Vegetable Quiche Recipe

4.25 from 4 votes

This recipe for Vegetable Quiche is perfect for breakfast, brunch, lunch or dinner. It’s loaded with fresh veggies, sautéed to perfection and baked into a flakey crust along with a velvety custard and plenty of Swiss cheese.

Prep Time15

Cook Time1

Cooling Time5

Total Time1 20

Course: Breakfast

Cuisine: American, French

Servings: 9" quiche

Calories: 273kcal

Author: The Carefree Kitchen

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 teaspoon Salt
¼ teaspoon Pepper
1 pinch Nutmeg
1 teaspoon Dijon Mustard optional
⅛ teaspoon 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

If your pie crust gets too brown but the quiche isn't finished cooking, tear off 2" strips of aluminum foil and lightly tuck them around the quiche to prevent them from browning even more.

Nutrition