This easy vegetarian quiche is loaded with a rainbow of vegetables and a sprinkle of cheese for a hearty, delicious brunch recipe. It’s easy to make and perfect for a healthy breakfast!
If you love make-ahead friendly dishes that still taste fresh and satisfying, this veggie-packed quiche deserves a spot in your rotation. It’s built on a simple pie crust—store-bought or homemade—and filled with sautéed vegetables that add sweetness and depth. The eggs and milk bake into a silky, custard-like texture, and the cheese brings everything together in one glorious, golden slice. Serve it warm, room temperature, or cold straight from the fridge (no judgment).
Is Vegetable Quiche Good for Meal Prep?
Absolutely. It stores beautifully, reheats well, and tastes just as good on day three as it does fresh from the oven. Quiche is one of those recipes that works for brunch gatherings and busy weekdays alike. Make one today and enjoy the leftovers later in the week! It’s also a great way to use up whatever leftover vegetables you have in your fridge.
Ingredients & Substitutions
- Pie crust: A 9-inch crust keeps things simple. Store-bought works perfectly, or use your favorite homemade pie dough.
- Mushrooms, bell peppers, & onion: This combination of vegetables adds savory flavor and subtle sweetness. You can use baby bella or crimini mushrooms, with any color bell pepper. Shallot works as a replacement for red onion, if you prefer.
- Garlic & oregano: Adds a little extra flavor to season the vegetables.
- Eggs: The backbone of your custard filling.
- Whole milk: Using whole milk makes the quiche creamy and silky. You could use low-fat milk if you prefer, but it won’t be quite as creamy.
- Cheese: Cheddar, Gruyère, or mozzarella all melt beautifully. You can also use a blend of a couple of them if you prefer!
How to Make a Vegetable Quiche
Frequently Asked Questions
- Can I freeze quiche? Yes—freeze whole or in slices for up to 2 months. Thaw in the fridge before reheating.
- Can I make this dairy-free? Use plant-based milk and vegan cheese. But keep in mind this recipe has eggs so it wouldn’t be vegan.
- Can I use other vegetables? Definitely! Most veggies work here as long as you sauté them first to get the moisture out.
- What is a blind bake? A blind bake is just a fancy way of saying “pre-bake your pie crust before adding the filling.”
- Can I skip the blind bake? You can, but the bottom crust may be softer. Blind baking gives the best texture.
What to Serve with Vegetable Quiche
This quiche is perfect for breakfast or brunch and it pairs really well with roasted potatoes, fruit salad, or even a bowl of roasted tomato soup. It’s a flexible, mix-and-match kind of meal.
How to Store Leftovers
Refrigerate slices in an airtight container for 3–4 days. Reheat in the oven at 350°F for about 10 minutes or microwave individual slices for 1–2 minutes.
More Breakfast Recipes
If you’re looking for other tasty egg bake recipes, try my cottage cheese egg bake, this vegetarian breakfast casserole, or this hash brown casserole!
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Description
This easy vegetarian quiche is loaded with a rainbow of vegetables and a sprinkle of cheese for a hearty, delicious brunch recipe. It’s easy to make and perfect for a healthy breakfast!
- 1 pie crust (9-inch store-bought or homemade)
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 4 large eggs
- 3/4 cup whole milk
- 1 cup shredded cheese (cheddar, Gruyère, or mozzarella)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 375°F. Bake the crust (empty) for 10 minutes if using a raw dough.
- Sauté the mushrooms, peppers, onion, and garlic in olive oil for 5–6 minutes until softened. Let cool slightly.
- Whisk the oregano, eggs, milk, salt, and pepper until smooth.
- Spread the vegetables in the crust. Add the cheese. Pour the egg mixture evenly on top.
- Bake for 35–40 minutes until the filling is set and the top is golden. Let rest 5 minutes before slicing.