Veggie Quiche

Loaded vegetarian quiche next to gruyere cheese, parsley, eggs, and napkin.

Learn how to make vegetarian quiche that's out of this world delicious...and healthy too! This easy recipe is meatless and veggie-loaded with a creamy filling and flaky crust. It's perfect for Christmas morning, Easter brunch, Mother's Day, bridal and baby showers, and more!

Course Breakfast, Main Course

Cuisine American

Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings pieces

Calories 355kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition