veggie quiche

This healthy vegetarian Mediterranean Quiche recipe is packed full of bright flavor and healthy veggies. Serve it for breakfast, brunch, lunch or dinner!

Veggie Mediterranean Quiche

sundried tomatoes (see notes)

water

pie crust

butter

onion, diced

garlic,

red pepper, diced

spinach spinach

Kalamata olives

oregano

parsley

feta cheese

eggs

milk

Salt and pepper, to taste (see notes)

cheddar cheese, divided

Place sundried tomatoes into a glass measuring cup...

Place sundried tomatoes into a glass measuring cup and pour boiling water over until just covered. Let sit for 5 minutes or until the tomatoes are soft. Drain and chop tomatoes. Set aside.

Preheat oven to 375°. Fit a 9-inch pie...

Preheat oven to 375°. Fit a 9-inch pie plate with the prepared pie crust. Flute edges. Set aside.

Melt the butter in a skillet over medium...

Melt the butter in a skillet over medium high heat. Add in the onion and garlic, and cook until just fragrant and tender, about 3 minutes. Add in the red pepper and cook an additional 3 minutes, or until the pepper is just tender.

Add the spinach, olives, oregano, and parsley. Cook...

Add the spinach, olives, oregano, and parsley. Cook until the spinach is wilted (if using fresh) or heated through (if using frozen), about 5 minutes.

Remove from heat and stir in the feta...

Remove from heat and stir in the feta cheese and tomatoes. Spoon the mixture into the prepared pie crust, spreading out evenly. Set aside.

In a medium-sized mixing bowl, whisk together the...

In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and pepper, and 1/2 cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle top with remaining cheddar cheese.

Bake in preheated oven for 50-55 minutes, or...

Bake in preheated oven for 50-55 minutes, or until the crust is golden brown and the egg is set. Let cool for 10-15 minutes before slicing and serving.

A simple and healthy vegetable quiche made with spinach, feta, and sun dried tomatoes

Spinach Feta and Sun Dried Tomato Quiche

spinach

tbsp oil

tsp salt

feta

tomatoes

If your crust is frozen, remove from the freezer and allow to come to room temperature

Preheat oven to 450F and roll pie crust into a pie plate and press into place

To pre-bake crust you can either line it with parchment and fill with raw beans or pie beads OR pierce the bottom of crust with a fork several times

Place in the oven to bake at 450F for 13 minutes

While the crust bakes heat the oil over med-low heat in a frying pan and add the spinach to the pan

Cook the frozen spinach until warmed through pressing down on the spinach regularly with a spatula to release any excess moisture

Remove the crust from the oven and turn off the oven, allow the warm crust to cool

Whisk together eggs, milk and salt until a smooth creamy mixture remains

Preheat the oven to 350F &#8211; this won&#8217;t take long since your oven should already be hot

Fill the quiche crust with the spinach, feta, and sun dried tomatoes 

Bake at 350F for 35-40 minutes &#8211; you want the eggs to be just set 

Remove the quiche from the oven and allow to cool before slicing into 8 slices

Sooo good! I made this without the crust and in muffin tins and it came out perfectly. Great flavor and fluff. Can’t wait to try it with other veggies!

Freaking amazing! By far the best recipe I’ve found for a quiche.  I’ve added other ingredients and it’s so amazing.

I absolutely loved this recipe. Even my husband loved it. It made such a wonderful addition to our weekly meal prep. I made it without the crust. It was perfect!

Delicious. I sauted mushrooms and added a bit of ham to mine. So good
I've made it 2 times in a week

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)

olive oil

zucchini

mushrooms

baby spinach

diced, seeded tomato (such as Roma tomato)

skim milk (see notes)

salt

black pepper

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.

This delicious Mediterranean Vegetable Quiche is a wholesome breakfast, lunch or dinner option! It's packed with veggies, tangy feta, and fluffy eggs.

Veggie Mediterranean Quiche (with goat cheese!)

white whole wheat or all purpose flour

oil (I used avocado oil)

tbsp chopped fresh rosemary (or basil)

onion,

tomato,

zucchini,

mushrooms, chopped (can sub bell pepper)

tsp fine sea salt

milk (I used unsweetened almond milk)

feta cheese (or goat cheese)

cheddar cheese

Preheat oven to 375F. Spray a round pie dish with cooking spay.

In a medium bowl, stir together flour and salt. In a small bowl, whisk together oil and water until thickened. Stir in herbs. Pour wet mixture into flour mixture and mix until just combined.

Spread dough into pie dish, using your finger tips to spread it up onto the sides of the dish (you can also use a rolling pin to flatten it before putting in pan).

Heat oil over medium heat in a large skillet. Once hot, add onion and a pinch of salt and cook for about 5 minutes. Add garlic, tomato, zucchini, and mushrooms. Cook for another 10 minutes, or until veggies have softened. Add greens, oregano, salt, and pepper and cook for 1-2 minutes, or until wilted. Transfer veggies into dish with the uncooked crust.

Whisk eggs, milk, feta, and cheddar together in a medium bowl. Pour over veggies. Top with a sprinkle of extra cheddar if desired. Bake for 50-55 minutes, or until quiche has set. Let quiche cool for 15 minutes before slicing and enjoy!

One of my favorite brunch recipes! I have made this so many times and always turns out great!

OMGOSH this is excellent!!  I knew I was going to make it when you posted earlier in the week.  I went with goat cheese but am thinking next time to go with a caprese version with mozzarella balls, tomatoes and basil and top with balsamic glaze.  I love whole wheat flour and always have it in stock. First time I used it was for the vegan chocolate bread you have on your website.  It was love at first bite :)

Just found your website today, this quiche is fantastic!! I will be trying other recipes from you for sure!

We made this yesterday and it is the first time I have come across Alexis. The instructions were clear and easy to follow. We gave ourselves a hour to do the prep, my wife made the pastry and I made the filling. We both really enjoyed it for Sunday Dinner it was just right for a Summer evening. We finished it off today for Lunch and I think it was even more flavoursome today, I gave it just 10 minutes at 160c fan, it just warned it up, as I said it was great. I liked the quiche, the cheese was quite a subtle flavour which to me worked well as it enabled the vegetables to take centre stage. The crust around the quiche was very good, it had a light crust followed by a softness of the pastry and the fresh rosemary from our garden in the pastry was fantastic. Will definitely do it again.

I have made this several times and I just adore it. Even my vegetable hating teen loves it (I just need to really mix the feta in - I use goat's cheese) and requests it for school lunch. It's probably the only vegetarian meal my whole family will eat! Thanks so much, such a great recipe.

Absolutely delicious. We used a store bought crust and it worked out perfectly! We added two cups of spinach and more garlic and we can't wait for the leftovers. Easy to follow directions, healthy, amazing. Thank you!

Actually so delicious ! Quiches always worry me because they can be a little gooey for my taste at times, but this quiche had the perfect consistency when baked as long as the recipe called for. The rosemary and goat cheese flavors were so perfect together. Very excited to have this recipe for the future :)

I rarely comment on recipes but this deserves a rave review. The filling turned out amazing and I stink at pie crusts and this was perfect! The only thing I changed was that I used paso olivo rosemary olive oil instead of adding chopped fresh rosemary. Definitely a keeper. Thank you!

Made this for a brunch for my friend, we all loved it! The crust came out so much better than I thought it would, delicious!

Wow!  This is my first time at making quiche. Initially I was a bit nervous, but there was no need to be. This quiche turned out unbelievably fantastic! On my second try, I cut the mushrooms chunkier and added a bit more salt. This recipe is a keeper!  Thank you Alexis!

Delicious!! I made this for breakfast this week and it is so good. I added sausage with the veggies for a bit more protein and did not include the cheese due to a dairy allergy. The crust was easy and so perfect. It took just a few minutes to whip up has a great flavor and texture. I have been looking for a quiche recipe like this to make for breakfast and I’m so glad I found this one! Thanks!!

Just blew me away!Took it to a  vegetarian friend who had become temporarily  incapacitated and  reheated according to directions accompanied by a pear, rocket and walnut salad.  Just like a bought one!! The pastry was the centre piece of this in my mind as the fresh rosemary was a perfect way to encase this super delicious quiche.   Already restocking my crisper for an action replay. I used kale and it was fabulous. The crust was so easy and suggest following directions as they are.

Made this absolutely yummy Quiche. Not so good at making crust but it came out great &amp; served the quiche 11/2 days after refrigeration to guests who enjoyed &amp; I was proud of the 1st of many MEDITERRANEAN QUICHES Thanks so much!

NOW I have made 4 of the Mediterranean Quiches, crust is perfect every time. This last time I put cumin powder &amp; Rosemary dried herb in crust, I previous 2 quiches since I grow my own fresh Basil chopped finely put into crust..LOVED BOTH CRUSTS, used bagged washed spinach chopped FINELY in the steamed veggies used following the recipe. THIS HAS BEEN A HIT EVERY 
TIME! Thanks SO MUCH

Used a larger than normal pie dish.  It was finished cooking sooner and didn’t bubble over.

First time quiche maker! Turned out great!
Next time I plan to use basil instead of oregano. My fresh rosemary in the crust is so yummy!
I used very little tomato since I am allergic. Turned out pretty &amp; I could pick the small amount out of mine.
Thank you so much for easy instructions recipe!
Many blessings,
Debbie

Absolutely delicious! Will make this recipe for my friends now. I do wonder why I used only about one third of the egg mixture. I used a 20 cm quiche dish. Was this too small?

Many many thanks. 
Best quiche I’ve ever tasted

Question..if I use a frozen premade pie crust, should I keep it frozen or thaw out?
Thx.

Absolutely wonderful! thank u for such a simple and tasty recipe. love the name! hummusapien - big smiles

So easy to make with any vegies, herbs and cheeses I had, it turned out delicious.

Excellent recipe! I subbed parm for feta because that’s what I had.

This was such a great quiche.  The crust was so different from what I am use to making.  It was such a surprise to me.  My husband even commented on how good it was.  The only thing I changed was Jack cheese and not cheddar.  I have made quiches over the years but this one was so good.  We rate all the new recipes I make from a 1 to a 10 and we gave this recipe a 10+.

Loved it, loved it, loved it!  It looked and tasted great, and it sliced perfectly.  Fancy enough for a dinner party, but easily served at breakfast, lunch, brunch or dinner.

Thank you for sharing another wonderful recipe.

I don't understand why the extra work to cook the veggies first - I just throw them in raw

My first success at making a Quiche!! Previous ones were runny and overflowed the dish. Thank you so much for this excellent, healthy recipe.  Your instructions were extremely helpful too.  I was pleasantly surprised how good the crust came out.  I will definitely be making this again and again!

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

I made this recipe for brunch with some friends, and it turned out fantastic! I loved the helpful tip about ensuring the veggies were fully cooked so they wouldn't release water to cause a mushy crust - so it all turned out delicious. I received lots of compliments, and it was a huge hit! I used a different cheese variety based on whatever I had in the house and loved how versatile the dish is, being able to throw in whatever veggies. I also really loved that the eggs were simple with milk rather than cream. I prepped and sauted the veggies the night before and then put it all together and baked the morning of. I can't wait to make the dish again! Thank you!

I made this two nights ago and my partner and I loved it so much we had to make it again, using up the different veggies we had in the fridge. So easy and yum. Thank you ☺️ a definite new favourite in our rotation

Love this quiche. I’ve made it several times now. I don’t make the pie crust but just use the roll out kind and this quiche always comes out great!

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Top 7 veggie quiche recipes from across the web

The most viewed veggie quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veggie Mediterranean Quiche

Spinach Feta and Sun Dried Tomato Q...

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Veggie Lovers Quiche

Veggie Mediterranean Quiche (with g...

Easy Veggie Quiche Recipe

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The most viewed veggie quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine