Description
A savory quiche packed with fresh garden vegetables.
Ingredients
Scale
- 1 pie crust
- 1 cup spinach, chopped
- 1 cup bell peppers, diced
- 1 cup mushrooms, sliced
- 1 cup zucchini, grated
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish.
- In a mixing bowl, whisk together the eggs and milk.
- Add the chopped vegetables and cheese to the egg mixture.
- Season with salt and pepper.
- Pour the mixture into the pie crust.
- Bake for 30-35 minutes or until set and golden.
- Let cool for 10 minutes before slicing.
Notes
- Use any seasonal vegetables you prefer.
- Can be served warm or cold.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Garden Veggie Quiche