Description
A delicious and hearty quiche filled with seasonal autumn vegetables, perfect for cozy fall meals.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup butternut squash, diced
- 1 cup spinach, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the onion and red bell pepper until soft.
- Add the butternut squash and cook until tender.
- Stir in the spinach and cook until wilted.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Spread the sautéed vegetables evenly in the pie crust.
- Pour the egg mixture over the vegetables and sprinkle with cheese.
- Bake for 35-40 minutes or until the quiche is set and golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This quiche can be made ahead of time and reheated.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg