Watch out carnivores, this is a Veggie Quiche so good, it checks all the boxes...and meat isn't one of them. Sure to satisfy any appetite with layers of veggie goodness, this quiche features a smooth and creamy custard loaded with a hearty mix of mushrooms, zucchini, red bell pepper, and diced onions. It all sits upon a tender, flaky base of golden pie crust that slices and serves like a dream!
Simultaneously filling and light, Veggie Quiche can be served any time of day. This show-stopping deep-dish pie is perfect for brunch entertaining, but works just as well for breakfast, lunch or dinner! You'll find it reheats wonderfully, and if there's more than one of you in the household, you can count on a scramble for the last slice.
Veggie Quiche Ingredients
The Filling
This recipe comes fully loaded with a colorful (and totally delicious) variety of fresh veggies:
- Yellow Onion
- Red Bell Pepper
- Mushrooms
- Zucchini
You can get as creative as you'd like when it comes to the combination of vegetables you'll use. Feel free to take out what you don't like, and add in what you do!
QUICK TIP: Buy your button mushrooms already cleaned and sliced. This will cut back on your prep time significantly.
The Cheese
In addition to the vegetables, you'll also need cheese. Monterey Jack gets our vote for its mild and creamy flavor, but Fontina, Gouda, and White Cheddar would also work in this quiche.
Freshly grated cheese will yield the best texture and flavor, but if time doesn't allow, feel free to use a good quality pre-shredded cheese.
You could also use goat cheese or feta crumbles in the place of Monterey Jack if you'd like. Either one of these cheeses will add a sharp, tangy note to the custard, making for an intriguing flavor profile.
The Custard
The filling for your Veggie Quiche is half custard, half veggies. Any mixture in which eggs and dairy cook together is technically a custard, and this one is particularly rich and smooth thanks to a combination of eggs, half-and-half, and créme fraîche.
Créme fraîche is very similar to sour cream, the main difference being that it has a higher fat content, which makes your filling all the more decadent. However, if you cannot find créme fraîche, you may substitute sour cream in its place.
Can I Use Milk Instead of Half-and-Half?
Fat contributes to both the flavor and texture of the custard. The more fat, the richer and creamier your filling will be. Technically speaking, you can replace the half-and-half with milk, but do so knowing it will affect both the flavor and texture of your quiche.
The Crust
Quiche crust is also known as pastry crust, also known as pie crust! You can use store-bought or homemade pie crust for this recipe.
How to Make Veggie Quiche
- Prep the Crust – Roll out your pie crust and transfer it to a 9″ pie dish. Crimp the edges as desired and then place the crust in the freezer for about 30 minutes. This keeps the sides from potentially slumping over in the oven!
- Blind Bake – Remove the pie crust from the freezer and cover it with nonstick aluminum foil. Then, add the pie weights and bake for 25 minutes at 400°F on the lower rack of the oven. Once the time is up, remove it from the oven and place it on a cooling rack. Once the dish is cool enough to handle, remove the foil and weights.
- Sauté the Vegetables – To make the filling for your Veggie Quiche, heat oil in a sauté pan over medium-high heat. First, add the onions and red peppers and cook until softened. Then, add the mushrooms; sauté them until their color changes and they begin to shrink up. Lastly, stir in the diced zucchini and cook until it too has softened. Remove from the heat, add the basil, and then transfer the entire mix to a colander over a bowl, allowing all of the excess water from the veggies to drain.
- Make the Custard – To make the custard, whisk together the eggs, half and half, crème Fraiche, salt and pepper. For an extra smooth filling, place a fine-mesh sieve over a mixing bowl, pour the custard over the sieve, and whisk until it has filtered through.
- Assemble and Bake – Scatter the veggie mixture evenly across the partially baked pie shell and sprinkle the cheese over the top. Then, pour over the custard and return the dish to the bottom rack to bake at 375°F until it is puffed and cooked through.
How To Know When It's Done
To check whether or not the quiche is done, with a potholder in hand, give it a gentle shake. If you see a great deal of movement across the top, return the dish to the oven and continue baking. If the edges are set, but the center still has a little jiggle to it, it is done.
If you’re still not quite sure whether it has finished cooking, insert the tip of a thin-bladed knife into the center of the quiche. If the tip of the knife comes out completely covered in liquid, it is not done. If the tip of the knife comes out fairly clean, it has finished cooking.
What To Serve On the Side
Quiche typically comes fully loaded with all the protein and carbs needed to satisfy your appetite, however, if you want to round out the meal a bit try serving it with a nice green salad, roasted potatoes, or a simple green vegetable on the side.
Roasted Fingerling Potatoes Recipe
Green Bean Almondine
Steamed Broccoli Recipe
Roasted Rosemary Potatoes | Recipe
Blue Cheese Wedge Salad
Classic House Salad | Recipe
Can I Make It Crustless?
You can absolutely make a quiche without a crust, but technically you should call it a frittata. To turn your Veggie Quiche into a frittata, omit the crust altogether and proceed with the recipe as directed. Then bake for 375°F for 30-35 minutes.
5 MORE BREAKFAST RECIPES YOU’LL LOVE
A Veggie Quiche sure to satisfy any appetite with a rich, creamy custard and a hearty mix of mushrooms, zucchini, red bell pepper, diced onions, and cheese.
- 1 pie crust (homemade or store-bought)
- 2 tablespoons canola or avocado oil
- ½ yellow onion, finely diced
- ½ red bell pepper (seeds removed), finely diced
- 1 (8-ounce) package sliced button mushrooms
- 1 ½ cup diced zucchini (about 1 zucchini)
- 1 tablespoon chopped fresh basil (optional)
- 4 large eggs
- ½ cup half-and-half
- ¼ cup créme fraîche (or sour cream)
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 cup freshly grated Monterey Jack cheese freshly grated
-
Place a rack at the bottom of the oven. Preheat oven to 400°F. Roll out the pie crust to reach 12” in diameter and add to a 9" pie dish. Fold over and crimp edges, as desired.
-
Transfer the dish to the freezer for at least 30 minutes. Remove from the freezer, cover with nonstick aluminum foil, and add pie weights (or dried beans) to cover. Blind bake on the bottom rack for 25 minutes. Once cool enough to handle, remove the weights and the foil. Set aside.
-
Lower oven temperature to 375°. Heat the oil in a large sauté pan over medium-high heat. Add the onion and bell pepper to the pan and cook for 2-3 minutes, until slightly softened. Stir in the mushrooms and cook for 3 minutes, until the color starts to change and shrink in size. Add the zucchini, 1 teaspoons salt, and ½ pepper and sauté 2-3 minutes more, until the zucchini has softened. Remove from the heat and stir in the basil. Transfer the veggie mixture to a colander over a bowl and set aside until ready to use.
-
Whisk together eggs, half-and-half, crème fraîche, and a pinch of salt. Place fine-mesh sieve over a medium-sized mixing bowl, pour the custard into the sieve and whisk until all the custard is filtered through.
-
Add the veggie mixture over the partially baked pie shell and sprinkle the cheese across the top. Pour the custard over the mix.
-
Bake on the bottom rack at 375° for 30-35 minutes, or until quiche is puffed and cooked through. You may need to use a pie shield toward the end of the cook time.
-
The quiche is done when the edges should be set, but the center still has a little jiggle to it. Once done baking, transfer to a cooling rack for 15 minutes before cutting into.
