Veggie Quiche

The buttery puff pastry is the perfect crust to this Veggie Quiche! Serve one for brunch or make it for dinner!

Mother’s Day is around the corner. I’m curious, what kind of traditions do you have in your family?

Around here we start the day by going to church, and usually end up going out for brunch afterwards.

Dinner is typically not as important, as we have usually spent the day cleaning the yard and gardening, so we tend to fend and make salad or sandwiches.

In the midwest, Mother’s Day is the well known “safe” date to start planting gardens! Threats of frost are now in our past.

Admittedly, I am really going to miss my gardens this year. Since moving from Ohio back to Illinois, the property we live on just isn’t garden friendly. We have big beautiful mature trees, that seem to offer a wonderful shade to our yard, yet not enough sunlight for a garden to thrive.

Back in Ohio, I had a huge strawberry patch, raspberries, and three raised beds filled with vegetables and herbs! While I am going to miss all the fruits of the soil, tending to those huge gardens was a daily chore.

This first year I may enjoy the time not spent raking, weeding, etc….yet I will for sure miss all the vegetables that my gardens gave us.

Vegetables that would be perfect in today’s quiche!

How to make a Garden Veggie Quiche

Normally when I make a big quiche I use a pie crust. And meat. We love a sausage and spinach combo!

But after making some delicious mini quiche with puff pastry a few weeks ago, I received several messages wondering if those mini quiche can be made into a larger quiche.

The answer is YES. And you can use any fillings you desire. Whether you love meat or just veggies…or even a combo of both, fill it up!

I used a combo of broccoli, peppers, and mushroom in today’s recipe. It turned out delicious. I think I know what I’m requesting for brunch on Mother’s Day.

Can Quiche be made ahead of time?

Yes! You can make this Veggie Quiche recipe the day before. Store in refrigerator until ready to heat and serve.

How to reheat Quiche

Bake leftover quiche in a 325 degree oven for about 15 minutes. Just until warmed.

Quiche is normally served at room temperature.

Can you Freeze Quiche?

Absolutely.

Bake your quiche and cool completely.

Wrap quiche in plastic wrap and an airtight container or ziploc freezer bag.

Make sure to use a “freezer to oven” safe pie plate…whether it’s metal or disposable is best.

Cook frozen quiche in 350 degree oven for about 20 minutes. You may need to put pie shield on the crust (or wrap with foil) so the edges don’t burn.

Connect with Shugary Sweets! 

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter |  Pinterest | instagram 

Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful SHUGARY SWEETS recipes YOU make!

I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Shugary Sweets (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Continue to Content

Yield: 8 servings

Veggie Quiche

Prep Time 50 minutes

Cook Time 35 minutes

Total Time 1 hour 25 minutes

PinPrint

The buttery puff pastry is the perfect crust to this Veggie Quiche! Serve one for brunch or make it for dinner!

Ingredients

• 1 sheet frozen Puff Pastry, thawed
• 6 large eggs
• ½ cup heavy whipping cream
• ¼ cup milk
• ½ tsp garlic salt
• ¼ tsp black pepper
• ½ tsp dried parsley
• ½ tsp dried onion flakes
• ¾ cup shredded parmesan cheese
• 1 ½ cup shredded cheddar cheese
• 1 ½ cup chopped vegetables (I used green pepper, red pepper, mushrooms and broccoli)

Instructions

1. Allow frozen puff pastry to thaw, according to package directions. Once thawed, press into a 9-inch pie plate.
2. Beat eggs, heavy cream, milk, garlic, pepper, parsley and onion flakes until fully combined. Add in cheeses and vegetables. Pour into pie plate.
3. Bake in a 375 degree oven for 30-35 minutes. Remove and allow to cool 10-15 minutes before slicing and serving. ENJOY.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 277Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 183mgSodium: 448mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 15g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram