Vegetable Quiche
This vegetable quiche is a deliciously versatile dish that’s perfect for breakfast, brunch, lunch, or dinner. Made with a flaky, golden crust and packed with fresh vegetables like spinach, cherry tomatoes, and bell peppers, it’s both wholesome and satisfying. The creamy custard filling brings everything together for a dish that’s easy to customize and even easier to love. Whether you’re meal prepping for the week or hosting a gathering, this quiche is a guaranteed crowd-pleaser. Ready to bake your new favorite dish? Let’s get started!
Equipment
- Mixing Bowls: For whisking the eggs and mixing the custard filling.
- Whisk or Fork: To blend the eggs, milk, and seasonings.
- Cutting Board and Knife: For chopping vegetables.
- Skillet or Pan: To sauté the vegetables before adding them to the quiche.
- Pie Dish: A 9-inch pie dish or tart pan to bake the quiche.
- Rolling Pin: If you’re making a homemade crust.
- Parchment Paper and Pie Weights: For blind baking the crust (optional but recommended).
- Measuring cups and spoons – For precise measurements of ingredients.
- Oven Mitts: To handle the hot pie dish.
- Wire Rack: To cool the quiche after baking.
Ingredients
- 1 Pre-made pie crust (or homemade if you're feeling adventurous)
- 4 Large eggs
- 1 Cup Heavy cream
- 1/2 Cup Milk
- 1 Cup Shredded cheddar cheese
- 1/2 Cup Finely chopped onions
- 1 Cup Chopped vegetables (broccoli, bell peppers, and mushrooms work great)
- 1/2 Tsp Salt
- 1/4 Tsp Black pepper
- 1 Tbsp Olive oil
- 1/4 Tsp Nutmeg for a hint of warmth (Optional)
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly cooked quiche with a golden-brown crust.
- Prepare the Vegetables: In a pan, heat the olive oil over medium heat. Sauté the onions until translucent, then add the rest of the chopped vegetables. Cook until they're just tender. This step brings out their natural sweetness and ensures they are perfectly cooked within the quiche.
- Whisk it up: In a large bowl, combine eggs, heavy cream, milk, salt, pepper, and nutmeg (if using). Whisk until the mixture is smooth. This is the custard base that makes the quiche so irresistibly creamy.
- Layering: Spread the sautéed vegetables evenly on the bottom of the pie crust. Sprinkle the shredded cheese over the vegetables. Pour the egg mixture over the cheese. The cheese layer beneath the custard adds a delightful surprise of texture and flavor.
- Bake: Place the quiche in the preheated oven and bake for 35-45 minutes, or until the custard is set and the top is lightly golden. To test for doneness, insert a knife in the center – it should come out clean.
- Cool & Serve: Let the quiche cool for at least 10 minutes before slicing. This rest period helps the quiche set, making it easier to cut and serve.
Notes
Make-Ahead Tips
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Prepare the Quiche in Advance (Unbaked)
- Assemble the quiche with the crust, filling, and custard, then cover it tightly with plastic wrap or aluminum foil.
- Store it in the refrigerator for up to 24 hours before baking.
- When ready to bake, remove it from the fridge, uncover, and bake as directed. You may need to add 5-10 minutes to the baking time if it goes straight from the fridge to the oven.
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Bake the Quiche Ahead of Time
- Fully bake the quiche, let it cool to room temperature, and then cover it tightly.
- Store it in the refrigerator for up to 4 days or freeze it for longer storage (see below).
- Reheat individual slices or the whole quiche before serving.
Storing Leftover Quiche
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In the Refrigerator
- Once cooled, wrap the quiche tightly in plastic wrap or transfer it to an airtight container.
- Store it in the fridge for up to 4 days.
-
In the Freezer
- Quiche freezes beautifully! To freeze, follow these steps:
- Let the quiche cool completely.
- Wrap the entire quiche or individual slices tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Place it in a freezer-safe bag or airtight container.
- Frozen quiche can be stored for up to 3 months.
- Quiche freezes beautifully! To freeze, follow these steps:
Reheating Quiche
-
From the Refrigerator
- Preheat your oven to 350°F (175°C).
- Cover the quiche loosely with foil to prevent it from drying out.
- Heat for 10-15 minutes for slices or 20-25 minutes for a whole quiche until warmed through.
- For a quick option, microwave individual slices for 1-2 minutes, though the crust may lose some crispiness.
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From the Freezer
- Thaw the quiche overnight in the refrigerator for the best texture.
- Reheat in the oven at 350°F (175°C) as directed above.
- If you’re in a rush, reheat directly from frozen, adding 10-15 extra minutes to the baking time.
Quick Tip
To keep the crust crispy when reheating, place the quiche on a baking sheet rather than directly on the oven rack. This ensures the heat circulates evenly and maintains the texture of the crust.With these make-ahead and storage tips, you’ll always have a delicious vegetable quiche ready for any occasion—whether it’s a quick breakfast, a weekday lunch, or a last-minute dinner!
