Veggie Quiche Recipe | Easy Breakfast & Brunch Delight

Veggie Quiche Recipe – If you’re looking for a versatile, delicious, and nutritious dish that works for breakfast, brunch, lunch, or even dinner, a Veggie Quiche Recipe is the perfect choice. This savory pie combines a flaky crust with a creamy egg filling loaded with colorful vegetables, herbs, and cheese. Quiche originated in France, but its appeal has spread worldwide because of its adaptability. You can serve it warm from the oven, at room temperature, or even cold for a quick snack.

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Recipe Overview

• Prep Time: 20 minutes

• Active Time: 40 minutes

• Resting Time: 10 minutes

• Cuisine: French / Continental

• Course: Breakfast, Brunch, Main Course

• Servings: 6–8 slices

• Calories per Serving: ~280 kcal

• Total Time: 1 hour 10 minutes

Equipment Needed

To make this veggie quiche at home, you’ll need the following:

• 9-inch pie dish or tart pan

• Rolling pin (if making crust from scratch)

• Mixing bowls

• Whisk

• Skillet (for sautéing vegetables)

• Knife and cutting board

• Measuring cups and spoons

• Oven

Ingredients

For the Crust (optional – can use store-bought):

• 1 1/4 cups all-purpose flour

• 1/2 cup cold unsalted butter (cubed)

• 1/4 tsp salt

• 3–4 tbsp cold water

For the Filling:

• 1 tbsp olive oil or butter

• 1/2 cup onion, finely chopped

• 1 cup mushrooms, sliced

• 1 cup spinach, fresh (or thawed if frozen)

• 1/2 cup broccoli florets, lightly steamed

• 1/2 cup bell peppers, diced (red or yellow for sweetness)

• 1/2 cup shredded cheese (cheddar, mozzarella, or gruyere)

• 4 large eggs

• 1 cup milk (or half-and-half for creamier texture)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp garlic powder

• Pinch of nutmeg (optional, but enhances flavor)

• Fresh herbs like parsley or chives (optional for garnish)

Nutrition

Nutrient	Amount (Approx.)
Calories	280 kcal
Carbohydrates	18 g
Protein	11 g
Fat	19 g
Saturated Fat	7 g
Cholesterol	120 mg
Fiber	2 g
Sugar	3 g
Sodium	420 mg
Potassium	310 mg
Calcium	190 mg
Iron	2 mg

Instructions

Step 1: Prepare the Crust

1. If making homemade crust, combine flour and salt in a bowl. Add cubed cold butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.

2. Add cold water gradually until the dough comes together.

3. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.

4. Roll the dough into a circle and fit it into a 9-inch pie dish. Trim excess edges and prick the bottom with a fork.

5. Pre-bake the crust at 375°F (190°C) for 8–10 minutes. This prevents a soggy bottom.

(If using store-bought crust, follow package instructions for blind baking.)

Step 2: Cook the Vegetables

1. Heat olive oil or butter in a skillet over medium heat.

2. Add onions and sauté until softened.

3. Stir in mushrooms and cook until golden and their moisture evaporates.

4. Add spinach, bell peppers, and broccoli. Cook lightly until tender but not mushy. Remove from heat and let cool slightly.

Step 3: Make the Egg Mixture

1. In a mixing bowl, whisk together eggs, milk (or half-and-half), salt, black pepper, garlic powder, and nutmeg.

2. Stir in half of the shredded cheese.

Step 4: Assemble the Quiche

1. Spread the cooked vegetables evenly over the pre-baked crust.

2. Pour the egg mixture on top, making sure it covers the vegetables evenly.

3. Sprinkle the remaining cheese over the top.

Step 5: Bake the Quiche

1. Preheat oven to 375°F (190°C).

2. Place the quiche on the middle rack and bake for 35–40 minutes, or until the center is set and a knife inserted comes out clean.

3. Let it rest for at least 10 minutes before slicing to allow the filling to firm up.

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Serving Suggestions

• Serve warm with a side salad for brunch.

• Pair with roasted potatoes or fresh fruit for a complete meal.

• Slice into small squares and serve as an appetizer for parties.

• Store leftovers in the fridge for up to 4 days or freeze slices for easy meal prep.

Tips for the Best Veggie Quiche

• Don’t skip blind baking the crust—it prevents sogginess.

• Use a mix of textures: leafy greens, soft mushrooms, and crunchy peppers create balance.

• Cheese choice matters: Gruyere adds nuttiness, cheddar brings sharpness, and mozzarella offers creaminess.

• Dairy variations: Replace milk with oat or almond milk for a dairy-free option.

• Crustless option: Skip the crust and pour the mixture into a greased pie dish for a lighter version.

Conclusion

This Veggie Quiche Recipe is a wholesome, customizable, and flavorful dish that makes cooking both simple and exciting. With a flaky crust, creamy egg base, and vibrant vegetables, it’s ideal for meal prep, weekend brunches, or light dinners. You can make it ahead of time, switch up the fillings with seasonal produce, and adapt it to your dietary preferences