What You’ll Love About This Recipe
When it comes to a delicious, satisfying meal, the Fall Vegetable Quiche is a perfect choice, offering a wonderful blend of flavors and textures that will leave you wanting more. This versatile dish is ideal for any time of day, whether you’re looking for a hearty breakfast, a satisfying lunch, or a cozy dinner, and it’s also a great way to use up any leftover vegetables you have on hand.
- You’ll love the combination of tender fall vegetables, such as butternut squash and Brussels sprouts, which add natural sweetness and a nice contrast in texture to the savory quiche filling.
- The fact that this recipe is highly customizable is also a major plus, allowing you to swap out different vegetables, cheeses, and spices to suit your personal tastes and dietary needs.
- Additionally, the quiche is surprisingly easy to make, requiring just a few simple ingredients and some basic cooking skills, making it a great option for beginners or experienced cooks alike. Incorporating nutrient-rich ingredients into your quiche can enhance its health benefits as well.
Recipe
To make a delicious Fall Vegetable Quiche, start by gathering the necessary ingredients.
1 9-inch pie crust, 2 large onions, chopped, 3 cloves of garlic, minced, 2 large bell peppers, chopped, 2 large zucchinis, chopped, 2 large carrots, peeled and chopped, 2 cups mixed greens, 2 tablespoons olive oil, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 cups grated cheese, 1/2 cup heavy cream, 4 large eggs.
Preheat oven to 375°F. Roll out the pie crust and place in a 9-inch tart pan.
In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, bell peppers, zucchinis, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 20-25 minutes.
Stir in the mixed greens, thyme, salt, and pepper. In a large bowl, whisk together the heavy cream, eggs, and grated cheese.
Add the cooked vegetables to the bowl and stir to combine. Pour the mixture into the pie crust. Bake for 35-40 minutes, or until the edges are golden brown and the center is set.
If using a homemade pie crust, make sure to chill it in the refrigerator for at least 30 minutes before rolling it out.
Prep Time: 25 minutes
Cooking Time: 35-40 minutes
Serving: 6-8 people
Nutrition
The Fall Vegetable Quiche is a nutritious and delicious dish, providing a range of essential vitamins and minerals. A single serving of this quiche can fulfill a significant portion of daily nutritional needs. Additionally, incorporating meal prepping into your routine allows for convenient eating and helps ensure that nutritious choices are always at hand.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 180mg |
| Sodium | 350mg |
| Total Carbohydrates | 24g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 18g |
| Vitamin A | 20% |
| Vitamin C | 40% |
| Calcium | 15% |
| Iron | 10% |
What to Serve With This Recipe
Now that I’ve outlined the nutritional benefits of the Fall Vegetable Quiche, I’m thinking about how I’ll serve it.
I’ll probably serve it with a side salad or roasted vegetables. It’s also great with whole grain toast or a fresh fruit salad.
I like to keep things simple, so I won’t overcomplicate the sides. A light and invigorating option works best, letting the quiche be the star of the meal.
This way, I can enjoy it without feeling too full.
