Description
A delightful quiche bursting with fresh spring vegetables, perfect for your Easter brunch.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup broccoli florets, chopped
- 1 cup asparagus, chopped
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped red onion
- 4 large eggs
- 1 1/2 cups milk
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch pie plate.
- Arrange the chopped broccoli, asparagus, bell pepper, and red onion evenly in the bottom of the pie crust.
- In a separate bowl, whisk together the eggs, milk, cheddar cheese, salt, and pepper until well combined.
- Pour the egg mixture over the vegetables in the pie crust.
- Bake for 40-45 minutes, or until the quiche is set and golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
- You can add other spring vegetables like peas or spinach.
- For a richer flavor, use half-and-half instead of milk.
- Ensure the vegetables are not too wet before adding them to the crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300-350
- Sugar: Approximately 3-5g
- Sodium: Approximately 400-500mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 12-15g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 2-3g
- Protein: Approximately 15-18g
- Cholesterol: Approximately 100-120mg