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!
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!
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!
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!
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
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.