An easy homemade vegetarian quiche is something everyone loves. Make this recipe for brunch, breakfast, lunch, or dinner, quiche is perfect any time of day! Mix in your favorite veggies for the perfect quiche!
There are few things that qualify for breakfast, lunch, or dinner. Quiche is one of those beautiful things. One of the reasons I love to make one on a Sunday and eat it for the rest of the week. A slice for breakfast or a slice with a salad for lunch, you can't go wrong.
To make a quiche even easier feel free to use a store-bought crust or make your favorite pie crust. Whenever I make pie dough I always make an extra one or two and store them in the freezer. Then the morning of when I want to use it I let it sit on the counter for a couple of hours, or until pliable.
Let's get to the recipe.
🥚What ingredients do you need?
The beauty of a vegetarian quiche is that you can swap out the veggies for your favorite.
- Pie Crust. Feel free to use homemade or store-bought. When I make pie dough I always store an extra one in the freezer for quiche later on!
- Vegetables. The beauty of a quiche is you can pretty much use any veggies you like. I used onion-- I like to use white or brown onion and dice it. And red bell pepper --diced. And artichoke hearts chopped into bite-size pieces.
- Large Eggs. You may feel inclined to add more eggs and less dairy, I highly suggest against this. More eggs to dairy ratio will produce a rubbery quiche!
- Whole Milk and Heavy Whipping Cream. Since this is an egg custard, don't skimp on the richness heavy cream
- Salt and Black Pepper. These two ingredients make all the difference!
- Shredded Cheese. You could use gruyere, pepper jack, or mozzarella, but my favorite is a sharp Cheddar. This one below is a Cheddar with hints of parmesan from Trader Joe's -- its delicious!
Roll your pie dough out into a 12-inch circle. Place dough in a 9-inch pie dish. Wrap over excess and press together with a fork to create the crust.
Place the pie dish in the freezer to chill. Then preheat oven to 400F/205C. When the oven is heated properly take the pie dish out of the freezer place parchment paper on top and place dried beans, rice, or pie weights to weigh the dough down. Par bake the crust for 10 minutes. Doing this helps prevent a soggy bottom.
While the crust is baking sautee chopped onion and bell peppers for 2-3 minutes, then add the chopped artichokes and sautee for another minute or two. Let the veggies cool for 5 minutes.
In a large bowl add the eggs, cream, milk, salt, and pepper, whisk until evenly combined.
Next, my favorite part, the shredded cheese.
Finally, mix in the cooled veggies.
Pour the egg mixture into the par-baked pie shell and reduce the oven temperature to 350F/180C and bake the quiche for 35-40 minutes, the internal temperature should be between 165F/74C-185F/85C.
I use a Thermpan MK4 to check that I have baked the quiche to the proper temperature. Overcooking can create a bad texture.
Let the quiche cool for at least 20 minutes before slicing. Serve with salad. Store leftovers in the refrigerator for up to 4 days.
You can make this vegetarian quiche ahead of time and reheat individual slices over the next 4 days. Or you can make the quiche, let it cool, chill overnight, and reheat the whole quiche in the oven at 350F/180C for about 15-20 minutes. I like to cover the quiche with foil to prevent any further browning.
More brunch recipes
I love to make sure I have sweet and savory. Homemade cinnamon rolls are always a delight, and bonus you can prepare them ahead of time and just bake the morning of!
Another egg dish that I love are these egg in a hole rolls, bake an egg inside a sweet Hawaiian roll with bacon and cheese. Hello yum!!
Lastly, no brunch is complete without muffins, lemon poppy seed muffins are perfect because they are slightly sweet but not overly!
Sour Cream Coffee Cake muffins are perfect individualized portions of the brunch classic!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 1- 9 Inch Pie Crust, homemade or store-bought
- 80 grams (½ Cup) Onion, diced*
- 90 grams (½ Cup) Red Bell Pepper, diced
- 60 grams (⅓ Cup) Arthicoke Hearts, chopped
- 5 Large Eggs
- 6oz (¾ Cup) Heavy Whipping Cream
- 6oz (¾ Cup) Whole Milk
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 6oz (1 ½ Cup) Shredded Cheddar Cheese**
- Roll out pie dough and place in a 9-inch pie dish. Place in the freezer to chill. Then preheat oven to 400F/205C. When the oven is heated properly take the pie dish out of the freezer place parchment paper on top and place dried beans, rice, or pie weights to weigh the dough down. Bake for 10 minutes.
- While crust is baking sautee chopped onion and bell peppers for 2-3 minutes, then add the chopped artichokes and sautee for another minute or two. Let cool for 5 minutes.
- In a large bowl whisk together the eggs, cream, milk, salt, and pepper. Add shredded cheese then mix in veggies.
- Pour egg mixture into the par-baked pie shell and reduce the oven temperature to 350F/180C and bake the quiche for 35-40 minutes, the internal temperature should be between 165F/74C-185F/85C. Let the quiche cool for at least 20 minutes before slicing. Serve with salad. Store leftovers in the fridge for up to 3 days.
- *You can swap out the veggies for leeks, mushrooms, broccoli, or spinach. Choose your favorite combination!
- **You can use Gruyere, Swiss, Mozzarella, Parmesan, or Goat Cheese.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: Vegetarian Quiche Recipe, How to make Quiche, Easy Quiche Recipe