Roasted Vegetable & Spinach Quiche
A hearty, egg-rich quiche packed with roasted vegetables and fresh spinach for a protein-packed breakfast or brunch. This American-inspired vegetarian recipe, ready in about 70 minutes, pairs spinach, zucchini, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 4 cups (100g) fresh, chopped spinach
- 1 medium (250g), diced zucchini
- 1 red (100g), diced bell pepper
- 4 large egg
- 1 cup (240ml) whole milk
- 1 cup (100g) shredded cheddar cheese
- 1/4 cup (30g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (50g) melted butter
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 9-inch pie dish with parchment paper.
- Step 2: In a bowl, whisk eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
- Step 3: In a skillet, sauté zucchini, bell pepper, and 1/4 cup butter over medium heat for 5 minutes until tender.
- Step 4: Add spinach and cook for 2 minutes until wilted. Stir in flour and cheese, then pour into the pie dish.
- Step 5: Pour egg mixture over vegetables, sprinkle remaining cheese, and bake for 35-40 minutes until golden and set.
