Quiche makes a satisfying brunch, lunch, or light dinner, and a couple of well-chosen vegetable sides turn it into a balanced meal. This menu pairs a tender spinach-and-cheese quiche with crisp roasted vegetables and a simple green salad; prepare the vegetables while the quiche bakes, or serve them at room temperature for an easier meal.
Ingredients
- 1 unbaked 9-inch pie crust, homemade or store-bought
- 1 tablespoon olive oil, plus 1 tablespoon for the vegetables
- 1 small yellow onion, finely diced (about 1 cup)
- 5 ounces fresh baby spinach
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ¾ teaspoon fine salt, divided
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ⅛ teaspoon ground nutmeg (optional)
- 1 cup shredded Gruyère or Swiss cheese
- 1 medium zucchini (about 8 ounces), cut into ½-inch half-moons
- 1 red bell pepper, cut into 1-inch pieces
- ½ small red onion, cut into wedges
- ½ teaspoon dried oregano
- 1 tablespoon lemon juice
- 4 cups mixed salad greens
- 1 tablespoon balsamic vinegar
Instructions
- Heat the oven and prepare the crust. Set a rack in the middle of the oven and preheat to 375°F (190°C). Fit the pie crust into a 9-inch pie plate, crimp the edge, and prick the base several times with a fork. Line it with parchment and pie weights or dry beans. Bake for 15 minutes, remove the weights and parchment, then bake for another 5 minutes. The base should look dry but not deeply browned. Set aside; leave the oven on.
- Cook the spinach filling. Warm 1 tablespoon olive oil in a skillet over medium heat. Add the diced yellow onion and cook for 4 to 5 minutes, stirring, until soft. Add the spinach in handfuls and cook just until wilted, about 2 minutes. Transfer the mixture to a plate and let it cool briefly. If it looks wet, press or blot away excess moisture so the quiche does not turn watery.
- Make the custard. In a bowl, whisk the eggs, milk, cream, ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg, if using, until combined. Spread the spinach and onion over the crust, then scatter the cheese on top. Pour in the egg mixture slowly, stopping just below the crust’s rim.
- Bake the quiche. Bake for 35 to 45 minutes, until the edges are set and the center is mostly firm with only a slight wobble. For a food-safety check, the center should reach 160°F (71°C) on an instant-read thermometer. If the crust browns too quickly, loosely cover its edge with foil. Rest the quiche for at least 15 minutes before slicing; this helps it set cleanly.
- Roast the vegetables. While the quiche bakes, toss the zucchini, bell pepper, and red onion on a rimmed sheet pan with 1 tablespoon olive oil, oregano, and the remaining ¼ teaspoon salt. Spread them in one layer. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges. Toss with lemon juice and black pepper to taste.
- Dress the salad and serve. Just before eating, toss the greens with balsamic vinegar and a small pinch of salt. Serve slices of warm or room-temperature quiche with roasted vegetables and salad.
Tips
- Keep the crust crisp: Blind-baking helps prevent a soggy base, especially with a moist spinach filling. Let the crust cool slightly before adding the filling, but do not leave it sitting for hours uncovered.
- Avoid overfilling: The exact amount a crust holds varies. If you have leftover custard, bake it in a greased ramekin rather than letting it spill over in the oven.
- Use vegetables thoughtfully: If substituting mushrooms, tomatoes, or frozen spinach, cook or thaw them first and drain off excess liquid. Raw watery vegetables can release moisture into the custard.
- Check doneness rather than relying only on time: Oven temperatures and pie plates differ. Remove the quiche when the center reaches 160°F and has a gentle wobble; baking until completely rigid can make the eggs rubbery.
Serving Suggestions
Serve the quiche warm, just after its resting period, or at room temperature. The roasted vegetables bring sweetness and savory browned edges, while the lightly dressed greens add freshness and contrast. For a brunch spread, add fresh fruit and coffee; for dinner, offer crusty bread or a cup of vegetable soup. If serving several people, cut the quiche into six generous wedges or eight smaller portions and place the sides in separate bowls so diners can choose their preferred balance.
Variations
For a different cheese, use sharp cheddar, feta, or a combination of Parmesan and mozzarella; keep the total amount close to 1 cup. Replace the spinach with 1½ cups cooked, well-drained kale or chopped, cooked broccoli. For a meatier quiche, add ½ cup cooked, crumbled bacon or diced ham, reducing added salt if the meat is salty. You can also change the vegetable sides with the season: try asparagus and cherry tomatoes in spring, or carrots and cauliflower in cooler months. Cut firm vegetables into similar-sized pieces and roast until tender, adding quick-cooking vegetables later so they do not burn.
Storage and Reheating
Refrigerate leftover quiche and cooked vegetables in separate airtight containers within 2 hours of cooking. Keep them at 40°F (4°C) or colder and use within 3 to 4 days. Store dressed salad separately; greens are best eaten fresh because dressing makes them wilt. To reheat quiche, cover loosely with foil and warm in a 325°F (165°C) oven for 10 to 15 minutes for a slice, or longer for a larger portion, until hot throughout. A microwave works for a quick serving, though it softens the crust. Reheat vegetables in a skillet or oven until hot. Do not leave cooked egg dishes at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Freeze uncut or sliced quiche, tightly wrapped, for up to 2 months for best quality; thaw overnight in the refrigerator and reheat until hot.
Frequently Asked Questions
Can I make the quiche ahead?
Yes. Bake it a day ahead, cool it, and refrigerate it covered. Reheat it gently in a 325°F oven, or serve it cold or at room temperature. For the freshest texture, make and dress the salad just before serving.
Can I use a frozen pie crust?
Yes. Follow the package directions for thawing and prebaking, if provided. If it is an unbaked crust, blind-bake it as directed here; a fully frozen crust may need a few extra minutes, so look for a dry-looking base rather than relying on the clock alone.
Why did my quiche turn watery?
Common causes are vegetables with too much moisture, an underbaked center, or cutting the quiche before it rests. Cook spinach and other high-moisture vegetables first, drain them well, bake until the center is set and reaches 160°F, and allow at least 15 minutes to rest.
Can I make this without cream?
You can replace the ½ cup cream with another ½ cup whole milk. The custard will be lighter and a little less rich. Avoid using only skim milk if you want a creamy texture, and keep the total liquid amount the same.
Can I prepare the vegetable sides in advance?
Roast the vegetables up to a day ahead and refrigerate them once cool. Serve them at room temperature or warm them in a 350°F (175°C) oven until hot. Dress the greens immediately before serving so they stay crisp.