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A delicious loaded vegetarian quiche recipe featuring a medley of mushrooms, red bell peppers, zucchini, and onions baked in a buttery pie crust (or make crustless!). Creamy, cheesy, and easy to make, this savory quiche is perfect for any occasion. Customize it to your taste and enjoy a satisfying dish that’s sure to impress!
Best Vegetarian Quiche Recipe
This traditional quiche is made with fluffy eggs, a flaky crust (store-bought or homemade), and delicious veggies. This veggie quiche recipe makes a wonderful light dinner, easy breakfast, weekend brunch recipe, Easter supper, baby showers, bridal showers, potlucks, tea parties, and so much more.
It’s my go-to recipe when I need a quick, delicious meal I can adapt to the extra veggies in the fridge. If you prefer a crustless quiche, you can try my Pea and Ricotta Cheese Frittata.
You will also love this Breakfast Casserole Recipe!
Table of Contents
- Best Vegetarian Quiche Recipe
- Simple Ingredients for Vegetable Quiche
- How to Make Vegetarian Quiche Recipe (Step-by-Step Photos)
- Variations
- Equipment for Making Quiche
- How to Store and Reheat
- Top tips for best results
- FAQs
- More Vegetarian Recipes
- What to Serve with Vegetarian Quiche
- Best Loaded Vegetarian Quiche Recipe Recipe
Simple Ingredients for Vegetable Quiche
Fresh veggies and a handful of other fresh ingredients combine to create this easy vegetarian quiche recipe.
- Pie crust (store-bought or all-butter homemade or shortening pie crust)
- Mushrooms
- Red pepper (or other bell pepper of your choice)
- Zucchini
- Onion
- Olive oil
- Shredded Cheese (your choice of type)
- Grated Parmigiano or Parmesan Cheese
- Eggs
- Milk or heavy cream
- Salt
- Pepper
- Optional: Dried thyme or basil
See recipe card for quantities.
How to Make Vegetarian Quiche Recipe (Step-by-Step Photos)
Preheat your oven to 375°F (190°C).
Prepare the Pie Crust:
If using a store-bought pie crust, follow the instructions on the package for pre-baking.
If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes or until the edges start to turn golden. Remove the parchment paper and weights, and bake for 5 minutes.
Remove the crust from the oven and set it aside. Turn oven temperature to 350 degrees F.
Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent. Then, add the mushrooms, red bell pepper, and zucchini.
Sauté for another 5-7 minutes until the vegetables are tender—season with salt and pepper to taste. If you’re using dried herbs, add them to the skillet. Remove the skillet from heat and let the vegetables cool slightly.
Prepare the Egg Mixture: Whisk together the eggs and whole milk or heavy cream in a separate bowl until very well combined.
Season the egg mixture with a pinch of salt, pepper, and dried herbs (if using).
Assemble the Quiche: Sprinkle half of the shredded cheese and all the parmigiano cheese over the bottom of the crust.
Spread the sautéed vegetable mixture evenly over the cheese. Pour the egg mixture over the vegetables. Top with the remaining cheese.
Bake: Place a large piece of foil under the pie plate and bring it over the crust edges to prevent it from getting too browned.
Place the quiche in the preheated oven and bake for about 45-55 minutes, or until the quiche is set in the center and the top is golden brown. The quiche is done when a knife inserted near the center comes out clean.
Variations
Quiches are quite versatile, and you can customize them to suit your taste and dietary preferences. Here are some recipe variations to consider:
- Cheese Variations:
- Try different cheeses like feta, goat cheese, or Parmesan for unique flavors.
- Mix and match cheeses for a more complex flavor profile.
- Vegetable Variations:
- Use spinach, kale, or Swiss chard for a leafy green twist.
- Experiment with other vegetables like asparagus, broccoli, or cherry tomatoes.
- Roast the vegetables before adding them to the quiche for extra flavor.
- Protein Additions:
- Add vegetarian protein sources such as tofu, tempeh, or plant-based sausage for a protein boost.
- Consider adding cooked and crumbled vegetarian bacon or vegetarian ham.
- Herbs and Spices:
- Enhance the flavor with fresh herbs like basil, parsley, or cilantro.
- Add spices like paprika, cayenne pepper, or nutmeg for a unique twist.
- Crust Variations:
- Opt for a whole wheat or gluten-free crust if you have dietary restrictions.
- You can even use phyllo dough or puff pastry as the quiche crust.
- Skip the crust and make a crustless vegetable quiche for a low-carb option.
- Cream Substitutes:
- Combine milk, Greek yogurt, or sour cream for a richer quiche.
- Toppings and Garnishes:
- After baking, top the quiche with sliced avocado, fresh herbs, or a pesto drizzle.
- Serve with a side of salsa, hot sauce, or a dollop of Greek yogurt for extra flavor.
- Mediterranean Quiche:
- For Mediterranean-inspired flavors, use ingredients like roasted red peppers, Kalamata olives, feta cheese, and fresh oregano.
Equipment for Making Quiche
How to Store and Reheat
Storing Quiche:
- Cool Quiche: Allow the quiche to cool completely after baking. This usually takes about 30 minutes to an hour.
- Cover Quiche: Cover it tightly with plastic wrap or aluminum foil or transfer it to an airtight container once the quiche has cooled.
- Refrigerate: Place the covered quiche in the refrigerator. It can be stored for 3-4 days in the fridge.
Reheating Quiche:
You can reheat quiche using one of the following methods, depending on your preference:
- Oven Method (Recommended for Best Results):
- Preheat your oven to 350°F (175°C).
- Remove the quiche from the refrigerator and unwrap it.
- Place the quiche on a baking sheet.
- Reheat in the preheated oven for about 15-20 minutes or until the center is heated through. Cover the quiche with foil if the crust starts to get too dark.
- Remove from the oven and let it rest for a few minutes before slicing and serving.
- Microwave Method (Quicker but May Affect Texture):
- If you’re short on time, you can reheat individual slices of quiche in the microwave.
- Place a slice on a microwave-safe plate and cover it with a microwave-safe lid or microwave-safe plastic wrap (leave a small vent to allow steam to escape).
- Heat on medium power for 1-2 minutes or until the slice is heated through. Microwaving on lower power helps prevent overheating and maintains a better texture.
- Keep a close eye on it, as microwave times may vary.
Top tips for best results
- Pre-Bake the Crust: Blind-bake (pre-bake) the pie crust before adding the filling. This helps prevent a soggy bottom crust. Use pie weights or dried beans to weigh down the crust when blind-baking.
- Use Fresh Ingredients: Use fresh vegetables and herbs whenever possible. Fresh ingredients will enhance the flavor and texture of your quiche.
- Properly Prepare Vegetables: When using vegetables, sauté or roast them before adding them to the quiche. This removes excess moisture and enhances their flavor.
- Cheese Distribution: If using cheese, distribute it evenly throughout the quiche for a consistent cheesy flavor in every bite.
- Season Well: Season the quiche, filling generously with salt and pepper. Don’t forget that cheese can also add saltiness to the quiche.
- Egg-Milk Ratio: Maintain the right ratio of eggs to milk or cream. This ratio will affect the texture of the quiche. For a creamier quiche, use more milk or cream.
- Prevent Over-Baking: Watch the quiche closely as it bakes. Overbaking can result in a dry or rubbery texture. The quiche is done when the center is set, and a toothpick or knife inserted comes out clean.
- Rest Before Slicing: Allow the quiche to cool for a few minutes after removing it from the oven. This makes it easier to slice and helps it hold together.
- Refrigerate Leftovers: If you have leftovers, store them in the refrigerator. Quiche can be enjoyed cold or reheated in the oven briefly to maintain its texture.
FAQs
Yes, you can prepare the quiche ahead of time. You can either refrigerate it overnight and bake it the next day or make the entire quiche, let it cool, and then refrigerate it. Reheat in the oven before serving.
Yes, using a store-bought pie crust is convenient and works perfectly for this recipe. Just be sure to follow the package instructions for pre-baking (blind-baking) if necessary.
Whole milk will result in a slightly lighter and less rich quiche, while heavy cream will make it creamier and richer. Choose the option that suits your preference for creaminess.
Yes, pie crust typically needs to be pre-baked (blind-baked) for quiche to prevent it from becoming soggy.
Pre-Bake the Crust (Blind-Baking): Blind-baking is the key to a crisp crust. Preheat your oven as per the quiche recipe’s instructions, line the crust with parchment paper, and fill it with pie weights or dried beans. Bake for about 10 minutes or until the edges start to turn golden. Remove the weights and parchment paper, then bake for an additional 5 minutes. This creates a barrier between the crust and the moist quiche filling.
Sauté Vegetables: If your quiche includes vegetables, sauté them separately before adding them to the filling. This helps remove excess moisture from the veggies and prevents it from seeping into the crust.
Layer Cheese First: If you’re using cheese in your quiche, sprinkle a layer of cheese over the pre-baked crust before adding other fillings. This cheese layer acts as a moisture barrier.
More Vegetarian Recipes
Looking for other recipes like this? Try these:
What to Serve with Vegetarian Quiche
Best Loaded Vegetarian Quiche Recipe
A delicious loaded vegetarian quiche recipe featuring a medley of mushrooms, red bell peppers, zucchini, and onions baked in a buttery pie crust. Creamy, cheesy, and easy to make, this savory quiche is perfect for any occasion.
- Total Time: 60 minutes
- Yield: 6–8 servings 1x
Ingredients
For the Pie Crust:
1 store-bought pre-made pie crust or all-butter homemade or shortening pie crust
For the Filling:
- 1 cup sliced mushrooms (any variety you prefer)
- 1/2 cup red bell pepper, diced
- 1/2 cup zucchini, diced
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 cup shredded cheese or crumbed cheese (choose your favorite, such as Cheddar Cheese, Mozzarella, or Gruyère, Feta, or Goat Cheese- you can even mix 2 varieties)
- 1/2 cup grated parmigiano cheese or parmesan cheese
- 4 large eggs, room temperature
- 1 cup whole milk, half and half, or heavy cream (adjust for your preferred level of creaminess)
- Salt and pepper to taste
- Optional: 1/4 teaspoon dried basil or parsley for extra flavor
Optional Toppings for Serving:
- Hollandaise sauce, fresh chives or parsley, and extra shredded cheese
Instructions
Preheat your oven to 375°F (190°C).
Prepare the Pie Crust:
- If using a store-bought pie crust, follow the instructions on the package for pre-baking.
- If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes or until the edges start to turn golden. Remove the parchment paper and weights, and bake for 5 minutes. Remove the crust from the oven and set it aside. Turn oven temperature to 350 degrees F.
Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent. Then, add the mushrooms, red bell pepper, and zucchini. Sauté for another 5-7 minutes until the vegetables are tender—season with salt and pepper to taste. If you’re using dried herbs, add them to the skillet. Remove the skillet from heat and let the vegetables cool slightly.
Prepare the Egg Mixture:
- Whisk together the eggs and whole milk or heavy cream in a separate bowl until very well combined. Season the egg mixture with a pinch of salt, pepper, and dried herbs (if using).
Assemble the Quiche:
- Sprinkle half of the shredded cheese and all the parmigiano cheese over the bottom of the crust. Spread the sautéed vegetable mixture evenly over the cheese. Pour the egg mixture over the vegetables. Top with the remaining cheese.
Bake:
- Place a large piece of foil under the pie plate and bring it over the crust edges to prevent it from getting too browned.
- Place the quiche in the preheated oven and bake for about 45-55 minutes, or until the quiche is set in the center and the top is golden brown. The quiche is done when a knife inserted near the center comes out clean.
Cool and Serve:
- Allow the quiche to cool for a few minutes before slicing and serving. It can be served warm or at room temperature.
- Prep Time: 15 min
- Cook Time: 45 minutes
- Category: Savory
- Method: American
- Cuisine: French
Easy to make for any occasion. So good!
This is delicious!! Best quiche ever!
You inspired this recipe! Happy you loved it.
This is delicious!!
Excellent and very easy to make! Crowd pleaser 😀😀😀
Yay! Happy you loved it.