Cheesy Vegetable Quiche
This cheesy quiche is stuffed with spinach and caramelized onion. Then it's baked with fresh eggs and milk for a filling breakfast!
Both swiss and feta cheese team up to ensure this quiche is salty and extra cheesy.
Ingredients
Ingredients List:
- 3 tbsp Kerrygold Salted Butter
- 1 large sweet onion, diced
- 1 tbsp Christopher Ranch Minced Garlic
- 2 tbsp Mezzetta Sundried Tomatoes, roughly chopped
- 4 cups raw spinach
- 4 large eggs
- 1 cup Smith Brothers Farm Milk, whole or 2%
- 2 cups broccoli florets, roughly chopped
- 1 ½ cups Tillamook Swiss Cheese, shredded
- ½ tsp salt, or to taste
- ½ tsp black pepper, or to taste
- ¼ tsp ground nutmeg
- 1 (9-inch) premade pie crust or 1 sheet thawed puff pastry
- ¼ cup Stella Crumbled Feta Cheese
Preparation
- Preheat & Prep Preheat the oven to 375°F. If using puff pastry, grease a 9-inch pie pan, then press the puff pastry into the bottom and up the sides of the pan to form the crust.
- Caramelize the Onion Heat a medium skillet over medium heat. Add the butter. Once the butter has melted, add the diced onion. Sauté, stirring frequently, until the onion is tender and lightly caramelized, approximately 10 minutes.
- Add the Spinach Stir in the minced garlic, spinach, and sundried tomatoes. Sauté for about 2 minutes, or until the spinach has wilted and the garlic is fragrant and cooked. Remove the skillet from the heat and allow the mixture to cool slightly.
- Assemble the Quiche In a separate bowl, whisk together the eggs and milk until well combined. Add the broccoli, Swiss cheese, salt, pepper, and nutmeg, stirring to incorporate. Fold the cooled spinach mixture into the egg mixture until evenly distributed. Pour the filling gently into the prepared pie crust or puff pastry shell. Sprinkle crumbled feta cheese evenly over the top.
- Bake the Quiche Transfer the quiche to the preheated oven and bake for 40–45 minutes, or until the edges are golden brown and the center is set (a knife inserted near the center should come out clean).