Jump to Recipe

Veggie Lovers Quiche

Today, we’re celebrating all things veggie with this veggie quiche. It’s loaded with zucchini, spinach, mushrooms and tomatoes, includes a healthy layer of Italian blend cheese and is filled with a milk and egg custard mixture. It is baked in a pie crust until golden brown and set, then served warm — but is also delicious at room temperature.

This veggie loaded quiche is hearty and satisfying but won’t weigh you down. And the cheese and pie crust offer just enough decadence to make you want to go back for bite after bite. Seconds for sure!

It’s completely delicious on its own and doesn’t need a thing, but if you’d like to dress it up a bit, that’s great, too. Some garnish ideas include:

  • Sliced green onions or chives
  • Grated Parmesan cheese
  • Chopped fresh herbs (such as parsley or basil)
  • Sliced fresh avocado
  • Hot sauce

You could also go crazy and add toppings like salsa and sour cream or Greek yogurt. If you are a breakfast or brunch lover, or just a veggie lover, I hope you give this veggie quiche a try.

For other healthy breakfast and brunch ideas, try my Mashed Cauliflower Casserole with Cheese & Bacon or whip up an easy Spinach & Cheese Frittata

Veggie Lovers Quiche

Photo of Veggie Lovers Quiche
  • 15 minutes
  • 40 minutes
  • 55 minutes

Ingredients

1 9-inch pie crust
1 egg yolk, beaten
1 cup shredded Italian blend cheese (see notes)
1 teaspoon extra-virgin olive oil
1/2 cup diced zucchini
1/2 cup diced mushrooms
1 handful baby spinach
1/4 cup diced, seeded tomato (such as Roma tomatoes)
3 large eggs
1 cup milk (or lactose-free milk)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper


Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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).
  5. Place the baking tray with the quiche in the oven and bake at 375 for 40-45 minutes, until golden and set.
  6. Let the quiche cool for 5-10 minutes before slicing so it sets up. Serve warm and enjoy!

NOTES

  • Pie crust: I use a store-bought pie crust. It’s one of the frozen ones that’s formed and ready to go. Super easy. But you can absolutely make your own pie crust if you prefer.
  • Veggies: Feel free to swap out any of the veggies to suit your tastes. Onion and bell pepper would be great here too. Just make sure the total quantity of vegetables stays about the same and that everything is cooked and doesn’t have any extra moisture that might make the quiche soggy.
  • Cheese: You can also make this quiche with mozzarella cheese instead of an Italian blend, but it loses a bit of flavor. (I'd recommend adding a bit of Parmesan to pair with it.) Or you could try a Gruyere cheese or a Gruyere and Swiss cheese mix.
  • Milk: Skim milk is my go-to because it’s what we always have on hand, but any type of milk would work well. You could also sub half-and-half for the milk or use cream for a richer custard. A lactose-free milk, such as Lactaid, also works great.
  • Egg yolk: Brushing the pie crust with an egg yolk before sprinkling with cheese and adding the filling gives a great richness to the dish. However, you could skip this step if you prefer.
  • Baking: This pie is very full. I recommend putting it on a foil-lined baking sheet before you fill it so it catches any bits that might spill over in the oven. Easy clean-up is always a good thing.
  • Resting: You may be eager to dive right in, but it’s best to let the quiche sit for 5-10 minutes after it comes out of the oven. It helps the filling set up all the way and makes it easier to slice and serve.
  • Make-ahead tips: You can prepare the filling for this quiche the day before, just cover and refrigerate overnight. When ready to bake, add it to the prepared pie shell and bake as directed. This is my recommended method. You can also make the entire quiche ahead of time, wrap it tightly and refrigerate for up to a day; add 10 minutes to the baking time. Or assemble it ahead and freeze it. You’ll need to add 15-20 minutes to the bake time for a frozen quiche.
  • How to store leftovers: Leftover quiche can be stored, covered, in the refrigerator for up to 4-5 days. Reheat individual pieces in the microwave until warmed through. (It’s about 45 seconds for me.)

Leave a Reply

Your email address will not be published. Required fields are marked *