Vegetable Quiche Recipe

This Vegetable Quiche is a delicious, colorful, and satisfying dish that’s perfect for any meal of the day. With a flaky crust, creamy egg filling, and a medley of fresh vegetables, it’s a crowd-pleasing recipe that’s ideal for brunch, lunch, or a light dinner.

Why You’ll Love This Recipe

Vegetable Quiche is incredibly versatile and easy to make. It’s a great way to use up leftover veggies, it can be made ahead of time, and it works well served warm or at room temperature. Packed with nutrients, flavor, and texture, it’s perfect for vegetarians or anyone craving a savory, cheesy bake. Plus, it looks beautiful on any table—especially for holiday brunches or springtime gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 9-inch pie crust (store-bought or homemade)
• Eggs
• Milk or half-and-half
• Shredded cheese (cheddar, Swiss, or a mix)
• Onion, chopped
• Bell pepper, diced
• Fresh spinach or kale
• Cherry tomatoes or zucchini (optional)
• Garlic, minced
• Salt
• Black pepper
• Olive oil or butter for sautéing

Directions

1. Preheat oven to 375°F (190°C).
2. Roll out and fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork and pre-bake for 8–10 minutes. Set aside.
3. In a skillet, heat oil or butter and sauté onion, garlic, and bell pepper for 3–4 minutes until softened. Add spinach and cook until wilted. Remove from heat.
4. In a bowl, whisk together eggs, milk, salt, and pepper.
5. Layer the sautéed vegetables in the pre-baked crust. Sprinkle with cheese.
6. Pour egg mixture over the vegetables and cheese. Top with sliced cherry tomatoes or zucchini if using.
7. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
8. Cool for 10 minutes before slicing and serving.

Servings and timing

Serves: 6–8
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Crustless quiche: Skip the crust and pour the filling into a greased pie dish or baking dish for a low-carb version.
• Dairy-free: Use non-dairy milk and a dairy-free cheese alternative.
• Add protein: Include chopped cooked bacon, sausage, or diced ham.
• Extra veggie flavor: Add mushrooms, broccoli, or leeks to the mix.
• Herb boost: Mix in fresh herbs like basil, thyme, or parsley for added freshness.

Storage/Reheating

Store leftover quiche covered in the refrigerator for up to 4 days.
To reheat, warm in the oven at 350°F (175°C) for 10–15 minutes or microwave individual slices for about 1 minute.
Quiche also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat as usual.

FAQs

Can I make quiche ahead of time?

Yes! You can bake it a day in advance and reheat before serving, or even serve it cold.

What’s the best cheese for quiche?

Cheddar, Swiss, Gruyère, and feta are all great options depending on your flavor preference.

How do I keep my quiche from being watery?

Make sure to sauté veggies first to remove excess moisture, and avoid overfilling with liquid ingredients.

Can I use frozen vegetables?

Yes, but thaw and drain them thoroughly before using to avoid excess moisture.

Do I have to pre-bake the crust?

Par-baking helps prevent a soggy bottom crust and is highly recommended.

Can I use egg whites only?

Yes, substitute whole eggs with egg whites or an egg substitute for a lighter option.

Is quiche healthy?

Quiche can be a balanced meal when made with fresh veggies, lean protein, and moderate cheese.

Can I use puff pastry instead of pie crust?

Yes, puff pastry makes a flakier base and works well with this recipe.

Why is my quiche filling not set?

It may need more baking time—check that the center is firm and not jiggly before removing from the oven.

What should I serve with quiche?

A simple green salad, fruit, or roasted potatoes make perfect sides for quiche.

Conclusion

This Vegetable Quiche recipe is a delicious, adaptable dish that’s perfect for any occasion—from weekend brunches to weekday lunches. With a creamy egg filling, crisp crust, and colorful veggies, it’s a wholesome, crowd-pleasing recipe you’ll want to make again and again. Serve it fresh from the oven or enjoy leftovers cold—either way, it’s always a win.

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