Garden fresh flavor is front and center in this easy Veggie Quiche recipe. With a buttery pastry crust, hearty egg filling with cheese and all your favorite vegetables, this quiche deserves a spot on your brunch table!
Looking for sweet brunch ideas? Check out this Strawberry Cream Cheese Danish or this amazing Orange Quick Bread recipe.
Why this Recipe Works
A good quiche is all about the crust. Light, flaky and buttery, it should still be sturdy enough to hold up to the layer of eggs and cheese on top.
I used a simple refrigerated puff pastry dough for today’s veggie quiche recipe. There’s no shame in using ready made pastry, especially when it produces such delicious results!
You can use any kind of vegetables you love in this quiche filling. It’s the perfect way to use up abundance from the garden or sneak a few extra veggies into your meals!
Serve this on its own or with a side of fresh fruit and Blueberry Muffins. Fancy enough for a special occasion but easy enough to make anytime!
Ingredient Notes
Puff pastry. Thaw the frozen dough before using (it only takes about 15 minutes…while you prep everything else). You can also use homemade pie crust!
Parmesan and cheddar cheese. Feel free to swap these out for other favorite kinds of cheese such as Monterey or Colby.
Chopped vegetables. This time I used broccoli, mushrooms and red and green peppers. Feel free to use spinach, tomatoes, asparagus, etc!
Easy Instructions
First, press the thawed pastry into a 9 inch pie plate.
Then beat eggs with milk, cream and seasonings. Mix in shredded cheese and vegetables.
Pour the egg mixture into the pie plate. Bake for 30 – 35 minutes.
Let the veggie quiche cool for a few minutes before slicing and serving. Delicious!
Tips and Tricks
- Grate your own cheese for best results. It melts so much better than bagged pre-shredded cheese from the store.
- Store leftover quiche tightly covered in the refrigerator. Enjoy within 2 days.
- Need more veggie ideas? Spinach, olives, tomatoes, summer squash and onions would all be amazing here. We love these small broccoli ham quiche too!
- Breakfast and Brunch: Pair this savory quiche with our favorite crumb cake for a sweet treat!
Recipe FAQs
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.
Bake leftover quiche in a 325 degree oven for about 15 minutes. Just until warmed. Quiche is normally served at room temperature.
Yes! You can make this Veggie Quiche recipe the day before. Store in refrigerator until ready to heat and serve.
More Easy Breakfast Recipes
Veggie Quiche
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 teaspoon garlic salt
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried onion flakes
- ¾ cup shredded parmesan cheese
- 1 ½ cup shredded cheddar cheese
- 1 ½ cup chopped fresh vegetables (I used green pepper, red pepper, mushrooms and broccoli)
Instructions
- Allow frozen puff pastry to thaw, according to package directions (about 15 minutes). Once thawed, press into a 9-inch pie plate.
- Beat eggs, heavy cream, milk, garlic, pepper, parsley and onion flakes until fully combined. Add in cheeses and vegetables. Pour into pie plate.
- Bake in a 375 degree oven for 30-35 minutes. Remove and allow to cool 10-15 minutes before slicing and serving. ENJOY.
Notes
- Grate your own cheese for best results. It melts so much better than bagged pre-shredded cheese from the store.
- Store leftover quiche tightly covered in the refrigerator. Enjoy within 2 days.
- Need more veggie ideas? Spinach, olives, tomatoes, summer squash and onions would all be amazing here. We love these small broccoli ham quiche too!
- Freeze: 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount 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.
This easy Garden Veggie Quiche will have everyone racing to the brunch table! With simple ingredients and quick preparation, it’s ready to eat in no time.
I’m trying this for the first time tdy. I made 2 minis because it’s just for me I will eat one and freeze the other. Hope it turns out well
The puff pastry makes the most amazing crust! I know it’s supposed to be a veggie quiche, but I did sprinkle a bit of bacon on half of it for my kids. I used red and green peppers and broccoli, and they didn’t complain about the veggies. That’s a win in my book!
Aimee, do you have to do anything to the puff pastry before adding the filling? I can’t imagine it won’t ‘puff’ up during baking if there’s no docking involved first but I’ve never used it for a pie crusts. Also do you brush it with melted butter, especially the edges? I’m dying to try it but it seems to conflict with every other use of puff pastry I’ve tried, like on pot pies. I had to brush with melted butter. I’m just checking.