Get ready to elevate your breakfast game with this Mixed Breakfast Veggie Quiche with Roasted Red Pepper! This savory breakfast combines the goodness of spinach, zucchini, and roasted red pepper in a flaky homemade pie crust. It's a quick and delicious way to kickstart your morning, and it's perfect for brunch, too!
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Heather's Notes
Oh, how we love quiche in the Bilyeu house! From the most popular on FSS, Caramelized Onion and Spinach Quiche, to my husband's favorite, bacon egg and cheddar quiche, to my new fun favorite this year, Savory Roasted Red Pepper and Spinach Egg White Quiche- WE LOVE THEM ALL!
This easy quiche recipe takes things up a notch by incorporating fresh spinach, finely diced zucchini, and the bold flavors of roasted red pepper. Ad we can't forget the cheese! I decided to use pepperjack in this one to switch it up and give it an extra kick of spice and flavor. YUM!
The result is a flavor-packed quiche with a variety of textures and savory goodness because even this Southern cook needs to eat her veggies!
Making a veggie quiche might seem like you need fancy cooking skills, but it’s super easy to make! Choose whether you want to make Homemade Pie Crust or grab one from the store. While your pie crust is blind baking, you can prep the veggies, moving the process along. Then, sauté spinach until wilted, followed by zucchini and onion until softened. Mix the veggies with the wet egg mixture and pour it all into the pre-baked crust. Pop it in the oven, and in just 45 minutes, you'll have a bakery-style quiche with spinach ready to enjoy.
And this isn't just for breakfast; it can be enjoyed for any meal. Enjoy it warm, at room temperature, or chilled, making it an ideal choice for brunch parties, picnics, or a quick weekday breakfast. Also IMO - quiche is an essential part of any bridal shower, especially if it is hosted around brunch time.
This keeps fresh as leftovers throughout the week - this is what we love to do around here!! Justin prefers to grab a cold slice straight out of the fridge and eat it with his hands lol - but you choose your own method of consumption. LETS GET BAKING!
Ingredients You’ll Need
- Pie Crust (homemade or store-bought) - I always prefer a homemade pie crust, but you can always use a premade store-bought one if desired. Don't let homemade scare you away - I walk you through step by step how to do it. It is easy, makes 2 crusts, and takes so much better IMO.
- Butter
- Veggies: fresh spinach, onion, zucchini, and roasted red bell peppers (just the kind in the jar).
- Eggs
- Milk - whole milk is preferred here.
- Salt
- Grated Pepperjack Cheese - grate your own from a block. The extra 2 minutes is worth the effort.
How To Make Vegetable Quiche
Prepare the crust: Follow the directions for homemade pie crust if using. Once you decide on a crust, it must be blind-baked. Once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 375 degrees for 20-22 minutes. Once finished, remove (but keep the oven on) and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit.
PRO TIP: You will need to use pie weights*, or better yet, just buy a bag of $1.50 dried pinto beans* from Amazon or the grocery store and designate them to be your "baking beans" used only for this recipe (my mom and I have ours stored in a mason jar). You will need the weight of the beans on top of the crust to ensure an even bake on the bottom without any air bubbles forming.
Prepare the vegetables: While the crust is baking, start prepping the veggies and egg mixture. Start by adding butter to a large skillet. Cook the raw spinach for 5-7 minutes or until wilted. Add it to a large bowl. Continue cooking the onion and zucchini in the same skillet with more butter for about 10 minutes until the vegetables are softened. Add those vegetables to the bowl with the spinach.
Make the egg mixture: Reduce the heat in the oven to 350F. Place the eggs in a large bowl and beat until the yolks are broken. Then add in the milk, salt, and shredded cheese. Mix until combined. Add in the cooked vegetables and stir until evenly incorporated.
Bake the quiche: Pour the egg and veggie mixture into the blind-baked pie crust. Place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore. Let cool for at least 10 minutes before slicing and serving. Enjoy!
Recipe Tips
- While your pie crust is blind baking in the oven, take advantage of that time to prep the veggies. It's an efficient way to ensure your quiche comes together seamlessly.
- Whether you opt for homemade or store-bought pie crust, make sure it's well-baked during the blind-baking process. A properly baked crust ensures a crisp base for your quiche - no soggy bottoms here!
- Feel free to adjust the quantity of veggies to your preference. You can add more or less spinach, zucchini, or roasted red pepper based on your taste.
- When beating the eggs, use a fork or whisk to thoroughly break the yolks and mix them well with the milk, salt, and cheese. This ensures a smooth, well-incorporated filling.
- Ensure your oven is preheated to 350 degrees before placing the quiche inside. A consistent temperature is crucial for even baking.
- To determine if your quiche is done, gently shake the pan. If the center doesn't jiggle, it's ready. This usually takes around 45 minutes.
- Allow your quiche to cool for a bit before slicing. This lets it set and makes for neater slices. Enjoy it warm, at room temperature, or chilled, depending on your preference.
Storing & Freezing
Storing: To store leftover quiche, let it cool to room temperature, then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.
Freezing: Once cooled, wrap individual slices or the entire quiche in plastic wrap and then aluminum foil. Place it into freezer-safe bags or an airtight container and store in the freezer for up to 6 months. To enjoy - place in the fridge for 24 hours to thaw. Enjoy cold, room temp, or pop in the oven at 200 degrees for 10-20 minutes to slowly warm (or microwave each individual slice for 60 seconds).
Recipe
Mixed Breakfast Veggie Quiche with Roasted Red Pepper
- Total Time: 1 hour 25 minutes
- Yield: 8 slices
Description
Get ready to elevate your breakfast game with this Mixed Breakfast Veggie Quiche with Roasted Red Pepper! This savory meal combines the goodness of spinach, zucchini, and roasted red pepper in a flaky homemade pie crust. It's a quick and delicious way to kickstart your morning, and it's perfect for brunch, too!
Ingredients
For The Pie Crust
- 1 Homemade Pie Crust OR 1 Storebought/Premade Pie Crust
For The Egg Mixture
- 2 Tablespoons Butter
- 5 Ounces Fresh Spinach
- ½ Medium Onion - finely diced
- ½ Cup Zucchini - finely diced
- 6 Ounces (1 whole pepper) Roasted Red Pepper - finely diced
- 8 Eggs
- ½ Cup Milk
- ½ Teaspoon Salt
- 1 Cup Pepperjack Cheese - grated
Instructions
Pie Crust
- Follow the directions for homemade pie crust if using.
- BLIND BAKE: for both store-bought and homemade, once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 375 degrees for 20-22 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit. The rest of the recipe can be prepped while this is baking.
Saute Spinach
- In a large skillet, add 1 tablespoon of butter and fresh spinach and set to medium heat.
- Cook for about 5-7 minutes until the spinach is wilted.
- Remove when finished to a medium-sized bowl.
Saute Veggies
- In the same large skillet, add the other 1 tablespoon of butter, onion, and zucchini.
- Saute for about 10 minutes until the veggies softened.
- Remove and add to bowl with the spinach.
Egg Mixture
- Reduce oven temperature to 350 degrees.
- In a large bowl, add eggs and beat with a fork until the yolks are broken.
- Add in the milk, salt, and shredded cheese. Mix well.
- Add in the spinach, veggies, and diced roasted red pepper. Mix until everything is evenly distributed.
- Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.
Notes
- Leftovers can be kept covered in the fridge for up to 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 338
- Sugar: 2.2 g
- Sodium: 543.9 mg
- Fat: 15.2 g
- Carbohydrates: 13.7 g
- Fiber: 1.7 g
- Protein: 16 g
- Cholesterol: 218.9 mg
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