• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Baking Queen logo
  • About
    • Contact
  • All Recipes
    • St. Patricks Day
    • British Recipes
    • Breakfast
    • Dessert
      • Bar
      • Bread
      • Brownie
      • Caramel
      • Cake
      • Chocolate
      • Chocolates/Candy
      • Cheesecake
      • Cookies
      • Cupcakes
      • Custard and Creams
      • Creme Brûlée
      • Crumble & Crisps
      • Lemon
      • Pastry
      • Peanut Butter
      • Pie
      • Pudding
      • Sauces, Frostings & Toppings
      • Scone
      • Tart
      • Tiramisu
    • Appetizers
    • Dinner
      • Beef Recipes
      • Chicken Recipes
      • Pasta
      • Seafood
      • Side Dish
    • Drinks
    • Egg Free
    • Gluten Free
    • Spring Recipes
    • Fall Favorite Recipes
    • Summer Recipes
  • Dessert
    • Cookies
    • Cake
    • Bar
    • Cheesecake
  • Shop
menu icon
go to homepage
  • About
  • All Desserts
  • All Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • All Desserts
    • All Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast

    Vegetarian Quiche

    Published: Mar 22, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    vegetarian quiche cut open next to a glass of milk, eggs and a salad

    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!

    vegetarian quiche cut open next to a glass of milk, eggs and a salad

    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.

    Quiche is also a highly customizable dish. For this vegetarian recipe, I used red bell peppers, artichoke hearts, and onions. But the good news is you can swap out any of those or all three of those for your three favorite veggies. Just keep the quantities the same!

    slice of vegetarian quiche next to a salad

    Let's get to the recipe.

    Jump to:
    • 🥚What ingredients do you need?
    • 📖Instructions
    • 🍴Reheating quiche
    • More brunch recipes
    • Recipe Card
    • Recipe Ratings & Comments
    A wooden cutting board with chopped bell peppers, onions, and artichoke hearts

    🥚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!
    unexpected cheddar on a grey surface

    📖Instructions

    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.

    pie crust filled with pie weights and par baked

    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.

    red bell peppers, onions, and artichoke hearts cooked in a frying pan

    In a large bowl add the eggs, cream, milk, salt, and pepper, whisk until evenly combined.

    eggs, cream, milk, salt, and pepper whisked together in a glass bowl on a light surface with a grey linen

    Next, my favorite part, the shredded cheese.

    close up of cheddar cheese added to the egg mixture in a glass bowl on a grey surface with a grey linen

    Finally, mix in the cooled veggies. 

    vegetables added to egg mixture for a vegetarian quiche

    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.

    vegetarian quiche before and after baking

    Let the quiche cool for at least 20 minutes before slicing. Serve with salad. Store leftovers in the refrigerator for up to 4 days. 

    vegetarian quiche cooling on a wire rack

    🍴Reheating quiche

    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.

    slice of vegetarian quiche next to a salad

    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!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    Print

    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    vegetarian quiche cooling on a wire rack

    Vegetarian Quiche

    Print Recipe
    Pin Recipe

    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!

    • Total Time: 1 Hour 10 Minutes
    • Yield: 8 Slices 1x

    Ingredients

    Units Scale
    • 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**

    Instructions

    1. 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.
    2. 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.
    3. In a large bowl whisk together the eggs, cream, milk, salt, and pepper. Add shredded cheese then mix in veggies.
    4. 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.

    Equipment

    two glass pie dishes

    Glass Pie Dish

    Buy Now →
    pie shield

    Pie Shield

    Buy Now →
    pie weights

    Pie Weights

    Buy Now →
    oxo food scale

    OXO Kitchen Scale

    Buy Now →

    Notes

    • *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.
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 55
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: Vegetarian Quiche Recipe, How to make Quiche, Easy Quiche Recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes
    « How to Make Box Cake Better
    Peanut Butter Cheesecake »

    Reader Interactions

    Did you make this recipe? Have a question? Let me know here! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    vegetarian quiche cut open next to a glass of milk, eggs and a salad
    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

    Popular

    • easter cake decorated with jelly beans on a white plate on a light surface with a checkered linen
      Easter Cake
    • key lime curd in a small white bowl on a light surface with cut up key limes
      Key Lime Curd
    • Cheesecake stuffed strawberries arranged on a plate.
      Cheesecake Stuffed Strawberries
    • lemon creme brulee wtih berries and a lemon twirl on a white surface with a blue linen
      Lemon Creme Brûlée
    • Carrot Pineapple Banana Loaf Cake
    • close up of roasted carrots on white and brown speckled plate on a grey surface with a navy blue linen
      Roasted Carrots
    • close up of lemon cheesecake with raspberry coulis dripping down on a black plate on a marble surface
      Lemon Cheesecake
    • slices of lemon loaf cake on a white speckled plate on top of a blue stripped linen on a light pink surface
      Easy Lemon Loaf Cake
    • up close of cauliflower cheese on a plate on a larger plate on a light grey surface
      Cauliflower Cheese
    • close up of lemon crumb bars on a wire rack on a light pink surface
      Lemon Crumb Bars
    • lemon crinkle cookie against a stack of cookies
      Lemon Crinkle Cookies
    • half eaten lemon poppy seed muffin in a white bowl
      Lemon Poppy Seed Muffins

    Featured

    featured in confessions of a baking queen

    Footer

    vegetarian quiche cut open next to a glass of milk, eggs and a salad

    Join the CBQ Community

    • Sign Up! for emails and updates
    • Join our Community on Social Media
    • Instagram, Facebook & Pinterest

    Check Out Google Web Stories

    About

    • Privacy Policy
    • About Elizabeth
    • Contact

    Resources

    • The Best Baking Tools
    • Recipes with Video
    • Cheesecake Recipes
    • Brownie Recipes
    • Cake Recipes
    • Shop My Favorite Products & Tools

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Confessions of a Baking Queen.

    Copyright © 2023 Confessions of a Baking Queen

    38 shares