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A savory, satisfying quiche with a flaky whole-wheat crust, creamy egg custard, and a hearty filling of spinach, mushrooms, and nutty Gruyère cheese. Perfect for brunch, lunch, or a light dinner.
For 8 servings
Prepare the pie crust
Blind bake the crust
Sauté the vegetables
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A savory, satisfying quiche with a flaky whole-wheat crust, creamy egg custard, and a hearty filling of spinach, mushrooms, and nutty Gruyère cheese. Perfect for brunch, lunch, or a light dinner.
This american recipe takes 90 minutes to prepare and yields 8 servings. At 333.62 calories per serving with 13.57g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Assemble and bake the quiche
Use your favorite gluten-free pie crust recipe or a store-bought gluten-free crust. The filling is naturally gluten-free.
Replace the butter with a solid dairy-free alternative, use unsweetened soy or almond milk instead of whole milk, and substitute the Gruyère with a dairy-free shredded cheese.
Make a crustless quiche! Simply grease the pie plate well and pour the filling directly in. Bake until the center is set.
Add 1 cup of cooked, diced chicken, turkey bacon, or ham to the vegetable layer for an extra protein boost.
Eggs and cheese provide high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full.
The whole wheat crust contributes dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Spinach and mushrooms offer essential nutrients like Vitamin K, iron, potassium, and B vitamins, supporting bone health and energy production.
Vegetable Quiche can be a nutritious meal. It's rich in protein from eggs and packed with vitamins from the vegetables. The whole wheat crust adds fiber. However, it can be high in saturated fat from butter, cheese, and milk, so enjoy it in moderation as part of a balanced diet.
A slice of this homemade Vegetable Quiche contains approximately 300-350 calories, depending on the exact ingredients and portion size. The calories come from the crust, eggs, cheese, and milk.
Yes, quiche is great for making ahead. You can bake it completely, let it cool, and store it in the refrigerator for up to 3 days. Reheat slices in the oven or microwave.
A watery quiche is usually caused by excess moisture from the vegetables. It's very important to cook the vegetables thoroughly and squeeze out any extra liquid, especially from spinach, before adding them to the crust.
Absolutely. Once baked and completely cooled, you can wrap the entire quiche or individual slices tightly and freeze for up to 3 months. Thaw in the refrigerator before reheating.
