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Vegetable Quiche Recipe

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This Vegetable Quiche is a creamy, cheesy, and satisfying dish loaded with colorful veggies like bell peppers, spinach, and mushrooms. Baked in a flaky pie crust with a rich egg custard, it’s easy to customize and perfect for make-ahead meals or holiday brunches.

Ingredients

Scale

For the Crust:

  • 1 9-inch store-bought pie crust (or homemade, pre-baked)

For the Filling:

  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 1/2 cup chopped red bell pepper

  • 1 cup baby spinach

  • 1/2 cup sliced mushrooms

  • 1/2 cup shredded cheddar cheese (or Swiss or mozzarella)

  • 4 large eggs

  • 1 cup milk (or half-and-half for creamier texture)

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon ground nutmeg (optional, adds warmth)

Optional add-ins:

  • Zucchini, broccoli, cherry tomatoes, or cooked asparagus

  • Fresh herbs like parsley, basil, or chives

Instructions

  1. Preheat oven to 375°F (190°C). If using a homemade crust, pre-bake it for 10 minutes.

  2. Cook the veggies: Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 2–3 minutes. Add mushrooms and cook until softened. Stir in spinach and cook just until wilted. Remove from heat.

  3. Layer in the crust: Spread the cooked veggies evenly in the pie crust. Sprinkle with shredded cheese.

  4. Mix the custard: In a medium bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Pour over the veggie and cheese mixture.

  5. Bake: Place the quiche on a baking sheet and bake for 35–40 minutes, or until the center is set and the top is lightly golden.

  6. Cool and serve: Let cool for 10 minutes before slicing. Serve warm, at room temp, or chilled.

 

Notes

  • Can be made ahead and stored in the fridge for up to 4 days.

  • Reheats well in the oven or microwave.

  • Easily made gluten-free with a GF pie crust.

  • Swap in your favorite cheese or veggies based on what you have!

Find it online: https://ukfinda.com/vegetable-quiche-recipe/