Easy Vegetable Quiche Recipe

Quiche is the perfect breakfast. It delivers savory, eggy, cheesy goodness all baked in a flaky pie crust. What's not to love? As your quiche bakes, your whole home will be filled with an intoxicating aroma. Any late-risers will jump out of bed and run to the kitchen for a slice. So let's dive into this easy vegetable quiche recipe and get baking!

Homemade quiche for breakfast is always a hit in our home. It's a great way to add a ton of extra veggies to your plate, first thing in the morning. You can refrigerate quiche and it still tastes great for leftovers. And finally, it's so easy to make!

If you're looking for more easy breakfast ideas, check out apple baked oatmeal, simple homemade cruffins, or nutty chocolate granola. They say breakfast is the most important meal of the day. So why not make it both delicious and effortless?!

Why You Should Make This Recipe

• This is a "kitchen sink" style recipe, which means it's a great way to clear out your fridge and freezer! Mix in any unused vegetables, nubs of cheese, and leftover herbs.
• This recipe can easily be made dairy-free by using dairy-free cheese and milk.
• Keep breakfast super simple by using store-bought pie crust. Who's going to know?
• Pack tons of veggies and nutrients on your plate first thing in the morning with this easy vegetable quiche recipe.

Ingredients Needed

Pie Crust - Use a store-bought pie crust, or make your own homemade pie crust with this recipe.
Vegetables - Feel free to add whatever you have on hand. Garlic cloves, bell peppers, onions/green onions, leafy greens, mushrooms, and broccoli all taste great in quiche.
Cheese - Use your favorite shredded cheese - I like cheddar best for quiche. Substitute dairy-free cheese to keep this quiche dairy-free.
Eggs - Holds the quiche together and packs some protein into your meal.
Salt, Pepper, Paprika - Simple seasonings showcase the delicious flavors of the veggies, cheese and eggs.
Butter - Use unsalted butter to give the vegetables a rich flavor without adding too much salt.
Milk - Substitute any unsweetened non-dairy milk to keep this quiche dairy-free.

How to Make Vegetable Quiche

Here is your step-by-step guide to making this easy vegetable quiche recipe. Or skip down to the recipe card below & print it out!

Roll out the pie crust: If you're using a frozen pie crust, allow it to thaw in the fridge overnight.
Then roll out your pie crust using a rolling pin or large glass bottle. Gently transport your pie crust into a greased 9-inch pie tin. Refrigerate the pie crust for 30 minutes while you prepare the quiche filling.

Preheat the oven: Preheat oven to 425°F.

Chop and cook the vegetables: Wash and dice your vegetables. Melt butter in a large skillet on medium heat. Add the veggies and cook for about 15 minutes, until they're tender. Set aside off the heat.

Mix the eggs: In a large mixing bowl, whisk the eggs with milk, cheese, and seasonings.

Add the veggies: Stir the cooked vegetables into the egg mixture.

Par-bake the pie crust: Prick the bottom of pie crust with a fork a dozen times. Fill it with parchment paper then add dry rice or dry beans to weigh down the crust. If you skip this step, your pie crust could end up falling onto itself while par-baking, creating a big mess.
Bake for 15-17 minutes until it starts to turn golden.

Finish baking the quiche: Carefully remove the parchment paper and dry rice or beans from the pie crust.
Add the vegetable and egg mixture into the pie crust and top with additional cheese, if desired. Bake for an additional 40-50 minutes, until a knife inserted into the center of your quiche comes out clean.

Serve & enjoy: Let cool for at least 20 minutes , then slice up and enjoy!!

Tips for this Easy Vegetable Quiche Recipe

1. Use cold butter if you're making pie crust from scratch. Warm, soft butter will create a crumbly pie crust instead of a flaky pie crust.
   
2. Prep all your veggies ahead of time before you begin melting your butter in the pan. It's easiest to add all the vegetables all at once so they cook evenly.
   
3. Don't skip par-baking the pie crust. This ensures your crust gets a little crispy before adding the egg mixture. Otherwise your quiche might be soggy. Yuck.
   
4. Avoid high-moisture vegetables like tomatoes and zucchini. These will make the filling watery and your quiche could turn out mushy.
   
5. Don't skip cooking your vegetables on the stove before baking them. This allows excess moisture in the veggies to cook off, preventing (once again) a soggy quiche.

Recipe FAQ's

What cheese is good for quiche?

Pretty much any flavorful, semi-hard or hard cheese tastes great in quiche including feta, goat cheese, cheddar, and gruyere. If you use dairy-free cheese, just know it probably won't melt the same as regular cheese.

Do you cover a quiche when baking?

Generally you shouldn't need to cover your quiche with aluminum foil when baking it in the oven. But if you notice your crust is getting dark brown before your filling has finished cooking, I suggest to cover it. Tear off a few strips of aluminum foil and position it only over the crust as best as possible while the filling finishes baking.

How do you keep a quiche from getting soggy on the bottom?

Listen, I've been there. You work so hard to make a homemade quiche. You slice into it only to be greeted with a soggy crust and runny filling. To prevent a soggy quiche, make sure you par-bake your crust and cook your vegetables first.

How do you freeze and reheat homemade quiche?

One of the many great things about quiche is that the recipe can easily be doubled. Just double the amount of vegetables you cook on the stove and double the ingredients for the egg mixture. Place the extra filling ingredients into a separate pie crust.

If you bake your quiche first and then freeze it, it'll last twice as long in the freezer. Therefore, I suggest to assemble and bake your quiche per the instructions below, then allow it to cool to room temperature. Wrap in plastic cling wrap them aluminum foil and place in the freezer.

To bake a quiche from frozen, just add an extra 10 to 20 minutes to the baking time.