Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup, 150g)
  • 1 cup chopped vegetables (e.g., spinach, mushrooms, bell peppers), (100g - varies with veg)
  • 1/4 teaspoon salt (1.5 ml)
  • 1/4 teaspoon black pepper (1.5 ml)
  • 4 large eggs (approx. 200g)
  • 1 1/2 cups whole milk (355 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/2 teaspoon salt (3 ml)
  • 1/4 teaspoon ground nutmeg (1.5 ml)
  • 1 cup shredded cheese (e.g., Gruyere, cheddar, Swiss) (100g)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the pie plate.
  2. Heat olive oil in a skillet over medium heat. Add onion and sauté until softened. Add remaining vegetables and cook until slightly tender. Season with salt and pepper.
  3. In a large bowl, whisk together eggs, milk, heavy cream, salt, and nutmeg until well combined.
  4. Spread the sautéed vegetables evenly across the bottom of the prepared pie plate. Sprinkle cheese over the vegetables.
  5. Pour the egg mixture evenly over the vegetables and cheese.
  6. Bake for 45-55 minutes, or until the quiche is set and the top is golden brown. A knife inserted near the center should come out clean.
  7. Let the quiche cool for at least 10 minutes before slicing and serving.