Veggie Quiche

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“This turned out really well! I hosted brunch and made this for my vegetarian guests. They enjoyed it and got seconds. Would make this again”

-Delilah

“This quiche was a hit at the teacher appreciation luncheon at my child’s elementary school. Detailed instructions and photos helped, especially since I didn’t have a chance to test the recipe before making it for the event. It was one of the most popular items!”

-Sherry

The Quiche Techniques I Learned In Culinary School Still Work

I learned to make proper quiche in my “Breakfast and Pantry” class in culinary school, and the chef instructors were VERY particular about it. The custard needed to be silky, the crust needed to be flaky and the vegetables absolutely could not leave a puddle of water behind.

Those lessons are exactly what make this vegetarian quiche recipe work. The vegetables are cooked before they go into the pie shell, the crust gets a head start in the oven, and a layer of Gouda acts as one more barrier between the custard and the pastry.

The result is a vegetable quiche I’ve made again and again over the years: creamy without being wet, loaded with vegetables but not overloaded, and sturdy enough to make ahead for brunch or eat for lunch throughout the week.

Vegetable Quiche Recipe Ingredients

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

• pie shell – a frozen ready-to-bake 9-inch pie shell is the easiest option and what I used for the quiche pictured here. Refrigerated or homemade pie crust also works. If using refrigerated dough, fit it into a 9-inch pie plate before blind baking. If using homemade crust in a larger pie plate, you may need a little more custard, vegetables and cheese to fill it.
• eggs – form the base of the custard and hold everything together once baked.
• half and half – gives the egg custard its rich, velvety texture. Whole milk can be substituted, but the filling won’t be quite as creamy.
• butter – used to saute the vegetables and build flavor before they go into the crust.
• shallot – gives the filling mild onion flavor without overpowering the other vegetables. Red onion works in a pinch, but you should use less of it since it has a stronger flavor.
• shiitake mushrooms – add savory depth and meaty texture. Another mushroom variety can be substituted.
• zucchini – adds plenty of vegetables without making the quiche heavy. Be sure to cook it until it releases some of its liquid.
• baby spinach – wilts quickly into the filling and adds lots of green without taking over the quiche.
• sun-dried tomatoes – bring concentrated tomato flavor, acidity and a little sweetness. I prefer oil-packed sun-dried tomatoes for their softer texture and fuller flavor.
• salt, pepper, cayenne and nutmeg – season the custard. The cayenne adds subtle warmth rather than obvious heat, while nutmeg is classic in creamy egg dishes.
• fresh thyme – adds an earthy herbal note that works especially well with the mushrooms.
• Gouda cheese – my favorite cheese for this quiche because it melts nicely and pairs especially well with mushrooms and thyme. Swiss, sharp Cheddar, crumbled goat cheese and low-moisture mozzarella also work.

How To Make This Vegetable Quiche Recipe

1. BLIND BAKE. Place the pie shell on a rimmed baking pan and bake it for 15 minutes. If using refrigerated or homemade pastry, line the crust with parchment and fill with pie weights or dried beans before baking. Leave the oven on. Leave the oven on.

2. WHISK. Beat the eggs with the half and half, salt, pepper, cayenne and nutmeg until completely smooth and homogeneous, but don’t keep whipping once the mixture is combined. The goal is a uniform custard, not a foamy one.

3. SAUTE. Cook the shallot and mushrooms in butter in a large skillet until they begin to soften. Add the zucchini and cook with the mushrooms until the zucchini softens and releases its liquid. Add the spinach, sun-dried tomatoes and thyme, and cook just until the spinach wilts.

4. BUILD. Spread half of the Gouda over the bottom of the pie shell, then add the vegetable mixture in an even layer. Slowly pour the egg mixture over the vegetables. Sprinkle the remaining Gouda over the custard.

5. BAKE. Bake for 40 to 50 minutes, until the center is just set and the top is golden brown. Let the quiche rest for 10 minutes before slicing.

Vegetarian Quiche Variations

• CHANGE THE VEGETABLES – use about 1-1/2 to 2 cups cooked vegetables total. Roasted broccoli, asparagus, bell peppers, caramelized onions or other sauteed mushrooms are all good candidates. The important part is cooking off excess moisture first.
• CHANGE THE CHEESE – substitute Swiss or sharp Cheddar for the Gouda. Low-moisture mozzarella also works if you prefer a milder cheese.
• USE A HOMEMADE CRUST – the crust from my Brownie Pie works here. Because most home pie plates are a little larger than disposable frozen shells, you may need additional filling. If necessary, whisk together another egg with 3 tablespoons half and half and add only as much as you need to bring the filling almost to the top of the crust.

Vegetable Quiche Recipe FAQs