Description
This Winter Vegetable Quiche is a hearty and colorful dish featuring seasonal vegetables baked in a creamy egg custard inside a flaky pie crust. It’s perfect for brunch, lunch, or a cozy winter dinner, combining a blend of butternut squash, Brussels sprouts, mushrooms, and leafy greens with melted cheese for a comforting and nutritious meal.
Ingredients
Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 1 cup butternut squash, peeled and diced small
- 1 cup Brussels sprouts, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup spinach or kale, chopped
- 1 clove garlic, minced
- 4 large eggs
- 1 cup heavy cream or half-and-half
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or rosemary
- ¼ tsp nutmeg (optional)
- 1 cup shredded Gruyère, Swiss, or cheddar cheese
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges to fit snugly.
- Sauté Onions: Heat the olive oil or butter in a skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Cook Harder Vegetables: Add the diced butternut squash and sliced Brussels sprouts to the skillet. Cook for 6–8 minutes until they become just tender, stirring occasionally.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for an additional 2–3 minutes to soften and blend flavors.
- Wilt Leafy Greens: Add the chopped spinach or kale to the skillet and cook until wilted, then remove the skillet from heat and allow the vegetable mixture to cool slightly.
- Assemble Filling: Spread the cooked vegetables evenly over the prepared pie crust. Sprinkle the shredded cheese evenly on top of the vegetables.
- Mix Egg Custard: In a separate bowl, whisk together the eggs, heavy cream (or half-and-half), salt, black pepper, dried thyme or rosemary, and nutmeg if using until well combined.
- Pour and Bake: Pour the egg custard mixture evenly over the vegetable and cheese filling in the pie crust. Place the quiche in the oven and bake for 40–45 minutes, or until the center is set and the top is lightly golden brown.
- Rest and Serve: After baking, allow the quiche to rest for 10 minutes before slicing and serving. This helps the custard fully set and makes slicing easier.
Notes
- Make Ahead: Bake the quiche up to one day in advance and reheat gently before serving.
- Crustless Option: Skip the crust and grease the baking dish well; bake the quiche for 30–35 minutes.
- Vegetable Swaps: Feel free to substitute sweet potatoes, leeks, cauliflower, or broccoli for the vegetables.
- Cheese Options: Other cheeses like Fontina, feta, or goat cheese work beautifully in this quiche.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-Inspired
