The first time I made a veggie quiche I nervously cracked eggs over a bowl while my cat watched from the counter, and by the time the kitchen filled with warm, savory steam I felt quietly proud that something so simple could feed a small crowd and leave leftovers that brightened lunches all week, which is exactly why I keep a Veggie Quiche recipe on hand.
Why You’ll Love It
This veggie quiche is a friendly, forgiving recipe that works for weekday breakfasts, relaxed weekend brunches, or a light dinner with a salad, and it is great for bakers who want a straightforward way to use up bits of vegetables in the fridge while building confidence with custard basics and timing.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 9 inch store bought pie crust, chilled
- 6 large eggs
- 1 cup half and half
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1/2 cup crumbled feta cheese (optional)
- 1 small zucchini, thinly sliced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 cup fresh spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/2 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven to 375°F and place the chilled pie crust in a 9 inch tart pan, pressing gently to fit and trimming any excess.
- Blind bake the crust for 10 minutes with parchment and pie weights or dried beans, then remove weights and bake 5 more minutes until just set, set aside to cool slightly.
- While the crust bakes, heat olive oil in a skillet over medium, add onion and cook until translucent about 4 minutes, add garlic, zucchini, and bell pepper and cook another 4 to 5 minutes until softened, stir in spinach and thyme until wilted, remove from heat and let cool 5 minutes.
- In a large bowl whisk together eggs, half and half, salt, pepper, and nutmeg until smooth, stir in shredded cheddar and crumbled feta if using.
- Scatter the cooled vegetable mixture evenly into the prebaked crust, arrange halved cherry tomatoes on top, then pour the egg and cheese mixture over the vegetables.
- Bake the quiche on the middle rack at 375°F for 35 to 40 minutes, or until the center is set and a knife inserted near the middle comes out clean with just a slight custardy cling.
- Let the quiche rest on a wire rack for 10 to 15 minutes before slicing so the custard finishes setting, garnish with a few fresh thyme leaves and serve warm or at room temperature.
- Store leftovers covered in the refrigerator for up to 4 days and reheat slices gently in a 325°F oven or warm skillet.
Recipe Variations
- Spinach and Goat Cheese: Use 2 cups fresh spinach and 4 ounces crumbled goat cheese in place of cheddar and feta for a tangier filling.
- Mushroom and Caramelized Onion: Swap zucchini and peppers for 8 ounces sliced mushrooms and caramelize a full small onion for a rich savory version.
- Broccoli and Cheddar: Replace the vegetables with 1 1/2 cups steamed broccoli florets and use extra sharp cheddar for a classic combo.
- Gluten Free Crust: Use a store bought or homemade gluten free pie crust and follow the same blind bake and filling steps.
Make Ahead: You can roast and cool the vegetables up to 48 hours ahead and store them covered in the refrigerator, prepare the egg and cheese mixture up to 24 hours ahead in a sealed container, and blind bake the crust the day before then cover and keep at room temperature; assemble and bake when ready for the freshest texture.
Frequently Asked Questions
Can I use milk instead of half and half
Yes you can use whole milk but the custard will be slightly lighter and less rich, reduce to 3 4 cup if you prefer a denser set.
Can I freeze leftover quiche
You can freeze whole quiche or individual slices wrapped tightly in plastic and foil for up to 2 months, thaw overnight in the fridge and reheat slowly in a 325°F oven.
How do I prevent a soggy bottom crust
Blind bake the crust first until it sets and develops slight color, and make sure to cool heated vegetables before adding so excess moisture does not seep into the crust.
Can I make this dairy free or vegan
For dairy free try nondairy milk plus a tofu or silken tofu base and a dairy free cheese, bake a bit longer and expect a firmer texture than the egg custard
Veggie Quiche
This veggie quiche is a friendly, forgiving recipe that works for weekday breakfasts, relaxed weekend brunches, or a light dinner with a salad, and it is great for bakers who want a straightforward way to use up bits of vegetables in the fridge while building confidence with custard basics and timing.
Ingredients
- 1 9 inch store bought pie crust, chilled
- 6 large eggs
- 1 cup half and half
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1/2 cup crumbled feta cheese (optional)
- 1 small zucchini, thinly sliced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 cup fresh spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/2 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven to 375°F and place the chilled pie crust in a 9 inch tart pan, pressing gently to fit and trimming any excess.
- Blind bake the crust for 10 minutes with parchment and pie weights or dried beans, then remove weights and bake 5 more minutes until just set, set aside to cool slightly.
- While the crust bakes, heat olive oil in a skillet over medium, add onion and cook until translucent about 4 minutes, add garlic, zucchini, and bell pepper and cook another 4 to 5 minutes until softened, stir in spinach and thyme until wilted, remove from heat and let cool 5 minutes.
- In a large bowl whisk together eggs, half and half, salt, pepper, and nutmeg until smooth, stir in shredded cheddar and crumbled feta if using.
- Scatter the cooled vegetable mixture evenly into the prebaked crust, arrange halved cherry tomatoes on top, then pour the egg and cheese mixture over the vegetables.
- Bake the quiche on the middle rack at 375°F for 35 to 40 minutes, or until the center is set and a knife inserted near the middle comes out clean with just a slight custardy cling.
- Let the quiche rest on a wire rack for 10 to 15 minutes before slicing so the custard finishes setting, garnish with a few fresh thyme leaves and serve warm or at room temperature.
- Store leftovers covered in the refrigerator for up to 4 days and reheat slices gently in a 325°F oven or warm skillet.
Conclusion
Making a veggie quiche is a gentle, confidence building project that rewards you with a versatile, sliceable dish that works for many meals, and by prepping vegetables ahead and following a few simple tips you can reliably produce a golden, custardy quiche even on your first try, so gather favorite vegetables, trust the steps, and enjoy the small accomplishment of a homemade quiche that keeps well and brightens several meals.
