pie crust pre-made pie crust (store-bought or homemade)
  • 6 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheese (such as cheddar, mozzarella, or a combination)
  • 1 cup fresh spinach (or frozen, thawed and excess water squeezed out)
  • 1 cup cherry tomatoes, halved
  • 1 small zucchini, diced into small cubes
  • 0.5 bell pepper diced (choose red or yellow for sweetness)
  • 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 your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
  • In a large mixing bowl, crack in the 6 large eggs and pour in 1 cup of whole milk. Add the garlic powder, dried oregano, and a generous pinch of salt and pepper. Whisk the mixture together until it is smooth and well combined.
  • Prepare the pie crust by placing it into a 9-inch pie dish. If desired, crimp the edges to create a decorative border.
  • Begin layering the quiche. First, spread the chopped spinach evenly across the bottom of the crust as a bed for the rest of the veggies.
  • Next, add the diced zucchini, bell pepper, and finely chopped red onion, ensuring they are evenly distributed over the spinach layer.
  • Gently scatter the halved cherry tomatoes atop the vegetables to add a pop of color and flavor.
  • Sprinkle the shredded cheese generously over the mixed veggies.
  • Carefully pour the egg mixture over the top, ensuring it seeps into all the vegetables and cheese for even distribution.
  • Place the quiche gently in the preheated oven and bake for 35 to 40 minutes, or until the egg filling is set and the top is lightly golden brown.
  • Once baked, remove the quiche from the oven and allow it to cool for about 10 minutes.
  • If desired, garnish with freshly chopped herbs like parsley or chives before serving.

Notes

Feel free to customize the vegetables based on your preference.
Keyword breakfast, quiche, vegetarian