Spring Veggie Breakfast Quiche
A delightful quiche filled with fresh spring vegetables, perfect for a hearty breakfast or brunch. This recipe combines eggs, cheese, and a variety of colorful veggies for a nutritious start to your day.
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Ingredients
Yields 4 servings
- (1) pre-made pie crust
- (6) large eggs
- (1 cup) milk
- (1 cup) shredded cheddar cheese
- (1/2 cups) chopped bell pepper
- (1/2 cups) chopped spinach
- (1/2 cups) diced onion
- (1/4 cups) chopped fresh parsley
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
Instructions
- 1
Preheat your oven to 375°F (190 °C).
- 2
Place the pre-made pie crust into a 9-inch pie dish and press it firmly against the bottom and sides. Poke a few holes in the bottom with a fork to prevent bubbling.
- 3
In a large mixing bowl, whisk together 6 large eggs and 1 cup of milk until well combined.
- 4
Stir in 1 cup of shredded cheddar cheese, 1/2 cup of chopped bell pepper, 1/2 cup of chopped spinach, 1/2 cup of diced onion, and 1/4 cup of chopped fresh parsley into the egg mixture.
- 5
Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder, mixing well.
- 6
Pour the egg and vegetable mixture into the prepared pie crust, spreading it evenly.
- 7
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
- 8
Remove from the oven and let it cool for 5-10 minutes before slicing into wedges.
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