Description

Vegetarian winter quiche is a savory, comforting dish featuring a flaky crust, creamy egg custard, and hearty seasonal vegetables like mushrooms, spinach, and squash. Perfect for brunch, lunch, or dinner, it’s a versatile and nutritious vegetarian meal.

Ingredients

1 pie crust (homemade or store-bought)
1 tbsp olive oil or butter
1 medium onion or leek, chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
2 cups fresh spinach or kale
1 cup roasted winter vegetables (such as butternut squash, sweet potato, or Brussels sprouts)
5 large eggs
1 cup milk or cream
1 cup shredded Gruyère, Swiss, or cheddar cheese
1/2 tsp salt (to taste)
1/4 tsp black pepper (to taste)
1 tsp fresh herbs (thyme, parsley, or sage, chopped)

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Instructions

Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a tart or pie dish. Blind bake the crust for 10 minutes, then set aside.
Heat olive oil or butter in a skillet over medium heat. Sauté onion or leek until softened, about 3–4 minutes. Add garlic, mushrooms, and spinach, and cook until tender and any excess moisture has evaporated.
In a bowl, whisk together eggs, milk or cream, salt, pepper, and fresh herbs.
Spread roasted winter vegetables and sautéed mixture evenly over the crust. Sprinkle shredded cheese on top.
Pour the egg mixture over the vegetables and cheese.
Bake for 35–40 minutes, or until the filling is set and lightly golden on top.
Let cool slightly before slicing and serving.

Notes

Use goat cheese or feta for a tangier flavor.Swap spinach with kale or Swiss chard.Add caramelized onions for extra sweetness.Make gluten-free by using a sweet potato crust instead of pastry.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 slice (1/8 of quiche)
Calories: 280
Sugar: 4g
Sodium: 410mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 11g
Cholesterol: 145mg