There’s something utterly comforting about a slice of homemade quiche—warm, custardy, and bursting with savory flavors. Whether you’re planning a special brunch, a light lunch, or a cozy dinner, my best vegetarian quiche recipe is guaranteed to impress.
This recipe is built on a buttery, flaky crust and packed with a medley of colorful vegetables, creamy cheese, and a perfectly seasoned egg custard. It’s endlessly adaptable and a proven crowd-pleaser—even among the most devoted meat-eaters!
Vegetarian quiche is also a wonderful way to use up produce from your fridge, making it as practical as it is delicious. With just a few simple techniques and wholesome ingredients, you’ll create a dish that’s sophisticated enough for guests and easy enough for every day.
If you love versatile, flavor-packed vegetarian meals, you might also enjoy my Vegetarian Swiss Chard Recipes for Healthy Meals or the hearty Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas. Now, let’s bake the best vegetarian quiche ever!
Why You’ll Love This Recipe
- Perfect for Any Meal: Quiche is delicious served hot, warm, or at room temperature, making it a go-to for brunch, lunch, or dinner.
- Customizable: Swap out veggies and cheeses based on what you love or have on hand—this recipe is a blank canvas!
- Meal Prep Friendly: Quiche stores well and can be enjoyed for days, either cold or gently reheated.
- Balanced Nutrition: With protein, healthy fats, and plenty of vegetables, it’s a satisfying and nourishing meal.
- Impressive Yet Easy: The steps are simple, but the result is beautiful and restaurant-worthy.
Ingredients
Here’s what you’ll need to make one 9-inch vegetarian quiche. For added convenience, you’ll find the key ingredients highlighted in the table below.
Ingredient | Amount | Notes |
---|---|---|
Pie crust | 1 (9-inch) | Homemade or store-bought, unbaked |
Olive oil | 1 tablespoon | For sautéing vegetables |
Yellow onion | 1 small | Diced |
Red bell pepper | 1/2 cup | Diced |
Baby spinach | 2 cups | Roughly chopped |
Mushrooms | 1 cup | Sliced (button or cremini) |
Broccoli florets | 1/2 cup | Chopped small |
Garlic | 2 cloves | Minced |
Eggs | 4 large | |
Whole milk | 1 cup | Or half-and-half for extra creaminess |
Salt | 1/2 teaspoon | Or to taste |
Black pepper | 1/4 teaspoon | Or to taste |
Nutmeg | 1/8 teaspoon | Optional, but recommended |
Gruyère cheese | 1 cup | Shredded (or use Swiss or cheddar) |
Fresh chives or parsley | 2 tablespoons | Chopped, for garnish |
Equipment
- 9-inch pie dish or tart pan
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk
- Spatula or wooden spoon
- Nonstick skillet
- Baking sheet (optional, for easier oven transfer)
- Knife and cutting board
- Oven mitts
- Cooling rack (optional)
Instructions
- Preheat the oven to 375°F (190°C). If using a homemade crust, roll it out and fit it into your 9-inch pie dish. Trim and crimp the edges as desired.
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment. Continue baking for 5 more minutes until slightly golden. Let cool slightly.
- Prepare the vegetables: While the crust bakes, heat olive oil in a nonstick skillet over medium heat. Add onions and sauté for 2-3 minutes until just translucent.
- Stir in bell pepper and mushrooms. Cook for another 3-4 minutes, until softened and any moisture from the mushrooms has evaporated.
- Add broccoli and cook for 2 more minutes. Toss in the garlic and spinach, stirring until spinach wilts. Remove from heat and allow to cool for a few minutes.
- Whisk the egg mixture: In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg until smooth.
- Assemble the quiche: Spread the sautéed vegetables evenly in the cooled pie crust. Top with shredded Gruyère cheese.
- Pour the egg mixture gently over the vegetables and cheese, tapping the dish lightly to help the custard settle and eliminate air pockets.
- Bake: Place the quiche on a baking sheet (for easy transfer) and bake for 35-40 minutes, or until the center is just set and the top is lightly golden.
- Cool and garnish: Remove from oven and let cool for at least 15 minutes before slicing. Sprinkle with fresh chives or parsley for a fresh finish.
Pro Tip: If you notice the edges of your crust browning too quickly, cover them with a strip of foil or a pie crust shield about halfway through baking.
Tips & Variations
- Make it vegan: Use a vegan pie crust, substitute eggs with a chickpea flour “egg” mixture, and swap dairy milk and cheese for plant-based alternatives. Need inspiration? Check out my Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
- Change the vegetables: Try roasted zucchini, asparagus, sun-dried tomatoes, or caramelized leeks. Leftover cooked veggies also work well.
- Mix up the cheese: Feta, goat cheese, or even a sharp cheddar can add a new twist. For a lighter version, use part-skim mozzarella.
- Crustless quiche: Skip the crust for a lower-carb, gluten-free option—just grease the pie dish well before adding the filling.
- Spice it up: Add a pinch of cayenne, smoked paprika, or fresh herbs like dill and basil to the egg mixture for more flavor.
- Meal prep: Quiche can be baked in advance and refrigerated for up to four days. It also freezes well—just thaw and reheat gently.
Nutrition Facts
Here’s a nutrition breakdown for one slice (1/8th of the quiche), based on the recipe as written:
Nutrient | Amount per Serving |
---|---|
Calories | 235 |
Protein | 10 g |
Total Fat | 14 g |
Saturated Fat | 6 g |
Cholesterol | 110 mg |
Carbohydrates | 17 g |
Fiber | 2 g |
Sugar | 3 g |
Sodium | 340 mg |
Vitamin A | 30% DV |
Vitamin C | 35% DV |
Calcium | 18% DV |
Iron | 10% DV |
Nutritional values are approximate and will vary based on specific ingredients used.
Serving Suggestions
- Brunch spread: Serve your quiche with a fresh fruit salad and a side of roasted potatoes. Add a pitcher of fresh-squeezed orange juice or a pot of herbal tea for a perfect brunch gathering.
- Lunch or light dinner: Pair a warm or room-temperature slice with a crisp green salad tossed in a lemony vinaigrette. For extra flavor, add a spoonful of Lipton Vegetable Dip on the side.
- Picnic-ready: Quiche is portable and delicious cold. Pack slices with some crunchy vegetable crackers for a satisfying, travel-friendly meal. Explore my Vegetable Crackers Recipe for Healthy Homemade Snacking for a perfect pairing!
- Soup and quiche combo: For a cozy, comforting meal, serve alongside a bowl of Low Calorie Vegetable Soup.
Conclusion
This best vegetarian quiche recipe truly earns its title—each bite delivers a harmonious blend of silky eggs, creamy cheese, and garden-fresh vegetables, all nestled in a buttery crust. The beauty of quiche lies in its adaptability; you can change up the vegetables, cheeses, or even the crust to suit your tastes or the season.
It’s a dish that brings people together, offering comfort and nourishment in every slice.
Whether you’re serving it for a relaxed weekend brunch, a weekday lunch, or a special holiday meal, this quiche is sure to become a staple in your kitchen. Let your creativity shine with different mix-ins and sides, and don’t forget to check out more delicious plant-based inspirations like my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert, or my Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals for more global flavors.
Happy baking!
📖 Recipe Card: Best Vegetarian Quiche
Description: This savory vegetarian quiche is packed with fresh vegetables and creamy cheese in a flaky crust. Perfect for brunch or a light dinner.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT1H
Servings: 6 servings
Ingredients
- 1 9-inch prepared pie crust
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat oven to 375°F (190°C).
- Place pie crust in a 9-inch pie dish and set aside.
- Heat olive oil in a skillet over medium heat.
- Sauté onion and bell pepper for 3-4 minutes until softened.
- Add spinach and cook until wilted, about 1 minute.
- In a bowl, whisk together eggs, milk, salt, pepper, and thyme.
- Spread sautéed vegetables and cherry tomatoes evenly in the pie crust.
- Sprinkle shredded cheddar cheese over the vegetables.
- Pour egg mixture over the filling.
- Bake for 35-40 minutes, until the center is set.
- Let cool for 10 minutes before slicing and serving.
Nutrition: Calories: 260 kcal | Protein: 11 g | Fat: 16 g | Carbs: 18 g
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