best veggie quiche recipe

Written ByJenny Smyth Posted on
best veggie quiche recipe
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The Best best veggie quiche recipe

I’m so excited to share with you my favorite veggie quiche recipe, which has become a staple in our household. I first discovered this recipe while browsing through a French cookbook, and I was immediately drawn to the simplicity and versatility of it.

The combination of tender vegetables, rich cheese, and flaky pastry is truly a match made in heaven. My kids love helping me prepare the ingredients, and they always ask for seconds (if not thirds!)

when it’s time to serve. This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends and family.

Not only is it delicious, but it’s also incredibly easy to make and can be customized with your favorite vegetables and spices. Plus, it’s a great way to get in some extra veggies, especially for picky eaters like my kids who tend to turn up their noses at anything green.

One of the best things about this recipe is that it can be made ahead of time and refrigerated or frozen for later use. Just thaw and reheat when needed – voila!

A quick and satisfying meal that’s sure to please even the most discerning palates.

Best Veggie Quiche

Best Veggie Quiche

4.8 from 626 votes

This classic veggie quiche features a buttery, flaky crust filled with a creamy egg custard and a colorful mix of sautéed vegetables. It is perfect for brunch, a light lunch, or a simple dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 tablespoon olive oil
1 small onion, diced
1 red bell pepper, diced
1 medium zucchini, diced
2 cups fresh spinach leaves
4 large eggs
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup shredded Gruyere or Swiss cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough out to a 12-inch circle.
7Gently transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the excess dough and crimp the edges.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes until the crust is lightly golden.
11Set aside to cool slightly.
12While the crust bakes, heat olive oil in a large skillet over medium heat.
13Add the onion and red bell pepper and cook for 4 minutes until softened.
14Add the zucchini and cook for 3 more minutes until tender.
15Add the spinach to the skillet and cook for 1 to 2 minutes until wilted.
16Remove the skillet from the heat and let the vegetables cool for 5 minutes.
17In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
18Stir in the shredded cheese and the cooled vegetables.
19Pour the filling into the pre-baked crust and spread it evenly.
20Bake the quiche at 375°F for 30 to 35 minutes until the center is set and the top is lightly golden brown.
21Let the quiche cool on a wire rack for at least 10 minutes before slicing.
22Serve warm or at room temperature.

🔧Equipment

9-inch pie dish
Rolling pin
Large skillet
Mixing bowls
Whisk
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 24g💛Saturated Fat: 13g❤️Cholesterol: 175mg🧂Sodium: 480mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 11g

📝Notes

For a gluten-free crust, substitute a gluten-free all-purpose flour blend. You can also swap the Gruyere for cheddar or feta cheese. To save time, use a store-bought pie crust.

Watch Video Of How Best Veggie Quiche Works

This veggie quiche recipe has become a staple in our household because of its ease of preparation and adaptability to our tastes. Whether we’re serving it at home or taking it on-the-go, this quiche always hits the spot.

With its rich flavors and tender texture, it’s perfect for any occasion – from casual weeknight dinners to special gatherings with friends and family. Plus, its versatility makes it an excellent option for meal prep or reheating leftovers when we’re short on time.

❓ Frequently Asked Questions About Veggie Quiche

Q: What type of vegetables are best suited for this quiche recipe?

A: You can use a variety of vegetables depending on your personal preferences and what’s in season. Some popular options include spinach, mushrooms, bell peppers, onions, and zucchini. Feel free to mix and match different combinations to create your own unique flavor profile.

Q: Can I make this quiche gluten-free?

A: Yes, you can substitute traditional pastry with a gluten-free alternative such as almond flour or coconut flour pastry crust.

Q: How long does it take to prepare this quiche?

A: The preparation time is approximately 30 minutes, but you can also make it ahead of time and refrigerate or freeze for later use.

Q: Can I add meat to this quiche recipe?

A: While traditional quiche recipes often include bacon or ham, you can easily add cooked sausage or diced chicken to create a heartier version.

Q: What’s the best way to store leftover quiche?

A: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

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