Easter can be fairly meat-heavy, what with ham, turkey or lamb usually taking centre stage. But a tasty, savoury quiche can be just as festive and offer a tasty vegetarian option for your Easter brunch table.
This Easter quiche is loaded with veggies and protein-rich eggs, making it a filling and nutritious addition. Plus, it's easy to customize with your favorite vegetables and cheeses.
INGREDIENTS:
- 1 pie crust (store-bought or homemade)
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chopped vegetables (such as asparagus, spinach, tomatoes. mushrooms, bell peppers, or broccoli)
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (Gruyere is excellent)
- Salt and pepper, to taste
METHOD:
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Preheat your oven to 375 degrees F.
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Roll out the pie crust and place it in a 9-inch pie dish. Use a fork to prick the bottom of the crust several times.
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In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
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Add the chopped vegetables to the skillet and cook until they are tender and any excess liquid has evaporated, about 10 minutes. Season with salt and pepper.
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In a separate bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
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Sprinkle the shredded cheese on the bottom of the pie crust.
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Spread the cooked vegetables on top of the cheese.
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Pour the egg mixture over the vegetables and cheese.
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Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
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Let the quiche cool for a few minutes before slicing and serving.