Description
A light and flavorful springtime quiche packed with fresh vegetables and creamy eggs, perfect for brunch or a light lunch.
Ingredients
Units
Scale
- 1 9-inch pie crust, pre-baked
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup chopped asparagus
- 1/2 cup peas (fresh or frozen)
- 1/2 cup chopped zucchini
- 1/2 cup cherry tomatoes, halved
- 4 large eggs
- 1 cup whole milk
- 1/2 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent, about 3-4 minutes.
- Add asparagus, peas, and zucchini. Cook for 4-5 minutes until slightly tender. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and thyme.
- Spread the sautéed vegetables and cherry tomatoes evenly over the bottom of the pre-baked pie crust.
- Sprinkle Gruyère and Parmesan cheese over the vegetables.
- Pour the egg mixture over the top, making sure everything is evenly distributed.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- You can use any combination of spring vegetables you prefer.
- Substitute milk with a dairy-free alternative for a lactose-free version.
- Quiche can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 125mg