If you’re searching for a dish that celebrates the vibrant flavors of vegetables and the comforting texture of a flaky crust, look no further than this ultimate vegetable quiche recipe. Whether you’re hosting a weekend brunch, preparing a family dinner, or looking for meal-prep inspiration, vegetable quiche is the answer you need.
With its golden, buttery crust and creamy, savory filling studded with colorful veggies, this classic French-inspired dish never disappoints.
What I love about quiche is its versatility—you can use whatever veggies are in season or in your fridge, and it’s just as delicious warm from the oven as it is served cold the next day. This recipe strikes the perfect balance: the crust is crisp, the custard is creamy without being heavy, and every bite boasts layers of flavor from a medley of fresh vegetables, aromatic herbs, and just the right amount of cheese.
If you’re ready to impress your guests or simply treat yourself, keep reading for the best vegetable quiche recipe you’ll ever make!
Why You’ll Love This Recipe
- Super Versatile: Use your favorite vegetables or whatever’s in season for a quiche that’s never boring.
- Meal Prep Friendly: Quiche keeps well in the fridge and can be enjoyed hot or cold, making it perfect for breakfasts, lunches, or light dinners all week.
- Crowd Pleaser: It’s a showstopper for brunches, potlucks, and even holiday gatherings. Vegetarian guests (and everyone else) will love it!
- Easy Yet Impressive: With store-bought or homemade crust, this recipe is approachable for beginners but yields gourmet results.
- Healthy & Hearty: Packed with fiber, protein, and vitamins from the vegetables and eggs, quiche is as nutritious as it is delicious.
“Quiche is the perfect blank canvas for flavor—mix and match veggies, herbs, and cheeses to make it your own!”
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Pie crust | 1 (9-inch) | Homemade or store-bought, unbaked |
| Eggs | 5 large | Room temperature preferred |
| Whole milk | 3/4 cup | Substitute half-and-half for richer custard |
| Heavy cream | 1/2 cup | For extra creamy texture |
| Gruyère cheese | 1 cup (grated) | Or Swiss, cheddar, or feta |
| Olive oil | 2 tbsp | For sautéing vegetables |
| Yellow onion | 1 small (diced) | Or shallot |
| Red bell pepper | 1/2 cup (diced) | |
| Broccoli florets | 3/4 cup (chopped) | Or asparagus, zucchini, or spinach |
| Mushrooms | 1/2 cup (sliced) | Cremini or white button |
| Cherry tomatoes | 1/2 cup (halved) | Optional, for topping |
| Fresh spinach | 1 cup (roughly chopped) | Or kale or Swiss chard |
| Garlic cloves | 2 (minced) | |
| Salt | 1/2 tsp | To taste |
| Black pepper | 1/4 tsp | To taste |
| Fresh herbs | 2 tbsp (chopped) | Parsley, chives, thyme, or dill |
Feel free to swap in your favorite cheese or vegetables—this quiche is endlessly adaptable!
Equipment
- 9-inch pie pan or tart pan (with removable bottom preferred)
- Baking sheet (to catch spills and for stability)
- Medium skillet or sauté pan
- Mixing bowls (medium and large)
- Whisk
- Cutting board and sharp knife
- Grater (for cheese, if needed)
- Measuring cups and spoons
- Oven mitts
- Wire rack (for cooling)
Instructions
-
Preheat & Prepare:
Preheat your oven to 375°F (190°C). Place the rack in the lower third of the oven for best results.
If using a homemade crust, roll it out and gently fit it into your 9-inch pie pan. Trim and crimp the edges, then chill in the fridge while you prep the filling.
-
Blind Bake the Crust:
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
Remove the weights and parchment, then bake another 5 minutes until the crust just starts to turn golden. Set aside to cool slightly.
Blind baking prevents a soggy bottom! Don’t skip this step for a crisp, flaky crust.
-
Sauté the Vegetables:
Heat 2 tbsp olive oil in a medium skillet over medium heat. Add onion and sauté for 2-3 minutes until translucent.
Add bell pepper, broccoli, mushrooms, and cook until just softened, about 5 minutes. Stir in spinach and garlic; cook until spinach is wilted, about 1-2 minutes.
Season with salt and black pepper. Remove from heat and let cool for a few minutes.
-
Mix the Custard:
In a large mixing bowl, whisk together 5 eggs, 3/4 cup milk, and 1/2 cup heavy cream until well combined. Stir in fresh herbs and a pinch of salt and pepper.
-
Assemble the Quiche:
Sprinkle half of the cheese over the bottom of the pre-baked crust. Add the sautéed vegetable mixture, spreading it evenly.
Pour the egg custard over the veggies. Top with remaining cheese and arrange cherry tomato halves (if using) on top for a pretty finish.
-
Bake:
Place the quiche (on a baking sheet for easy handling) in the oven. Bake for 35-40 minutes, or until the center is just set and the top is golden.
If the crust is browning too quickly, cover the edges with foil.
-
Cool & Serve:
Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing. This helps the custard set for clean slices.
Serve warm, at room temperature, or cold—quiche is delicious any way you like it!
Tip: Quiche can be made a day ahead and reheated gently in the oven. It’s even better the next day as flavors meld!
Tips & Variations
-
Crust Options:
Try a whole wheat or gluten-free crust for added nutrition or dietary needs. You can even go crustless for a low-carb version—just grease your pan well. -
Cheese Swaps:
Don’t have Gruyère? Swap in aged cheddar, feta, goat cheese, or a mix for different flavor profiles. -
Veggie Combos:
Other great veggies include roasted zucchini, sautéed leeks, shredded carrots, or leftover roasted vegetables from yesterday’s dinner. -
Make it Vegan:
Use your favorite plant-based egg substitute and vegan cheese. For a creamy filling, try silken tofu blended with plant milk and nutritional yeast. Check out my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for inspiration! -
Herb Boost:
Fresh thyme, basil, dill, or chives add a lovely aroma and flavor punch. -
Mini Quiches:
Divide the mixture among muffin tins for adorable, portable mini quiches—ideal for parties or lunchboxes. -
Freezing:
Bake, cool, then wrap quiche slices tightly and freeze for up to 2 months. Reheat gently for a quick meal.
“Quiche is the ultimate fridge-cleanout meal—use those leftover veggies and bits of cheese for a zero-waste kitchen!”
Nutrition Facts
| Nutrient | Per Slice (1/8 of Quiche) |
|---|---|
| Calories | 260 |
| Protein | 11g |
| Total Fat | 17g |
| Saturated Fat | 7g |
| Carbohydrates | 18g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 320mg |
| Vitamin A | 22% DV |
| Vitamin C | 28% DV |
| Calcium | 18% DV |
| Iron | 10% DV |
Nutrition facts are estimates and will vary based on vegetables, cheese, and crust used.
Serving Suggestions
- Brunch Spread: Pair with a simple green salad and a side of Vegetable Crackers Recipe for Healthy Homemade Snacking for a satisfying brunch.
- Soup & Quiche Combo: Serve alongside a warm bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating for a comforting lunch or light dinner.
- With Bread: Enjoy with rustic toast or a slice of Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up the creamy custard.
- Party Platter: Cut into bite-sized wedges and serve as an appetizer for gatherings or potlucks.
- Fresh Fruit: A platter of berries or citrus segments brightens the plate and complements the richness of the quiche.
- Herb Garnish: Sprinkle with extra fresh herbs or microgreens for a restaurant-worthy finish.
Leftovers make a perfect quick breakfast—just reheat a slice and go!
Conclusion
There’s a reason vegetable quiche is a timeless favorite—it’s a celebration of flavor, color, and comfort in every slice. Whether you’re a seasoned cook or a kitchen newbie, this recipe empowers you to create a dish that’s both beautiful and deeply satisfying.
The flaky crust, velvety custard, and medley of sautéed vegetables come together in perfect harmony, making every bite a delight.
Vegetable quiche is more than just a meal—it’s an invitation to experiment, to savor the seasons, and to share good food with people you love. Keep this recipe on hand for your next brunch, picnic, or make-ahead lunch, and discover just how easy and impressive homemade quiche can be.
For more creative plant-based meal ideas, browse our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals or try a sweet finish with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Happy baking!
📖 Recipe Card: Best Vegetable Quiche
Description: A savory, hearty quiche packed with fresh vegetables and creamy cheese. Perfect for breakfast, brunch, or a light dinner.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT1H
Servings: 6 servings
Ingredients
- 1 9-inch pie crust
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup chopped spinach
- 1/2 cup diced red bell pepper
- 1/2 cup sliced mushrooms
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Place pie crust in a 9-inch pie dish.
- Heat olive oil in a skillet over medium heat.
- Sauté onion, bell pepper, and mushrooms until soft, about 5 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Spread sautéed vegetables evenly in the pie crust.
- Sprinkle shredded cheese over vegetables.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Pour egg mixture over the cheese and vegetables.
- Bake for 35-40 minutes, until set and golden.
- Let cool for 10 minutes before slicing.
Nutrition: Calories: 260 kcal | Protein: 11 g | Fat: 16 g | Carbs: 18 g
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