Spring Vegetable Quiche (Print Version)

# Ingredients:

→ Crust

01 - 1 pie crust (store-bought or homemade)

→ Filling

02 - 5 large eggs
03 - 240ml heavy cream
04 - 200g fresh spinach, chopped
05 - 150g mixed bell peppers (red, yellow, or green), diced
06 - 1 medium zucchini, grated and excess moisture removed
07 - 100g sharp cheddar cheese, shredded
08 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Preheat oven to 190°C (375°F). Place pie crust in a pie dish and prick the bottom several times with a fork.
02 - In a skillet over medium heat, sauté the chopped spinach, diced bell peppers, and grated zucchini for 5-7 minutes until softened.
03 - In a large bowl, whisk together eggs and heavy cream until well combined. Season with salt and pepper.
04 - Fold the sautéed vegetables and shredded cheddar cheese into the egg mixture until evenly distributed.
05 - Pour the filling into the prepared pie crust. Bake for 35-40 minutes or until the center is set and the top is golden brown.
06 - Allow quiche to cool for 10-15 minutes before slicing. Serve warm or at room temperature.

# Notes:

01 - For best results, place the pie dish on a baking sheet before adding filling to prevent spills in the oven.
02 - To test if quiche is done, insert a knife in the center - it should come out clean.

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