3 Cheese Veggie Quiche Recipe for a Delicious Brunch

If you’re looking for a delightful dish that combines rich, cheesy flavors with fresh, wholesome vegetables, this 3 Cheese Veggie Quiche recipe is an absolute winner. Perfect for breakfast, brunch, or a light dinner, this quiche offers a satisfying blend of creamy textures and savory tastes that will please both vegetarians and omnivores alike.

The combination of three cheeses — sharp cheddar, smooth mozzarella, and tangy parmesan — creates a luscious filling that perfectly complements the medley of colorful veggies. Plus, it’s easy to customize with your favorite seasonal vegetables, making it a versatile and crowd-pleasing dish.

Whether you’re hosting a weekend gathering or simply want to elevate your weekday meal, this quiche brings comfort and elegance to your table. It pairs wonderfully with a crisp green salad or a cup of warm soup.

Read on to discover why this recipe deserves a special spot in your kitchen repertoire and how you can make it perfectly every time.

Why You’ll Love This Recipe

This 3 Cheese Veggie Quiche is more than just a savory pie; it’s a celebration of flavors and textures that come together in perfect harmony. Here’s why it stands out:

• Rich, gooey cheese blend: The trio of cheddar, mozzarella, and parmesan offers a depth of flavor and a melt-in-your-mouth texture that’s simply irresistible.
• Fresh, nutritious vegetables: Packed with bell peppers, spinach, and mushrooms, this quiche is a great way to sneak in your daily veggies.
• Easy to prepare: With clear, simple steps and common ingredients, it’s approachable even for beginner cooks.
• Versatile meal option: Enjoy it hot or cold, for breakfast, lunch, dinner, or even as a party appetizer.
• Make-ahead friendly: You can prepare it in advance and reheat without losing any of its delicious charm.

Ingredients

• 1 9-inch pre-made pie crust (or homemade if preferred)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 cup chopped fresh spinach
• ½ cup diced red bell pepper
• ½ cup sliced mushrooms
• 1 small onion, finely chopped
• 4 large eggs
• 1 cup whole milk (or half-and-half for creamier texture)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried Italian herbs (optional)

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk or fork
• Chef’s knife and cutting board
• Skillet or frying pan
• Measuring cups and spoons
• Oven
• Spatula

Instructions

1. Preheat your oven to 375°F (190°C). If using a pre-made pie crust, place it in your pie dish and set aside.
2. Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant (about 3 minutes).
3. Add the bell peppers and mushrooms. Cook for another 4-5 minutes until tender, then stir in the spinach and cook until wilted. Remove from heat and let cool slightly.
4. Prepare the egg mixture: In a mixing bowl, whisk together the eggs, milk, salt, pepper, and dried Italian herbs until well combined.
5. Layer the cheese: Sprinkle half of the shredded cheddar, mozzarella, and parmesan cheeses evenly over the bottom of the pie crust.
6. Add the sautéed vegetable mixture on top of the cheese layer, spreading it evenly.
7. Pour the egg mixture over the vegetables and cheese, ensuring it covers everything evenly.
8. Top with the remaining cheese to create a golden, cheesy crust on top.
9. Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the middle and the top is golden brown.
10. Allow the quiche to cool for at least 10 minutes before slicing. This helps it set properly and makes serving easier.

Tips & Variations

“For a gluten-free option, substitute the pie crust with a gluten-free version or try a crustless quiche by simply greasing your pie dish well.”

• Vegetable swaps: Feel free to add zucchini, broccoli florets, or cherry tomatoes to keep it seasonal and fresh.
• Cheese variations: Try swapping mozzarella for feta or goat cheese for a tangier twist.
• Make it dairy-free: Use plant-based cheese alternatives and substitute milk with almond or oat milk. See our Best Vegetarian Recipes No Dairy for Delicious Meals for more ideas.
• Pre-bake the crust: For a crisper bottom, blind bake your pie crust for 8-10 minutes before assembling the quiche.
• Herbs: Fresh herbs like thyme, basil, or parsley can elevate the flavor profile beautifully.

Nutrition Facts

Serving Suggestions

This 3 Cheese Veggie Quiche pairs wonderfully with fresh, crisp side dishes. Consider serving it alongside a simple green salad tossed with a light vinaigrette or a refreshing cucumber and tomato salad.

For heartier meals, pair your quiche with roasted potatoes or a warm bowl of soup — for example, our Vegan Fall Soup Recipes To Warm Your Cozy Evenings complement its richness beautifully.

Leftovers make a great grab-and-go breakfast or lunch. Enjoy it cold or warmed up for convenience without sacrificing flavor.

Conclusion

This 3 Cheese Veggie Quiche is a versatile, flavorful, and satisfying dish that shines at any meal. Its combination of creamy cheeses and fresh vegetables makes it a nutritious and indulgent choice that’s easy to prepare and share.

Whether you’re cooking for family, hosting brunch with friends, or simply looking to add more vegetables to your diet in a delicious way, this quiche fits the bill perfectly.

With its adaptability and make-ahead ease, it’s a recipe you’ll return to time and again. For more inspiration on vegetarian cooking, check out our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking and enjoy every cheesy, veggie-packed bite!

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