The Best Veggie Quiche Recipe You’ll Ever Make
A flavorful and satisfying quiche filled with tender vegetables, a rich custard, and lots of cheese. This veggie quiche is sure to become a family favorite!
Our Veggie Quiche Recipe is a delightful combination of tender, sautéed vegetables, a luxuriously creamy custard, and perfectly melted cheese, all nestled within a golden, flaky crust. This recipe is surprisingly easy to prepare and utterly delicious.
From the Author: Not a Breakfast Person… Until Now!
I’ve always considered myself more of a lunch and dinner person. Breakfast has never really been my “thing,” much to the disappointment of my family, who absolutely adore it.
Ironically, I absolutely *love* making breakfast foods. We often have breakfast for dinner, and most mornings I’m whipping up protein shakes, scrambled eggs, or flipping pancakes for my kids.
So, when I say I typically skip quiche, it’s not because I dislike it. It’s simply not my first choice. But THIS quiche? This veggie quiche recipe has completely won me over, and I can’t get enough!
I initially made this for my sister’s baby shower, catering to the vegetarian guests. During recipe testing, I found myself devouring slices for every meal. It’s seriously addictive!
At the baby shower, the quiches vanished within minutes! I’ve been making it non-stop ever since. It’s absolutely amazing served warm straight from the oven, but it’s equally delicious at room temperature. I am completely obsessed.
What Goes Into This Incredible Veggie Quiche?
This quiche relies on fresh, high-quality ingredients to deliver maximum flavor. Here’s a breakdown of what you’ll need:
| Ingredient | Helpful Information |
|---|---|
| Vegetables (onion, green pepper, red pepper, mushrooms, zucchini) | Dice the vegetables very finely to ensure even cooking. Remove the seeds from the zucchini to prevent excess moisture. |
| Butter and Oil | Using both butter and olive oil adds wonderful flavor and helps the vegetables soften without burning. |
| Eggs and Cream | Whisk thoroughly to create a smooth custard that bakes beautifully. Heavy cream is essential for a rich and silky texture – don’t skip it! |
| Cheeses (Swiss and Sharp Cheddar) | Freshly shredded cheese melts better and tastes significantly better than pre-shredded. |
| Seasonings (garlic, Italian seasoning, salt, pepper, chives) | Generously season the quiche to ensure it’s bursting with flavor. Garnish with fresh chives for a final touch of freshness. |
How to Make the Best Veggie Quiche: Step-by-Step Instructions
Follow these simple steps to create a veggie quiche that will impress everyone:
- Prepare the Crust: Par-bake the frozen pie crusts according to package directions. Allow them to cool slightly before adding the filling. This helps prevent a soggy bottom crust.
- Sauté the Vegetables: Sauté the diced vegetables in butter and oil until they are tender and any excess liquid has evaporated. This step concentrates the flavors and ensures the vegetables are perfectly cooked.
- Whisk the Custard: In a large bowl, whisk together the eggs, heavy cream, and seasonings until smooth and well combined. This creates the creamy base for your quiche.
- Combine the Filling: Stir the sautéed vegetables and shredded cheeses into the custard mixture. Ensure all ingredients are evenly distributed for a balanced flavor in every bite.
- Bake the Quiche: Pour the filling into the par-baked crusts and bake until the custard is just set but still slightly jiggly in the center. Avoid over-baking, as this can lead to a dry quiche.
Storing Your Veggie Quiche
Here’s how to properly store your leftover veggie quiche to maintain its deliciousness:
Storing: Allow the quiche to cool completely. Then, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the microwave or oven until warmed through.
Freezing: For longer storage, wrap the whole quiche or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw the quiche in the refrigerator overnight before reheating in the oven until warmed through.
More Delicious Breakfast and Brunch Recipes
Looking for more inspiration for your next breakfast or brunch? Check out these other delicious recipes:
Ham and Cheese Quiche with Hash Brown Crust
A savory quiche featuring a crispy hash brown crust, filled with ham and cheese.
Easy Overnight Cinnamon Rolls
Wake up to the aroma of freshly baked cinnamon rolls with this easy overnight recipe.
Croissant Breakfast Bake
Turn leftover croissants into a decadent and satisfying breakfast bake.
The BEST Skillet Breakfast Potatoes
Crispy and flavorful skillet potatoes, perfect as a side dish or a base for your favorite breakfast toppings.
Veggie Quiche Recipe
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By: Chelsea Lords
Veggie Quiche has tender veggies in every bite, a creamy custard center, and melted cheese throughout a flaky crust. So easy and so flavorful.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Servings: 16 (2 quiches)
Video Tutorial
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Equipment Needed
- Large sheet pan
Ingredients
- 2 (9-inch) frozen ready-to-bake deep dish pie crusts (see note 1)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3/4 cup finely diced yellow onion
- 3/4 cup finely diced green bell pepper
- 3/4 cup finely diced red pepper
- 3/4 cup diced mushrooms (baby bella or brown)
- 3/4 cup diced zucchini (remove seeds, see note 2)
- Salt and pepper to taste
- 2 teaspoons minced garlic
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1 cup freshly shredded Swiss cheese (see note 3)
- 1 cup freshly shredded sharp Cheddar cheese
- Chopped chives (optional for garnish)
Instructions
- Preheat oven to 350°F (175°C). Place the unwrapped frozen pie crusts on a sheet pan and par-bake for 10 minutes. Remove and let cool briefly.
- Heat olive oil & butter in a large nonstick skillet over medium heat. Add the onion, bell peppers, mushrooms, and zucchini. Season with salt and pepper (I add 3/4 tsp salt & 1/4 tsp pepper). Cook, stirring often, until the veggies soften and excess moisture cooks off, about 8 to 10 minutes. Add garlic in the last minute. Remove from heat and let cool slightly.
- In a large bowl, whisk the eggs until smooth. Add the heavy cream and Italian seasoning and whisk to combine.
- Add the cooled veggie mixture and both cheeses to the custard and stir to combine.
- Keeping the crusts on the baking sheet, divide the filling evenly between the two crusts, spooning in the veggies first and then pouring in the custard. Smooth the tops so the filling is evenly spread. Bake for 33 to 38 minutes, or until the centers are set but still slightly jiggly. Watch closely so they don’t overbake.
- Let stand for 5 minutes before slicing. Top with chives if desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
- Note 1: Make sure to use deep-dish crusts. They usually come in a pack of two.
- Note 2: For the zucchini, dice only the outer part. Cut four long strips around the zucchini to remove the seedy center, then dice the outer pieces and discard the middle.
- Note 3: Grate the cheese on the large holes of a box grater and gently pack it into the measuring cup for an accurate amount.
- Storage: Let the quiche cool, then cover and refrigerate for 3 to 4 days. Warm slices in the microwave or oven until heated through. You can also freeze whole or sliced quiche for up to 2 months. Thaw in the fridge and reheat before serving.
Nutrition Information (approximate per serving)
- Calories: 260kcal
- Carbohydrates: 15g
- Protein: 7g
- Fat: 19g
- Saturated Fat: 9g
- Polyunsaturated Fat: 80g
- Trans Fat: 19g
- Cholesterol: 80mg
- Sodium: 224mg
- Fiber: 1g
- Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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