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Creamy Loaded Vegetarian Quiche

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A comforting and easy-to-make vegetarian quiche featuring a creamy custard filling loaded with sautéed vegetables and melty cheese, perfect for cozy brunches.

Ingredients

Scale
  • 1 9-inch (23 cm) pre-made pie crust, thawed if frozen
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1 cup (100 g) shredded Gruyère or sharp cheddar cheese
  • 1 small onion, finely chopped
  • 1 cup (150 g) chopped bell peppers (red or yellow)
  • 1 cup (90 g) fresh spinach, roughly chopped
  • 1/2 cup (75 g) cherry tomatoes, halved
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon chopped fresh parsley or chives (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Roll out your pie crust into the dish, gently pressing it into the edges without stretching. Prick the bottom a few times with a fork to prevent bubbling. Pop it in the fridge while you prep the filling.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3 minutes. Then toss in the bell peppers and cook for another 4 minutes until slightly softened.
  4. Stir in the chopped spinach and halved cherry tomatoes, cooking just until the spinach wilts, about 2 minutes. Season with a pinch of salt and pepper, then remove from heat. Let the mixture cool slightly to avoid scrambling the eggs.
  5. In a medium bowl, whisk together the 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, nutmeg, salt, and pepper until fully blended and a little frothy.
  6. Stir the sautéed veggies and shredded cheese into the custard mixture, spreading evenly.
  7. Pour the filling into your chilled pie crust, smoothing the top gently. Give the dish a slight shake to settle the filling evenly.
  8. Place the quiche on the middle rack and bake for 35-40 minutes. The quiche should be puffed up and golden near the edges, with a slight jiggle in the center when gently shaken.
  9. Let the quiche cool for 10 minutes before slicing.

Notes

Chill the crust before filling to prevent shrinking and sogginess. Prick the crust with a fork to avoid bubbles. If crust browns too quickly, cover edges with foil halfway through baking. Let quiche cool before slicing for cleaner cuts. Avoid microwaving leftovers to keep crust crisp.

Nutrition

Keywords: vegetarian quiche, creamy quiche, brunch recipe, easy quiche, loaded quiche, vegetable quiche, comfort food

Find it online: https://tastytuck.com/creamy-loaded-vegetarian-quiche-recipe-perfect-for-easy-cozy-brunches/