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As the leaves turn vibrant shades of orange and gold, and the air becomes crisp, autumn invites us to savor the bountiful harvest of seasonal produce. One of the best ways to celebrate this time of year is with a delightful Harvest Veggie Quiche. This dish marries the freshness of seasonal vegetables with a creamy egg filling, making it an ideal choice for brunch gatherings, casual lunches, or even a light dinner. Not only is this quiche packed with nutrition and flavor, but it is also incredibly versatile, allowing you to incorporate whatever vegetables you have available. Join us as we embark on the journey of crafting this mouthwatering quiche, step by step.

Harvest Veggie Quiche

Fall into the flavors of the season with this delicious Harvest Veggie Quiche! Perfect for brunch, lunch, or a cozy dinner, this dish combines fresh, seasonal vegetables and a creamy egg filling. It's incredibly versatile, allowing you to use whatever veggies and cheeses you have on hand. Easy to prepare and packed with nutrition, this quiche is not just a meal, but a heartwarming experience to share with family and friends. Discover how to make this delightful dish today!
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Ingredients
  

1 pre-made pie crust (9-inch)

1 cup fresh spinach, chopped

1 cup mushrooms, sliced

1 bell pepper (red or yellow), diced

1 small zucchini, diced

1/2 cup cherry tomatoes, halved

1 small onion, finely chopped

3 large eggs

1 cup milk (or plant-based milk)

1 cup shredded cheese (such as cheddar or a dairy-free alternative)

1 tsp garlic powder

1 tsp dried thyme

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the mushrooms, bell pepper, zucchini, and cherry tomatoes. Cook for an additional 5 minutes until the vegetables are soft. Finally, stir in the spinach and cook for another 2 minutes until wilted. Season with garlic powder, thyme, salt, and pepper, then remove from heat.

      Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs and milk. Add a pinch of salt and pepper to taste.

        Assemble the Quiche: Place the pre-made pie crust in a pie dish. Spread the sautéed vegetables evenly across the crust. Pour the egg mixture over the veggies, ensuring they are well coated. Sprinkle the shredded cheese on top.

          Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the egg is set and the top is golden brown. You can insert a toothpick into the center; it should come out clean when ready.

            Cool and Serve: Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing. This allows the filling to set a little more for easier serving.

              Enjoy: Serve warm or at room temperature with a side salad for a delightful meal!

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8 slices