Great Vegetarian Quiche Recipes

Garden fresh flavor is front and center in this easy Veggie Quiche recipe. With a buttery pastry crust, hearty egg filling with cheese and all your favorite vegetables, this quiche deserves a spot on your brunch table!

A good quiche is all about the crust. Light, flaky and buttery, it should still be sturdy enough to hold up to the layer of eggs and cheese on top.

I used a simple refrigerated puff pastry dough for today’s veggie quiche recipe. There’s no shame in using ready made pastry, especially when it produces such delicious results!

Vegetable Quiche Recipe (vegetarian)

You can use any kind of vegetables you love in this quiche filling. It’s the perfect way to use up abundance from the garden or sneak a few extra veggies into your meals!

Serve this on its own or with a side of fresh fruit and Blueberry Muffins. Fancy enough for a special occasion but easy enough to make anytime!

Puff pastry. Thaw the frozen dough before using (it only takes about 15 minutes…while you prep everything else). You can also use homemade pie crust!

Roasted Vegetable Quiche Recipe

Bake your quiche and cool completely. Wrap quiche in plastic wrap and an airtight container or ziploc freezer bag. Make sure to use a “freezer to oven” safe pie plate…whether it’s metal or disposable is best. Cook frozen quiche in 350 degree oven for about 20 minutes. You may need to put pie shield on the crust (or wrap with foil) so the edges don’t burn.

Bake leftover quiche in a 325 degree oven for about 15 minutes. Just until warmed. Quiche is normally served at room temperature.

Calories: 277 kcal , Carbohydrates: 10 g , Protein: 15 g , Fat: 20 g , Saturated Fat: 10 g , Polyunsaturated Fat: 8 g , Cholesterol: 183 mg , Sodium: 448 mg , Fiber: 2 g , Sugar: 3 g

Garden Vegetable Quiche

This easy Garden Veggie Quiche will have everyone racing to the brunch table! With simple ingredients and quick preparation, it’s ready to eat in no time.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**Veggie quiches are one of those breakfast foods that make it look like you went all out and spent a lot of time and effort, when in reality they can be easy and stress free.

With this recipe, you can have a vegetarian quiche prepped and ready to go in the oven in under 15 minutes. This makes it a perfect brunch for vegetarian (or meat eating!) guests, holidays, a potluck, or just to eat and horde to yourself since it reheats so well.

Best Vegetarian Quiche Recipes

If you’re looking for a low carb quiche recipe, try this crustless quiche, these mini egg muffins, or these eggs baked in ramekins. Or for something sweet but still healthy try this strawberry banana steel cut oat bake.

“This was just what I needed! I love the light, delicate texture (whipped those eggs!), and the proportions were perfect for the pie plate and crust specified. It was not too salty, nor dense. Pretty presentation. Thank you!”

This tried and true recipe is just as delicious as it is healthy without all of the extra hassle! Here are some highlights on what makes this vegetarian quiche great:

Spinach And Mushroom Crustless Quiche

It takes a fair amount of time to bake, but the hands-on time is truly minimal. The steps below show how simple it is to assemble.

While a homemade crust is delightful, my love affair for quiches really started when I discovered refrigerated pie crusts. I started out using the Pillsbury brand refrigerated ones that you roll out but, as with homemade crust, I found they bottom can be kind of gummy without par-baking the crust. I now prefer frozen pie crust since it gets crispier on the bottom.

That being said, you can’t transfer the frozen pie crust to another pan so it won’t have that same homemade presentation. You can put the crust and it’s tin into another pie serving pan though to make it look a little more presentable.

Vegetarian Quiche Recipe (vegetable Quiche)

I also usually use one of these pie shields to keep the top crust from getting overly browned.It isn’t entirely necessary for quiches since they aren’t in the oven as long as pies and you can always pull the quiche out and tent foil strips around the edges if you notice the top crust is browning too fast.

Really the possibilities are endless and it’s fun to play around with quiche ingredients. Just make sure not to add too many veggies or the overall egg to filling ratio will be off.

All of the quiche filling steps can be done ahead and the vegetables, cheese and egg / milk mixture can be refrigerated together in a sealed container for up to 48 hours. When ready to use, just pour into a pie crust and bake.

Best Loaded Vegetarian Quiche Recipe

Yes! This is the magic of veggie quiches. The best way is to freeze the crust and filling separately. Prep all of the filling (veggies + milk and egg mixture) and then put it into a bag or freezer safe container and freeze for up to 3 months.

To use it, let the filling defrost in the fridge overnight or place the container of filling into a pan of water to defrost faster. Then pour the filling into the pie crust and bake as you would normally. I double or triple the filling often and keep a few bags in the freezer alongside frozen store bought crusts for easy quiche making in the future.

Quiche leftovers can be frozen as individual servings as well in tightly sealing containers for 1-2 months. Defrost in the refrigerator overnight or on the defrost setting on your microwave. The crust will not be crisp but it will still be tasty!

Simple Vegetable Quiche

This vegetarian quiche reheats well either in it’s entirety or as leftovers. Leftover quiche slices can be heated individually in the microwave for quick weekday breakfasts The crust won’t be quite as crisp, but the flavor is all still there.

To reheat a full quiche that you’ve already fully baked, let it warm in a pre-heated 350° (175° C) oven until the center is warm. You can check by inserting an instant read thermometer into the center and it will read 165° F (73° C). For a cold quiche, this will take 30-35 minutes. It will heat much faster if the quiche is already room temperature. You may want to use pie shields or wrap foil around the edges of the pan to keep the crust from burning.

There are a few things that can lead to a soggy quiche. First, not cooking all of the water off of the vegetables. Sautéing instead of steaming helps with this but you need to make sure the mushrooms release all of their water and you can squeeze out any excess with a kitchen towel if the spinach releases water at the end.

Easy Vegetable Quiche Recipe

Another culprit is over baking. Quiches are finicky and need to be baked until the center has just set. They will start releasing water when over baked.

I recommend using a frozen crust but if you’re using a homemade crust, it truly is best to par-bake it. For store-bought refrigerated crusts make sure your crust is still very cold before you bake.

If you want other breakfast or brunch recipes you can always peruse our catalog of breakfast recipes or here are some of my breakfast and brunch favorites:

Thermomix Vegetarian Quiche Recipe

(Recipe originally published January 31, 2014, but pictures and post text were updatedMay 20, 2019 and again on September 13, 2022. Recipe was also updated to use less liquid to easily fit into a 9″ pie pan)

*Recipe has been adjusted to use less liquid to fit into a 9″ pie pan. If in doubt on size, reduce to 4 eggs and 1 1/4 cup milk.

Serving: 1 Slice | Calories: 269 kcal | Carbohydrates: 21 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Cholesterol: 125 mg | Sodium: 329 mg | Potassium: 389 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1896 IU | Vitamin C: 30 mg | Calcium: 168 mg | Iron: 2 mg

Easy Vegetable Crustless Quiche Recipe

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