Oh, let me tell you, there’s something magical about a Loaded Vegetable Quiche that brings together savory and fresh flavors in every slice. I remember the first time I made this delightful dish; it was a Sunday brunch with friends, and we had the best time guzzling mimosas and enjoying this quiche together. As I cut into that golden crust, the colorful veggies peeking through brought smiles and satisfied gasps. Ever since that day, this quiche has become my go-to when I want to impress at a gathering or treat myself to something hearty and delicious. Honestly, what’s more comforting than a creamy quiche packed with vibrant veggies?
The beauty of this Loaded Vegetable Quiche is its versatility. You can throw in whatever vegetables you have on hand, and it still tastes amazing! Plus, with a crunchy whole wheat crust, it feels a bit like treating yourself while still being somewhat healthy. So, grab your apron, and let’s dive into the deliciousness of this recipe!
What’s in Loaded Vegetable Quiche?
Pre-made whole wheat pie crust: This is your base! Using a pre-made crust saves time without sacrificing flavor. If you prefer homemade, go for it, but trust me, the store-bought ones can be pretty darn good.
Large eggs: The heart of your quiche that brings everything together. They provide that wonderful creamy texture and protein, making this dish a filling choice for breakfast, lunch, or dinner.
Heavy cream or whole milk: For that rich flavor and smooth consistency. I often opt for heavy cream for a luscious touch, but whole milk works beautifully too if you’re looking to lighten it up a bit.
Fresh spinach: A leafy green superstar that adds vibrant color and nutrients. Plus, it wilts down nicely and blends well into the dish.
Cherry tomatoes: Sweet and juicy, halved cherry tomatoes add a burst of freshness. I love how they partially char while baking, enhancing their flavor!
Zucchini: This mild vegetable adds texture and a subtle sweetness. Slice it up thin for even cooking!
Onion and bell pepper: These aromatic veggies provide a flavor foundation that makes every bite more scrumptious. You can mix and match the bell peppers based on what you’ve got on hand!
Shredded cheese: Because cheese makes everything better! I usually go for cheddar for its sharpness or mozzarella for that gooey stretch.
Salt, black pepper, and garlic powder: Simple seasonings that elevate the dish, enhancing all those veggie flavors.
Fresh herbs for garnish (optional): A sprinkle of fresh herbs like parsley or chives at the end can add a beautiful pop of color and flavor—totally optional but definitely recommended!
Is Loaded Vegetable Quiche Good for You?
Absolutely! This quiche is a wholesome dish packed with nutrients from all those colorful veggies, plus the protein from the eggs. Here’s a little breakdown for you:
Spinach and zucchini: Both are low in calories and high in vitamins A and C, contributing to overall wellness. They’re great for boosting your immune system!
Eggs: Packed with protein and essential nutrients, they can help keep you full longer.
Whole wheat pie crust: Compared to traditional crusts, whole wheat options provide more fiber, which is great for digestive health.
But hold up! If you’re watching your saturated fat intake, you may want to moderate the heavy cream or cheese used. And, of course, if you have any dietary restrictions or preferences, feel free to swap out ingredients—this recipe is super forgiving!
Loaded Vegetable Quiche Ingredients
– 1 pre-made whole wheat pie crust
– 3 large eggs
– 1 cup heavy cream or whole milk
– 1 cup fresh spinach, chopped
– 1 cup cherry tomatoes, halved
– 1 small zucchini, sliced
– 1/2 cup onion, diced
– 1/2 cup bell pepper, diced (any color)
– 1 cup shredded cheese (such as cheddar or mozzarella)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– Fresh herbs for garnish (optional)
Serves: 6-8 slices of yumminess!
How to Make Loaded Vegetable Quiche?
1. Preheat your oven to 375°F (190°C) and get ready for some delicious aromas.
2. Carefully place the pre-made pie crust in a pie dish and set it aside while we work on the filling.
3. In a skillet over medium heat, drizzle a little oil and sauté the onion and bell pepper until they’re soft and inviting, about 3-4 minutes.
4. Add the sliced zucchini and chop up that spinach, tossing it in until the spinach wilts away. Remove from heat and let it cool just a bit.
5. In a separate mixing bowl, whisk together the eggs, cream (or milk), salt, pepper, and garlic powder until combined and frothy.
6. Spread your sautéed vegetables evenly over the pie crust, and don’t be shy! Sprinkle half of the shredded cheese atop the vibrant veggies.
7. Gently pour the egg mixture over everything, ensuring it’s distributed evenly—this is where the magic happens!
8. Top it off by arranging those cheerful cherry tomatoes over the surface and sprinkle with the remaining cheese for ultimate cheesiness.
9. Slide it into the oven and bake for 35-40 minutes, or until your quiche is beautifully golden and set in the center.
10. Let it cool for 5-10 minutes before slicing. If you want that extra touch, garnish with fresh herbs and serve warm or at room temperature. Enjoy!
Slice into Flavor Town
Now, here’s where the fun really begins—experimenting! You can add different veggies like mushrooms or bell peppers according to what you’ve got. Leftover quiche? It’s even better reheated the next day! Serve it with a simple salad, and you’ve got a meal that’s declared a winner every time.
I really hope you give this Loaded Vegetable Quiche a try! It’s just bursting with flavors, and I’d love to hear how yours turns out. So go ahead, whip this up and share your quiche creations with your friends and family—you might just start a brunch tradition of your own!
