Sunlight used to spill through the kitchen window on slow weekend mornings, and I would arrange my favorite linen napkin and a cooling rack just so before slicing into a warm Vegetable Quiche Recipe that smelled of caramelized onions and herbs, the scene feeling like a small ritual that quietly announced the start of a good day.
Why You’ll Love It
This quiche is the kind of recipe that looks impressive on a brunch table but is genuinely easy to pull together on a busy morning, it feeds a small crowd and keeps well in the fridge, and anyone who loves a savory tart of eggs, cheese, and roasted vegetables will crowd around the table for seconds.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 single 9 inch pre made pie crust (or homemade 9 inch pie crust)
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, roughly chopped
- 4 large eggs
- 1 cup whole milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon chopped chives for garnish
Instructions
- Preheat the oven to 375 F and place a rack in the center, roll the pie crust into a 9 inch tart pan with a removable bottom if you have one, press the crust evenly and trim the excess, crimp the edges, and chill while you prepare the filling.
- Heat the olive oil in a skillet over medium heat, add the sliced onion and cook until soft and beginning to brown about 6 minutes, add the bell pepper and mushrooms and sauté until they release their moisture and start to caramelize about 5 more minutes, stir in the spinach and cook just until wilted, season with a pinch of salt and pepper, then remove from heat and let cool slightly.
- Whisk together the eggs, whole milk, salt, pepper, and thyme in a medium bowl until combined, stir in the cheddar and half of the Parmesan, fold in the slightly cooled vegetable mixture.
- Blind bake the crust for 10 minutes to help avoid a soggy bottom, remove the pie weights and foil, then pour the egg and vegetable filling into the crust and smooth the top.
- Bake the quiche on a baking sheet for 30 to 40 minutes until the center is set with a slight jiggle and the top is golden, if the crust edge browns too quickly tent with foil halfway through baking.
- Let the quiche rest on a cooling rack for 10 to 15 minutes before removing from the pan and slicing, sprinkle with remaining Parmesan and chopped chives before serving.
Recipe Variations
- Mediterranean Veggie Quiche Swap the bell pepper and mushrooms for sun dried tomatoes, artichoke hearts, and kalamata olives, and use feta instead of cheddar for a tangy finish.
- Broccoli and Cheddar Make it heartier with 1 1/2 cups steamed broccoli florets and increase cheddar to 3/4 cup for a classic combo.
- Crust Free For a lower carb option, skip the crust and bake the filling in a greased pie dish for a crustless quiche, reducing bake time by about 5 to 10 minutes.
- Dairy Free Use a savory custard made from silken tofu blended with a splash of almond milk and nutritional yeast, and omit the cheese for a dairy free version.
Make Ahead: You can prepare the vegetables and blind bake the crust up to 24 hours in advance, store the cooked vegetables in an airtight container in the fridge and keep the crust wrapped; assemble and bake up to a day later. The fully baked quiche can be refrigerated for up to 3 days and gently reheated in a 325 F oven for 15 to 20 minutes or warmed slices in a skillet.
Frequently Asked Questions
Can I use frozen vegetables for this quiche
Yes you can, just thaw and squeeze out excess moisture before sautéing to keep the custard from getting watery
How do I store leftovers and how long do they keep
Store cooled slices in an airtight container in the refrigerator for up to 3 days, reheat gently in the oven or eat cold as you prefer
Can I make this quiche gluten free
Absolutely, swap the regular pie crust for a gluten free crust or make it crustless and follow the same filling and baking times
Vegetable Quiche Recipe
This quiche is the kind of recipe that looks impressive on a brunch table but is genuinely easy to pull together on a busy morning, it feeds a small crowd and keeps well in the fridge, and anyone who loves a savory tart of eggs, cheese, and roasted vegetables will crowd around the table for seconds.
Ingredients
- 1 single 9 inch pre made pie crust (or homemade 9 inch pie crust)
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, roughly chopped
- 4 large eggs
- 1 cup whole milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon chopped chives for garnish
Instructions
- Preheat the oven to 375 F and place a rack in the center, roll the pie crust into a 9 inch tart pan with a removable bottom if you have one, press the crust evenly and trim the excess, crimp the edges, and chill while you prepare the filling.
- Heat the olive oil in a skillet over medium heat, add the sliced onion and cook until soft and beginning to brown about 6 minutes, add the bell pepper and mushrooms and sauté until they release their moisture and start to caramelize about 5 more minutes, stir in the spinach and cook just until wilted, season with a pinch of salt and pepper, then remove from heat and let cool slightly.
- Whisk together the eggs, whole milk, salt, pepper, and thyme in a medium bowl until combined, stir in the cheddar and half of the Parmesan, fold in the slightly cooled vegetable mixture.
- Blind bake the crust for 10 minutes to help avoid a soggy bottom, remove the pie weights and foil, then pour the egg and vegetable filling into the crust and smooth the top.
- Bake the quiche on a baking sheet for 30 to 40 minutes until the center is set with a slight jiggle and the top is golden, if the crust edge browns too quickly tent with foil halfway through baking.
- Let the quiche rest on a cooling rack for 10 to 15 minutes before removing from the pan and slicing, sprinkle with remaining Parmesan and chopped chives before serving.
Conclusion
This vegetable quiche is one of those reliably beautiful dishes that feels both effortless and thoughtfully composed, it adapts easily to whatever vegetables you have on hand and rewards you with a golden, savory centerpiece for brunch or an easy weeknight meal, so feel confident to tweak the fillings and cheeses to match your pantry and taste and enjoy the calm pleasure of a homemade tart worth sharing.
