vegetable quiche

Springy Vegetable Quiche! Fresh sautéed spring vegetables with creamy and cheesy eggs, all baked into a flaky pie crust. Easiest fancy-feeling brunch!

Springy Vegetable Quiche

butter

shallot, minced

veggies – I used mushrooms, asparagus, and spinach

Simply

heavy cream

Emporium Selection Specialty Shredded Gouda Cheese

salt (more

unbaked Bakehouse Creations Pie Crust

Melt the butter over medium high heat. Add the mushrooms; sauté until browned and soft. Add the shallots; sauté until fragrant. Add asparagus; sauté until softened and bright green. Season with a pinch of salt.

Springy Vegetable Quiche Step 1

Whisk eggs and heavy cream together. Add cooked veggies, cheese, and salt.

Springy Vegetable Quiche Step 2

Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice. (This recipe is enough for two quiches, so just do this twice if you&#8217;re making both at the same time.)

Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice.

Springy Vegetable Quiche Step 3

Preheat the oven to 350 degrees. Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.

Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.

Springy Vegetable Quiche Step 4

Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges). Bake for 15 minutes. 

Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges)

Springy Vegetable Quiche Step 5

Remove pan from oven and cover the pie edges with a foil crown so the edges don&#8217;t overbrown. Bake for another 15 minutes.

Remove pan from oven and cover the pie edges with a foil crown so the edges don't overbrown. Bake for another 15 minutes.

Springy Vegetable Quiche Step 6

Slice and serve! Serve with a little spring mix salad, fruit, or muffins for brunch goals. Yum.

Springy Vegetable Quiche Step 7

So, I baked it for about 40 minutes.  Delicious!!  The kids even gobbled it up.  My 9 year old is asking for a second piece right now!

It seems like our weekend is sorted. I have all the ingredients in pantry. Such an easy recipe. I guess we all need som easy and fuss free recipes these days. Take care your self guys.

I made this for dinner tonight and it’s a keeper!  My husband said it was the best quiche he’s ever had, and I agree. I did add about 1/2 c diced ham and it took another 10 mins in the oven to finish cooking through to the middle. But it was perfect for a light dinner with a salad. Thank you!

First time I made quiche...and it will not be the last! Oh my! This dish is so tasty! Fluffy eggs, smooth texture, delicious veggies...even the 15 YO liked it! I also like that it was easy to follow your directions and easy to make. I think this is my 3rd recipe of yours I've made. I'll keep coming back!

Made this tonight and it is SO good! I followed the recipe exactly but baked it for 40 min and didn’t cover the edges with foil. It turned out incredible with a side salad. So much yum

looking so delicious..i want to try it yummy

The Badr vs. Benny fight was initially expected to take place at the Ahoy Arena in Rotterdam, Holland in June, serving as the headliner of

I have to say this recipe came out exactly as advertised; exceptionally light, fluffy and creamy. The entire family, including the two teenagers, devoured it. Only change I made was using a store bought gluten-free crust bc my wife is GF and it made her so happy. An absolute winner, so, thank you!

This was so good!  I made it on Easter, the only ingredient modification I made was to add a healthy sprinkle of Italian seasoning to it. I also used a pre-made crust and didn't cover the edges with foil  the last 15 minutes (the edges didn't burn). I even forgot to add the cheese in the mixture and then remembered after 5 minutes in the oven - so I tossed it in and stirred it with a spoon LOL. It came out beautifully and was a huge hit with my family.  This will be joining the rotation of my weekly recipes.  It was so easy to make and a crowd pleaser.

Made this together with my 18 month old daughter as a morning activity - we had fun, super easy, and delicious! Definitely making this again!

This easy to make quiche is perfect for make ahead and freezer meals. Full of fresh veggies, this crustless quiche is vegetarian, gluten-free and low carb.

Crustless Quiche

Danish Creamery coconut oil butter spread (divided)

mushrooms

zucchini (sliced)

½ red onion (sliced)

cherry tomatoes (halved)

eggs

½ cups 2% milk

salt

black pepper

nutmeg

gruyere cheese

parsley (chopped)

Preheat oven to 375°F. Grease a 9-inch pie dish with cooking spray or butter.

In a medium skillet over medium heat, add 1 tablespoon butter and mushrooms. Sautee until softened and browned, about 5 minutes; transfer to the prepared pie dish.

In the same skillet, heat the remaining 2 tablespoons butter, add the zucchini, onions and tomatoes and saute until softened and lightly browned, about 5 minutes. Add to the mushrooms on the prepared pie dish. Sprinkle with ½ cup of gruyere cheese.

In a large bowl, beat the eggs with the milk, salt, pepper and nutmeg until well blended. Pour the egg mixture over the top of the vegetables. Sprinkle with the remaining ½ cup of gruyere cheese.

Bake in the preheated oven until a knife inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Cut into 6 wedges, garnish with parsley and serve warm or at room temperature.

https://content.jwplatform.com/videos/PtRwgXdG.mp4

This vegetarian broccoli quiche is comfort food at its best – with a flaky, buttery pie crust and a delicious cheesy filling. It’s easy to make, and absolutely delicious.

Vegetarian Broccoli Quiche (Gluten Free)

water

apple cider vinegar

(125 g) plain gluten free flour blend

(25 g) coconut flour

tsp xanthan gum

7/8 stick (100 g) cold unsalted butter, cut into ~1/2 inch cubes

broccoli

garlic, minced

olive oil

salt & pepper

(120 mL) milk

thyme

pepper

oz (100 g) cheddar cheese, grated

In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.

Sift together the gluten free flour, coconut flour, xanthan gum and salt.

Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.

Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 6 – 8 tbsp of water.The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.

Shape the pie dough into a disc (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.

For the gluten free pie crust:

Heat a skillet (with a lid) until hot, then add the olive oil, broccoli florets, a pinch of salt and a dash of water (this will create steam and cook the broccoli more evenly). Cover with a lid and let the broccoli cook for 2 - 3 minutes until slightly tender, but not soft.

At this point, add the garlic to the broccoli, and cook uncovered for a further minute.

Remove from heat and allow to cool.

For the broccoli filling:

Whisk together the eggs and milk until evenly combined, then add fresh thyme leaves and pepper. You don't need to add salt to the "custard", as the saltiness will come from the cheese.

For the "custard":

Pre-heat the oven to 390 ºF (200 ºC) with a baking tray inside. Get a 9 inch (23 cm) loose base round baking pan ready to have on hand.&nbsp;

Roll out the chilled pie crust until it's 2 - 3 mm thin and at least 11 - 12 inches (28 - 30 cm) in diameter.

Transfer the rolled-out pie crust into the baking pan, and arrange it so that it's snug with the base and sides. Cut off any excess pastry hanging off the edge – this is easiest by rolling a rolling pin over the top of the baking pan.

Refrigerate the pie crust for at least 15 minutes, then prick the bottom with a fork and cover the pie crust with a piece of greaseproof/baking paper (this is easier if you first scrunch up the paper a few times) and fill it with baking beans or rice.

Place the baking pan with the pie crust onto the hot baking tray, and blind bake at 390 ºF (200 ºC) for 10 minutes.

Remove the pie crust from the oven, and reduce the oven temperature to 355 ºF (180 ºC). Remove the baking beans/rice and greaseproof/baking paper, prick the bottom of the pie crust again and return to the oven uncovered to bake for a further 6 minutes at 355 ºF (190 ºC).

Remove from the oven. Arrange the broccoli in an even layer in the blind-baked pie crust, then sprinkle with the grated cheddar cheese and pour over the custard.

Bake at 355 ºF (180 ºC) for about 30 minutes or until golden brown on top and the middle no longer jiggles when you move the baking pan. During baking, the filling will puff up, but will fall and flatten out during cooling.

Allow the quiche to cool in the baking pan for 5 - 10 minutes, then remove from the baking pan.

Serve warm, with sides of choice. Enjoy!

Blind-baking the pastry:

The broccoli quiche is best eaten on the same day, but keeps well in a closed container in a cool, dry place until the next day.

You can reheat the broccoli quiche in the oven (pre-heated at 355 ºF/180&nbsp; ºC, for about 10 minutes) or in the microwave (about 1 - 2 minutes on medium-high setting).

Storage and reheating:

Enjoy a slice of our cheesy leek & pea tart with a fresh green salad and crusty bread. This recipe works equally well with shortcrust or puff pastry

Pea & leek super-green tart

flour,

pastry

leeks

whipping cream

spinach

peas

mozzarella pearls

Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.

Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn’t dry out). Whisk the cream and egg together, then mix in the spinach and peas.

Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don’t want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.

This colorful veggie quiche is loaded with a variety of veggies and cheese and baked until set in a pie crust for a delicious and easy breakfast or brunch quiche.

Veggie Lovers Quiche

(9-inch) pie crust (store-bought

egg yolk, beaten

Italian blend cheese (see notes)

zucchini

baby spinach

diced, seeded tomato (such as Roma tomato)

skim milk (see notes)

Preheat oven to 375. Prepare pie crust as...

Preheat oven to 375. Prepare pie crust as directed if it needs to pre-bake. (I use a frozen pie crust that’s ready to fill.)

Brush the bottom of the pie shell with...

Brush the bottom of the pie shell with the egg yolk. Sprinkle the shredded cheese over the bottom of the pie crust. Place the pie shell on a baking sheet lined with aluminum foil.

Heat the olive oil in a medium skillet...

Heat the olive oil in a medium skillet over medium heat. Add the zucchini, mushrooms, spinach and tomatoes and cook until tender and the liquid has evaporated, about 5-7 minutes. (If the mixture looks wet, transfer the veggies to a paper towel and pat dry to get rid of any extra moisture.) Let the veggies cool for 2-3 minutes.

In a medium bowl, whisk the eggs and...

In a medium bowl, whisk the eggs and milk together. Add the veggies, salt and pepper and stir to combine. Pour the egg mixture into the pie shell until nearly full (you may have a small amount of egg mixture to discard).

Place the baking tray with the quiche in...

Place the baking tray with the quiche in the oven and bake at 375 for 40-45 minutes, until golden and set.

Let the quiche cool for 5-10 minutes before...

Let the quiche cool for 5-10 minutes before slicing so it sets up. Serve warm and enjoy!

https://mediavine-res.cloudinary.com/video/upload/kqfhsyxzwrajgqdc1leb.mp4

This colorful veggie quiche is loaded with a variety of veggies and cheese in a pie crust and baked until golden for a delicious and easy breakfast or brunch quiche.

You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic

Mushroom & baby spinach tart

block all-butter shortcrust pastry

flour

button mushrooms

baby spinach leaves, roughly chopped

milk

double cream

mature English cheddar

thyme sprigs, leaves

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don’t trim them yet. Chill in the fridge or freezer for at least 15 mins.

Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.

Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

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.

Easy Veggie Quiche Recipe

pie shell

½ cups finely chopped veggies

½ cup half and half or low fat milk

Dijon mustard

garlic powder

pepper pepper

nutmeg tarragon

cheese

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.

Best quiche I have ever had!! I like to add cooked sausage, bacon or ham and I use 2% milk or whole milk. SO good! 

OHHH MY!
My first quiche, it turned out PERFECT!
Thank you so much!

This was hit for EASTER BRUNCH!
I added a bit of ham and shiitake mushroom:)
Thank you for sharing your recipe. 

Made this yesterday and can confirm: easy to cook and delish! Thank you!

So delicious! I make this all the time for my 1 year old and she eats it throughout the week for breakfast such a great way to eat veggies for breakfast! 

Good recipe, really appreciated information on using a frozen crust and not having to blind bake it first.  That saves a lot of time. I always use less cheese,  .5 cup of 2% shredded type and added .25 cup of cottage cheese that I dolloped on top and spread around and it was wonderful and plenty cheesy to us.  This time I used broccoli and onions, nice ratio of ingredients to eggs and milk. Will make again Thank you

Very flavorful, but did not come close to filling a standard store-bought 9” frozen pie crust. I will try again with one more large egg and more milk. I took a picture of the partially filled crust after baking, but I don’t see where I can attach the photo. It was about a half inch below the inner edge of the crust. Maybe you have a suggestion for me. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648898564/eliykrbca9kqnugtdyma.mp4

Easy Veggie Quiche

This Crushed Potato Veggie Quiche is a deliciously flexible dish that invites you to clear out those forgotten veggies hiding in your fridge. With a flavourful potato crust and creamy custard, this quiche offers endless possibilities for using up any leftover produce. Whether it’s wilting courgettes, half-used peppers, or stray cherry tomatoes, you can mix and match to create a hearty meal that’s both satisfying and resourceful. Say goodbye to food waste and hello to your new favourite way to enjoy a quiche!

Easy Crushed Potato Veggie Quiche (Gluten Free)

300 g Potatoes

tbsp Olive oil

Salt & pepper

g Cheddar cheese

Courgette

g Broccolini

120 g Cherry tomatoes

Shallot

Pointed sweet pepper

carrot

Eggs

g Plain yogurt

ml Milk

tsp Oregano

Parmesan cheese

Boil potatoes in salted water until tender. Preheat oven to 200°C (fan).

Grease a 14-inch quiche tin with olive oil.

Transfer boiled potatoes to the tin and crush them with a glass. Shape the mashed potatoes into a quiche shell by pressing down with a spoon to form the base and edges.

Drizzle with olive oil, then season with salt, pepper, cheddar cheese, and thyme.

Slice and prepare all vegetables while the base bakes.

Whisk eggs, yogurt, milk, salt, pepper, and oregano in a bowl to make the custard.

Arrange vegetables in the baked potato crust.

Reduce oven temperature to 190°C (fan off) and bake for 30-35 minutes, or until the custard is set.

Sprinkle with Parmesan cheese and serve warm.

While baking the crushed potato quiche, I used extra vegies to make a variation... thin mandolin-sliced potatoes for an overlapped base that creates a scalloped edged base.  After sprinkling with olive oil, salt &amp; pepper and sweet basil, filled it with the vegies, poured the custard, topped with parmesan ... without boiling potatoes nor prebaking the base.  Baked for 40 minutes 190C.  A lighter quiche which we preferred to the crushed base.  Sorry no pics... have frozen extra portions of each to enjoy later.  Thanks for the inspiration!

Top 9 vegetable quiche recipes from across the web

The most viewed vegetable quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Springy Vegetable Quiche

Crustless Quiche

Vegetarian Broccoli Quiche (Gluten ...

Pea & leek super-green tart

Veggie Lovers Quiche

Mushroom & baby spinach tart

Easy Veggie Quiche Recipe

Easy Crushed Potato Veggie Quiche (...

Deep-Filled Ratatouille Quiche

Top 9 vegetable quiche recipes from across the web

The most viewed vegetable quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Springy Vegetable Quiche

Crustless Quiche

Vegetarian Broccoli Quiche (Gluten ...

Pea & leek super-green tart

Veggie Lovers Quiche

Mushroom & baby spinach tart

Easy Veggie Quiche Recipe

Easy Crushed Potato Veggie Quiche (...

Deep-Filled Ratatouille Quiche

The most viewed vegetable quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine