This Easy Vegetarian Quiche Recipe is a simple and customizable addition to your brunch table. Veggies and cheese are folded into a silky egg custard and baked in a flaky pastry shell. Make ahead and reheat!
This Vegetarian Quiche Recipe makes brunch dreams come true!
When my husband asks me for brunch menu ideas to celebrate Mother’s Day, I have lot of opinions, of course.
At the top of my list is lemon pancakes with just some good, classic bacon in the oven (cooked to the softer side of crispy, the way I like it). And a big mug of caramel coffee or a huge bloody with epic bloody mary skewers.
But where’s the eggs? Well, I eat enough scrambled eggs any ol’ day of the week, so I want something fancier for Mother’s Day! And this veggie quiche recipe fits the bill of fancy eggs, but it’s still very easy, which is such a sweet spot.
Not only is this Easy Vegetarian Quiche Recipe perfect for Mother’s Day, Easter (don’t forget the lamb lollipops!), or any other time you want a special yet simple brunch, it also makes a great light lunch or dinner, especially when served alongside something fresh like Spring salad.
Vegetable Quiche Tips, straight from the pros!
I was taught to make a proper quiche in my “Breakfast and Pantry” class in culinary school (along with breakfast fried rice and turkey bacon in the oven, believe it or not). The chef instructors were VERY particular about what constituted a good veg quiche, so we had lots of practice.
Below, I will share a few tips that translate to home cooks 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.
I even like small slices of this veggie quiche recipe as part of a party platter like my New Year’s Eve snack spread, so once you’ve learned this basic recipe, you may end up turning to it time and time again!
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.
Blind bake the pastry for a crispy crust.
No matter which crust option you’ve chosen, I think it’s very important to “blind bake” the pie crust for this easy vegetarian quiche recipe before adding the vegetables, cheese and custard. It doesn’t take very long, and you can enjoy a mimosa while you’re waiting for the oven timer to go off.
Blind baking simply means to bake the pie crust for a little bit, before you add the filling. This allows the crust to get a head start on crisping up. I use the blind baking method for pizzas like cheeseburger pizza, too.
Nobody likes a sad soggy bottom crust on their quiche, but that’s what you’ll be left with if you don’t blind bake, unfortunately.
To blind bake, I recommend covering the bottom of the pie crust with a piece of parchment paper, and then on top of the parchment, placing some pie weights or even a handful of dried beans (I had some dried navy beans left over from making ham and bean soup, so I used those). This will weigh the crust down so it doesn’t puff up during the blind baking.
After the blind bake, remove the weights and parchment and fill your quiche.
Make it easier to transfer the vegetarian quiche in and out of the oven.
A little tip that might change your life: place your filled quiche pan on a rimmed baking pan before putting it in the oven.
We always did this in culinary school, because this just makes it WAY easier and safer to transfer to and from the oven, rather than trying to grab a thin, circular dish with oven mitts on (or, in culinary school, the flimsy kitchen towels we’d always use).
I don’t know about you, but I’m quite clumsy with oven mitts on, and I’ve been known to drop a dish if I can’t get an good grasp on it.
The sheet pan is SO much easier to safely grab and transfer in and out of the oven. Not only do I use this technique for this vegetarian quiche recipe, I use it for my cranberry tart pie, too!
Also, baking your quiche in the bottom third of the oven will help to brown and cook the bottom of the crust more completely. If cooking two quiches at a time, place them on the same sheet pan and rotate the pan halfway through cooking. You may need to add an extra 10 minutes of bake time if cooking two at a time.
Vegetable Quiche Recipe Ingredients
- 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.
- 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.
- 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 easiest is simply the best. This is the option I’ve chosen for the quiche pictures in the photos in this post.
- 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. Since these crusts usually come in boxes of 2, you can use the extra crust to make short rib pot pie, mini shepherd’s pie or frozen yogurt pie.
- 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 brownie pie 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
Just like with sweet potato breakfast casserole and vegetables lasagna, 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. My roasted broccoli with lemon makes a great start point for a broccoli quiche.
For this particular vegetarian quiche, I simply sauteed all of the vegetables I used.
Here, I used shitake mushrooms (button mushrooms also work great if you have extra after making my chicken stroganoff or beef stroganoff recipe), zucchini, spinach (which I also pack into my salmon pasta), sundried tomatoes, and a bit of shallot. I pre-cooked all of these things by sautéing them before they went into the quiche.
About the sun dried tomatoes in this veggie quiche recipe
My personal preference for sun dried tomatoes is almost always the kind packed in oil, because I think they have the best flavor and texture (and you can even use the oil from the jar to saute the rest of your veggies). I also use oil-packed sundried tomatoes to make the most delicious dressing for my ground turkey salad.
When I use tomatoes packed in oil for this vegetarian quiche recipe, I use a fork to fish them out of the oil, and sometimes pat them dry with a bit of paper towel to get the excess oil off.
Dry packed sun dried tomatoes are another option you may find at your store, and they work great in this veggie quiche recipe, too!
My only issue with the dry packed ones is that they can be pretty hard to chop. You’ll either need a very sharp knife and some arm strength, or you can plump them up a little bit in warm water before you chop them for use in this vegetable quiche recipe, which will make things easier.
What type of cheese should I use for this easy vegetarian quiche recipe?
My favorite cheese for this vegetarian quiche recipe is Gouda! It’s earthy flavor and supreme melt-ability works just as well for meatless quiche as it does for my phyllo cup appetizers.
Don’t like Gouda? No problem. Classic Swiss cheese or sharp Cheddar is also perfect for this veggie quiche recipe or a breakfast charcuterie board or Easter charcuterie board. Save the taco cheese for a cornbread breakfast casserole!
Mozzarella is also great for this easy vegetable quiche recipe. Not the really soft, fresh kind (save that for chicken pizza), but the low-moisture kind sold in bars that you can shred. I also love mozz in my egg muffins recipe.
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.
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 – Bite-sized pieces can be an elegant 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 or freeze for up to 2 months.
Can you freeze a vegetarian quiche?
Quiche can be covered and stored in the fridge for up to 6 days.
And, just like my lasagna recipe with cottage cheese and bacon gravy, 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
Yes, it is generally recommended to cook vegetables before adding them to quiche so that any excess moisture from the veggies has a chance to cook out before baking.
Yes, it is best to cook spinach before adding it to quiche. Spinach has a high water content, so adding it raw can result in a watery quiche. Wilting it just slightly in a saute pan will help you prevent this.
Blind baking your quiche crust (baking it before adding the filling) will help prevent your quiche from being soggy on the bottom. The shredded cheese used as the first layer over the bottom of the pie crust also acts as a moisture barrier, helping to prevent a soggy crust.
You may not need to cover quiche when baking at all. However, if the edges of your crust begin to get too brown before the center of quiche is set, you can cover the edges of the crust with a silicone pie crust shield or a ring of aluminum foil for the last 10 to 15 minutes of baking time. You do not need to cover the entire quiche.
Poking holes in crust, also known as “docking,” is not necessary with quiche.
- 1 frozen ready-to-bake 9-inch pie shell
- 4 large eggs
- 3/4 cup half and half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch cayenne
- Pinch nutmeg
- 2 tablespoons unsalted butter
- 1 medium shallot, thinly sliced
- 3 ounces sliced shitake mushrooms
- 1/2 small zucchini, finely chopped
- 1 cup chopped baby spinach
- 1/4 cup sliced sundried tomatoes
- 1 teaspoon fresh thyme leaves
- 4 ounces shredded Gouda cheese, divided
- Arrange oven rack in bottom third of oven and preheat oven to 350 degrees F.
- Place parchment paper over pie shell and spread dried beans or pie weights across parchment to weigh it down. Transfer to oven; bake 15 minutes. Transfer to cooling rack and remove pie weights and parchment paper. Leave oven on.
- Meanwhile, in bowl of stand mixer fitted with whisk attachment, beat eggs, half and half, salt, pepper, cayenne, and nutmeg until smooth.
- Heat butter in large skillet over medium-high heat. Add shallot and mushrooms, and cook 3 to 4 minutes or until vegetables are softened, stirring occasionally. Add zucchini and cook 3 to 4 minutes or until zucchini releases its liquid, stirring occasionally. Stir in spinach, sundried tomatoes and thyme and cook 1 to 2 minutes or until spinach is slightly wilted, stirring frequently.
- Place pie shell on rimmed baking pan. Spread half of cheese in even layer across bottom of pie shell. Spread vegetable mixture in even layer over cheese. Evenly pour egg mixture over vegetables, and then sprinkle remaining cheese over egg mixture.
- Transfer to oven and bake 40 to 50 minutes or until center of quiche is just set. If edges of crust begin to get too brown before center of quiche is set, cover the edges with a silicone pie crust shield or a ring of aluminum foil for the last 10 to 15 minutes of baking time.
- Transfer quiche to cooling rack; let stand 10 minutes. Slice and serve warm or at room temperature.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 125mgSodium: 340mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 9g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.