ADVERTISEMENT
Introduction:
Brighten your table and your taste buds with this Rainbow Harvest Quiche, a colorful vegetable quiche packed with vibrant, seasonal produce and creamy, savory flavor. Perfect for brunch, lunch, or a light dinner, this dish is not only visually stunning but also a powerhouse of nutrients. Whether you're catering to vegetarians or just looking to add more vegetables into your meals, this quiche makes healthy eating delicious and beautiful.
Ingredients:
For the crust (optional – store-bought crust can be used):
1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, chilled and cubed
3–4 tbsp ice water
For the filling:
1 tbsp olive oil
1 small red bell pepper, diced
1 small yellow bell pepper, diced
½ cup red onion, finely chopped
1 cup baby spinach, chopped
½ cup zucchini, diced
¾ cup cherry tomatoes, halved
4 large eggs
1 cup whole milk or half-and-half
1 cup shredded cheese (cheddar, gruyère, or mozzarella)
Salt and pepper to taste
Fresh herbs (parsley, chives, or thyme), optional
Directions:
Prepare the crust:
In a bowl, mix flour and salt. Add butter and use a pastry cutter or fingers to work it into the flour until it resembles coarse crumbs.
Gradually add ice water, mixing until the dough just comes together.
Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Roll out on a floured surface and press into a 9-inch pie pan. Pre-bake at 375°F (190°C) for 10 minutes.
Sauté the vegetables:
Heat olive oil in a skillet over medium heat. Add onions, bell peppers, and zucchini. Sauté until slightly tender, about 5 minutes. Stir in spinach and cook until wilted. Remove from heat.
Prepare the egg mixture:
In a bowl, whisk together eggs, milk, salt, pepper, and half of the shredded cheese.
Assemble the quiche:
Spread sautéed vegetables evenly over the pre-baked crust. Add halved cherry tomatoes on top. Pour the egg mixture over the vegetables. Sprinkle the remaining cheese on top.
Bake:
Bake at 375°F (190°C) for 35–40 minutes, or until the center is set and the top is golden. Let cool for 10 minutes before slicing.
Serving and Storage Tips:
ADVERTISEMENT
