This Vegetarian Quiche is a fantastic recipe to try the next time you’re looking for a simple, delicious breakfast or brunch option.
It’s filled with fresh vegetables, eggs, and cheese, making it a nutritious and fulfilling meal that’s just as great for a family breakfast as it is for impressing guests at a brunch gathering.
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How to Make Vegetarian Quiche
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Vegetarian Quiche recipe, you will need the following ingredients:
- Pie crust dough
- Olive oil
- Butter
- Baby Bella mushrooms
- Red bell pepper
- Red onion
- Fresh spinach
- Fresh thyme
- Eggs
- Whole milk
- Kosher salt
- Ground Black pepper
- Garlic powder
- Dried basil
- Gruyere cheese
If you prefer to go crustless, you can easily turn this into a delicious crustless quiche.
And while I love the combination of vegetables in this recipe, feel free to add your favorite veggies next time – bell peppers, cherry tomatoes, green onions, and butternut squash are all great options.
Cooking Vegetarian Quiche
Vegetarian Quiche is a simple recipe that can be made in just a few easy steps.
First, preheat the oven to 350 degrees F.
Spray a 9-inch pie dish with cooking spray and press the pie dough evenly into the pie dish. Place a piece of parchment paper over the pie crust and weigh it down by placing some dried beans or pie weights in the center of the crust.
Place the pie dish with the crust onto a baking sheet and bake it on the middle rack of the oven for 12-15 minutes, until the crust is lightly golden brown. Remove and let cool for a few minutes.
Meanwhile, heat a large skillet with olive oil and butter to medium heat. Once the pan is hot add the mushrooms, peppers, and onions. Toss and cook the veggies for 3-4 minutes until they are soft and the mushrooms are starting to brown. Then season them with some salt and pepper and some fresh thyme.
Toss in the spinach and cook until wilted, about 2 minutes. Remove the pan from the heat and let the veggies cool for a couple of minutes.
In a large bowl, add the eggs, milk, basil, garlic powder, and some salt and pepper and whisk until slightly frothy. Then stir in ⅓ cup of the cheese.
Spread the cooked veggies over the bottom of the pie crust.
Pour egg mixture over the veggies and top evenly with the remaining shredded cheese.
Place the quiche on the baking sheet back into the oven and bake it for 45-50 minutes, until the eggs are set in the middle. Then remove it from the oven and let it cool for at least 15 minutes.
Garnish with more fresh thyme before you slice and serve it.
I hope y’all enjoy this vegetarian quiche recipe! Be sure and let me know if you try it.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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BEST Vegetarian Quiche
This Vegetarian Quiche is a fantastic recipe to try the next time you're looking for a simple, delicious breakfast or brunch option.
Ingredients
- 1 9-inch store-bought refrigerated pie crust dough
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 cups sliced baby Bella mushrooms
- 1 cup red bell pepper diced
- ½ cup ed onion diced
- 2 cups fresh spinach
- 2 teaspoons fresh thyme – plus more for garnish
- 5 eggs large
- ⅓ cup whole milk or milk of choice
- Kosher salt
- Ground Black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- 4 ounces of gruyere cheese – shredded
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9-inch pie dish with cooking spray and press the pie dough evenly into the pie dish. Place a piece of parchment paper over the pie crust and weigh it down by placing some dried beans or pie weights in the center of the crust.
- Place the pie dish with the crust onto a baking sheet and bake it on the middle rack of the oven for 12-15 minutes, until the crust is lightly golden brown. Remove and let cool for a few minutes.
- Meanwhile, heat a medium skillet with olive oil and butter to medium heat. Once the pan is hot add the mushrooms, peppers, and onions. Toss and cook the veggies for 3-4 minutes until they are soft and the mushrooms are starting to brown. Then season them with some salt and pepper and some fresh thyme.
- Toss in the spinach and cook until wilted, about 2 minutes. Remove the pan from the heat and let the veggies cool for a couple of minutes.
- Add the eggs, milk, basil, garlic powder, and some salt and pepper to a large bowl and whisk until slightly frothy. Then stir in ⅓ cup of the cheese.
- Spread the cooked veggies over the bottom of the pie crust.
- Pour the egg mixture over the veggies and top evenly with the remaining shredded cheese.
- Place the quiche on the baking sheet back into the oven and bake it for 45-50 minutes, until the eggs are set in the middle. Then remove it from the oven and let it cool for at least 15 minutes. Garnish with more fresh thyme before you slice and serve it.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
priya gajjar says
I am loving your recipes esp. as you have particularly taken ‘healthier” into account. The salads look amazing
I have made you easy cheesecake recipe several time, using small glass for several parties. it also looks amazing and there is never any left.
I do like vegetarian quiches i.t.o using fresh colourful veges, but am reluctant to eat, or make at home, as it often contains 4-5 eggs, which i understand is the base of a quiche. As we do not eat eggs or use them at home, we always have to specify that this not be used on our menus as a veg. option. esp. if you attending many work functions.
What replacement do you think will work, without leaving an after taste.
I am now more confident in replacing eggs in sweet dishes with buttermilk, but have not tried it with a quiche or frittata
Marjorie @APinchOfHealthy says
Hi Priya! I am glad you are enjoying the recipes. Eggs are kind of essential in this recipe, and any quiche honestly. One thing you could try is one of the vegan egg substitutes, such as Just Egg. I have not tested this myself, but it is the only sub I could think of. Let me know if you end up trying that.
Priya Gajjar says
I am loving your recipes esp. as you have particularly taken ‘healthier” into account.
I have made you easy cheesecake recipe several time, using small glass for several parties. it also looks amazing and there is never any left.
I do like vegetarian quiches i.t.o using fresh colourful veges, but am reluctant to eat, or make at home, as it often contains 4-5 eggs, which i understand is the base of a quiche. As we do not eat eggs or use them at home, we always have to specify that this not be used on our menus as a veg. option. esp. if you attending many work functions.
What replacement do you think will work, without leaving an after taste.
I am now more confident in replacing eggs in sweet dishes with buttermilk, but have not tried it with a quiche or frittata