This Vegetable Quiche is the perfect vegetarian quiche recipe 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.
Cuisine: American, French
Servings: 19" quiche
Author: The Carefree Kitchen
19"Pie Crustpre-made refrigerated roll and bake
1 ¼cupShredded Swiss CheeseCheddar Cheese works great too
5-6cupsAssorted Vegetablescut into ½" chunks (Broccoli, mushrooms, red pepper, asparagus, and spinach)
½largeAvocadooptional- for topping
½largeTomatooptional- for topping
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!
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.