If you’re looking for a dish that’s elegant, satisfying, and absolutely perfect for any time of year, look no further than a cold vegetarian quiche. Whether you’re hosting a brunch, prepping for a picnic, or just need a fuss-free lunch, this make-ahead favorite shines with its creamy, savory filling and crisp, golden crust.
Served chilled, it’s refreshing, portable, and packed with fresh vegetables—making it a crowd pleaser for vegetarians and omnivores alike.
One of the best things about a cold vegetarian quiche is its versatility. You can use whatever vegetables are in season or lurking in your fridge, and the flavors only improve as it rests.
In this blog post, I’ll walk you through every step—from making a flaky homemade crust to assembling the perfect filling. By the end, you’ll have a quiche that’s just as delicious at a garden party as it is for meal prep.
Let’s get baking!
Why You’ll Love This Recipe
- Make-Ahead Friendly: This quiche tastes even better after chilling in the fridge, making it ideal for entertaining or meal prepping.
- Customizable: Mix and match your favorite veggies and cheeses for endless flavor combinations.
- Perfect for All Occasions: Serve it at brunch, lunch, picnics, or even as a light dinner with a crisp salad.
- Vegetarian and Nutritious: Packed with plant-based protein and vibrant vegetables, this dish is hearty yet wholesome.
- Elegant Presentation: A golden crust and colorful filling make this quiche a showstopper at any gathering.
“A cold vegetarian quiche is the ultimate make-ahead dish—delicious, nutritious, and always impressive.”
Ingredients
Here’s what you’ll need for a classic 9-inch cold vegetarian quiche. You can easily swap in your favorite vegetables, cheeses, or herbs.
| Ingredient | Amount | Notes |
|---|---|---|
| Pie crust | 1 (9-inch) | Homemade or store-bought |
| Eggs | 4 large | For a creamy, custardy texture |
| Whole milk | 1 cup | Or half-and-half for extra richness |
| Heavy cream | 1/2 cup | Optional, for a silkier custard |
| Swiss or Gruyère cheese | 1 cup, shredded | Or any cheese you like |
| Baby spinach | 1 1/2 cups, chopped | Fresh or thawed from frozen |
| Red bell pepper | 1/2 cup, diced | For sweetness and color |
| Mushrooms | 1/2 cup, sliced | Cooked to release water |
| Green onions | 1/4 cup, sliced | For a mild onion flavor |
| Salt | 1/2 tsp | Adjust to taste |
| Black pepper | 1/4 tsp | Freshly ground |
| Fresh herbs (optional) | 2 tbsp, chopped | Parsley, dill, chives, or basil |
- Pie crust – 1 (9-inch), homemade or store-bought
- Eggs – 4 large
- Whole milk – 1 cup
- Heavy cream – 1/2 cup (optional, can use more milk if preferred)
- Swiss or Gruyère cheese – 1 cup, shredded
- Baby spinach – 1 1/2 cups, chopped
- Red bell pepper – 1/2 cup, diced
- Mushrooms – 1/2 cup, sliced (cooked and cooled)
- Green onions – 1/4 cup, sliced
- Salt – 1/2 tsp
- Black pepper – 1/4 tsp
- Fresh herbs (optional) – 2 tbsp, chopped parsley, dill, chives, or basil
Equipment
- 9-inch pie pan (ceramic or metal)
- Mixing bowls (at least 2)
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- Vegetable sauté pan
- Oven
- Cooling rack
- Plastic wrap or beeswax wrap (for chilling)
Instructions
- Preheat your oven to 375°F (190°C). If you’re using a homemade crust, roll it out and fit it into your 9-inch pie pan, trimming and fluting the edges as desired.
-
Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 7-10 minutes until the crust is pale golden. Cool slightly.
Blind baking prevents a soggy bottom when adding the wet filling.
- Sauté the vegetables: In a skillet over medium heat, add a drizzle of olive oil. Sauté the mushrooms until their liquid has evaporated and they’re golden (about 5 minutes). Add the bell pepper and cook for 2 minutes more. Remove from heat, stir in the spinach until just wilted, and let cool.
- Prepare the custard base: In a large bowl, whisk together eggs, milk, heavy cream (if using), salt, and black pepper until smooth.
- Assemble the quiche: Sprinkle cheese evenly over the bottom of the cooled crust. Layer the sautéed vegetables and green onions on top. Pour the egg mixture over the vegetables, gently shaking the pan to distribute evenly. Top with fresh herbs if desired.
- Bake: Place the quiche in the oven and bake for 35-40 minutes, or until the center is just set and the top is lightly golden. If the edges brown too quickly, cover them with foil.
-
Cool completely: Remove the quiche from the oven and let it cool in the pan for at least 1 hour. Transfer to the refrigerator and chill for at least 2 hours, or overnight for best flavor.
Chilling allows the flavors to meld and the texture to firm up for perfect slices.
- Serve cold: Slice and serve directly from the fridge, garnished with extra fresh herbs if you like.
Tips & Variations
- Make it dairy-free: Use your favorite plant-based milk and cheese. For inspiration, check out Best Vegetarian Recipes No Dairy for Delicious Meals.
- Try different veggies: Asparagus, broccoli, zucchini, or roasted tomatoes are all excellent options.
- Spice it up: Add a pinch of nutmeg, smoked paprika, or a sprinkle from this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for extra flavor.
- Herb it up: Chives, tarragon, or basil add a fresh note. Mix and match to suit your taste!
- Crust alternatives: Gluten-free pie crusts or even a crust of thinly sliced potatoes work well for those with dietary needs.
- Meal prep: Quiche keeps well in the fridge for up to 4 days and is a great grab-and-go lunch.
- Make mini quiches: Use a muffin tin for individual servings—perfect for parties!
Nutrition Facts
Here’s a general nutritional breakdown for one slice (1/8th of a 9-inch quiche):
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 |
| Protein | 10g |
| Fat | 14g |
| Carbohydrates | 14g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 320mg |
| Calcium | 20% DV |
Note: Nutrition will vary based on your choice of crust, cheese, and added vegetables.
Serving Suggestions
- Pair with a simple salad: Quiche is perfect with a fresh green salad dressed in lemon vinaigrette.
- Serve with soup: For a heartier meal, try it with a bowl of 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious or a light tomato soup.
- Brunch spread: Offer alongside fruit salad, yogurt parfaits, and homemade scones.
- Picnic-ready: Cold quiche packs up beautifully for al fresco dining.
- With ancient grains: For more hearty vegetarian meal ideas, see Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
- Leftovers: Enjoy a slice straight from the fridge or let it sit at room temperature for 20 minutes for the best texture.
Conclusion
This cold vegetarian quiche recipe is truly a celebration of everything we love about fresh, simple, and flavorful cooking. With a flaky crust, a creamy custard, and a medley of colorful vegetables, it’s a dish that’s as pleasing to the eye as it is to the palate.
The best part? It’s meant to be made ahead and enjoyed cold, making it the ultimate solution for effortless entertaining, meal prep, or a satisfying solo lunch.
Don’t be afraid to get creative with your quiche. Swap in seasonal veggies, experiment with different cheeses, or even try a vegan twist.
If you enjoyed this recipe, you may also love exploring A to Z Vegetarian Recipes for Every Meal and Occasion or discover a world of Cheap Vegetarian Recipes For Families Everyone Will Love. However you serve your quiche, it’s sure to bring a touch of French-inspired elegance to your table—all with the convenience of a cold, make-ahead meal.
Bon appétit!
📖 Recipe Card: Cold Vegetarian Quiche
Description: This cold vegetarian quiche is perfect for picnics or make-ahead lunches. Packed with colorful veggies and creamy cheese, it's delicious served chilled.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 1 9-inch pie crust, unbaked
- 4 large eggs
- 1 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- 1 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté red onion until soft, about 3 minutes.
- Add spinach to the pan and cook until wilted, then remove from heat.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Spread sautéed vegetables and cherry tomatoes evenly over the pie crust.
- Sprinkle cheddar and feta cheese on top of the vegetables.
- Pour egg mixture over the filling.
- Bake for 35 minutes, or until set and golden.
- Cool completely, then refrigerate for at least 2 hours before serving cold.
Nutrition: Calories: 260 | Protein: 10g | Fat: 16g | Carbs: 18g
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