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Vegetable Quiche Sylvia

Name: Vegetable Quiche Sylvia
Total time: 60 min
Yield: 6
Cuisine: International
Ingredients: 1 pre-made pie crust or homemade pastry dough; 1 cup chopped spinach; 1 cup chopped bell peppers (red, yellow, or green); 1/2 cup chopped zucchini; 1/2 cup chopped onions; 1 cup shredded cheese (cheddar or Gruyère); 3 large eggs; 1 cup heavy cream or whole milk; Salt and freshly ground black pepper to taste; 1 tablespoon olive oil

1 h · Medium · 6 servings

A versatile and savory vegetable quiche that's perfect for brunch or a light dinner, packed with fresh vegetables and a creamy filling.

Ingredients

1 pre-made pie crust or homemade pastry dough→1 cup chopped spinach→1 cup chopped bell peppers (red, yellow, or green)→1/2 cup chopped zucchini→1/2 cup chopped onions→1 cup shredded cheese (cheddar or Gruyère)→3 large eggs→1 cup heavy cream or whole milk→Salt and freshly ground black pepper to taste→1 tablespoon olive oil→

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Method

Preheat the oven to 375°F (190°C).

Place the pie crust in a tart or pie dish and blind bake for 10 minutes.

Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until translucent.

Add bell peppers, zucchini, and spinach; cook for another 5 minutes until vegetables are slightly tender.

In a bowl, whisk together eggs, heavy cream, salt, and pepper.

Spread the sautéed vegetables evenly over the pre-baked crust.

Sprinkle shredded cheese over the vegetables.

Pour the egg mixture over the filling.

Bake in the preheated oven for 35-40 minutes until the top is golden and set.

Allow to cool slightly before slicing and serving.

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