Our brand-new Easy Veggie Quiche recipe will be the star of your brunch table. With garden-fresh vegetables taking center stage, you’ll feel great about serving this homemade egg pie! Everything bakes together in a tender golden pastry crust and creamy egg and cheese filling! You won’t believe that it only takes 15 minutes of prep time to get this stellar vegetarian quiche into the oven!
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Why We Love This Recipe For Easy Veggie Quiche
If you’re looking for more nutritious brunch ideas, you’ve come to the right place! This easy veggie quiche requires only 15 minutes of hands-on prep and then you let the oven do the rest!
Over the years I have cooked hundreds (yes really) of quiches and they remain one of my favorite classic main courses to serve for company. They are great when made ahead and can easily be made in multiples with various fillings. I like to make one vegetarian (like this veggie quiche today) and one with meat, such as sausage or ham. That way everyone can have just what they like. Plus you can even freeze them!
Vegetable quiches are the perfect elegant veggie-packed recipe for breakfast, brunch, or even dinner. Plus, this customizable entree is a great way to use up any veggies you have on hand and a great way to add in more servings of hearty veggies into your diet!
Speaking of recipes with loads of veggies, we love adding mixed veggies to all sorts of main course recipes, and if you do too, be sure to try this Easy Vegetable Lasagna or this hearty Vegetable Pasta Bake for more vegetarian main courses loaded with fresh vegetables.
This easy quiche recipe today uses a few tricks to make it possible to prep in only 15 minutes including using frozen crust (there are some great ones on the market today), pre-shredded cheese, and steaming the veggies in the microwave! We’ll walk you through all the steps below.
Key Ingredients for this Recipe
Frozen Pie Shell
We are all about helping busy families cook delicious meals, so we know that sometimes relying on high-quality, convenience items is essential. That’s why we used frozen pie shells for this recipe. Our favorite is Wholly Wholesome. (Not a sponsored link, I just love them!) They make pie shells that are traditional, gluten-free, and whole wheat. And all three are delicious and bake perfectly every time! But if you have another brand you prefer, that is fine too. You can also make your pie crust from scratch or use refrigerated pie dough. Follow our tips here.
The eggs are one of the main ingredients here and are a great source of protein, vitamins, and nutrients. One large egg has 6 grams of protein and just 78 calories making it an excellent choice as part of a healthy filling brunch. I have tested this recipe with a blend of whites and whole eggs to shave off some of the calories. Feel free to sub 2 whites per 1 whole egg if you’d like to do the same.
Vegetables: Mushroom, Bell Pepper, Broccoli
We used mushrooms, bell peppers and broccoli. I have also made this with zucchini and asparagus and it works really well. Really any combination of veggies that you like will work.
The veggies are steamed before they are added to the filling. This helps them get tender. Otherwise, they will be crunchy and a little raw.
Keep in mind, some veggies don’t need to be steamed, such as frozen-thawed veggies, or those from a can or jar (like artichoke hearts or roasted red peppers.)
Harder vegetables, such as potatoes or carrots may need to be cut into smaller pieces or cooked for slightly longer to soften them before they are added.
Shredded cheddar, Fontina, Gruyere, or Swiss can be used in the egg mixture of this traditional recipe. I used pre-shredded cheese to make this as easy as possible. Like choosing your own veggie mixture, this is how you can really customize this quiche recipe. So if you’d prefer to use creamy goat cheese or feta that would be delicious as well. You’ll want 6 ounces total of whichever cheese (or blend of cheese) you choose.
To make the filling I used half and half. If you’d like to lower the calories of this dish, even more, feel free to use low-fat (1%) milk.
Nutmeg or Tarragon
To season egg dishes, I like to use either a small amount of nutmeg (a classic french choice) or tarragon. Either is best when used in a small amount.
- Garlic powder
- Dijon mustard
Step By Step Instructions To Make This Recipe
Step 1: Preheat Oven
Preheat the oven to 375°F and arrange the oven rack to the lower third of the oven. Cooking the quiche lower in the oven will help the crust set up on the bottom.
Step 2: Steam Vegetables
In a microwave-safe bowl, combine veggies and ¼ cup of water. Cover with a layer of parchment and plastic wrap. Microwave on high for 4 minutes. Carefully remove the cover and drain the veggies in a fine-mesh sieve. Let the veggies cool while you prepare the egg mixture.
Step 3: Prepare Filling
In a large bowl, whisk eggs, half-and-half, mustard, salt, pepper, garlic powder, and nutmeg. Stir in the veggies and 1 cup of cheese.
Step 4: Assemble Quiche
Pour the egg mixture into the crust. Top with the remaining cheese.
Step 5: Bake
Transfer quiche to a baking sheet and place it on the rack in the lower third of the oven. Bake until the center of the quiche is lightly puffed, and the crust is golden brown about 40-50 minutes. Allow the tart to cool for 30 minutes before slicing and serving.
FAQ And Expert Tips
Whipping up a quiche isn’t complicated. However, there are a few tips and tricks you can use to ensure your savory tart comes out perfect every time. First, season. Be sure to use enough seasoning for the number of ingredients to ensure the dish is perfectly flavored.
Second, be sure to fill the shell to the top. If you’re worried about spills, place the quiche on a baking sheet to catch any overage that may occur.
And last but not least, bake the tart in the bottom third of the oven; baking this close to the heat source will prevent the crust from getting soggy.
Yes and no. If you are making your crust from scratch, then yes you do need to blind bake the crust. I spoke with the experts at King Arthur Flour, and they explained that the cold quiche filling insulates the pastry and prevents the bottom crust from cooking fast enough to set up before the butter melts. This makes the butter melt out of the pastry causing the bottom crust to get soggy and greasy. More on that below. Moreover, the upper edge of the crust will not bake before the egg custard sets up and will be pale and wan.
But when using frozen pie shells, it is not necessary to blind bake the crust. I have tested this recipe both with blind baking the frozen pie shell and straight from the freezer and both work well. I spoke with the baking experts at Wholly Wholesome and they agreed that it is not necessary to blind bake a frozen shell. If you do decide to blind bake your frozen pie shell, make sure to use a pie shield to keep the upper crust from getting burnt.
Yes. Wrap the cooled quiche in two layers of plastic wrap and a layer of heavy-duty foil. Freeze up to two months. To reheat, unwrap the frozen quiche and set it directly in the center rack of a preheated oven. Bake at 325-degree for 1 hour or until heated all the way through. To prevent the crust from becoming too brown use a pie shield or use foil. When tested with an instant-read thermometer it should reach 160 degrees F.
To Use A Homemade Pie Crust
If using a homemade pie crust, our favorite pie dough recipe is the All-Butter Crust from King Arthur Flour. But more importantly, if using this from-scratch pie dough, you will want to “blind bake” the shell first.
To blind bake, follow the below steps:
- To the raw pie crust, place a layer of parchment down and top with pie weights or dried beans, and bake in a 375°F oven for 20 minutes.
- Remove the weights and bake for an additional 5 to 10 minutes until the bottom of the crust is crisp.
Then fill and bake the quiche as directed. If the outer crust darkens too much before the filling sets, use a pie shield or foil around the crust only to prevent it from over-browning.
Tip: homemade 9-inch pie plates are larger than disposable frozen pie plates so you will want to add ½ cup of additional veggies and 2 more eggs to make more filling.
To reheat, place the quiche in the center of the oven set at 350°F. Bake until the center of the quiche registers 160°F when checked with an instant-read thermometer. This takes about 35 minutes. Cover with a sheet of foil if browning too much.
The quiche can be baked, cooled, wrapped and frozen for one month. Defrost in the refrigerator for at least 24 hours. Then follow reheating instructions.
Variations To Try
- Try using one vegetable only such as just mushrooms or broccoli.
- You can make this more rich by sauteeing the vegetables over medium-heat in a skillet with butter instead of steaming them.
- Use another type of cheese to change the flavor of this savory tart. We love the classic taste of cheddar or Swiss as well as goat cheese or feta. We even like a blend!
- For a shortcut, you can skip cooking the veggies! Use frozen and thawed vegetables (chopped broccoli and spinach work beautifully. (Just make sure they are well-drained.) Canned or jarred veggies such as roasted red peppers or artichoke hearts also work well. Some veggies, such as scallions or cherry tomatoes, do not need to be steamed first.
- One combo that’s an all-time favorite is to use 2 ½ cups sauteed mushrooms and Gruyere cheese or Swiss cheese.
- Add in fresh chopped herbs for a lovely addition. Try 2 teaspoons of chopped dill or ¾ teaspoon of chopped rosemary.
Additional Healthy Breakfast and Brunch Recipes To Try
- This Savory Galette is a delicious vegetarian recipe made with kale, beet greens, garlic, and topped with feta, currants, and pine nuts. This free-form whole-wheat buttermilk pie is a stunning and delicious dish to enjoy for breakfast or brunch.
- Swiss Chard Tart is a festive vegetarian entree that’s perfect for entertaining and special occasions.
- Breakfast Pitas are easy to whip up, protein-packed, full of hearty veggies, and are a great way to start your morning.
- Low-carb, family-friendly, and easy-to-make, this Baked Denver Omelet serves 8 and is ready in under an hour!
- This show-stopping Spinach and Feta Filo Pie is the perfect vegetarian main course for a special occasion, holiday, or Sunday supper. No matter when you serve, this is one dish your whole family is going to love.
Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
Our easy Veggie quiche comes together with only 15 minutes of prep time. It is perfect for brunch, lunch, or as a light meatless dinner. Customize the filling with your favorite vegetables and cheeses to make this uniquely suited to your tastes.
- 1 frozen pie shell *see ingredient note
- 2 ½ cups finely chopped veggies such as zucchini, mushrooms, broccoli and peppers
- 5 large eggs
- ½ cup half and half or low fat milk
- 2 teaspoons Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground pepper or white pepper
- Pinch nutmeg or dried tarragon
- 1 ½ cups freshly shredded cheese, such as cheddar, Fontina, Gruyere or Swiss, divided (6 oz)
- Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F.
- Combine veggies and ¼ cup water in a microwave safe bowl. Cover with a layer of parchment and plastic wrap. Microwave on high for 4 minutes. Carefully remove the cover (watch for steam) and drain the veggies in a fine mesh sieve.
- Whisk eggs, half and half, mustard, salt, garlic powder, pepper and nutmeg (or tarragon) in a large bowl. Stir in the veggies and 1 cup cheese.
- Pour the egg mixture into the crust. Top with the remaining ½ cup cheese.
- Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool 30 minutes before slicing and serving.
- We like Wholly Wholesome frozen pie shells for a quick and delicious quiche. Fill and bake them while they are still frozen.
- You can also use homemade pie crust. Our favorite pie dough recipe is this All Butter Crust from King Arthur Flour. If using homemade pie dough, you will want to “blind bake” the shell first for 20 minutes with a layer of parchment plus pie weights or dried beans, then remove the weights and bake again for 5 to 10 minutes to crisp the bottom of the crust. Then fill and bake the quiche as directed. If the outer crust darkens too much before the filling sets, use a pie shield or foil around the crust only to prevent it from over browning.
- Note: homemade 9-inch pie plates are larger than disposable frozen pie plates so you will want to add ½ cup additional veggies and 2 more eggs to make more filling.
- Nutritional values are based on using half and half, but if you use low fat milk instead the calories drop to 358 per slice.
- To freeze: Allow baked quiche to completely cool, wrap in plastic wrap then foil, and freeze for 2 months. When ready to enjoy, defrost in the fridge for at least 24 hours then follow reheating instructions. Or bake from frozen at 325 (with a pie shield to prevent the shell from over-browning) for 1 hour or until it reaches 160 degrees F in the center when tested with an instant-read thermomter.
- To reheat: place the quiche in the center of the oven set at 350°F. Bake until the center of the quiche registers 160°F when checked with an instant read thermometer. This takes about 35 minutes. Cover with a sheet of foil if browning too much.
- Serving Size: 1/6th quiche
- Calories: 374
- Sugar: 2 g
- Fat: 26 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 15 g