Description
This easy vegetarian quiche is loaded with a rainbow of vegetables and a sprinkle of cheese for a hearty, delicious brunch recipe. It’s easy to make and perfect for a healthy breakfast!
Ingredients
Units
Scale
- 1 pie crust (9-inch store-bought or homemade)
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 4 large eggs
- 3/4 cup whole milk
- 1 cup shredded cheese (cheddar, Gruyère, or mozzarella)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Bake the crust (empty) for 10 minutes if using a raw dough.
- Sauté the mushrooms, peppers, onion, and garlic in olive oil for 5–6 minutes until softened. Let cool slightly.
- Whisk the oregano, eggs, milk, salt, and pepper until smooth.
- Spread the vegetables in the crust. Add the cheese. Pour the egg mixture evenly on top.
- Bake for 35–40 minutes until the filling is set and the top is golden. Let rest 5 minutes before slicing.