Easy Veggie Quiche

Course Breakfast

Cuisine French

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 339kcal

Author FoodFaithFitness

1 frozen pie shell thawed
2 1/2 cups of mixed vegetables zucchini, mushrooms, broccoli, bell peppers, finely chopped
5 large eggs
1/2 cup low-fat milk or half and half
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Pinch of nutmeg or dried tarragon
1 1/2 cups shredded cheese cheddar, Fontina, Gruyere, or Swiss, divided

Position the oven rack in the lower third and preheat the oven to 375 degrees F. Place the pie shell on a baking sheet.
Steam the chopped vegetables with a bit of water in the microwave until tender, about 4 minutes, then drain.
In a large bowl, whisk together eggs, milk, mustard, salt, garlic powder, pepper, and nutmeg. Fold in the steamed vegetables and 1 cup of cheese.
Pour the egg and vegetable mixture into the pie shell and sprinkle the top with the remaining cheese.
Bake the quiche on the prepared rack until the center is set and the crust is golden brown, approximately 40 to 50 minutes. Allow the quiche to cool for 30 minutes before slicing.
DEVOUR!