Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups fresh spinach
- 1/2 cup diced bell peppers (any color)
- 1/2 cup cherry tomatoes (halved)
- 1 small onion (chopped)
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt & pepper (to taste)
- Fresh herbs (parsley or basil, chopped)
- Olive oil (for sautéing)
Instructions
- Prep: Preheat oven to 375°F (190°C). Place pie crust in a pie plate, crimping edges.
- Cook veggies: Heat olive oil in a skillet over medium heat. Sauté onion until translucent. Add spinach and bell peppers; cook until softened (3-4 minutes). Set aside.
- Make filling: In a bowl, whisk eggs, heavy cream, salt, pepper, and herbs until smooth. Fold in sautéed veggies and half the cheese.
- Assemble: Pour filling into prepared crust. Top with remaining cheese and cherry tomatoes.
- Bake: Bake for 35-40 minutes or until set but slightly jiggly in the center.
- Cool: Let cool for 5-10 minutes before slicing.
Notes
- For added flavor, consider swapping in seasonal vegetables like asparagus or zucchini.
- Experiment with different cheeses such as feta or goat cheese.
- Let the quiche cool slightly before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 160mg