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- 1 pre-made pie crust (or homemade) - 4 large eggs - 1 cup heavy cream - 1 cup milk - 1 cup spinach, chopped - 1/2 cup bell peppers, diced (any color) - 1/2 cup zucchini, diced - 1/2 cup red onion, finely chopped - 2 cloves garlic, minced To make a great vegetable quiche, you need a few key ingredients. The pie crust can be pre-made for ease or homemade for a personal touch. Eggs, heavy cream, and milk form the rich base. You'll want fresh vegetables like spinach, bell peppers, zucchini, red onion, and garlic for flavor and nutrition. - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup shredded cheddar cheese Seasoning makes your quiche pop. Dried thyme adds a lovely herbal note. Salt and black pepper enhance the taste without overpowering it. Cheddar cheese gives a creamy texture and rich flavor. - Fresh herbs (like parsley or chives) Garnishing your quiche can elevate its look. Fresh herbs like parsley or chives add a burst of color and fresh flavor. You can sprinkle them on top just before serving. For the full recipe, check out the complete guide to making this savory garden vegetable quiche! First, preheat your oven to 375°F (190°C). This step helps the quiche cook evenly. If you want to make a homemade crust, roll out the dough. Place it in a 9-inch pie dish. Prick the bottom with a fork. To blind bake, put the crust in the oven for 10 minutes. Once done, take it out and set it aside. In a skillet, heat a splash of olive oil over medium heat. Start by adding the red onion and garlic. Sauté them until the onion looks translucent, which takes about 3-4 minutes. Next, add the diced bell peppers and zucchini. Cook these for an additional 5 minutes. Finally, stir in the chopped spinach. Cook until it wilts, which takes about 1-2 minutes. Remove the skillet from heat and let the vegetables cool slightly. In a large bowl, whisk together 4 large eggs, 1 cup of heavy cream, and 1 cup of milk. Add 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until the mixture is smooth. Now, stir in the sautéed vegetables and half of the shredded cheddar cheese. This will give your quiche a great flavor. Pour the vegetable and egg mixture into your pre-baked pie crust. Then, sprinkle the remaining cheddar cheese on top. Place the quiche in the oven to bake for 30-35 minutes. Check for doneness by inserting a knife into the center. It should come out clean. The top should also be golden brown. To get a great quiche texture, start with room temperature ingredients. Cold eggs and cream can lead to uneven cooking. Let them sit out for about 30 minutes before mixing. To avoid a soggy crust, bake the pie crust first. This is called blind baking. You can prick the bottom with a fork and bake it for 10 minutes. This step helps the crust stay crisp. Herbs and spices can change your quiche game. Try adding fresh basil or dill for a fresh taste. A sprinkle of paprika gives a nice kick too. You can also swap out the cheese. Use goat cheese for a tangy flavor, or feta for creaminess. Each type of cheese brings a new twist to your dish. When slicing your quiche, use a sharp knife. This helps you get neat pieces. Garnish each slice with fresh herbs like parsley or chives for a pop of color. Pair your quiche with a light salad or some fresh fruit. This balance makes for a perfect meal. For a heartier option, serve with crusty bread or a side of roasted potatoes. For the full recipe, check out the Savory Garden Vegetable Quiche. {{image_2}} To make a crustless vegetable quiche, first, skip the pie crust. Grease a pie dish with butter or oil. This simple change saves time and calories. For cooking time, bake the crustless quiche for about 25 to 30 minutes. Keep an eye on it. The center should be firm and set. This version is great for anyone looking to cut carbs. If you're gluten-free, there are tasty crust options. Look for gluten-free pie crusts at your local store. You can also use almond flour or crushed gluten-free crackers. When choosing fillings, stick with fresh veggies and cheese that fit your diet. Squash, mushrooms, and spinach work well. Always check labels to ensure they are gluten-free. You can mix up your vegetable choices based on what you have. Seasonal veggies like asparagus, tomatoes, or broccoli add great flavor. If you have leftovers, toss them in! Just make sure the flavors blend well. Pair sweet and savory veggies for a tasty balance. This keeps your quiche exciting and fresh. For more detailed instructions, check out the Full Recipe. To store leftover quiche, let it cool down. Wrap it tightly with plastic wrap or foil. You can also place it in an airtight container. Keeping it in the fridge works best. Aim to eat it within three to four days for the best taste. Avoid leaving the quiche out for more than two hours. If you want to freeze your quiche, cool it completely first. Wrap it in plastic wrap, then in foil. This keeps it fresh and prevents freezer burn. You can freeze quiche for up to three months. When you are ready to enjoy it, move it to the fridge to thaw overnight. To reheat quiche, use an oven for the best texture. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Heat for about 15-20 minutes. You can cover it with foil to keep it moist. If you prefer a microwave, heat on low power for about 3-4 minutes. Check to avoid overcooking. Enjoy your leftover quiche just like the first time! Vegetable quiche lasts about 3 to 4 days in the fridge. Store it in an airtight container. If you see any signs of spoilage, like an off smell or mold, toss it out. To keep it fresh longer, cover it well with plastic wrap or foil. Yes, you can make vegetable quiche ahead of time. Prepare it the day before and keep it in the fridge. Just bake it when you are ready to serve. You can also cook it fully and then reheat it later. This makes it easy for parties or busy days. Absolutely! You can swap in any vegetables you like. Broccoli, mushrooms, and asparagus work well too. Just make sure to cut them small. This helps them cook evenly. Mixing in leftover veggies also cuts down on waste. Be creative and enjoy your own flavor twists! For the full recipe, check out the Savory Garden Vegetable Quiche. In summary, this blog post covers how to make a delicious vegetable quiche. We discussed the essential ingredients and provided easy steps to prepare and bake it. I shared tips for perfect texture and flavor, plus variations for crustless or gluten-free quiche. Remember to store any leftovers properly for future meals. Enjoy experimenting with different vegetables to make it your own. Cooking can be fun, simple, and rewarding!

- Vegetable Quiche

Impress your family with a delicious vegetable quiche using this flavorful and simple recipe guide! With easy-to-find ingredients like eggs, fresh veggies, and cheese, you'll create a dish that everyone will love. Learn tips for perfecting your quiche and explore variations such as crustless and gluten-free options. Ready to whip up this savory treat? Click through for the full recipe and make your kitchen shine with this delightful dish!
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Ingredients
  

1 pre-made pie crust (or homemade)

4 large eggs

1 cup heavy cream

1 cup milk

1 cup shredded cheddar cheese

1 cup spinach, chopped

1/2 cup bell peppers, diced (any color)

1/2 cup zucchini, diced

1/2 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

Fresh herbs (like parsley or chives) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Pie Crust: If using a homemade pie crust, roll it out and place it into a 9-inch pie dish. Prick the bottom with a fork and blind bake it for 10 minutes, then remove and set aside.

      Sauté the Vegetables: In a skillet over medium heat, add a splash of olive oil and sauté the red onion and garlic until the onion is translucent (about 3-4 minutes). Add the diced bell peppers and zucchini, and cook for an additional 5 minutes. Finally, add in the chopped spinach and cook until wilted (about 1-2 minutes). Remove from heat and let cool slightly.

        Mix the Egg Base: In a large mixing bowl, whisk together the eggs, heavy cream, milk, dried thyme, salt, and black pepper until smooth.

          Combine: Stir in the sautéed vegetables and half of the shredded cheddar cheese into the egg mixture.

            Assemble the Quiche: Pour the vegetable and egg mixture into the pre-baked pie crust. Sprinkle the remaining cheddar cheese on top.

              Bake: Place the quiche in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.

                Cool and Serve: Let the quiche cool for 10 minutes before slicing. Garnish the slices with fresh herbs.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6 slices