Go Back

Easy Vegetable Quiche

A delightful quiche with a buttery crust and a rainbow of sautéed vegetables embraced by rich, fluffy eggs, perfect for brunch or any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust and Base
  • 1 package frozen pie shell Store-bought for convenience.
  • 5 large eggs Fresh eggs for best flavor.
  • ½ cup half and half or low-fat milk For a lighter version, use low-fat milk.
  • 2 teaspoons Dijon mustard Adds flavor depth.
Vegetables
  • 2 ½ cups finely chopped veggies (zucchini, mushrooms, broccoli, and peppers) Use any veggies available.
Seasonings
  • ¾ teaspoon salt Adjust to taste.
  • ¼ teaspoon garlic powder Can use fresh garlic for stronger flavor.
  • ¼ teaspoon ground pepper or white pepper To taste.
  • 1 pinch nutmeg or dried tarragon For enhanced aroma.
Cheese
  • 1 ½ cups freshly shredded cheese (cheddar, Fontina, Gruyere, or Swiss) Cheddar and Gruyere make a great combination.

Method
 

Preparation
  1. Arrange the oven rack in the lower third of the oven and preheat to 375°F.
  2. Combine your veggies and ¼ cup water in a microwave-safe bowl. Cover it with parchment paper and plastic wrap. Microwave on high for 4 minutes.
  3. Carefully remove the cover and drain the veggies using a fine mesh sieve.
Mixing Ingredients
  1. In a large bowl, whisk together eggs, half and half, mustard, salt, garlic powder, pepper, and nutmeg (or tarragon).
  2. Stir in the drained veggies and 1 cup of cheese.
Baking
  1. Pour the egg mixture into your crust, topping it with the remaining ½ cup cheese.
  2. Transfer the baking sheet to the oven’s lower rack and bake until the center is lightly puffed and the crust is golden, about 40 to 50 minutes.
  3. Let it cool for 30 minutes before slicing and serving.

Notes

Serve warm or at room temperature with a side salad, sour cream, or fresh salsa. Leftovers can be stored in the fridge for 3 to 4 days or frozen for up to 2 months.