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Easy Vegetable Quiche Recipe

Humbly Homemade
This easy vegetable quiche recipe is an delicious way to pack your morning with vegetables & protein. Add all your leftover veggies and cheese nubs to clean out your fridge!
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Breakfast
Cuisine French
Servings 8 slices


  • 1 pie crust (homemade or store-bought, thawed)
  • 1 Tbsp unsalted butter
  • 2 cups diced mixed vegetables (garlic cloves, bell peppers, onions/green onions, leafy greens, mushrooms, broccoli, etc.)
  • 1 cup shredded cheese, plus more for optional topping
  • 4 large eggs
  • ¼ cup milk
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp paprika


  • 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 to 425°F.
  • Wash and dice your vegetables.
    Melt the butter in a large skillet on medium heat. Add the veggies and cook for about 15 minutes, they're tender. Set aside off the heat.
  • In a large mixing bowl, beat the eggs with the milk, cheese, and seasonings.
    Stir the cooked vegetables into the egg mixture.
  • 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.
  • 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.
  • Let cool for at least 20 minutes , then slice up and enjoy!
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