Vegetarian Quiche
A savory pie that’s good for you? It’s easier (and tastier!) than you think!
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When you think of pie, you might be thinking of that delicate and decadent dessert that sits on your neighbor’s windowsill. Those sweet tarts stuffed with tasty fruits and fillings are one kind of pie; however, my personal favorite use for a pie crust is to make quiche! Quiche is, at its core, a protein-packed pie stuffed with fluffy egg and your choice of toppings from bacon and ham (like in our keto quiche recipe) to broccoli (like our healthy crustless quiche)! With all the protein in your quiche, good nutrition can sometimes get lost in your eggy batter.
Not so with our vegetarian quiche!
Our recipe for vegetarian quiche features all the protein benefits of a dish like quiche Lorraine without any of the guilt from adding meat to your egg batter! Instead, savor a medley of vegetables with mushrooms, broccoli, zucchini, and peppers, each providing their own unique flavor additions and benefits! Chow down on a delicious quiche you made with everything you want in it for your vegetarian diet!
Is Vegetarian Quiche Healthy?
Today’s vegetarian quiche is a very healthy recipe, fitting into the needs of any vegetarian, pescatarian, and keto-focused diet! The health benefits from our vegetarian quiche are only as limited as the vegetables you elect to include in your medley! Mushrooms provide an excellent boost of protein while peppers contribute a healthy dose of vitamins! Par-boiled potatoes add essential minerals to your quiche and broccoli is a keto-dieters best friend!
If ever you want to make your vegetarian quiche fit into a vegan diet, simply substitute our selection of cheeses for vegan alternatives and use vegan egg substitute in place of our 5 large eggs. Pie shell, especially when frozen, isn’t always vegan – so always double-check before you buy!
So what can I add to a vegetarian quiche?
Any vegetable is going to add nutritional value to our vegetarian quiche, and diversifying your medley is essential to ensuring that your vegetarian quiche meets all your needs; however, each ingredient will bring with it a different palate and, with the more you add to your mix, the more likely you are to make an unpleasant combination.
If you don’t mind additional prep-time, roasted asparagus pairs excellently with egg and cheese, making a medley which includes a healthy helping of chopped spears an excellent coupling! If you par-boil your potatoes ahead of time, you can achieve a hearty egg batter with deliciously fluffy textures all throughout! Thoroughly cutting up green beans makes them pair excellently with mushrooms, cheese, and butter!
INGREDIENTS
- 1 frozen pie shell, thawed
- 2 1/2 cups of mixed vegetables (zucchini, mushrooms, broccoli, bell peppers), finely chopped
- 5 large eggs
- 1/2 cup low-fat milk or half and half
- 2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Pinch of nutmeg or dried tarragon
- 1 1/2 cups shredded cheese (cheddar, Fontina, Gruyere, or Swiss), divided
INSTRUCTIONS
Prep
Preheat your oven and get your pie shell ready on a baking sheet.
Steam
Soften your choice of veggies in the microwave, then drain any excess water.
Mix
Whisk together the eggs, dairy, and seasonings, then add in the veggies and cheese.
Assemble
Fill the pie shell with your quiche mixture and top with more cheese.
Bake
Cook until the quiche is perfectly puffed and golden, then let it cool before enjoying.
Serve
Slice up your delicious quiche.
Devour!
FAQs & Tips
Vegetarian quiche is easy to store! Just refrigerate your pie tin or, if you’re looking for a quick heat-and-eat portion, cut your quiche into slices and store separately in aluminum foil wraps. When you go to heat your quiche, it’s recommended to do so in the oven for a brief stint, until the pie is warmed throughout; but, depending on the thickness/density of your pie, you may want to use a toothpick to ensure full doneness.
As tempting as it might be to pull your quiche out when the edges are browned, if your filling isn’t cooked it means that the bottom of your pie isn’t either. Trust that, once your pie is fully cooked, your crust should be perfect end to end.
Reducing the heat in the oven often doesn’t yield the results you might want in this situation. Your oven can hold its peak heat for a long time even if you’ve reduced the temperature. You might have a better time using your pie tin on the stovetop – the direct contact between a hot tin and the pie crust (without the ambient temperature further baking the fillings) might help get that crisp crust you’re looking for.
Serving Suggestions
Vegetable quiche is super flexible to make and, thusly, can be served with almost anything! Serve it up for breakfast alongside some air fryer homefries! If you’re serving up vegetarian quiche for lunch, pair it with the perfect mimosa! A vegetarian quiche tastes fantastic alongside vegetarian chili for dinner worth DEVOURING! The possibilities are endless and your options will be doubtlessly delicious!
Easy Veggie Quiche
Ingredients
- 1 frozen pie shell thawed
- 2 1/2 cups of mixed vegetables zucchini, mushrooms, broccoli, bell peppers, finely chopped
- 5 large eggs
- 1/2 cup low-fat milk or half and half
- 2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Pinch of nutmeg or dried tarragon
- 1 1/2 cups shredded cheese cheddar, Fontina, Gruyere, or Swiss, divided
Instructions
- Position the oven rack in the lower third and preheat the oven to 375 degrees F. Place the pie shell on a baking sheet.
- Steam the chopped vegetables with a bit of water in the microwave until tender, about 4 minutes, then drain.
- In a large bowl, whisk together eggs, milk, mustard, salt, garlic powder, pepper, and nutmeg. Fold in the steamed vegetables and 1 cup of cheese.
- Pour the egg and vegetable mixture into the pie shell and sprinkle the top with the remaining cheese.
- Bake the quiche on the prepared rack until the center is set and the crust is golden brown, approximately 40 to 50 minutes. Allow the quiche to cool for 30 minutes before slicing.
- DEVOUR!
Nutrition
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