0 from 45 votes
Easy Veggie Quiche Recipe
Easily customize this veggie quiche with your favorite veggies like tomatoes, kale, and zucchini. Make it a dish worth waking up to.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Calories: 385 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 pie crust
- 1/2 cup cherry tomatoes halved
- 1/2 cup kale chopped
- 1 medium zucchini sliced 1/4 inch thick
- 1 cup mozzarella cheese grated
- 1/4 cup gruyere cheese grated
- 3 large eggs
- 1 cup heavy whipping cream
- 1/2 tsp salt
- 1/3 tsp ground black pepper
Instructions
- Arrange pie crust into a pie pan (use an 8 or 9-inch wide pan that is 2-4 inches deep). Trim off extra crust around the edges.
- Place parchment paper on top of the crust and weigh it down with dried peas, beans, or pie weights. Bake the crust at 375°F for 25-30 minutes or until it's golden brown.
- Fill the baked crust with tomatoes, kale, zucchini, and cheese.
- In a separate bowl, whisk the eggs together with the heavy whipping cream. Season with salt and pepper.
- Pour the egg mixture into the quiche. Bake it at 400°F for about 20-25 minutes or until the center is fully set. Slice and enjoy for breakfast or brunch.
Cup of Yum
Nutrition Information
Calories
385kcal
(19%)
Carbohydrates
17g
(6%)
Protein
12g
(24%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
147mg
(49%)
Sodium
515mg
(21%)
Potassium
247mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1565IU
(31%)
Vitamin C
14mg
(16%)
Calcium
215mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 385
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 147mg | 49% |
| Sodium | 515mg | 21% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1565IU | 31% |
| Vitamin C | 14mg | 16% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.