John Washington
Zucchini and Veggie Quiche: A Savory Delight Packed with Flavorful Vegetables
This Zucchini and Veggie Quiche is a delectable, savory pie that combines the delicate flavors of zucchini with a medley of other fresh vegetables. Perfect for a breakfast, brunch, or light dinner, this quiche is both nutritious and satisfying. The rich, creamy filling, enveloped in a flaky pie crust, makes it an irresistible dish that will delight your taste buds and leave you craving for more.
Ingredients:
– 1 unbaked pie crust
– 2 medium zucchinis, sliced thin
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 small onion, finely chopped
– 1 cup mushrooms, sliced
– 1 cup spinach, chopped
– 1 cup grated cheese (cheddar, mozzarella, or a blend)
– 4 large eggs
– 1 cup half-and-half or heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon ground nutmeg
– 1 tablespoon olive oil
– Fresh herbs (like basil or parsley) for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Press the unbaked pie crust into a 9-inch pie dish. Trim the edges as needed and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
4. Add the mushrooms to the skillet and cook until they release their juices and begin to brown, about 5 minutes more.
5. Stir in the bell peppers and zucchini, cooking until they are slightly tender but not fully cooked, about 3-4 minutes. Add the chopped spinach and cook until wilted, around 2 minutes. Remove from heat and set aside.
6. In a medium-sized mixing bowl, whisk together the eggs, half-and-half or cream, salt, pepper, and nutmeg.
7. Spread the sautéed vegetables evenly over the bottom of the pie crust. Sprinkle the grated cheese on top of the vegetables.
8. Pour the egg mixture over the vegetables and cheese, spreading it out evenly.
9. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.
10. Let the quiche cool for about 10 minutes before slicing. Garnish with fresh herbs and serve warm.
Enjoy this Zucchini and Veggie Quiche as a wholesome meal, bursting with the freshness of garden vegetables and the richness of cheese and eggs. Perfect for any occasion, it’s a versatile and delicious addition to your culinary repertoire.
