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Home » Food » Recipes » Vegetarian » The Best Vegetarian Quiche (easy, delicious breakfast)

The Best Vegetarian Quiche (easy, delicious breakfast)

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This Vegetarian Quiche is a fantastic recipe to try the next time you’re looking for a simple, delicious breakfast or brunch option.

BEST Vegetarian Quiche

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.

Note: This post contains Amazon affiliate links. See my full affiliate disclosure policy here.

Slice of the BEST Vegetarian Quiche on a plate

How to Make Vegetarian Quiche

First, gather your ingredients.

Ingredients

For best taste, always use the highest quality ingredients you have access to.

Ingredients with label text on white surface

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.

pie crust with parchment and dried beans

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.

Par-baked pie crust in pie dish

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.

cooking veggies in a pan

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.

Pouring the egg mixture into the pie crust on top of the cooked veggies

Pour egg mixture over the veggies and top evenly with the remaining shredded cheese.

Assembled unbaked vegetarian quiche with cheese added on top

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.

styled baked vegetarian quiche

Garnish with more fresh thyme before you slice and serve it.

BEST Vegetarian Quiche, sliced in a pie dish

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
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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.

Course Breakfast, Brunch
Cuisine American
Keyword how to make vegetarian quiche, vegetarian quiche recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 245 kcal
Author Marjorie @APinchOfHealthy

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

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spread the cooked veggies over the bottom of the pie crust.
  8. Pour the egg mixture over the veggies and top evenly with the remaining shredded cheese.
  9. 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.

Nutrition Facts
BEST Vegetarian Quiche
Amount Per Serving
Calories 245 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 123mg41%
Sodium 251mg11%
Potassium 269mg8%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 1654IU33%
Vitamin C 27mg33%
Calcium 193mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. priya gajjar says

    September 4, 2023 at 5:42 am

    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

    Reply
    • Marjorie @APinchOfHealthy says

      September 9, 2023 at 8:43 am

      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.

      Reply
  2. Priya Gajjar says

    September 4, 2023 at 5:38 am

    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

    Reply

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I am a home cook, recipe developer, coffee drinker and mom of two. My recipes are simple and tasty. I enjoy lots of fresh, healthy food, plus full treats without guilt. Thanks so much for stopping by! Read more here.

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