Description
A light and savory vegetarian quiche filled with fresh vegetables, creamy eggs, and melted cheese perfect for breakfast, brunch, or an easy make-ahead meal.
Ingredients
1 9-inch pie crust (store-bought or homemade)
6 large eggs
1 cup milk (or half-and-half for creamier texture)
1/2 cup shredded cheddar cheese
1/2 cup crumbled feta cheese
1 cup baby spinach, chopped
1/2 red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
Instructions
1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté onions and bell peppers for 3–4 minutes until softened.
3. Add spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a mixing bowl, whisk together eggs, milk, salt, pepper, and thyme.
5. Place the pie crust in a 9-inch pie dish and prick the bottom with a fork.
6. Spread the cooked vegetables evenly over the crust.
7. Sprinkle both cheeses over the vegetables.
8. Pour the egg mixture on top and arrange cherry tomato halves over the surface.
9. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
10. Let cool for 10 minutes before slicing and serving.
Notes
You can use any vegetables you have on hand — mushrooms, zucchini, or broccoli work great.
Make it dairy-free by using plant-based milk and cheese substitutes.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 195mg
Keywords: vegetarian quiche, egg bake, brunch recipe, veggie quiche, easy breakfast