Description
A classic, creamy quiche with a flaky crust, tender vegetables, and melted cheese, perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
- 1 unbaked 9 inch pie crust
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded cheese (cheddar or Swiss)
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Preheat the oven to 375°F and place a baking sheet on the middle rack.
- In a mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until smooth.
- Fit the unbaked pie crust into a 9 inch pie dish and crimp the edges.
- Melt the butter in a skillet over medium heat and lightly sauté the onion and bell pepper until softened.
- Spread the vegetables evenly over the crust, sprinkle the shredded cheese on top, then pour in the egg mixture.
- Place the pie dish on the baking sheet and bake for 35 to 40 minutes until the center is just set.
- Remove from the oven and let the quiche rest for 10 minutes before slicing and serving.
Notes
- Let the quiche rest before slicing for clean pieces.
- Cover loosely with foil if the top browns too quickly.
- Serve warm, at room temperature, or chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 145 mg