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!
Looking for meat? Try our ham and cheese quiche for a delicious twist!
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.
- Breakfast and Brunch Recipes: 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
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.
- 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
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.
Can this be frozen?
Yes it can!
In the mid-1970’s quiche was a mainstay for our evening meal. We improvised with whatever add-ins happened to be around – bacon, leftover ham or cooked chicken, most any vegetable, and cheese, glorious cheese. And then time moved on and our habits changed. Now my husband and I are in our 60’s and prefer something a little lighter in the evening, while we also feed our vegetarian son and grandson. So quiche has reentered the weekly rotation. I’m not a good scratch piecrust baker, so this idea to use puff pastry is most welcome.
Hi can you suggest how do I do puff pastry with whole wheat flour as I avoid refined flour due to health issues furthermoreI am also vegetarian and would like eggless quiche recipe.
Has anyone tried to prepare this quiche and freeze it ?
Possibly freeze before baking?
We always do brunch for Mother’s Day too! Sometimes we make it homemade, but most of the time we drive over an hour to our favorite brunch restaurant. They have the BEST blueberry coffee cake I’ve ever tasted with the most addictive cinnamon streusel! But of course, we always load up on eggs and veggies before diving into that… Like your gorgeous quiche!
Oooh that coffee cake sounds amazing 🙂
This quiche looks amazing!
This is the first year I’ve lived back near my family in 8 years, so I’ll be looking forward to making brunch for my mom on Mother’s Day. I love this loaded quiche. Looks perfect for Mother’s Day and every other day too!
Oooh quiches are my weakness!!! This look so good Aimee – I am SO hungry right now!
Yay for warm weather for you guys, but boo for warm weather for us (it gets to 115 here in lil palm springs, ca) This quiche looks delicious. I’ve always wanted to make a quiche, but don’t like the pie crust aspect. This changes everything for me. Whoo Hoo!
I LOVE quiche. Like love-love it. And this looks amazing!
This quiche looks amazing. I’m planning my garden as we speak. I can’t wait for fresh veggies.
I’m making this for my Mother on Mothers Day! Thanks for sharing it.
So perfect for Mother’s Day brunch! Love that you used puff pastry for the crust!
Quiche is always a good idea!! This one is beautiful!
Thanks you Sues 🙂
Oh my gosh, I love this so much. I have such a weakness for puff pastry!
You and me both Lauren 🙂
See this recipe makes me wish my boyfriend ate eggs. It is so pretty!
I was never an egg eater…until about a year ago. There’s hope for him yet!
I don’t make quiche enough! It needs to change because this just made me very hungry! Pinned!
Thanks for pinning Anna 🙂
Veggie quiche is one of my all-time favorites! I’ll eat it for brunch or lunch or dinner. Or all three! How can you argue with pie crust?
This one looks especially good. I’m glad it’s finally warm enough in the Midwest to garden!
I spoke too soon. It’s cold and windy…no warmth around here this week 🙂
Awh! It would be hard for me to not have a garden, but at least you made the most of the one that you had in Ohio! Hopefully there’s a local farmer’s market where you can get the fresh fruits and veggies! The quiche looks fantastic. We’re huge quiche fans in my house and usually make it for dinner with somem baked sweet potatoes. 🙂
We do have a great farmers market! Of course it’s not the same, but it works for now!
What a beautiful quiche! Loving all those veggies in there!
Thank you Trish!
Oh, Aimee–I want this so badly for Mother’s Day. It looks perfect!
I hope someone makes it for you 😉