Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 1 cup chopped vegetables (such as mushrooms, spinach, bell peppers, zucchini – approximately 150g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 4 large eggs (approx. 200g without shell)
  • 1 cup milk (full-fat or semi-skimmed – 240 ml)
  • 1/2 cup grated cheese (cheddar, Gruyère, or a blend – approximately 50g)
  • 2 tablespoons chopped fresh herbs (parsley, chives, thyme – roughly 10g)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5).
  2. Heat olive oil in a skillet over medium heat. Sauté onion until softened, then add other vegetables. Cook until tender-crisp, about 5-7 minutes. Season with salt and pepper.
  3. In a mixing bowl, whisk together eggs and milk until well combined. Stir in the cheese and herbs.
  4. Pour the sautéed vegetables into the pie dish, spreading them evenly. Pour the egg mixture over the vegetables.
  5. Bake for 35-45 minutes, or until the quiche is set and golden brown on top. A knife inserted into the centre should come out clean.
  6. Let the quiche cool slightly before slicing and serving.