Veggie Quiche Recipe combines tender sautéed veggies, a creamy custard, and melted cheese inside a crisp, flaky crust. straightforward to make and seriously so good.
Author’s Notes
Not a Breakfast Girl…Until Now
I am a lunch or dinner girl through and through. Breakfast has never really been my meal, much to my husband and kids’ chagrin since it is hands-down their favorite.
But here’s the thing…It is satisfying to making breakfast foods. We do breakfast for dinner at least once a week, and most weekdays I’m blending up a protein shake or scrambling eggs or flipping pancakes for my kiddos.
So when I say I usually pass on quiche, it’s not because I don’t like it. It’s just not my go-to. But THIS QUICHE? This veggie quiche recipe has somehow become my whole personality lately, haha.
I first made it for my sister’s baby shower since a couple of my sisters are vegetarian, but during testing I found myself eating slices for literally every meal of the day.
It flew off the table at the shower (two quiches barely lasted ten minutes!) and I still haven’t stopped making it. It’s amazing warm from the oven, but honestly so good at room temp too. I’m obsessed.
Ingredients In This Veggie Quiche Recipe
| Ingredient | Helpful Info |
|---|---|
| Veggies (onion, green pepper, red pepper, mushrooms, zucchini) | Dice everything really small so it cooks evenly. Remove zucchini seeds so it does not add extra moisture. |
| Butter and oil | Using both gives great flavor and helps the veggies soften without burning. |
| Eggs and cream | Whisk well so the custard bakes up smoothly. Heavy cream makes the quiche rich and silky. Don’t skip it! |
| Cheeses (Swiss and sharp Cheddar) | Freshly shredded melts and tastes better! |
| Seasonings (garlic, Italian seasoning, salt, pepper, chives) | Season well so the quiche is flavorful. Add chives on top for a fresh pop of flavor. |
How To Make This Veggie Quiche Recipe
- Prep crust: Par-bake the frozen crusts then slightly cool.
- Cook veggies: Sauté veggies until tender and liquid is absorbed.
- Whisk custard: Mix eggs, cream, and seasonings until smooth.
- Combine filling: mix in veggies and cheeses.
- Bake: Pour into crust and bake until just set. Don’t over-bake!
Storage
Store: Let the quiche cool, then cover and refrigerate for 3 to 4 days. Warm slices in the microwave or oven until heated through.
Freeze: Wrap whole or sliced quiche tightly and freeze for up to 2 months. Thaw in the fridge and reheat in the oven until warmed through.
More satisfying Breakfast Recipes:
Breakfast
Ham and Cheese Quiche
Breakfast
from-scratch Cinnamon Rolls
Desserts
Croissant Breakfast Bake
Eggs And Potatoes
BEST Skillet Breakfast Potatoes
