Vegetarian Quiche

5 from 5 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Brunch, Main Course, Side Dish

Cuisine: French

Keyword: quiche, vegetable quiche

Servings: servings

Author: Elena Davis

Equipment

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

US Customary - Metric

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