Description
This Delicious Colorful Vegetable and Mozzarella Quiche is a vibrant, savory dish featuring zucchini, eggplant, onion, tomato, and a blend of mozzarella and parmesan cheeses baked in a flaky pie crust. Perfect for breakfast, brunch, or a light dinner, this quiche offers a delightful combination of fresh vegetables and creamy cheese, enhanced with fragrant herbs and seasoning.
Ingredients
Scale
Crust
- 1 pie crust (pre-made or homemade)
Vegetables
- 1 cup zucchini (can substitute with yellow squash)
- 1 cup eggplant (can substitute with mushrooms)
- 1 medium onion (preferably sweet)
- 1 medium tomato (fresh or canned)
Other Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon pepper (adjust to taste)
- 1 teaspoon oregano (fresh herbs recommended)
- 3 large eggs
- 10 oz mozzarella cheese (lactose-free alternative available)
- 1/4 cup parmesan cheese (optional)
Instructions
- Prepare the vegetables: Slice the zucchini, eggplant, onion, and tomato into thin, even pieces to ensure they cook evenly in the quiche.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the onion first and cook until translucent, then add zucchini, eggplant, and tomato. Season with salt, pepper, and oregano. Cook until vegetables are tender and any excess moisture has evaporated, about 7-10 minutes. Remove from heat and let cool slightly.
- Preheat the oven: Set your oven to 375°F (190°C) to preheat while you assemble the quiche.
- Prepare the crust: Place the pie crust into a 9-inch pie dish, pressing it down gently and trimming any excess edges.
- Mix the eggs and cheese: In a mixing bowl, whisk together the eggs with mozzarella cheese and Parmesan cheese until well combined.
- Assemble the quiche: Spread the sautéed vegetables evenly over the pie crust. Pour the egg and cheese mixture over the vegetables, ensuring it covers all ingredients.
- Bake the quiche: Place the quiche in the oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
- Cool and serve: Allow the quiche to cool for about 10 minutes before slicing into 8 pieces. Serve warm or at room temperature.
Notes
- For extra flavor, use fresh oregano instead of dried.
- Feel free to swap eggplant and zucchini with other vegetables such as mushrooms or bell peppers.
- If lactose intolerant, substitute mozzarella with lactose-free cheese.
- Allow quiche to cool slightly for easier slicing.
- Store leftovers in the refrigerator for up to 3 days.
