Winter Vegetable Quiche Recipe

Introduction

This Winter Vegetable Quiche is a comforting and hearty dish perfect for chilly days. Packed with seasonal vegetables and creamy cheese, it makes a delightful meal for breakfast, lunch, or dinner.

Ingredients

• 1 pre-made pie crust
• 1 cup chopped kale
• 1 cup diced butternut squash
• 1 cup sliced mushrooms
• 1/2 cup diced onion
• 4 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a skillet, sauté the onion, mushrooms, and butternut squash until tender.
3. Step 3: Add the chopped kale and cook until wilted.
4. Step 4: In a bowl, whisk together the eggs, milk, salt, and pepper.
5. Step 5: Spread the sautéed vegetables evenly in the pie crust.
6. Step 6: Pour the egg mixture over the vegetables and sprinkle with cheese.
7. Step 7: Bake for 35-40 minutes or until the quiche is set and golden brown on top.
8. Step 8: Let it cool for a few minutes before slicing and serving.

Tips & Variations

• Use a mix of cheeses like gruyère or mozzarella for a different flavor profile.
• Try adding herbs such as thyme or rosemary to the sautéed vegetables for extra aroma.
• For a gluten-free option, substitute the pie crust with a gluten-free variety or make a crustless quiche.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. For longer storage, freeze the quiche wrapped tightly and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this quiche in advance?

Yes, you can assemble the quiche and keep it refrigerated for up to 24 hours before baking to save time.

What can I use instead of butternut squash?

Sweet potatoes or pumpkin work well as substitutes and provide a similar sweetness and texture.

Winter Vegetable Quiche Recipe

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★★★★★

4.7 from 312 reviews

This Winter Vegetable Quiche combines a flaky pre-made pie crust with sautéed kale, butternut squash, mushrooms, and onions, all enveloped in a creamy egg and milk custard topped with melted cheddar cheese. Perfectly baked to golden perfection, it makes a comforting and delicious seasonal dish ideal for breakfast, brunch, or a light dinner.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 pre-made pie crust

Vegetables

• 1 cup chopped kale
• 1 cup diced butternut squash
• 1 cup sliced mushrooms
• 1/2 cup diced onion

Custard and Topping

• 4 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche evenly.
2. Sauté Vegetables: Heat a skillet over medium heat and sauté the diced onion, mushrooms, and butternut squash until they become tender, approximately 5-7 minutes.
3. Add Kale: Stir in the chopped kale and continue cooking until the kale is wilted, about 2-3 minutes more.
4. Prepare Egg Mixture: In a bowl, whisk together the four large eggs, milk, salt, and pepper until well combined.
5. Assemble Quiche: Spread the sautéed vegetable mixture evenly over the pre-made pie crust placed in a pie dish.
6. Add Custard and Cheese: Pour the egg and milk mixture evenly over the vegetables, then sprinkle the shredded cheese on top.
7. Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
8. Cool and Serve: Remove from the oven and let it cool for a few minutes before slicing and serving.

Notes

• Use a pre-made pie crust to save time, or make your own if preferred.
• You can substitute the kale with spinach or Swiss chard.
• Feel free to use any cheese you like such as Gruyère or mozzarella.
• The quiche can be served warm or at room temperature.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Keywords: quiche, winter vegetables, kale, butternut squash, mushroom, savory pie, vegetarian, brunch recipe