Loaded Vegetarian Quiche
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A delicious Loaded Vegetarian Quiche featuring a medley of mushrooms, red bell peppers, zucchini, and onions baked in a buttery pie crust (or make it 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!
You’ll also love our Spinach Quiche, Spinach Pie, and Potato Egg Bake.
Quick Look at This Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 8 people
- Dietary Info: Vegetarian
- Method: Oven Baked
- Technique: Sauté the vegetables in olive oil until tender. Whisk eggs, milk, and cheeses together, stir in the vegetables, pour into the pie crust, and bake until the filling is set and lightly golden.
- Flavor & Texture: Creamy and savory with tender vegetables, melty cheese, and a rich custard filling inside a flaky, buttery crust.
The Ultimate Veggie Quiche for Breakfast or Brunch
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, Apple Pancakes, and German Pancakes!
Made With Amore,
“Excellent and very easy to make! Crowd pleaser 😀”
– Matina Nikolaou
Table of Contents
Ingredients for Vegetable Quiche
Fresh veggies and a handful of other fresh ingredients combine to create this easy vegetarian quiche recipe.
- Pie Crust: Use a good-quality store-bought crust for convenience or a homemade all-butter crust for the best flavor and flaky texture. Make sure it’s well chilled before baking to help prevent shrinking.
- Eggs: Fresh, high-quality eggs create the rich, custardy base of the quiche.
- Cheese: Shredded cheese (such as cheddar, mozzarella, gruyère) and grated Parmigiano or Parmesan adds both creaminess and a savory, salty depth of flavor.
- Fresh Vegetables: Mushrooms, bell pepper, zucchini, and onion add color, flavor, and texture.
- Milk or Cream: Milk keeps the filling light while heavy cream makes it extra rich and creamy. You can adjust based on your preference for a lighter or more indulgent quiche.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cheese: Try different cheeses like feta, goat cheese, or gruyère for unique flavors. You can also mix cheeses with Parmesan for a richer, more complex taste.
- Vegetables: Swap in vegetables like spinach, kale, asparagus, broccoli, or cherry tomatoes depending on what you have on hand. Try my Easy Classic Spinach Quiche Recipe.
- Crust Variations: Use a whole wheat or gluten-free crust if needed, or skip the crust entirely and make a crustless quiche for a lighter, low-carb option. You’ll like my Easy Breakfast Casserole Recipe with Potato and Egg.
- Protein Additions: If you prefer a heartier quiche, add cooked bacon, ham, sausage, or even vegetarian sausage for extra flavor and protein.
How to Make Vegetarian Quiche
This loaded vegetarian quiche is a simple yet impressive dish with a creamy, savory filling and flaky crust. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 375°F (190°C). 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.
- 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.
- 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).
- 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.
- 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.
Recipe 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.
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. 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.
Allow the quiche to cool completely after baking. Cover it tightly with plastic wrap or aluminum foil or transfer it to an airtight container once the quiche has cooled. It can be stored for 3-4 days in the fridge. To reheat, preheat your oven to 350°F, place the quiche on a baking sheet, and bake for about 15-20 minutes. You can also microwave leftovers: place a slice on a microwave-safe plate and cover it with a microwave-safe lid and heat on medium power for 1-2 minutes.
Serving Suggestions
I love serving this loaded vegetarian quiche as a light brunch alongside my Italian Fruit Salad. You can also add a sweet touch with my Overnight Blueberry French Toast Casserole, Easy German Pancakes Recipe (aka Dutch Baby Pancake) or Traditional French Crêpes, making it perfect for brunch gatherings, baby showers, or a simple family meal.
My Pro Tips
Recipe Tips
- 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.
- Use Fresh Ingredients: Use fresh vegetables and herbs whenever possible. Fresh ingredients will enhance the flavor and texture of your quiche.
- 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.
- 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.
More Breakfast Recipes
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Vegetarian Quiche
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
- ½ cup red bell pepper, diced
- ½ cup zucchini, diced
- ½ 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
- ½ 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.
Notes
- 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.
- Use Fresh Ingredients: Use fresh vegetables and herbs whenever possible. Fresh ingredients will enhance the flavor and texture of your quiche.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please
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.