Easy Veggie Quiche

Easy Veggie Quiche is a delicious vegetable quiche recipe packed with flavor, it's one of our favorite quick dinner ideas. It even makes a great breakfast or brunch dish! Make it easy by using a ready made frozen or store-bought pie dough.

This meatless dish is perfect for mother's day brunch, or a wholesome family meal. Serve this on or alongside our Breakfast Charcuterie Board for entertaining. Looking for a crustless option? This vegetable and egg recipe can easily become a crustless quiche.

Be sure to check out our other brunch ideas like Sheet Pan Pancakes, Egg and Biscuit Breakfast Casserole, Egg Puff (egg bites), Raspberry Rolls, and Old Fashioned Blueberry Muffins.

For a variation with meat, try this keto chicken Florentine. Or try this vegetarian Egg Souffles.

Ingredients

My favorite thing about this recipe is how versatile it is! Below are some of our favorite vegetable recommendations, but you can pick your favorites.

• Eggs
• 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, or any variety you like.
• Pie Crust- frozen, pre-made dough, or homemade.
• Table Salt
• Olive Oil

See recipe card for quantities.

How to make Vegetable Quiche

Before you make the vegetables, 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. Next layer the sautéed onions and spinach, and then the cheddar cheese.

3. 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.

4. Pour the mixed egg and milk mixture over the top of the pie crust with vegetables and cheese.

Bake in the oven for 40-45 minutes, or until the egg is set in the center.

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 a soggy crust.

Substitutions and Variation

• 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.

For more variety, try this leek & squash quiche. A fun way to add flavor.

Helpful Hints

This is a go-to family recipe and when I'm making it in a pinch I use pre-made crust or frozen pie dough. It keeps the whole process simple.

I once needed to make this for a gluten-free friend and I didn't have a good gluten-free crust so I made it crustless! It worked great! Make sure to spray the pie pan before assembling the pie. This will help the quiche to not stick to the pan.

Storing Veggie Quiche

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.

Recipe

Easy Veggie Quiche

Andrea

Easy Veggie Quiche is a delicious vegetable quiche recipe packed with your favorite vegetables. This meatless dish is perfect for brunch.

Cook ModePrevent your screen from going dark

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

0 minutes mins

Total Time 55 minutes mins

Servings 8 people

Calories/serving 112 kcal

Equipment

• 9 inch Pie Pan
• Mixing Bowl

Ingredients

 

1x2x3x

• ▢ 5 large eggs beaten
• ▢ 1 cup whole milk other percents of milk will work as well
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ¼ cup chopped onion
• ▢ 1 cup spinach leaves chopped (fresh or frozen)
• ▢ ½ tablespoon olive oil
• ▢ ½ cup bell pepper red, green, orange, or yellow depending on preference
• ▢ ½ cup mushrooms sliced
• ▢ 1 cup shredded cheese
• ▢ 1 9 ” pie crusts

Instructions

• Preheat the oven to 375 degree Fahrenheit.
  
• Place prepared pie crust in the oven for 5 minutes. This helps the pie crust and filling cook evenly and avoids the pie crust from getting soggy. 
• In a small skillet, heat olive oil over medium heat. Saute the onions and spinach until onion begins to become translucent. About 5 minutes. 
  
• At the bottom of the pie crust that has been baked for 5 minutes, layer your vegetables. Layer the mushrooms and bell peppers evenly along the bottom.  Next layer the sautéed onions and spinach. Then layer on the cheddar cheese.
  
• In a medium sized mixing bowl, crack the eggs and whisk together the milk, eggs and salt and pepper. Whisk for 2-3 minutes until fully incorporated. 
  
•  Pour the mixed egg and milk mixture over the top of the pie crust with vegetables and cheese. See photos above for a great visual on these steps.
  
• Place in the oven for 40-45 minutes, or until the egg is set in the center. Serve immediately, or cool and refrigerate or freeze for later.  
  

Notes

1. Swiss Cheese - substitute the cheddar cheese for Swiss cheese at a 1:1 ratio.
2. Goat Cheese- substitute the cheddar cheese for goat cheese at a 1:1 ratio.
3. Almond Milk - Need a quiche recipe without cream or milk? Substitute for soy or almond milk at a 1:1 ratio.
4. Half and Half- use half and half instead of whole milk for a creamier taste.
5. Heavy Cream - for an extra creamy and rich texture and flavor, substitute the milk for heavy cream at a 1:1 ratio.
6. Extra Veggies - feel free to add some of your favorite veggies like, broccoli, kale,
7. Crustless- Try this quiche crustless. Make sure to spray the pie pan with vegetable oil before assembling pie to prevent it from sticking too much to the pan.
8. Bacon- Need to add a meat? Add cooked bacon pieces after adding the vegetables.
9. Ham - making this for easter or brunch? Add in some savory ham for extra flavor.
10. 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.

Nutrition

Serving: 1sliceCalories: 112kcalCarbohydrates: 3gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 115mgSodium: 308mgPotassium: 165mgFiber: 0.4gSugar: 2gVitamin A: 924IUVitamin C: 13mgCalcium: 220mgIron: 1mg

Tried this recipe?Let us know how it was in the comments below

Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_