Serves 6
130 cal · 50 min
Basic Quiche
Recipe GLPR9e15bfbda5f398
A simple and versatile quiche made with a pre-baked pie crust, fresh vegetables, cheese, and a savory egg custard. Perfect for breakfast, brunch, or a light lunch. This recipe yields a tender, creamy quiche with a golden crust.
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Ingredients
1 (9-inch) pie crust, pre-baked
1 cup fresh vegetables, chopped (such as broccoli, zucchini, or mushrooms)
1/2 cup shredded cheese
3 large eggs
1 cup fat-free milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
Directions
Preheat your oven to 375°F (190°C).
Prepare your fresh vegetables by washing and chopping them into uniform bite-sized pieces until you have 1 cup total. Heat a skillet over medium-high heat and cook the vegetables for 3–4 minutes, stirring occasionally, until they are tender but still crisp. Set aside to cool slightly.
Shred the cheese using a grater and set aside in a small bowl.
In a medium mixing bowl, beat the eggs together until well combined. Add the fat-free milk, salt, ground black pepper, and garlic powder. Whisk the mixture until smooth and fully combined.
Spread the cooked vegetables evenly across the bottom of the pre-baked pie crust. Sprinkle the shredded cheese over the vegetables in an even layer.
Carefully pour the egg and milk mixture over the vegetables and cheese, distributing it evenly throughout the crust.
Place the quiche in the preheated oven and bake for 30–40 minutes. The quiche is done when a knife inserted near the center comes out clean, indicating the custard has set. The top should be lightly golden.
Remove the quiche from the oven and allow it to rest for 5 minutes before slicing and serving. This resting time helps the quiche set firmly.
