Looking for a quick and easy breakfast, brunch, or dinner idea? Easy Veggie Quiche a delicious vegetable quiche recipe packed with flavor. Make it easy by using a ready made frozen or store-bought pie dough. Looking for a crustless option? This vegetable and egg recipe can easily become a crustless quiche.
This meatless dish is perfect for mother's day brunch, or a wholesome family meal. We have served this for brunch, breakfast and dinner. Serve this on or alongside our Breakfast Charcuterie Board for entertaining.
- Cheddar Cheese
- Milk- skim to whole milk work, whole milk will give it a richer taste.
- Spinach - fresh or frozen both works great!
- Bell Peppers- red, green, yellow, and orange all work and bring great color to the dish.
- Yellow Onions
- Mushrooms- Portobella
- Pie Crust- frozen, pre-made dough, or homemade
- Table Salt
- Olive Oil
See recipe card for quantities.
- Place the pie crust in a preheated oven for 5 minutes. This allows the crust and filling to cook evenly and not become soggy.
2. In a small skillet, heat olive oil over medium heat. Sautee the onions and spinach until onion begins to become translucent. About 5 minutes.
3. At the bottom of the pie crust, that has been baked for 5 minutes, layer the vegetables. Layer the mushrooms and bell peppers evenly along the bottom.
4. Next layer the sautéed onions and spinach on top of the sliced mushrooms and bell peppers.
5. Then, layer the shredded cheddar cheese on top of the vegetables. Set aside to prepare the egg filling.
6. In a medium sized mixing bowl, crack the eggs and whisk together the milk and eggs. Whisk for 2 minutes until fully incorporated. We like to use an electric hand mixer for this step.
7. Pour the mixed egg and milk mixture over the top of the pie crust with vegetables and cheese.
8. Place in the oven for 40-45 minutes, or until the egg is set in the center.
9. Serve immediately, or cool and refrigerate or freeze for later.
Hint: Be sure to pre-cook the pie crust for about 5 minutes. This helps the crust cook evenly with the quiche and doesn't leave you with soggy crust.
- Swiss Cheese - substitute the cheddar cheese for Swiss cheese at a 1:1 ratio.
- Goat Cheese- substitute the cheddar cheese for goat cheese at a 1:1 ratio.
- Almond Milk - Need a quiche recipe without cream or milk? Substitute for soy or almond milk at a 1:1 ratio.
- Half and Half- use half and half instead of whole milk for a creamier taste.
- Heavy Cream - for an extra creamy and rich texture and flavor, substitute the milk for heavy cream at a 1:1 ratio.
- Extra Veggies - feel free to add some of your favorite veggies like, broccoli, kale,
- Crustless- Try this quiche crustless. Make sure to spray the pie pan with vegetable oil before assembling pie to prevent it from sticking to the pan.
- Bacon- Need to add a meat? Add cooked bacon pieces after adding the vegetables.
- Ham - making this for easter or brunch? Add in some savory ham for extra flavor.
- Puff Pastry- Instead of using standard pie dough, make the dough out of puff pastry. Be sure to cook for 5 minutes before assembling to help cook the pie evenly and prevent the puff pastry from going soggy.
Store cooked vegetable quiche with saran wrap over the top in the refrigerator for 2-3 days. To reheat, bake in the oven until desired temperature, or reheat in the microwave.
This easy quiche recipe freezes well. Once cooked and cooled, cover tightly with saran wrap and freeze for up to one month. Thaw in the refrigerator and reheat in the oven or microwave.
To help the crust cook at the same rate as the quiche, and to prevent it from becoming soggy, cook the crust for 5 minutes before assembling the quiche. This will give you a fully coked crust when the quiche filling is done.Print
Yes! We often use pre made crust or frozen pie dough when we're prepping a large meal or in a time crunch. It keeps the whole process simple.
Yes! Make sure to spray the pie pan before assembling the pie. This will help the quiche to not stick to the pan.