Ring-Shaped Vegetable Quiche
A flaky, golden crust encases a vibrant medley of seasonal vegetables and creamy egg custard, baked in a ring mold for elegant presentation perfect for brunch or a light dinner. This american-inspired vegetarian ready in about 95 minutes pairs all-purpose flour, cold unsalted butter, ice water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup, cold unsalted butter
- 1/4 cup ice water
- 1 cup, diced zucchini
- 1/2 cup, diced red bell pepper
- 1/2 cup, chopped fresh spinach
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup, grated cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a bowl, combine 1 cup all-purpose flour and 1/2 tsp salt, then cut in 1/2 cup cold unsalted butter until crumbly. Add 1/4 cup ice water and mix until dough forms a ball, then press into a 9-inch ring mold and chill for 30 minutes.
- Step 2: Bake the chilled crust at 375°F for 15 minutes until golden, then remove and let cool. Whisk together 3 large eggs, 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme in a separate bowl.
- Step 3: Stir in 1 cup diced zucchini, 1/2 cup diced red bell pepper, 1/2 cup chopped fresh spinach, and 1/2 cup grated cheddar cheese into the egg mixture until fully combined.
- Step 4: Pour the mixture into the cooled crust and bake for 35-40 minutes until the center is set and the top is golden; let rest for 10 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ring-Shaped Vegetable Quiche take to make?
Total time is about 95 minutes (40 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ring-Shaped Vegetable Quiche?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Ring-Shaped Vegetable Quiche?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ring-Shaped Vegetable Quiche for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ring-Shaped Vegetable Quiche?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
