Try This Easy Veggie Quiche Recipe!

Hello there…

Looking for a no stress dish that works for breakfast, lunch, or a light dinner?

This Easy Veggie Quiche checks every box.

It’s hearty, customizable, and comes together with basic ingredients you probably have on hand.

Pair it with a green salad and you’ve got a complete meal that feels both cozy and fresh.

Whether you’re new to quiche or you’ve made it for years, this version keeps things simple without skimping on flavor.

What Makes This Veggie Quiche Special

This quiche uses a smart mix of eggs, veggies, and cheese for maximum flavor with minimal fuss.

The base is rich but not heavy, and the texture is light and custardy.

You can use a store-bought crust to save time, or make your own if you’re in the mood.

It’s the kind of recipe that adapts to what’s in your fridge and still turns out great.

Best of all, it reheats beautifully, so leftovers feel like a treat.

Shopping List

• 1 9-inch pie crust (store-bought or homemade, par-baked)
• 6 large eggs
• 1 cup milk (whole milk preferred) or 3/4 cup milk + 1/4 cup cream for a richer quiche
• 1 cup shredded cheese (cheddar, Gruyère, Swiss, or a mix)
• 2 cups vegetables, chopped (e.g., spinach, bell pepper, mushrooms, zucchini, broccoli, onions)
• 2 tablespoons olive oil or butter
• 1 clove garlic, minced (optional)
• 1 teaspoon Dijon mustard (optional but recommended)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika or chili flakes (optional)
• Fresh herbs like chives, parsley, or thyme (optional)

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Place a rack in the middle of the oven.
   

   If using a refrigerated pie crust, let it sit at room temp for a few minutes so it’s easy to unroll.

2. Par-bake the crust. Fit the crust into a 9-inch pie dish. Prick the bottom with a fork. Line with parchment and add pie weights or dried beans.
   

   Bake for 10 minutes, remove the weights and parchment, and bake 5 more minutes until just set. This helps keep the crust from getting soggy.

3. Prep the veggies. Chop your vegetables into small, even pieces. Aim for about 2 cups total.
   

   Good combos: spinach + mushrooms; broccoli + cheddar; zucchini + red pepper; onion + bell pepper + spinach.

4. Sauté to remove moisture. Heat olive oil or butter in a skillet over medium heat. Cook onions and mushrooms first until they release liquid and it evaporates, 5–7 minutes. Add other veggies and a pinch of salt.
   

   Cook until tender and dry, another 3–5 minutes. Stir in garlic for the last 30 seconds. Let cool slightly.

5. Make the custard. In a bowl, whisk eggs, milk (or milk and cream), Dijon, salt, pepper, and any optional spices.
   

   Whisk until smooth but not foamy.

6. Assemble the quiche. Sprinkle half the cheese over the warm crust. Add the sautéed vegetables in an even layer. Pour the egg mixture over the top.
   

   Sprinkle the remaining cheese and a handful of chopped herbs.

7. Bake until set. Place the quiche on a baking sheet to catch any drips. Bake 30–40 minutes, until the center is mostly set and the top is lightly golden. A small jiggle in the middle is okay; it will finish setting as it cools.
8. Rest before slicing. Let the quiche cool for at least 15 minutes.
   

   This helps the custard firm up and makes clean slices easier.

9. Serve warm or at room temperature. Add a simple side salad or fruit. Season with a pinch of flaky salt and fresh herbs if you like.

How to Store

• Refrigerator: Cool completely, then cover tightly or transfer to an airtight container. Keep for up to 4 days.
• Freezer: Wrap slices individually in plastic, then foil, or place in freezer-safe containers.
  

  Freeze up to 2 months. Thaw overnight in the fridge.

• Reheating: Warm in a 325°F (165°C) oven for 10–15 minutes, or microwave in short bursts. Oven reheating keeps the crust crisper.

Why This is Good for You

Quiche is a balanced mix of protein, dairy, and vegetables.

The eggs bring high-quality protein and key nutrients like choline and B vitamins.

Veggies add fiber, vitamins, and antioxidants, which help keep you full and energized.

The cheese and milk provide calcium and a satisfying richness.

Want to lighten it up? Use mostly milk, add extra veggies, and choose a sharper cheese so you can use a little less.

What Not to Do

• Don’t skip sautéing watery vegetables. Raw mushrooms, spinach, or zucchini will release moisture and make your quiche watery.
• Don’t overfill the crust. Leave a little space at the top to prevent overflow in the oven.
• Don’t overbake. Overcooked eggs turn rubbery. Pull it when the center has a slight jiggle.
• Don’t skip par-baking. A few extra minutes up front prevents a soggy bottom.
• Don’t forget to rest. Cutting too soon can cause the quiche to collapse and leak.

Variations You Can Try

• Spinach and Mushroom: Sauté sliced mushrooms and baby spinach.
  

  Add a touch of nutmeg and Swiss cheese.

• Broccoli Cheddar: Lightly steam or sauté small broccoli florets. Pair with sharp cheddar and a pinch of smoked paprika.
• Mediterranean: Use cherry tomatoes (seeded), spinach, red onion, olives, and feta. Add a sprinkle of oregano.
• Zucchini and Red Pepper: Sauté thinly sliced zucchini with red bell pepper and garlic.
  

  Gruyère or mozzarella works well.

• Crustless Quiche: Skip the crust and grease the pie dish well. Bake 5–10 minutes less. Great for a lighter option.
• Dairy-Free: Use an unsweetened plant milk and dairy-free cheese.
  

  Check labels for melting quality and adjust seasoning.

• Herb-Forward: Stir in chives, parsley, and thyme. A squeeze of lemon at serving brightens everything.

FAQ

Can I make this Veggie Quiche ahead?

Yes. Par-bake the crust and sauté the veggies up to a day in advance.

Assemble and bake the next day, or bake the whole quiche, cool, and reheat before serving.

Do I need to blind-bake the crust?

It’s strongly recommended. Par-baking keeps the crust crisp and prevents sogginess, especially with juicy vegetables.

What’s the best cheese for quiche?

Cheddar, Swiss, and Gruyère are classic because they melt well and add flavor. Use a sharper cheese if you want to use less while keeping good taste.

How do I know when it’s done?

The edges should be set and lightly golden, and the center should have a small, gentle jiggle.

A knife inserted near the center should come out mostly clean.

Can I use frozen vegetables?

Absolutely. Thaw and drain them well, then sauté to remove excess moisture before adding to the crust.

What milk should I use?

Whole milk gives a nice balance of richness and lightness. For a creamier quiche, use a mix of milk and cream.

Skim milk can work but may yield a less silky texture.

How can I prevent a soggy bottom?

Par-bake the crust, sauté watery vegetables, and avoid overfilling. Baking on a preheated sheet pan also helps crisp the base.

Is crust less quiche the same as a frittata?

They’re similar but not the same. A crustless quiche has a custard that’s milkier and bakes entirely in the oven, while a frittata is eggier and often starts on the stovetop.

Can I add meat?

Yes, if you’d like.

Cooked, crumbled bacon or diced ham work well. Keep total add-ins to about 2 cups so the custard has room to set.

How do I reheat without drying it out?

Warm slices in a 325°F (165°C) oven covered loosely with foil until heated through. This keeps the custard moist and the crust crisp.

Final Thoughts

This Veggie Quiche is one of those recipes that earns a permanent spot in your rotation.

It’s forgiving, flexible, and always feels like a treat.

Keep a crust in the freezer, a carton of eggs in the fridge, and a few veggies on hand, and you’re set for a comforting meal anytime.

Make it your own, and enjoy every slice.