Garden Veggie Quiche
A vibrant, vegetable-packed quiche with a flaky crust, creamy filling, and hints of nutmeg and hot sauce, perfect for brunch or light dinners with a fresh flavor.
Ingredients
Instructions
- Heat oven to 350°F.
- On a floured surface, roll out the prepared pie crust to a 14-inch round and fit it into a 9-inch fluted quiche pan with a removable bottom.
- Bake the crust for 20 minutes and let it cool.
- Meanwhile, in a skillet coated with cooking spray, cook the chopped broccoli, squash, leek, and red pepper over medium heat for 8 minutes.
- In a bowl, whisk together eggs, fat-free half and half, salt, nutmeg, and hot pepper sauce.
- Layer the cooked vegetables and Swiss cheese in the cooled crust.
- Pour the egg mixture over the vegetables and cheese.
- Bake for 50 minutes or until the top puffs and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter option, consider using egg substitute or silken tofu in place of some eggs. You can also swap the vegetables based on your preference; zucchini or spinach would work well. To enhance flavor, try adding herbs like thyme or basil. If you have leftover veggies from dishes like Pea And Asparagus Casserole, they can be a great addition to this quiche.
Serving Suggestions
This quiche is perfect for brunch and pairs beautifully with a fresh green salad or roasted vegetables. For a heartier meal, serve it alongside a side of baked (or grilled) Vidalia onions. You can also offer a variety of condiments, such as hot sauce or salsa, to complement the flavors.
Storage & Reheating
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes or until heated through. Alternatively, you can microwave individual slices for 1-2 minutes, though the crust may not retain its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Veggie Quiche contains roughly 554 calories, with 10g protein, 76g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (28% of the Daily Value), protein (21% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 662mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Assemble it completely and refrigerate before baking. On the day you plan to serve it, simply bake it as directed, adding a few extra minutes if it's cold from the fridge.
What can I substitute for fat-free half and half?
If you don't have fat-free half and half, you can use a combination of milk and cream for a richer flavor, or opt for a plant-based milk like almond or soy milk mixed with a little cornstarch to thicken it. Just keep in mind that this may slightly alter the texture.
How can I make this recipe gluten-free?
To make a gluten-free version, use a gluten-free pie crust mix or make your own crust using almond flour or a gluten-free flour blend. Ensure that all other ingredients, especially the hot pepper sauce, are labeled gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).