Description
This Use-It-Up Quiche is the perfect way to transform leftover veggies, cheese, and pantry staples into a warm, savory, and utterly comforting dish. Flaky crust, rich egg filling, and customizable ingredients make it a go-to for any meal.
Ingredients
Scale
- 1 (9-inch) pie crust
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1 cup shredded cheddar cheese
- 1 cup chopped spinach (fresh or thawed frozen)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil (for sautéing)
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Stir in cheese, spinach, red bell pepper, and green onion.
- Place the pie crust into a 9-inch pie dish and let soften slightly if needed.
- Pour the egg and vegetable mixture into the crust, spreading evenly.
- Bake for 35 to 40 minutes, or until the center is set and top is golden.
- Let cool for 5 to 10 minutes before slicing and serving.
Notes
- Blind bake the crust for a crisper base.
- Use full-fat dairy for creamier texture.
- Let veggies cool before mixing with eggs to avoid curdling.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 175mg