Vegetable Quiche Recipe
If you’re looking to impress at brunch or create a comforting family meal, Vegetable Quiche is the answer every time. Packed with colorful veggies, creamy cheese, and a perfectly flaky crust, this dish truly feels like a celebration of flavor and simplicity. Whether you’re hosting a weekend get-together or meal prepping for busy mornings, Vegetable Quiche brings everyone to the table with its aroma and beautiful presentation—plus, it offers endless opportunities for customization!
Ingredients You’ll Need
What I love about a good Vegetable Quiche is how the simple, honest ingredients come together in such a special way. Each component brings its own texture, color, or layer of flavor, making every bite absolutely delightful.
- Pie Crust: The foundation of every quiche, whether you use store-bought for ease or homemade for a personal touch, gives that irresistible flakiness.
- Olive Oil: Just a tablespoon is all you need to coax out the sweetness in the sautéed veggies.
- Onion: Diced onion adds a gentle, aromatic depth as it caramelizes.
- Red Bell Pepper: This veggie brings sweetness and a vibrant color pop.
- Zucchini: Mild in flavor, zucchini soaks up the seasoning and adds a tender bite.
- Fresh Spinach: Chopped and wilted, spinach sneaks in extra greens without overpowering the dish.
- Cherry Tomatoes: These little jewels burst with tangy flavor and brighten the top of the quiche.
- Eggs: Four large eggs set the structure and provide rich creaminess.
- Whole Milk or Half-and-Half: Choose milky lightness or creamy decadence for your custard base.
- Shredded Cheddar Cheese: Classic cheddar melts beautifully with a savory sharpness.
- Grated Parmesan Cheese: Just a quarter cup adds a salty, umami kick.
- Salt: Half a teaspoon to make the flavors shine.
- Black Pepper: A dash for subtle heat and extra depth.
- Ground Nutmeg (optional): A pinch of nutmeg is a secret touch that brings warmth and elegance.
- Chopped Fresh Parsley: Sprinkle on top for a fresh finish and a splash of green.
How to Make Vegetable Quiche
Step 1: Prep the Pie Crust
Preheat your oven to 375°F (190°C). Gently fit your 9-inch pie crust into a pie dish, crimping the edges to give it that classic, pretty look. If you like, you can partially bake the crust for about 5 minutes for an extra-crisp base, but it’s not required for this recipe.
Step 2: Sauté the Vegetables
Set a medium skillet on the stove over medium heat and pour in the olive oil. Add in the diced onion, red bell pepper, and zucchini. Sauté for 5 to 6 minutes, stirring occasionally, until the veggies soften and begin to caramelize. Toss in the chopped spinach and cook for another 1 to 2 minutes, just until it wilts. Remove the skillet from the heat and allow the mixture to cool slightly—this helps avoid scrambling the eggs later.
Step 3: Mix the Egg Custard
In a large mixing bowl, whisk together the eggs, milk or half-and-half, salt, black pepper, and nutmeg if you’re feeling fancy. Add the shredded cheddar and Parmesan cheeses, stirring until everything is well combined and looks creamy and enticing.
Step 4: Assemble the Vegetable Quiche
Let’s build the magic! Evenly spread your cooked vegetables in the pie crust, making sure every slice will have a colorful mix. Pour the egg and cheese mixture right over the veggies, gently shaking the dish to help the filling settle in. Finish by arranging the cherry tomato halves—cut side up—on top so they roast beautifully as the quiche bakes.
Step 5: Bake and Cool
Slide your assembled Vegetable Quiche into the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the center is set, the edges are lightly golden, and the aroma fills your kitchen. For the best slices, let it cool for about 5 to 10 minutes; it’ll be easier to cut and even more flavorful.
How to Serve Vegetable Quiche
Garnishes
A sprinkle of freshly chopped parsley is a simple but beautiful way to finish your Vegetable Quiche. For even more color and brightness, try adding a little extra grated Parmesan on top or a dusting of freshly cracked black pepper.
Side Dishes
Quiche pairs wonderfully with a crisp green salad tossed in a zesty vinaigrette or a bowl of seasonal fruit. For brunch, roasted potatoes or a side of smoked salmon can make this meal into a full spread!
Creative Ways to Present
Cut your Vegetable Quiche into small wedges or bite-sized squares and serve on a platter for a party-ready appetizer. For a charming brunch vibe, try plating individual slices on pretty dishes with fresh herbs and a lemon wedge.
Make Ahead and Storage
Storing Leftovers
Leftover quiche keeps its flavor and texture beautifully in the refrigerator. Simply cover your Vegetable Quiche with plastic wrap or foil, or store slices in an airtight container. Enjoy within 3 to 4 days for best quality.
Freezing
Vegetable Quiche freezes surprisingly well. After cooling, wrap individual slices or the whole quiche tightly in plastic wrap, then aluminum foil. For ultimate convenience, label with the date and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place slices in the oven at 350°F (175°C) for 10-15 minutes, or use the microwave for a quicker option. Reheating in the oven helps preserve the flaky crust and ensures the filling is hot and fresh-tasting.
FAQs
Can I use different vegetables in my Vegetable Quiche?
Absolutely! This recipe is endlessly adaptable—swap in mushrooms, asparagus, broccoli, or whatever vegetables are in season or in your fridge. Just make sure to sauté them first so the final quiche doesn’t get watery.
What’s the best cheese to use?
Cheddar and Parmesan deliver a delicious blend of sharpness and saltiness, but don’t be afraid to play around! Gruyère, Swiss, feta, or goat cheese all work beautifully in Vegetable Quiche.
Can I make Vegetable Quiche crustless?
Yes, you can! Simply grease your pie dish well before adding the filling. The edges will crisp up slightly and you’ll save a few carbs while still enjoying all the savory goodness.
How do I know when my quiche is done?
A perfectly cooked Vegetable Quiche will be just set in the center (not jiggly), and lightly golden on top. A thin knife inserted in the center should come out clean.
Is this recipe freezer-friendly?
Definitely! Prepare and bake the Vegetable Quiche as directed, let it cool, and freeze as whole or in slices for up to 2 months. It makes future breakfasts or quick lunches incredibly easy.
Final Thoughts
If you haven’t made Vegetable Quiche before, now’s the perfect time to give it a try. It’s easy, adaptable, and always feels a little bit special. Whip one up, get creative with your veggies and toppings, and discover why this quiche is a go-to favorite for so many kitchens. Enjoy!
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Vegetable Quiche Recipe
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Vegetable Quiche is a delightful dish perfect for breakfast or brunch. Packed with colorful veggies and cheesy goodness, it’s sure to be a hit with your family and friends.
Ingredients
Pie Crust:
1 9-inch pie crust (store-bought or homemade)
Vegetable Filling:
1 tablespoon olive oil, 1/2 medium onion diced, 1 red bell pepper diced, 1 small zucchini diced, 1 cup fresh spinach chopped, 1/2 cup cherry tomatoes halved
Egg Mixture:
4 large eggs, 1 cup whole milk or half-and-half, 1 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground nutmeg (optional), chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Crust: Place the pie crust in a 9-inch pie dish and crimp the edges.
- Cook Vegetables: In a skillet, cook onion, bell pepper, and zucchini. Add spinach, then set aside to cool.
- Prepare Egg Mixture: Whisk together eggs, milk, salt, pepper, and nutmeg. Stir in cheeses.
- Assemble and Bake: Spread vegetables in crust, pour in egg mixture, and top with tomatoes. Bake for 35-40 minutes.
- Serve: Let cool, garnish with parsley, and serve.
Notes
- This quiche can be made a day ahead and served cold or gently reheated.
- Try adding mushrooms, asparagus, or swapping cheeses for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 180mg
