veggie quiche recipe
The Best veggie quiche recipe
My kids love it because it’s filling and easy to eat, and they don’t even notice it’s packed with veggies—just like I used to be when I was their age. It’s the kind of dish that feels like a treat but isn’t too heavy, so it works for breakfast, brunch, or even a light dinner. And the best part? It’s versatile. You can swap out the veggies based on what’s in season or what you have on hand—spinach, mushrooms, bell peppers, whatever you like. It’s also great for meal prep because it keeps well in the fridge for a few days, and you can even freeze half if you’re feeling extra. Plus, it’s got all those health benefits—fiber from the veggies, healthy fats from the eggs and cheese, and a good dose of vitamins and minerals that make it a balanced meal. It’s not just a comfort food; it’s a smart one too.
Veggie Quiche
A delightful, savory quiche packed with fresh vegetables, offering a perfect blend of flavors and textures. Light on eggs and rich in veggies, this dish is both hearty and nutritious.
🥘Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
- 6 large eggs
- 1 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1 cup diced bell peppers (mixed colors)
- 1 cup diced zucchini
- 1 cup diced mushrooms
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
👨🍳Directions
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1
Preheat oven to 375°F (190°C). In a food processor, combine flour, salt, and cold butter. Pulse until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough comes together. Divide dough into two balls, wrap in plastic, and chill for 30 minutes. -
2
Preheat oven to 375°F (190°C). Roll out one dough ball to fit a 9-inch pie dish, pressing edges to line the dish. Chill while preparing the filling. -
3
In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add bell peppers, zucchini, and mushrooms. Cook until vegetables are tender, about 8-10 minutes. Season with salt and pepper. -
4
In a bowl, whisk eggs and milk until well combined. Stir in cheese, and pour over the vegetables in the skillet. Transfer mixture to the prepared crust. -
5
Bake for 30-35 minutes, or until the center is set and the edges are golden brown. Let quiche rest for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Whisk
- Large skillet
- 9-inch pie dish or quiche pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For a lighter crust, use whole wheat flour or a pre-made gluten-free crust.
- Add spinach or cherry tomatoes for extra freshness.
- Ensure the crust is fully baked before adding the filling to prevent a soggy bottom.
Watch Video Of How Veggie Quiche Works
❓ Frequently Asked Questions About Veggie Quiche
What is the best type of cheese to use in a veggie quiche?
The best cheese for a veggie quiche is a combination of fresh mozzarella for creaminess and a sharp, aged cheese like Parmigiano-Reggiano or Gruyère for depth. You can also use feta for a tangy twist. For a lighter option, try vegan cheese blends that melt well. Always ensure it’s fully melted and integrated into the filling for the best texture.
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How do I prevent the quiche from becoming too dry?
To keep your veggie quiche moist, use a lightly beaten egg mixture (about 2–3 eggs) instead of a thick batter. Add 1–2 tbsp milk, cream, or vegan milk to the egg mixture for extra moisture. Pre-bake the crust slightly (3–4 minutes) to set the base before adding the filling. Also, avoid overfilling the crust—leave some space for the quiche to rise. For extra richness, brush the crust with a little melted butter or oil before baking.
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Can I make this quiche ahead of time and reheat it?
Yes! You can prepare the quiche 1–2 days ahead and store it in the fridge. To reheat, cover it loosely with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through. For a crispier crust, broil for 2–3 minutes at the end. If freezing, let it cool completely, then wrap tightly in plastic and foil. Reheat from frozen at 375°F (190°C) for 30–35 minutes, stirring halfway.
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What are some good veggie substitutions for the classic mix?
If you don’t have all the usual veggies, swap them based on preference:
– Spinach or kale → Replace mushrooms and onions (adds iron and texture).
– Zucchini or bell peppers → Great for extra sweetness and moisture.
– Artichoke hearts or roasted red peppers → Adds a briny, tangy flavor.
– Sautéed onions and garlic → Deepens the savory base (skip mushrooms if avoiding meat).
– Fresh herbs like parsley or chives → Brightens the dish without bulk.
For a low-carb version, use cauliflower rice or zucchini noodles instead of potatoes.
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How can I make this quiche gluten-free?
To make the crust gluten-free, use a pre-made gluten-free pie crust (like King Arthur or Bob’s Red Mill) or mix your own with:
– 1 ½ cups almond flour
– ½ cup tapioca starch
– ¼ cup melted coconut oil
– 2 large eggs
– 1 tsp salt
– 1 tsp apple cider vinegar (helps bind).
For the filling, ensure all ingredients (cheese, veggies, broth) are gluten-free. Avoid wheat-based fillings like barley or wheat-based broths.
