Veggie Quiche Recipe

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Veggie Quiche has tender veggies in every bite, a creamy custard center, and melted cheese throughout a flaky crust. So easy and so flavorful.

Prep Time30

Cook Time35

Total Time1 5

Course: Breakfast, Brunch, Lunch

Cuisine: American, Vegetarian

Keyword: veggie quiche, veggie quiche recipe

Servings: servings (2 quiches)

Author: Chelsea Lords

Cost: $10.92

Equipment

Large sheet pan

Ingredients

2 (9-inch) frozen ready-to-bake deep dish pie crusts see note 1
1 tablespoon unsalted butter
1 tablespoon olive oil
3/4 cup finely diced yellow onion
3/4 cup finely diced green bell pepper
3/4 cup finely diced red pepper
3/4 cup diced mushrooms baby bella or brown
3/4 cup diced zucchini (remove seeds), see note 2
Salt and pepper
2 teaspoons minced garlic
4 large eggs
1 cup heavy cream
1/2 teaspoon Italian seasoning
1 cup freshly shredded Swiss cheese see note 3
1 cup freshly shredded sharp Cheddar cheese
Chopped chives optional for garnish

US - Metric

Instructions

Preheat oven to 350°F. Place the unwrapped frozen pie crusts on a sheet pan and par-bake for 10 minutes. Remove and let cool briefly.
Heat olive oil & butter in a large nonstick skillet over medium heat. Add the onion, bell peppers, mushrooms, and zucchini. Season (I add 3/4 tsp salt & 1/4 tsp pepper). Cook, stirring often, until the veggies soften and excess moisture cooks off, about 8 to 10 minutes. Add garlic in the last minute. Remove from heat and let cool slightly.
In a large bowl, whisk the eggs until smooth. Add the heavy cream and Italian seasoning and whisk to combine.
Add the cooled veggie mixture and both cheeses to the custard and stir to combine.
Keeping the crusts on the baking sheet, divide the filling evenly between the two crusts, spooning in the veggies first and then pouring in the custard. Smooth the tops so the filling is evenly spread. Bake for 33 to 38 minutes, or until the centers are set but still slightly jiggly. Watch closely so they don’t overbake.
Let stand for 5 minutes before slicing. Top with chives if desired.

Video

Notes

Note 1: Make sure to use deep-dish crusts. They usually come in a pack of two.

Note 2: For the zucchini, dice only the outer part. Cut four long strips around the zucchini to remove the seedy center, then dice the outer pieces and discard the middle.

Note 3: Grate the cheese on the large holes of a box grater and gently pack it into the measuring cup for an accurate amount.

Storage: Let the quiche cool, then cover and refrigerate for 3 to 4 days. Warm slices in the microwave or oven until heated through. You can also freeze whole or sliced quiche for up to 2 months. Thaw in the fridge and reheat before serving.

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