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Fluffy Vegetable Quiche Recipe with Roasted Peppers and Gruyère Made Easy

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A fluffy vegetable quiche featuring roasted red bell peppers, zucchini, spinach, and nutty Gruyère cheese, perfect for brunch or any occasion. This easy recipe delivers a light, airy texture with bold flavors and comforting warmth.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust or homemade pie crust
  • 2 large red bell peppers, roasted and sliced
  • 1 medium zucchini, thinly sliced
  • 1 small onion, finely chopped
  • 1 cup fresh spinach, roughly chopped
  • 4 large eggs, room temperature
  • 1 cup heavy cream (or whole milk for a lighter option)
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup Gruyère cheese, grated
  • 2 tablespoons olive oil
  • Fresh herbs like thyme or parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until skins are charred and blistered.
  2. Remove peppers from oven, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and slice into strips.
  3. While peppers steam, heat olive oil in a skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent.
  4. Add zucchini slices and cook for 3 minutes until slightly softened. Add spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.
  5. Lower oven temperature to 375°F (190°C). Roll out pie crust into a 9-inch dish, pressing to fit snugly. Prick bottom with a fork to prevent bubbling. Optional: blind bake crust for 10 minutes.
  6. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth and slightly frothy.
  7. Spread sautéed veggies evenly over the crust. Layer roasted pepper strips on top. Sprinkle grated Gruyère cheese generously over the vegetables.
  8. Slowly pour egg and cream mixture over everything, filling but not overflowing the crust.
  9. Bake quiche for 35-40 minutes, or until custard is set and top is golden brown. A knife inserted in the center should come out clean. Cover crust edges with foil halfway through baking if they brown too quickly.
  10. Let quiche cool for at least 10 minutes before slicing. Garnish with fresh herbs and serve.

Notes

Roasting peppers ahead boosts sweetness and reduces moisture to prevent sogginess. Use room temperature eggs for fluffier texture. Blind baking the crust is optional but helps avoid sogginess. Cover crust edges with foil if browning too fast. Let quiche cool before slicing for cleaner cuts.

Nutrition

Keywords: vegetable quiche, roasted peppers, Gruyère, fluffy quiche, easy quiche recipe, brunch recipe, savory pie, vegetarian quiche

Find it online: https://juliamadeit.com/fluffy-vegetable-quiche-recipe-with-roasted-peppers-and-gruy-e-re-made-easy/