Vegetable Quiche

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.


– Pie Crust – Shredded Swiss Cheese – Assorted Vegetables – Eggs – Milk

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.


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