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Quiche is a culinary staple known for its versatility, making it a beloved dish for any meal of the day. Whether served as a hearty breakfast, a light lunch, or a satisfying dinner, quiche offers endless possibilities for customization. At the heart of this dish lies the idea of the “Harvest Veggie Quiche,” which celebrates the bounty of seasonal vegetables. This recipe is not just about delicious flavors; it also embodies the joys of eating fresh, nutrient-dense ingredients that contribute positively to your health.

Harvest Veggie Quiche

Discover the joy of homemade cooking with this Harvest Veggie Quiche, a delightful dish that's perfect for any meal of the day. Bursting with seasonal vegetables like broccoli, butternut squash, and spinach, this quiche offers a nutritious balance of flavors and textures. Customize it to your liking using fresh, local ingredients, and enjoy its great taste warm or cold. Whether for brunch or a light dinner, this quiche is sure to impress everyone at your table.
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Ingredients
  

1 pre-made pie crust (store-bought or homemade)

1 cup broccoli florets, steamed

1 cup butternut squash, diced and roasted

1 medium red bell pepper, diced

1 small zucchini, sliced

1 cup spinach, fresh or sautéed

1 medium onion, finely chopped

4 large eggs

1 cup heavy cream or half-and-half

1 cup shredded sharp cheddar cheese

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Prepare the pie crust: If using a store-bought pie crust, roll it out into a 9-inch pie dish. If you are making homemade crust, prepare it according to your favorite recipe and place it in the dish.

      Sauté the onion: In a skillet over medium heat, add a splash of olive oil. Sauté the chopped onion until translucent, about 5 minutes.

        Add vegetables: Add the diced red bell pepper and zucchini to the skillet, cooking for an additional 5 minutes. Add the steamed broccoli, roasted butternut squash, and spinach. Cook just until heated through, about 2-3 minutes, then remove from heat.

          Prepare the egg mixture: In a large bowl, whisk together the eggs, heavy cream, thyme, garlic powder, salt, and pepper until well combined.

            Combine: Add the sautéed veggie mixture to the egg mixture, followed by the shredded cheddar cheese. Stir gently until combined.

              Fill the crust: Pour the vegetable and egg mixture into the prepared pie crust, ensuring that the vegetables are evenly distributed.

                Bake: Place the quiche in the preheated oven and bake for 35-40 minutes or until the center is set and the top is lightly golden. The quiche should bounce back when gently touched.

                  Cool and serve: Allow the quiche to cool for about 10-15 minutes before slicing. This will help the filling firm up a bit more. Serve warm or at room temperature.

                    Prep Time, Total Time, Servings: 15 mins | 55 mins | 8 servings