Vegetable Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Place pie crust in a 9-inch quiche dish or pie plate. Press it firmly against the bottom and sides. Prick the bottom several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, remove weights and parchment, and bake for another 5 minutes until just beginning to color.
2. Sauté the vegetables
   Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add bell pepper and zucchini, cooking for another 4 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in broccoli and cook for 2 minutes, then add spinach and cook until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
3. Prepare the custard
   In a large bowl, whisk together eggs, heavy cream, dried thyme, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined. Stir in the grated Gruyère cheese, reserving a small amount for topping.
4. Assemble the quiche
   Spread the sautéed vegetables evenly in the pre-baked crust. Pour the egg mixture over the vegetables. Sprinkle the remaining Gruyère and all of the Parmesan cheese on top.
5. Bake the quiche
   Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted in the center should come out clean. If the crust edges brown too quickly, cover them with foil.
6. Rest and serve
   Allow the quiche to rest for at least 10 minutes before slicing. This helps the filling to set completely. Serve warm or at room temperature with a fresh green salad on the side.