Veggie Quiche

Table of Contents

Toggle

“First try was a huge success!  Thanks for the great recipe.”

—Brigitte

“Great recipe! I’ll be baking my second quiche tomorrow. It has been a success!”

—Andre

This Vegetarian Quiche Recipe makes brunch dreams come true!

I was taught to make a proper quiche in my “Breakfast and Pantry” class in culinary school. The chef instructors were VERY particular about what constituted a good quiche, so we had lots of practice.

Below, I am sharing everything I learned in school that will help you to make this easy vegetarian quiche recipe the best it can possibly be.

I know this is a long post, but I’ve really worked on perfecting this recipe over the years, and now I consider it to be one of the most versatile recipes in my archives.

Vegetable Quiche Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• pie shell – one frozen ready-to-bake 9-inch pie shell will serve as the crust for your quiche. You can also use pre-baked refrigerated or homemade pie crust (see “What kind of pie crust should I use?” below).
• eggs – the key component of the quiche, and what binds everything together!
• half and half – this adds richness to the quiche and creates a smooth and velvety texture. If you substitute milk, you will not get the same texture.
• butter – used to saute the vegetables.
• shallot – provides a mild onion flavor without overpowering the other flavors in the dish.
• mushrooms – I used shitake mushrooms but any type of mushroom you like best will work here.
• zucchini – provides a fresh vegetable flavor and pretty green color.
• spinach – adds lots of iron and a vibrant green color to the quiche.
• sundried tomatoes – contributes a sweet, tangy and umami-rich flavor to the dish.
• salt and pepper – key to seasoning any great egg dish.
• cayenne – just a pinch will add a subtle heat that will complement the other flavors.
• nutmeg – so good in baked egg dishes, as it adds a warm aroma that enhances the savory flavors.
• thyme – provide a mild herbal flavor and enhances the flavor of the eggs and veggies.
• Gouda cheese – you can’t have a great quiche without cheese!

What kind of pie crust should I use?

So, you have three options when it comes to pie crust for this veggie quiche, and you should pick whichever one you’re the most comfortable with.

1. Store-bought pie shell (the frozen kind that’s already shaped into a disposable pan). Definitely the easiest option for this vegetarian quiche recipe, and let’s face it – sometimes the easiest choice is the best choice. This is the option I’ve chosen for the quiche you see pictured in this post.
2. Store-bought pie crust (the refrigerated kind sold in rolls). You might have to use a rolling pin to roll it out a bit, then just shape it into a pie pan and blind bake it before adding your quiche fillings and baking that. Easy peasy and pretty tasty, too. But be sure to check the ingredients on the label to be sure to keep this quiche recipe vegetarian if that is important to you.
3. If you have the time, making homemade pie crust is always a tasty option for this easy vegetable quiche recipe. You can use the pie crust recipe from my chocolate brownie pie recipe and press it into a 9-inch pie pan. If using a homemade crust, you may need to make some extra custard to fill the pie completely as most pie plates are slightly larger than store-bought pie shells. Simply add another egg and an extra 1/2 cup of half and half to the custard mixture. You can also add another 1/2 cup to cup of vegetables and another 2 ounces of cheese. Bake for an extra 5 to 10 minutes.

How to choose vegetables for quiche

Any combination of vegetables you love is perfect for this recipe for vegetable quiche. You will need about 1-1/2 to 2 cups total chopped cooked vegetables for quiche.

It is important to cook the veggies first before adding them to the pie shell, as they may add too much moisture to the quiche if added raw, and they may not cook all the way through by the time the eggs are set if you don’t cook them first.

Depending on what vegetables for quiche you choose, you should be able to roast, sauté or steam them first. Cook them until they are just tender-crisp before using them as quiche fillings.

For this particular vegetarian quiche, I simply sauteed all of the vegetables I used.

Here, I used shitake mushrooms, zucchini, spinach, sundried tomatoes, and a bit of shallot. I pre-cooked all of these things by sautéing them before they went into the quiche.

What type of cheese should I use for this easy vegetarian quiche recipe?

My favorite cheese for this vegetarian quiche recipe is Gouda! Its earthy flavor and supreme melt-ability works so well for quiche.

Don’t like Gouda? No problem. Classic Swiss cheese or sharp Cheddar is also perfect. Mozzarella is also great for this easy vegetable quiche recipe. Not the really soft, fresh kind, but the low-moisture kind sold in bars that you can shred.

How to make this Vegetable Quiche Recipe

1. BLIND BAKE. Bake the pie shell for 15 minutes, and leave the oven on after you pull it out.

2. WHISK. Beat the eggs together with the half and half and spices.

3. SAUTE. Saute the shallots and mushrooms in butter in a large skillet.

4. ZUCCHINI. Add the zucchini to the mushroom mixture. 

5. SPINACH. Once the zucchini is tender, add the spinach, sundried tomatoes and thyme, and cook until the spinach is wilted down.

6. BUILD. Spread half the cheese into the bottom of the pie shell in an even layer, and then spread the veggie mixture over it. 

7. EGGS. Evenly pour egg mixture over veggie mixture.

8. MORE CHEESE. Sprinkle remaining cheese over egg mixture.

9. BAKE. Bake the quiche about 45 minutes or until the center is just set. Let the quiche stand for 10 minutes before slicing and serving.

Even more tips for the best vegetable quiche, straight from the pros!

Beat the egg custard for this vegetable quiche recipe with a stand mixer or hand mixer.

Instead of using just a mixing bowl and hand whisk to whisk the egg custard mixture for this vegetable quiche recipe, use a stand mixer or a handheld electric mixer, if you have one.

You’re already dirtying a bowl and a whisk for this easy vegetarian quiche recipe anyway, so it won’t add any more dishes to your sink at the end of the project.

But, using an electric mixture will ENSURE a silky smooth custard by FULLY incorporating all of the eggs into the half and half in a way that is much harder to achieve through whisking by hand.

How to serve Vegetarian Quiche

Vegetable quiche is a dish that is as versatile as it is satisfying. Here are just a few ideas for serving it:

• BRUNCH DELIGHT – Big slices of warm quiche will be the star of any brunch spread. Pair with a green salad or fruit salad.
• LUNCHBOX TREAT – My daughter loves cold slices of quiche in her lunchbox!
• PARTY PLEASER – Thin slivers can be an elegant New Year’s Eve appetizer.

Veggie Quiche storage

To store, allow the quiche to cool to room temperature and then tightly wrap it with plastic wrap or foil.  Refrigerate for up to 6 days.

Can you freeze a vegetarian quiche?

Yes, this vegetable quiche recipe freezes beautifully. Simply bake the veggie quiche per the instructions below, and then allow it to cool completely. Wrap well and freeze for up to 2 months.

To reheat a whole quiche, first thaw overnight in the fridge if it is frozen. Then, cover loosely with foil and place in a 350 degree F oven until a thermometer inserted in the center of the quiche registers 165 degrees F.

If reheating individual slices, it’s easiest to just microwave for 45 seconds to 1 minute, or until hot.

Vegetable Quiche Recipe FAQs