Delicious Vegetarian Quiche

A family favorite in under 30 minutes!

Ingredients:

1 ready-made pie crust (9-inch, thawed if frozen)

1 tbsp olive oil or butter

1 small onion, finely chopped

1 bell pepper (red or yellow), diced

1 cup baby spinach (loosely packed)

1 small zucchini, thinly sliced or diced

1 cup mushrooms, sliced

4 large eggs

1 cup milk (or half-and-half for creamier texture)

1 cup shredded cheese (cheddar, mozzarella, or Swiss)

½ tsp salt

¼ tsp black pepper

¼ tsp garlic powder

¼ tsp dried oregano (optional)

Instructions:

Preheat oven to 375°F (190°C). Place pie crust in a pie dish and prick the base with a fork. Pre-bake for 5 minutes.

Cook veggies: In a skillet, heat olive oil. Sauté onion, bell pepper, zucchini, and mushrooms for about 4–5 minutes, until slightly softened. Add spinach and cook just until wilted. Remove from heat.

Prepare egg mixture: In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and oregano.

Assemble quiche: Spread the cooked veggies evenly over the pie crust. Sprinkle cheese on top. Pour the egg mixture over everything.

Bake for 20–25 minutes, until the quiche is set in the center and lightly golden on top.

Cool slightly, slice, and serve warm.

 Notes & Tips:

Swap in your favorite veggies: broccoli, asparagus, or tomatoes all work great.

For dairy-free, use plant-based milk and vegan cheese.

Leftovers store well in the fridge for 3 days—perfect for breakfast, lunch, or dinner.