Breakfast Quiche Recipe Vegetarian: Easy & Delicious Ideas

Mornings can be hectic, but a delicious, wholesome breakfast shouldn’t be sacrificed in the rush. Enter the vegetarian breakfast quiche—your new go-to recipe for a satisfying start to the day.

This versatile dish combines a flaky crust with a creamy, protein-rich filling loaded with vibrant vegetables and savory cheese. Whether you’re hosting a brunch, meal-prepping for the week, or simply treating yourself to a special morning, this quiche delivers flavor and nutrition with every bite.

What makes this breakfast quiche stand out is its adaptability. You can swap out veggies based on the seasons or your preferences, and it’s the perfect way to use up what’s left in your fridge.

Plus, it’s as impressive on the table as it is easy to make. Read on to discover why this vegetarian quiche deserves a spot in your breakfast rotation, and how to make it perfectly every time!

Why You’ll Love This Recipe

• Easy to Customize: Use any vegetables or cheese you have on hand for a new twist every time.
• Meal Prep Friendly: Bake ahead and enjoy slices throughout the week for a quick, nourishing breakfast.
• Hearty and Nutritious: Packed with protein, fiber, and essential vitamins to fuel your day.
• Impressive yet Simple: Looks fancy, but comes together with basic kitchen tools and simple steps.
• Perfect for Entertaining: Serve at brunch, potlucks, or holiday gatherings—everyone will love it!

Ingredients

For this vegetarian breakfast quiche, you’ll need the following ingredients. Feel free to mix and match your favorite veggies and cheese!

• 1 store-bought or homemade pie crust (9-inch, unbaked)
• 1 tablespoon olive oil
• 1 cup baby spinach (roughly chopped)
• 1/2 cup red bell pepper (diced)
• 1/2 cup broccoli florets (chopped small)
• 1/4 cup red onion (finely diced)
• 1/2 cup cherry tomatoes (halved)
• 4 large eggs
• 1 cup whole milk (or half-and-half for richer quiche)
• 1/2 cup shredded cheddar cheese
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano (optional)
• 1/4 teaspoon garlic powder (optional)

Equipment

Gather these basic kitchen tools to make your quiche seamlessly:

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cutting board and knife
• Skillet (for sautéing vegetables)
• Oven mitts
• Aluminum foil (for crust shield, if needed)

Instructions

1. Prepare the pie crust:

   If using a store-bought crust, let it thaw according to package directions. Press it into your 9-inch pie dish, trim any overhang, and crimp the edges.

   Chill in the fridge while you prepare the filling.

2. Preheat the oven:

   Set your oven to 375°F (190°C).

3. Sauté the vegetables:

   Heat olive oil in a skillet over medium heat. Add the onions, bell pepper, and broccoli.

   Sauté until just tender, about 4-5 minutes. Stir in the spinach and cook until wilted, about 1 minute.

   Remove from heat and let cool slightly.

4. Mix the egg filling:

   In a large mixing bowl, whisk together the eggs, milk, salt, pepper, oregano, and garlic powder until smooth.

5. Assemble the quiche:

   Spread the sautéed vegetables evenly over the bottom of the pie crust. Top with cheddar and feta cheeses.

   Pour the egg mixture over the filling, then arrange cherry tomato halves on top.

6. Bake:

   Place the quiche on the center rack of your preheated oven. Bake for 35-40 minutes, or until the center is just set and the top is lightly golden.

   If the crust edges brown too quickly, cover them with aluminum foil.

7. Cool and serve:

   Let the quiche cool for at least 10 minutes before slicing. This allows the filling to set and slices to hold together.

   Enjoy warm, at room temperature, or chilled!

Tips & Variations

Tip: To avoid a soggy crust, you can pre-bake (“blind bake”) your pie crust for 8-10 minutes before adding the filling. Just line it with parchment and pie weights, then let it cool before continuing.

• Make it crustless: Skip the pie crust for a lower-carb, gluten-free option. Grease the pie dish well and follow the same steps.
• Switch up the veggies: Try mushrooms, zucchini, roasted sweet potatoes, or kale for different flavors and textures.
• Vegan option: Use a vegan egg substitute (like JUST Egg or a chickpea flour batter), plant-based milk, and dairy-free cheeses.
• Herb boost: Add fresh basil, parsley, or chives for a burst of flavor.
• Make mini quiches: Use a muffin tin to create individual servings—reduce baking time to 18-22 minutes.

Nutrition Facts

Here’s a general nutrition breakdown for one slice (1/8 of quiche), based on the recipe above:

Nutrition values will vary based on exact ingredients used and any substitutions.

Serving Suggestions

• With a fresh salad: Pair your quiche with a simple green salad tossed in lemon vinaigrette for a light, balanced meal.
• Alongside roasted potatoes: Serve with crispy breakfast potatoes or sweet potato hash for heartier appetites.
• With fruit: Add a bowl of seasonal fruit or a citrus salad for a touch of sweetness.
• Brunch spread: Offer your quiche with Fluffy Buttermilk Pancakes or Homemade Granola Bars for a complete brunch menu.
• Hot or cold: This quiche is delicious served warm, at room temperature, or straight from the fridge—perfect for busy mornings or leisurely brunches.

Conclusion

The best part about this vegetarian breakfast quiche is its flexibility. With a buttery crust, creamy filling, and pockets of flavorful veggies and cheese, it’s a breakfast that feels both indulgent and nourishing.

Whether you’re a meal-prep maven or a weekend brunch enthusiast, this recipe is sure to become a staple in your kitchen.

Don’t be afraid to get creative—switch up the veggies, try new cheeses, or even make it crustless for a lighter option. The possibilities are endless!

If you enjoyed this recipe, be sure to check out our Vegetarian Breakfast Casserole and Easy Shakshuka Recipe for more meatless breakfast inspiration. Happy cooking and even happier mornings!

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