Vegetable Quiche

This Vegetable Quiche is a delightful and savory dish, perfect for brunch or dinner. Packed with fresh vegetables and creamy eggs, it offers a satisfying balance of flavors and textures.

Ingredients

• Shortcrust pastry - 1 sheet (approx. 200g)
• Eggs - 3 large
• Heavy cream - 150ml
• Milk - 50ml
• Spinach - 100g, fresh or frozen
• Cherry tomatoes - 100g, halved
• Bell pepper - 1 small, diced
• Onion - 1 small, finely chopped
• Garlic - 1 clove, minced
• Grated cheese (Gruyère or Cheddar) - 100g
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Nutmeg - a pinch

Steps

1. Preheat your oven to 180°C (350°F).
2. Roll out the shortcrust pastry and line a 20cm (8-inch) tart pan with it. Prick the base with a fork and chill in the fridge for 10 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
4. Add the diced bell pepper and spinach to the skillet, cooking until the spinach is wilted. Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.
5. In a mixing bowl, whisk together the eggs, heavy cream, and milk. Stir in the cooled vegetable mixture and half of the grated cheese.
6. Pour the filling into the prepared pastry crust. Top with the halved cherry tomatoes and the remaining cheese.
7. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
8. Allow the quiche to cool for a few minutes before slicing and serving warm.

Nutrition

• Calories: 420
• Protein: 14 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in protein due to eggs and cheese, promoting muscle health.

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