Looking for a delicious, easy-to-make dish that’s perfect for breakfast, brunch, lunch, or even a light dinner? This vegetarian quiche recipe fits the bill perfectly!
Packed with fresh vegetables, creamy cheese, and a flaky crust, it’s a crowd-pleaser that’s surprisingly simple to prepare. Whether you’re a seasoned cook or a kitchen newbie, this recipe will guide you through every step to create a savory, satisfying quiche that everyone will love.
Quiche is incredibly versatile, allowing you to customize the filling with your favorite veggies and cheeses. Plus, it’s a great way to use up leftovers or seasonal produce.
If you want to impress guests or simply treat yourself on a cozy weekend morning, this vegetarian quiche will become a go-to favorite. Ready to whip up a tasty, veggie-packed meal with minimal fuss?
Let’s dive in!
Why You’ll Love This Recipe
This easy vegetarian quiche recipe is perfect for multiple reasons. First, it’s incredibly flexible — you can swap out vegetables or cheeses based on what you have on hand.
The filling is creamy and flavorful, thanks to a blend of eggs, milk, and cheese, but balanced with lots of fresh vegetables like spinach, bell peppers, and mushrooms.
Additionally, it uses a simple store-bought pie crust, saving you time without sacrificing taste. The quiche bakes up beautifully with a golden, flaky base and a rich, custardy filling that’s both filling and light.
It’s also a fantastic make-ahead dish — prepare it in advance and enjoy warm or cold.
If you love recipes that combine convenience with wholesome ingredients, and that can transition from breakfast to dinner effortlessly, this quiche is definitely for you!
Ingredients
| Ingredient | Quantity |
|---|---|
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Eggs | 4 large |
| Whole milk or half-and-half | 1 cup |
| Shredded cheese (cheddar, Swiss, or Gruyere) | 1 cup |
| Fresh spinach, chopped | 1 cup |
| Bell pepper, diced (any color) | ½ cup |
| Mushrooms, sliced | ½ cup |
| Yellow onion, finely chopped | ¼ cup |
| Olive oil or butter | 1 tbsp |
| Salt | ½ tsp |
| Black pepper, freshly ground | ¼ tsp |
| Nutmeg (optional) | a pinch |
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk or fork
- Non-stick skillet
- Measuring cups and spoons
- Knife and cutting board
- Oven
- Spatula
Instructions
- Preheat your oven to 375°F (190°C). Place the pie crust into your 9-inch pie dish, gently pressing it into the bottom and sides. If desired, prick the bottom lightly with a fork to prevent bubbling.
- Sauté the vegetables: Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
- Add the mushrooms and bell pepper to the skillet, cooking until softened, about 5 minutes. Finally, stir in the chopped spinach and cook just until wilted. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined and slightly frothy.
- Layer the sautéed vegetables evenly over the pie crust. Sprinkle the shredded cheese over the vegetables.
- Pour the egg mixture carefully over the filling in the pie crust, ensuring everything is evenly covered.
- Bake the quiche in the preheated oven for 35 to 40 minutes, or until the filling is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Let the quiche cool for about 10 minutes before slicing. This resting time helps the filling to set further and makes slicing easier.
Tips & Variations
For a crustless version, simply grease your pie dish well and pour the filling directly in — bake as usual for a lighter, gluten-free option.
You can easily swap out the vegetables based on what you love or have available. Try adding zucchini, broccoli florets, sun-dried tomatoes, or even caramelized leeks for an extra flavor boost.
For vegan or dairy-free variations, check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to make your own crust and replace eggs with silken tofu or chickpea flour batter.
Want to add some protein? Consider sprinkling in some cooked lentils or crumbled tofu seasoned with your favorite spices.
Experiment with different cheeses such as feta, goat cheese, or vegan cheese alternatives — each brings a unique twist to the classic quiche.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Carbohydrates | 22 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sodium | 450 mg |
| Calcium | 220 mg |
Note: These values are approximate and may vary based on your specific ingredients and portion sizes.
Serving Suggestions
Vegetarian quiche is delightful served warm or at room temperature. Pair it with a crisp green salad tossed with a light vinaigrette for a balanced meal.
Roasted potatoes or a fresh fruit salad also complement the richness of the quiche well.
If you’re preparing a brunch spread, serve alongside fresh bread or try our Vegan Bread Maker Recipe for Soft and Delicious Loaves for a homemade touch.
For a heartier meal, consider pairing your quiche with a bowl of soup — our High Protein Vegan Soup Recipes for Healthy Meals are a fantastic complement.
Conclusion
This easy vegetarian quiche recipe is a wonderful addition to any home cook’s repertoire. It’s straightforward to prepare, packed with wholesome ingredients, and adaptable to suit your tastes.
Whether you’re feeding family, hosting friends, or simply craving a comforting meal, this quiche delivers on flavor and ease.
Its versatility makes it an excellent option for any meal of the day, and the leftovers taste just as good, making for convenient next-day lunches or snacks. If you enjoyed this recipe, be sure to explore other delicious vegetarian and vegan options like our Veggie Quesadilla Recipe Indian Style Easy & Delicious or the Vegan Slow Cooker Recipe for Easy, Delicious Meals for more inspiration.
Happy cooking and enjoy your delicious homemade vegetarian quiche!
📖 Recipe Card: Vegetarian Quiche
Description: A simple and delicious vegetarian quiche packed with fresh vegetables and cheese. Perfect for breakfast, lunch, or a light dinner.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 1 pie crust (9 inch)
- 1 cup broccoli florets, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup mushrooms, sliced
- 1/2 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté broccoli, bell pepper, and mushrooms for 5 minutes.
- Place pie crust in a 9-inch pie dish and prick the bottom with a fork.
- Spread sautéed vegetables evenly over the crust.
- In a bowl, whisk eggs, milk, salt, pepper, and thyme until combined.
- Pour egg mixture over the vegetables in the crust.
- Sprinkle shredded cheddar cheese on top.
- Bake for 35-40 minutes until the quiche is set and lightly golden.
- Let cool for 10 minutes before slicing and serving.
Nutrition: Calories: 280 kcal | Protein: 12 g | Fat: 18 g | Carbs: 18 g
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