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Easy Vegetable Quiche

A simple yet delightful dish filled with vibrant veggies and melted cheese, perfect for brunches or weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 piece frozen pie shell
  • 2.5 cups finely chopped veggies (zucchini, mushrooms, broccoli, and peppers)
  • 5 large eggs
  • 0.5 cup half and half or low-fat milk
  • 2 teaspoons Dijon mustard
  • 0.75 teaspoon salt
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon ground pepper or white pepper
  • 1 pinch nutmeg or dried tarragon
  • 1.5 cups freshly shredded cheese (cheddar, Fontina, Gruyere, or Swiss, divided)

Method
 

Preparation
  1. Arrange the oven rack in the lower third and preheat to 375°F.
  2. Combine your veggies and ¼ cup water in a microwave-safe bowl. Cover it with parchment paper and plastic wrap. Microwave on high for 4 minutes.
  3. Carefully remove the cover and drain the veggies using a fine mesh sieve.
Mixing
  1. In a large bowl, whisk together eggs, half and half, mustard, salt, garlic powder, pepper, and nutmeg (or tarragon).
  2. Stir in the drained veggies and 1 cup of cheese.
Baking
  1. Pour the egg mixture into the crust, topping it with the remaining ½ cup cheese.
  2. Transfer the baking sheet to the oven’s lower rack and bake until the center is lightly puffed and the crust is golden, about 40 to 50 minutes.
  3. Let it cool for 30 minutes before slicing and serving.

Notes

Store leftovers in the fridge for up to 3–4 days. To freeze, slice first and wrap tightly. Reheat in the oven or microwave.