If you love a good quiche, you're in for a treat with these five veggie-packed recipes! Each one brings its own flair, from the classic Spinach and Feta to the zesty Tomato and Basil. They're perfect for brunch or a light dinner, and trust me, you won't find a boring bite here. So, grab your apron and get ready to whip up something delicious—your taste buds will thank you! Which one will you try first?
Spinach and Feta Quiche
Spinach and feta quiche is a delicious and nutritious dish that combines the earthy flavors of spinach with the tangy richness of feta cheese. This savory pie is perfect for breakfast, brunch, or a light dinner, and can easily be made ahead of time for busy weekdays.
The flaky crust encases a creamy filling, making it a satisfying meal that's both easy to prepare and delightful to eat. Whether you're serving it to guests or enjoying it on your own, this quiche is sure to impress.
Ingredients:
- 1 pre-made pie crust
- 1 cup fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup onion, finely chopped
- 1 tablespoon olive oil
Instructions:
Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat and sauté the onions until they're translucent, about 5 minutes. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the sautéed spinach and onions, followed by the crumbled feta cheese.
Pour the mixture into the pre-made pie crust and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden. Allow the quiche to cool for a few minutes before slicing and serving.
Extra Tips:
For added flavor, consider mixing in other vegetables such as bell peppers, mushrooms, or sun-dried tomatoes.
You can also improve the quiche with fresh herbs like dill or parsley. If you prefer a crustless version, simply grease a pie dish and pour the filling directly into it.
This dish can be stored in the refrigerator for up to three days, making it a great option for meal prep. Reheat individual slices in the microwave or enjoy it cold for a quick, nutritious snack!
Broccoli and Cheddar Quiche
Broccoli and Cheddar Quiche is a delightful dish that combines the earthy flavors of fresh broccoli with the rich, creamy texture of cheddar cheese, all baked into a flaky crust.
This quiche is perfect for brunch, lunch, or even a light dinner, and it can be enjoyed warm or at room temperature. The combination of ingredients not only makes for a satisfying meal but also adds vibrant colors to your table.
Whether you're entertaining guests or simply treating yourself, this quiche is sure to impress.
Ingredients:
- 1 pre-made pie crust
- 2 cups fresh broccoli florets, chopped
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
Cooking Instructions:
Preheat your oven to 375°F (190°C).
In a pot of boiling water, blanch the broccoli florets for about 2 minutes, then immediately transfer them to an ice water bath to stop the cooking process. Once cooled, drain and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, garlic powder, onion powder, and paprika until well combined.
Place the pie crust in a pie dish and evenly layer the blanched broccoli and cheddar cheese at the bottom. Pour the egg mixture over the top, ensuring the broccoli and cheese are completely covered.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on the top. Allow it to cool for a few minutes before slicing and serving.
Extra Tips:
For an added depth of flavor, consider sautéing some onions or garlic before adding them to the egg mixture.
You can also experiment with different types of cheese, such as Gruyère or feta, for a unique twist.
If you're looking to make the quiche ahead of time, it can be prepared a day in advance and stored in the refrigerator; simply reheat it in the oven before serving.
Finally, feel free to add other vegetables like bell peppers or spinach to customize your quiche to your taste.
Enjoy your delicious and nutritious Broccoli and Cheddar Quiche!
Mushroom and Asparagus Quiche
Mushroom and asparagus quiche is a delightful dish that combines the earthy flavors of mushrooms with the fresh, green taste of asparagus, all enveloped in a creamy custard filling and baked in a flaky crust.
Perfect for brunch, lunch, or a light dinner, this quiche is both satisfying and nutritious, making it a versatile addition to your recipe repertoire. Whether enjoyed warm or at room temperature, this dish is sure to impress your family and friends.
Ingredients:
- 1 pre-made pie crust (9-inch)
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup mushrooms, sliced (such as cremini or button)
- 1 small onion, diced
- 3 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (such as Gruyère or cheddar)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (optional, for garnish)
Instructions:
Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat and sauté the onions until translucent, about 3-4 minutes. Add the mushrooms and cook for an additional 5 minutes until they're softened.
Then, add the asparagus and cook for another 2-3 minutes until they're bright green and tender.
In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Spread the sautéed vegetables evenly over the pie crust, then pour the egg mixture over the top, followed by the shredded cheese.
Bake the quiche in the preheated oven for 35-40 minutes or until the custard is set and the top is golden brown. Allow it to cool slightly before slicing.
Extra Tips:
For an extra burst of flavor, consider adding herbs such as thyme or dill to the egg mixture.
If you prefer a lighter version, you can substitute half-and-half for the heavy cream.
You can also experiment with different types of cheese or add other vegetables like spinach or bell peppers.
To make the preparation easier, you can use frozen pie crust or make your own crust in advance.
Enjoy your mushroom and asparagus quiche warm or at room temperature, and it can be stored in the refrigerator for up to three days, making it a convenient option for meal prep!
Tomato and Basil Quiche
Tomato and Basil Quiche is a delightful dish that combines the fresh flavors of ripe tomatoes and fragrant basil with a creamy egg filling, all encased in a flaky crust. Perfect for brunch or a light dinner, this quiche isn't only easy to prepare but also visually appealing, making it a great addition to any table.
Whether served warm or at room temperature, it's sure to impress your family and friends.
Ingredients:
- 1 pre-made pie crust
- 3 large eggs
- 1 cup heavy cream
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh basil leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions:
Preheat your oven to 375°F (190°C). Place the pre-made pie crust in a 9-inch pie dish and prick the bottom with a fork to prevent bubbling.
In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder until well combined. Spread the halved cherry tomatoes evenly over the bottom of the crust, then sprinkle the chopped basil and shredded mozzarella cheese on top.
Pour the egg mixture over the filling, ensuring everything is evenly distributed. Bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top. Allow it to cool for a few minutes before slicing and serving.
Extra Tips:
For an added depth of flavor, consider roasting the cherry tomatoes before adding them to the quiche; this will intensify their sweetness.
You can also customize this quiche by adding other vegetables such as spinach or bell peppers. If you prefer a lighter quiche, substitute half-and-half for the heavy cream.
Additionally, let the quiche cool for at least 10 minutes before slicing; this will help it hold its shape better. Enjoy your delicious Tomato and Basil Quiche!
Zucchini and Onion Quiche
Zucchini and Onion Quiche is a delightful dish that combines the fresh flavors of summer vegetables with a creamy custard filling, all nestled in a flaky crust. This quiche is perfect for brunch, a light lunch, or even dinner, and it can be enjoyed warm or at room temperature.
With its simple ingredients and straightforward preparation, you'll find that this recipe is both delicious and easy to make, making it a great addition to your culinary repertoire.
Ingredients:
- 1 pre-made pie crust
- 2 medium zucchinis, thinly sliced
- 1 large onion, thinly sliced
- 3 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (such as mozzarella or cheddar)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh herbs (like thyme or basil) for garnish, optional
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat and sauté the sliced onions until they're translucent, about 5 minutes. Add the zucchini and continue to sauté until it's tender, about another 5-7 minutes.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the sautéed vegetables and shredded cheese until evenly combined.
Pour the mixture into the pie crust and bake for 30-35 minutes, or until the quiche is set and the top is lightly golden. Let it cool for a few minutes before slicing.
Extra Tips:
For a lighter quiche, you can substitute half-and-half or whole milk for heavy cream.
Feel free to experiment with different cheeses or add in other vegetables like bell peppers or spinach for added flavor.
If you have leftover quiche, it can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. This dish also freezes well, so consider making a double batch to enjoy later!