This is the BEST veggie quiche recipe — a perfect vegetarian breakfast made with no meat and mixed vegetables like mushrooms, leeks, and broccoli. It’s easy, healthy, and so delicious, thanks to mozzarella and gruyere cheeses, fresh parsley, mustard, garlic, and flaky pie crust. Impress your family or guests with this phenomenal quiche that can even be made ahead of time and reheated!
Oh boy do I have a good one for you today! I’ve been working on perfecting my veggie quiche recipe, and I’m happy to say that it’s finally ready for all of you to replicate in your kitchen.
The timing couldn’t be better with Christmas right around the corner. I hope some of you enjoy this vegetarian delight with your family on Christmas morning, but even if you don’t, be sure to bookmark this page for Mother’s Day, Easter, and other holidays or entertaining! Quiche also makes a fun dinner, for what it’s worth!
This dish is loaded with vegetables and uses the perfect ratio of whole milk to eggs to create a rich, creamy filling. Pour it all into your favorite homemade or store-bought pie crust, pop in the oven, and voila…breakfast is served! (And your house will smell amazing too).
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Ingredients and Substitutions
- Mushrooms, leeks, and broccoli: These are my preferred vegetables for a veggie quiche because I think they taste wonderful together and provide a great mixture of textures! You can use other vegetables, even leftover ones that you sautéed or roasted at an earlier time. However, it’s important not to overdo it on the veggies and to use only 1.5 cups of cooked vegetables total. Make sure the veggies aren’t too watery either. If they are, put them between paper towels to blot out any excess water before add to the egg mixture.
- Parsley: Sub other fresh herbs, such as thyme, tarragon, or basil if that’s what you want.
- Garlic: I love to add fresh garlic to the veggies while they cook. If you don’t have fresh, sub 1 teaspoon garlic powder or dried minced garlic.
- Eggs: See my notes on pie crust depth to help you assess if you need to decrease the number of eggs you use.
- Milk: Use whole milk for best results. You can substitute half and half or even heavy cream for a richer filling, but I don’t recommend using a low-fat or non-fat milk.
- Dijon mustard: Sub whole grain mustard if needed.
- Mozzarella and gruyere: I love this cheese combo, but you can substitute or add other cheeses as desired. Parmesan, gouda, cheddar, and fontina are all good options for quiches.
- Unbaked pie crust: Use your favorite homemade, refrigerated, or frozen 9-inch pie crust. See below notes.
Pie Crust Notes
Best size pie crust: This recipe was developed using a frozen, all butter pie crust that was 9 inches in diameter and about 1.5 inches deep. This is deeper than most refrigerated or frozen pie crusts and is more in line with homemade crusts. Therefore, I recommend using a refrigerated or frozen crust labeled as deep dish or a homemade crust in a 9-inch wide, deep pie dish (ideally 1.5 to 2 inches deep) for this veggie quiche.
Troubleshooting: If you are using store-bought crust and cannot find a deep dish one, that’s ok! You can still make the recipe. Just omit one of the eggs and cut the veggies down to three cups before cooking, instead of three and a half.
Par-baking: I recommend par-baking the pie crust when making quiche. Here’s how:
- If using refrigerated or frozen crust, remove all packaging and start the process right away (no need to thaw). If using homemade crust, shape it in your pie dish and put in the fridge to chill for 30 minutes.
- Cover the crust with aluminum foil or parchment paper. Fill ⅔ of the way with pie weights or, if you don’t have them, dried beans or uncooked rice. The crust needs to be weighed down so it doesn’t puff up. Bake for about 20 minutes at 375 degrees F, then remove the foil or parchment and weights/bean/rice.
- At this point, you can add the filling and continue with the recipe. However, some prefer to prick the bottom of the crust all over with a fork and return the uncovered, unfilled pie to the oven to bake for about 5 more minutes. This may help the pie crust set even better and prevent it from getting soggy.
I personally have found that it’s fine to skip the last par-baking step without the foil. My quiche doesn’t get soggy and turns out perfectly flaky even if I just do the initial step of par-baking with foil and weights. It probably depends on the type of crust you are using.
Instructions
The full recipe card for the easy veggie quiche is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Cook the veggies and garlic in olive oil until the moisture from the mushrooms has evaporated.
Whisk together the eggs, milk, mustard, herbs, and cheeses.
Add the cooked veggies to the egg mixture.
Par-bake the pie crust according to package instructions. See above notes for tips.
Pour the quiche filling into the par-baked pie crust.
Bake in the preheated oven at 375 degrees F for 45 to 50 minutes. The eggs should be fully set and a toothpick inserted in the center should come out clean.
Make Ahead, Reheating, and Leftovers
To make veggie quiche ahead of time, bake then let it cool completely. Cover with foil and keep in the refrigerator for up to three days. Reheat in the oven, still covered with foil so the edges don’t burn, at 350 degrees F for about 15 minutes until warmed through.
You can also freeze the baked quiche. First, wrap it tightly in foil followed by plastic wrap. Freeze for up to three months. Thaw in the fridge overnight before reheating covered with foil at 350 degrees F for about 15 minutes.
If desired, cut the quiche into servings and freeze individually wrapped portions to reheat at a later time. They will taste best if you thaw in the fridge overnight before reheating in the oven or microwave.
Serving
I love enjoying veggie quiche with a side of fruit or even mixed greens. It’s a wonderful addition to a brunch spread. If you’re making quiche for Christmas, serve it with my Crock Pot Apple Cinnamon Oatmeal or Amazing Apple Parsnip Muffins.
More Healthy Breakfast
Love this loaded vegetable quiche?! Try these other easy and healthy breakfasts while you’re here:
📖 Recipe
Veggie Quiche
Ingredients
- 1 9-inch unbaked pie crust - frozen or refrigerated deep dish, or homemade crust in a deep pie dish (1.5 to 2 inches deep)
- 2 tablespoons extra virgin olive oil
- 1 large leek - white and light green parts sliced into half-moons, about 1 cup
- 8 ounces baby bella mushrooms - diced, about 2 cups
- ½ cup broccoli florets - broken into tiny pieces, from 1 very small head
- ¾ teaspoon salt
- 4 eggs
- 1 cup whole milk
- ¼ cup chopped fresh parsley
- 2 teaspoons Dijon mustard
- ¼ teaspoon freshly ground black pepper
- ½ cup shredded mozzarella cheese - about 2 ounces
- ½ cup shredded gruyere cheese - about 2 ounces
Instructions
- Crust notes to read before starting recipe: If you are using homemade crust, prepare according to directions. Use a pie dish that's 9 inches wide and at least 1.5 inches deep for best results. If you are using frozen or refrigerated store-bought crust, look for one labeled deep dish.
- Par-bake the crust. Preheat the oven to 375℉/190℃. Par-bake the pie crust either according to package instructions or by using the following method. If using homemade crust, first chill the crust in your pie dish in the fridge for 30 minutes. If using refrigerated or frozen crust, remove packaging and start right away (no need to thaw). Cover the crust with aluminum foil or parchment paper. Weigh it down by filling it ⅔ of the way with pie weights, dried beans, or uncooked rice. Bake for about 20 minutes. Remove the foil/parchment and whatever you used to weigh it down.At this point, I typically add the filling and continue with the rest of the recipe. If you are concerned about having a soggy crust, you can prick the bottom of the crust with a fork and return it uncovered to the oven to bake for 5 extra minutes. I personally don't see a difference when doing this step and never end up with a soggy crust, so I just do the initial par-baking step.
- Measure and cook the veggies. After prepping the vegetables, measure to make sure you have a maximum of 3 and ½ cups. If you have extra, save them for another recipe. Warm olive oil in a large skillet. Add the leeks, mushrooms, broccoli, and salt. Cook, stirring occasionally, for 7 to 10 minutes until the moisture has been fully drawn out from the mushrooms and evaporated. You should be left with 1 and ½ cups cooked vegetables.
- Prep the egg mixture. In a large mixing bowl, whisk together the eggs, whole milk, Dijon mustard, pepper, mozzarella, and gruyere. Spoon the cooked veggies into the bowl and stir to combine.
- Fill the quiche. Pour the egg and veggie mixture into the par-baked crust.
- Bake. Bake for 45 to 50 minutes until the eggs are fully set, a toothpick inserted in the center comes out clean, and the top is lightly browned. Let the quiche cool for 10 minutes.
- Slice into 6 pieces and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Pie crust notes: If you do not have a deep pie dish for your homemade crust (at least 1.5 inches deep) or cannot find deep dish store-bought crust, that’s OK! You can still make the recipe. Just use 3 eggs instead of 4 and start with 3 cups of veggies before cooking instead of 3.5 cups (should cook down to about 1 cup).
- Make ahead: Bake the quiche and let cool completely. Cover with foil and keep in the fridge for up to 3 days. Reheat, covered with foil to prevent the edges from burning, at 350 degrees F/177 degrees C for about 15 to 20 minutes until warmed through. You can also freeze a baked quiche (wrapped tightly in foil then plastic), keep in the freezer for up to 3 months, thaw in the fridge overnight, and reheat in the oven. For individual portions, slice the baked quiche and wrap in single servings before freezing.
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