Ingredients:

  • 1 tbsp Olive Oil
  • 1 medium Shallot, finely diced
  • 1 cup Mixed Vegetables (diced bell pepper, sliced mushrooms, trimmed spinach)
  • 1/2 cup Frozen Peas, thawed
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 Large Eggs
  • 1 cup Milk (Whole or 2%)
  • 1/2 cup Heavy Cream
  • 1/2 cup Grated Cheese (Gruyère, Cheddar, or Parmesan blend)
  • 1/4 tsp Nutmeg, freshly grated
  • Pinch of salt and pepper
  • 1 tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
  2. Heat olive oil in a large skillet over medium heat. Sauté the shallots until soft (about 3 minutes). Add hard vegetables (peppers/mushrooms) and cook until moisture evaporates. Stir in spinach until wilted, then mix in thawed peas. Season lightly with salt and pepper.
  3. Scatter the cooked vegetable mixture evenly across the bottom of the prepared pie dish. Sprinkle half of the grated cheese over the vegetables.
  4. In a large mixing bowl, whisk the eggs vigorously until light and frothy. Gradually whisk in the milk, heavy cream, nutmeg, salt, and pepper until just combined. Do not over-whisk.
  5. Slowly pour the egg mixture over the vegetables in the pie dish, ensuring the vegetables are submerged. Sprinkle the remaining cheese on top.
  6. Bake on the middle rack of the preheated oven for 40–45 minutes, or until the edges are set and a knife inserted near the centre comes out clean.
  7. Remove from the oven and let the quiche cool for 10–15 minutes before slicing. Garnish with fresh parsley before serving.