This Vegetable Quiche is the perfect vegetarian quiche recipe for breakfast, brunch, lunch or dinner. It’s loaded with fresh veggies, sauteed to perfection and baked into a flakey crust along with a velvety custard and plenty of Swiss cheese.
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Easy Veggie Quiche Recipe
Our Vegetable Quiche proves once again that veggie-based meals can, in fact, be super satisfying. Sure, you can absolutely add in some ham, sausage or bacon if you want. But, we really don’t think you’ll miss the meat amongst all of the cheesy, eggy, flakey crust goodness.
During the summer, this is a great recipe to use up extra garden produce. Or, if you have vegetables in the fridge that are past their prime, chop them up and toss them into a saute pan.
One fun way to get little ones involved is to make them into mini veggie cups using muffin tins. You can even spray cupcake liners with a little non-stick pan spray and nix the crust to make it easier. We find letting kids get more involved by adding the veggies and cheese helps them try more foods they wouldn’t normally eat!
Ingredients in Vegetable Quiche
- Pre-Made Pie Crust - you can find this in the refrigerated section at the grocery store. You can also substitute frozen puff pastry or make your own pie shell from scratch.
- Veggies - you can use just one type, or a mixture of a bunch of your favorite veggies. Some suggestions include broccoli, mushrooms, red bell peppers, asparagus and spinach. Make sure to cut any non-leafy veggies into roughly ½” chunks so that they cook evenly. Spinach or kale can just be wilted at the end of cooking.
- Eggs - any type of large eggs will work. You can also substitute half egg whites if you want your quiche to be a little more heart-friendly.
- Shredded Cheese - we recommend using Swiss or cheddar cheese. Feta, goat cheese or mozzarella would also taste great.
- Milk - you want to use either whole milk or 2%.
- Heavy Cream - any type will work.
- Salt and Pepper
- Cayenne Pepper - this is optional but adds a perfect amount of heat.
- Nutmeg - you’d be surprised what a little nutmeg can do to the overall flavor. It goes so well with eggs.
- Dijon Mustard - this is optional, but it adds a great depth of flavor to your filling.
- Avocados and Tomatoes - these are optional topping ideas that add a little freshness and extra flavor.
How to Make Vegetable Quiche
- Prepare pie crust. Roll out pie dough to about ¼” thick and press into a 9-inch pie pan. If using a premade pie crust, remove it from the refrigerator about an hour before you make your quiche so that it warms up to room temperature. Roll out the pie crust as directed on the packaging and arrange in a 9" pie plate. Place in the freezer for a few minutes, just until it is no longer super soft, then pull out and line the inside with aluminum foil. Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes. Remove from the oven, carefully remove the foil and set aside.
- Make the filling. In a saute pan over medium-high heat, cook vegetables until tender, or between 5-10 minutes, depending on the veggies. Season with salt and pepper as desired, then add to the prepared pie crust. Sprinkle half of the cheese on top of the veggies. In a medium-sized mixing bowl, whisk together the eggs, milk, cream, salt, pepper, nutmeg, mustard, and cayenne. Mix until well combined, then pour over the veggies and top with the remaining cheese.
- Bake. Bake the quiche in a preheated oven at 350 degrees for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, a toothpick or knife inserted into the center should come out clean.
- Serve. Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving with sliced avocados and tomatoes. Enjoy!
Crustless Quiche Recipe
Whether you have a gluten allergy or just want to cut a few calories, any quiche can easily be made crustless. Just make sure to grease your pie dish with butter, then sprinkle a thin layer of shredded Parmesan cheese over the bottom of the dish. For one 9” quiche you should only need about 2 tablespoons.
From there, just make as directed. It will still be perfectly delicious, and you’ll even save yourself some time!
If you want to try a different type of gluten-free crust, our Potato Crusted Quiche recipe makes an excellent substitute. It’s also gluten-free, super simple and really yummy.
Storing, Freezing and Reheating
- Refrigerator - wrap well with plastic wrap and store in the refrigerator for up to 3 days.
- Freezer - Be sure and cool your quiche completely, then wrap well in plastic wrap, followed by aluminum foil. You can store quiche frozen for up to 3 months.
- Reheating Instructions - In order to reheat a frozen quiche, thaw it in the fridge overnight. Once thawed, the instructions are the same whether it was in the freezer or fridge. Just rewarm in a preheated 325 degree oven until warmed through, or about 20-30 minutes. You may want to cover the crust with aluminum foil part-way through if it begins to brown too much.
Vegetable Quiche Recipe
Ingredients
- 1 9" Pie Crust pre-made refrigerated roll and bake
- 1 ¼ cup Shredded Swiss Cheese Cheddar Cheese works great too
- 5-6 cups Assorted Vegetables cut into ½" chunks (Broccoli, mushrooms, red pepper, asparagus, and spinach)
- 6 large Eggs
- 1 cup Milk
- 1 cup Heavy Cream
- ½ tsp Salt
- ¼ tsp Pepper
- 1 pinch Nutmeg
- 1 tsp Dijon Mustard optional
- ⅛ tsp Cayenne Pepper
- ½ large Avocado optional- for topping
- ½ large Tomato optional- for topping
Instructions
- Preheat oven to 350 degrees.
- Roll out pie dough to about ¼” thick and press into a 9” pie plate. If using a premade pie crust, remove it from the refrigerator about an hour before you make your quiche so that it warms up to room temperature. Roll out the pie crust as directed on the packaging and arrange in a 9" pie plate.
- Place in the freezer for a few minutes, just until it is no longer super soft, then pull out and line the inside with aluminum foil. Fill with pie weights or dried beans and bake in a preheated 350 degree oven for about 15 minutes. Remove from the oven, carefully remove the foil and set aside.
- In a saute pan over medium-high heat, cook vegetables until tender, or between 5-10 minutes, depending on the veggies. Season with salt and pepper as desired, then add to the prepared pie crust. Sprinkle the top of the veggies with half of the shredded cheese.
- In a medium-sized mixing bowl, whisk together the eggs, milk, cream, salt, pepper, nutmeg, mustard, and cayenne. Mix until well combined, then pour over the veggies and top with the remaining cheese.
- Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
- Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving with sliced avocados and tomatoes. Enjoy!
Notes
Nutrition
More of our Best Quiche Recipes
- Sausage and Spinach Quiche
- Vegetable Quiche
- Ham and Cheese Quiche
- Ham and Bacon Potato Crusted Quiche
- Bacon and Mushroom Quiche
- 3 Cheese and Pesto Quiche
- Spinach and Feta Quiche
- Mini Cheese Quiche
- Potato Crusted Quiche
- Bacon and Asparagus Quiche
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Our Vegetable Quiche proves once again that veggie-based meals can, in fact, be super satisfying. It's loaded with veggies and baked along with plenty of Swiss cheese and a creamy, velvety custard filling.
Nellie Tracy
This is a fantastic recipe! Will be making all summer long with fresh veggies! Thank you!
Allison
I used some leftover grilled veggies and this was delish! Thanks for sharing!