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To make a delicious breakfast quiche, you need the following ingredients: - Pre-made pie crust - Large eggs (6) - Whole milk (1 cup) - Shredded cheese (1 cup, any variety) - Fresh spinach (1 cup, chopped) - Bell peppers (1/2 cup, diced) - Cherry tomatoes (1/2 cup, halved) - Red onion (1/4 cup, finely chopped) - Seasoning (salt, pepper, oregano) - Olive oil (1 teaspoon) Each ingredient plays a key role in flavor and texture. The pie crust gives a nice, flaky base. Eggs and milk create a rich filling. Cheese adds creaminess and depth. The veggies add color and nutrition. You can mix and match the vegetables based on what you have. Using fresh ingredients makes a big difference in taste. {{ingredient_image_2}} Set the temperature to 375°F (190°C). This prepares the oven for baking. Place the pre-made pie crust into a 9-inch pie dish. Prick the bottom and sides with a fork. This helps prevent bubbling during baking. Pre-bake the crust for 10 minutes. Remove it and let it cool a bit. In a large bowl, crack the 6 large eggs. Add in 1 cup of whole milk. Whisk them together until frothy and mixed well. Season the mixture with salt, pepper, and 1 teaspoon of dried oregano. Heat 1 teaspoon of olive oil in a skillet over medium heat. When hot, add the finely chopped red onion and diced bell peppers. Cook for 3-4 minutes. Stir occasionally until the veggies soften. Then, add the chopped spinach and halved cherry tomatoes. Cook for another 2 minutes until the spinach wilts. Spread the sautéed vegetable mix over the pre-baked pie crust. Make sure it covers the bottom evenly. Carefully pour the egg mixture over the veggies. Top with 1 cup of shredded cheese, spreading it out evenly. Place the quiche in the oven. Bake for 30-35 minutes. It’s done when the center is set and the top is golden brown. A knife inserted should come out clean. Let it cool for about 10 minutes before slicing into 8 wedges. Enjoy your tasty quiche! Use cheese that melts well. Cheddar and mozzarella are great choices. They add a creamy texture and rich flavor. You can also try feta or goat cheese for a tangy twist. Each cheese will change the taste of your quiche. Mix different cheeses for a fun flavor blend. You can swap out the veggies if you like. Zucchini, mushrooms, or kale work nicely. Just make sure to chop them small. This helps them cook evenly in the quiche. Try using seasonal vegetables for fresh flavors. You can also add herbs like basil or thyme for extra zest. Check the quiche after 30 minutes in the oven. The top should be golden brown. Insert a knife into the center; it should come out clean. If the crust looks too brown, cover it with foil. This helps prevent sogginess. Let it cool for 10 minutes before slicing. This helps the quiche set and makes serving easier. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your quiche. Fresh ingredients not only taste better but also add a vibrant color to your dish. Experiment with Cheese: Don't be afraid to mix different types of cheese for a unique flavor profile. A combination of sharp cheddar and creamy mozzarella can create a delightful blend. Let It Rest: After baking, allow the quiche to rest for at least 10 minutes before slicing. This helps the filling set, making it easier to cut clean slices without spilling. Customize Your Veggies: Feel free to swap out the vegetables based on your preferences or what's in season. Zucchini, mushrooms, or even broccoli can make great additions or substitutes. {{image_4}} You can easily change the quiche to fit your tastes. To make a meat lovers quiche, add bacon or ham. Start by cooking the bacon until it's crispy. Chop it into small pieces. Mix it with the sautéed veggies before adding the egg. If you prefer ham, cut it into tiny cubes. Both meats add great flavor and protein. If you need a gluten-free option, use a gluten-free crust. Many stores sell pre-made gluten-free crusts. They are easy to find and save time. Follow the same steps for filling and baking the quiche. The taste remains just as delicious. For a vegan twist, substitute eggs and dairy. Use a mix of silken tofu and plant milk instead of eggs. Blend them until smooth. Add nutritional yeast for a cheesy flavor. Instead of cheese, use vegan cheese or skip it altogether. This way, you keep the dish tasty and plant-based. After you enjoy your quiche, store leftovers in the fridge. Cover the quiche tightly with plastic wrap or foil. You can also place it in an airtight container. This keeps it fresh and safe to eat. If you have more leftovers, freeze them for later. Wrap individual slices in plastic wrap, then place them in a freezer bag. Make sure to squeeze out the air to prevent freezer burn. To enjoy your quiche again, you can reheat it in the oven. Preheat the oven to 350°F (175°C). Place your slice on a baking sheet and heat for about 15 to 20 minutes. This keeps the crust crispy. You can also use the microwave for a quick option. Heat each slice for 30 seconds to 1 minute. Use a microwave-safe plate and cover it with a paper towel. This helps keep the moisture in. In the fridge, your quiche lasts for about 3 to 4 days. If you freeze it, it can stay good for up to 2 months. Just remember to label your freezer bags with the date. This way, you know when to eat it. When you're ready to eat, just thaw it in the fridge overnight before reheating. Yes, you can make this quiche ahead of time. It saves time on busy mornings. To prepare, follow the recipe and let the quiche cool completely. Then, cover it with plastic wrap or foil. You can store it in the fridge for up to three days. For longer storage, you can freeze it. Just wrap it tightly in foil or use a freezer-safe container. When you're ready to eat, thaw it overnight in the fridge. Reheat slices in the oven at 350°F (175°C) until warmed through. Quiche pairs well with many side dishes. Here are some ideas: - A light salad with mixed greens and vinaigrette. - Fresh fruit like berries or melon for a sweet touch. - Crispy hash browns or roasted potatoes for a heartier meal. - Sliced avocado for creaminess and added nutrition. - A light soup, like tomato or vegetable, for a cozy combo. Yes, you can use egg substitutes in this quiche. Here are some options: - Silken tofu blended until smooth. Use 1/4 cup per egg. - Unsweetened applesauce, using 1/4 cup per egg. - A mixture of flaxseed meal and water. Use 1 tablespoon of flaxseed with 2.5 tablespoons of water per egg. These substitutes work well and keep the quiche moist and tasty. This blog post covered making a tasty quiche with simple steps and ingredients. You learned about the right cheese, customizing veggies, and variations like a meat lovers or vegan option. Keeping leftovers fresh is also easy with the right storage tips. In conclusion, making quiche is fun and flexible. It’s a dish you can enjoy any time. Try it out and make it your own!

Hearty Veggie Breakfast Quiche

A delicious and nutritious quiche packed with fresh vegetables and cheese, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 pie crust pre-made pie crust
  • 6 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheese (cheddar, mozzarella, or your preferred variety)
  • 1 cup fresh spinach, roughly chopped
  • 0.5 cup bell peppers, diced
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • to taste Salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon olive oil

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Place the pre-made pie crust into a 9-inch pie dish. Using a fork, prick the bottom and sides of the crust to create small holes. Pre-bake the crust for 10 minutes in the preheated oven, then remove and set it aside to cool slightly.
  • In a large mixing bowl, crack the 6 large eggs and add in 1 cup of whole milk. Whisk together vigorously until the mixture is frothy and well combined. Season the egg mixture with a generous pinch of salt, freshly ground black pepper, and 1 teaspoon of dried oregano for an aromatic touch.
  • Heat 1 teaspoon of olive oil in a skillet over medium heat. Once hot, add the finely chopped red onion and diced bell peppers. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables soften and the onions become translucent.
  • Incorporate the roughly chopped spinach and halved cherry tomatoes into the skillet, continuing to cook for an additional 2 minutes until the spinach is wilted and vibrant in color. Remove the skillet from heat and allow the mixture to cool slightly.
  • Evenly distribute the sautéed vegetable mix over the bottom of the pre-baked pie crust, ensuring a homogenous layer.
  • Carefully pour the egg mixture over the vegetables, making sure it fills the crust and evenly coats the veggies. Top the quiche with the shredded cheese, spreading it out to create a cheesy topping that will melt and brown during baking.
  • Place the quiche in the oven and bake for 30-35 minutes, or until the center is set and the top is a nice golden brown. A knife inserted into the center should come out clean when it’s done.
  • Once baked, allow the quiche to cool in the pie dish for about 10 minutes before slicing into 8 wedges for easy serving.

Notes

Serve warm on a colorful plate, garnished with fresh herbs like parsley or chives for added flavor.
Keyword breakfast, quiche, vegetarian