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Plate with slice of easy veggie quiche
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Easy Veggie Quiche

Easy veggie quiche recipe that uses milk instead of cream and loads of veggies to lighten up this breakfast classic while keeping it simple & quick to make.
Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 287kcal

Ingredients

  • 1 tsp. avocado oil (or whatever type of oil you prefer)
  • 1/2 onion, sliced into thin strips
  • 1 red pepper, seeded and sliced into thin strips
  • 1 tsp. minced garlic
  • 1/2 lb. mushrooms, sliced
  • 2 cups loosely packed spinach
  • 1 refrigerated pie crust
  • 1 1/2 cups milk (I used whole milk but 2% is fine)
  • 5 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. nutmeg
  • 1/2 cup grated cheese (sharp cheddar, swiss, or gruyere work great)

Instructions

  • Preheat oven to 350° F.
  • Heat oil in a medium sized pan. Add onions and peppers and sauté for 2-3 minutes until onions start to turn translucent. 
  • Add mushrooms and garlic and cook until mushrooms are cooked through, approximately 5 minutes. Add spinach and cook 1 minute longer until spinach is wilted. Remove pan from heat and set aside. 
  • Unroll refrigerated pie crust and press into 9-inch pie pan. Set aside. 
  • Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk to mix in.
  • Remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel or paper towels over the sink (this keeps the crust from getting soggy).
  • Place veggies on top of crust in pie pan in an even layer. Sprinkle cheese on top. Pour egg mixture evenly over the veggies and cheese.
  • Bake for 40-45 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.

Nutrition

Calories: 287kcal | Carbohydrates: 21g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 152mg | Sodium: 343mg | Potassium: 399mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1950IU | Vitamin C: 29.9mg | Calcium: 175mg | Iron: 2mg