Veggie Quiche
If you’re looking for the perfect brunch you’ve come to the right place, this Veggie Quiche is sure to hit the spot.
Looking for more brunch ideas? Try Easy Breakfast Casserole, Fruit Salad with Cool Whip, and Blueberry Lemon Cream Cheese Bread.
Veggie Quiche
The perfect combination of broccoli, onions, mushrooms, and tomatoes mixed with creamy eggs and cheese cooked in a buttery crust.
- Vegetables. This is a perfect meal to use up those vegetables! You can create any combination of your favorite vegetables to get the best taste.
- Great For Brunch. Veggie quiche is a fan favorite at any brunch. It’s a great combination of savory breakfast and vegetables.
- Perfect Leftovers. Make this for a meal prep and warm up a slice in the morning for breakfast. It makes delicious leftovers. You can even freeze it!
- Quick and Easy. Putting this recipe together is quick and easy. Throw it together quickly for an easy family dinner.
Ingredients For Veggie Quiche
- Pie crust. Use a deep dish, 9-inch, pie crust. You can use a store-bought crust or your favorite recipe.
- Olive oil. The vegetables will need to be cooked beforehand. Saute them in olive oil for a perfect taste.
- Vegetables. A variety of vegetables makes this dish delicious! This recipe uses green bell pepper, onion, mushrooms, broccoli, and tomatoes. Make sure to wash, slice, and chop the vegetables into bite-size pieces so they mix evenly in the quiche.
- All-purpose flour. When cooked, tomatoes can get a little squishy. Toss them with flour to add a nice coating to help keep their form.
- Basil. To flavor up the tomatoes, toss them with dried basil. Your taste buds will thank me!
- Eggs. Use large eggs and make sure they are well beaten.
- Half and Half. When mixed with the eggs, half and half adds a silky smooth texture and subtle richness. It also prevents the eggs from becoming too tough and rubbery.
- Salt and Pepper. Adds a touch of flavor to the eggs and vegetables while letting their natural flavor shine!
- Cheese. I used a combination of swiss cheese and colby jack cheese for the best flavors.
Tips for the Best Results
- Veggie Combination. Mix and match your favorite vegetables for a colorful and tasty quiche. While I used bell peppers, mushrooms, onions, and tomatoes, you can also try adding spinach, and artichokes.
- Pre-cook Vegetables. It’s super important to pre-cook the vegetables. Saute or roast them before assembling the pie.
- Pie Crust. A flaky, buttery pie crust can take your veggie quiche to the next level. Make sure to use a trusted recipe or a store-bought crust you love.
- Cheese. I love the addition of Swiss and Colby Jack Cheese. You can also try adding feta, cheddar, or goat cheese.
- Don’t overcook. Don’t dry out your quiche by overcooking it! The center should be set but slightly jiggly when you gently shake the pan.
How To Make The Best Veggie Quiche
- Baking. Pre-bake the pie crust for about 8 minutes. Remove from the oven and set aside while you prepare the vegetables.
- Saute. Heat olive oil in a skillet. Add the chopped onion, bell pepper, mushrooms, and broccoli. Cook until softened and remove from the skillet. Sprinkle the tomatoes with flour and basil and cook for 1 minute each side.
- Whisk. In a small mixing bowl, whisk the eggs, half and half, salt, and pepper together.
- Assemble. Sprinkle the cheese on the bottom of the prepared pie crust. Add the vegetables on top of the cheese. Top the vegetables with the cooked tomatoes. Pour the egg and milk mixture on top of the vegetables. Don’t worry, the egg mixture will spread throughout the vegetables. Top with more cheese.
- Bake. Once the quiche is assembled, bake in a preheated oven for 40-45 minutes. Slightly cool before serving.
What To Serve With Veggie Quiche
This veggie quiche recipe makes for a perfect breakfast, brunch, or dinner! Make it a meal by serving it with Blueberry Lemonade, Blueberry Banana Bread, and Creamy Grape Salad.
Leftovers & Storing
- Store. If you have any leftovers be sure to store the quiche with plastic wrap over the top and in the refrigerator for 3-4 days.
- Reheat leftovers. Reheat a slice at a time in the microwave. If you plan to eat the entire pie, you can reheat the leftovers in the oven.
- Freeze. This makes a great freezer meal. Freeze the pie in a gallon freezer bag for up to 2 months. Be sure to cook and cool the pie before serving.
More Brunch Recipes
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Veggie Quiche
Make this quick and easy veggie quiche made with all your favorite vegetables, fluffy eggs, and a buttery crust. Enjoy this recipe for breakfast, brunch, or dinner!
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Ingredients
- 1 9 inch deep-dish pie crust
- 1 tablespoon olive oil
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup mushrooms, sliced
- ½ cup chopped broccoli
- 1 large tomato, sliced
- 2 tablespoons all-purpose flour
- 2 teaspoons dried basil
- 6 large eggs, beaten
- 1 cup half and half
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded Colby-Jack cheese
- ½ cup shredded Swiss cheese
Instructions
- Preheat the oven to 400°F.
- Bake pie crust in the preheated oven until firm, about 8 minutes.
- Remove the crust from the oven and set aside. Reduce oven to 350°F.
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and broccoli. Cook, stirring, until softened, 5 to 8 minutes. Remove veggies from the skillet and set aside.
- Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
- In a small bowl, whisk together the eggs, milk, salt, and pepper.
- Spread colby-jack cheese on the bottom of the pie crust. Spread veggie mixture over the cheese, then top with tomato slices.
- Pour the egg mixture over top and sprinkle with the Swiss cheese.
- Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let cool for 5 minutes before serving.
Notes
- Veggie Combination. Mix and match your favorite vegetables for a colorful and tasty quiche. While I used bell peppers, mushrooms, onions, and tomatoes, you can also try adding spinach, and artichokes.
- Pre-cook Vegetables. It’s super important to pre-cook the vegetables. Saute or roast them before assembling the pie.
- Pie Crust. A flaky, buttery pie crust can take your veggie quiche to the next level. Make sure to use a trusted recipe or a store-bought crust you love.
- Cheese. I love the addition of Swiss and Colby Jack Cheese. You can also try adding feta, cheddar, or goat cheese.
- Don’t overcook. Don’t dry out your quiche by overcooking it! The center should be set but slightly jiggly when you gently shake the pan.
Serving: 1slice, Calories: 345kcal, Carbohydrates: 19g, Protein: 13g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 155mg, Sodium: 426mg, Potassium: 250mg, Fiber: 1g, Sugar: 3g, Vitamin A: 705IU, Vitamin C: 16mg, Calcium: 243mg, Iron: 2mg
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