Garden Vegetable Quiche (with Crust)
There’s something comforting and satisfying about a freshly baked quiche—especially one packed with colorful garden vegetables and creamy, cheesy goodness. This Garden Vegetable Quiche is a delightful blend of eggs, vibrant veggies, and melted cheese nestled in a buttery crust. It’s versatile enough for breakfast, brunch, lunch, or even a light dinner. Whether you’re hosting a weekend brunch or meal prepping for the week, this quiche is a delicious way to enjoy wholesome ingredients in every bite. With just the right balance of flavor, texture, and nutrition, it’s a crowd-pleaser that never fails to impress.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8 slices
Ingredients
For the Filling:
6 large eggs
1 cup milk (or half-and-half for creamier texture)
1 cup shredded cheese (cheddar, Swiss, or feta work well)
1/2 cup diced red bell pepper
1/2 cup chopped broccoli (lightly steamed or very finely chopped)
1/4 cup red onion or green onions, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder (optional)
1/2 tsp dried oregano or basil
1–2 tbsp fresh parsley or dill, chopped (optional)
For the Crust:
1 store-bought 9-inch pie crust
OR
Homemade Crust:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup cold butter, cubed
3–4 tbsp ice water
Instructions
Prepare the Crust (if homemade):
In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time until dough holds together.
Roll into a disk, wrap in plastic, and chill for 30 minutes.
Roll out and press into a greased 9-inch pie dish.
(Skip if using pre-made crust — just fit it into your dish and chill while prepping the filling.)
Preheat the Oven:
Set oven to 375°F (190°C).
Prepare the Filling:
In a large bowl, whisk together eggs and milk.
Stir in cheese, vegetables, herbs, salt, pepper, and spices.
Pour the mixture into the prepared crust.
Bake the Quiche:
Bake for 40–45 minutes, or until the center is just set and the top is golden.
Let it cool for 10 minutes before slicing. The filling will firm up as it rests.
Tips
Pre-cook Watery Vegetables:
Sauté or lightly steam veggies like mushrooms, spinach, or zucchini to remove excess moisture and avoid a soggy quiche.
Use Cold Ingredients for the Crust:
If making a homemade crust, keep your butter and water cold. This helps create a flaky, tender base.
Let it Rest Before Slicing:
Allow the quiche to cool for at least 10 minutes after baking. It will firm up and slice much more cleanly.
Make It Ahead:
Quiche can be made 1–2 days in advance and reheats well in the oven or microwave. Great for meal prep!
Cheese Choice Matters:
Use a mix of cheeses (like sharp cheddar + feta or Swiss + mozzarella) for deeper flavor and creamy texture.
Variations
Crustless Quiche (Low Carb):
Skip the crust entirely. Grease the pan well and bake the filling as-is for a low-carb, gluten-free option.
Add Protein:
Include chopped ham, cooked bacon, or crumbled sausage for a heartier dish.
Go Vegan:
Use a plant-based egg substitute (like JUST Egg), non-dairy milk, and vegan cheese. Opt for a vegan crust or crustless option.
Southwest Style:
Add black beans, corn, and chili powder. Use pepper jack cheese and top with avocado or salsa before serving.
Mediterranean Quiche:
Add sun-dried tomatoes, spinach, olives, and feta cheese. A sprinkle of oregano and basil gives it that Mediterranean flair.
Mini Quiches:
Pour the mixture into muffin tins for individual servings—perfect for parties or grab-and-go breakfasts.
Q&A
Q: Can I freeze quiche?
A: Yes! After baking and cooling, wrap the quiche tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Q: How long does leftover quiche last?
A: Stored in an airtight container in the refrigerator, it lasts 3 to 4 days.
Q: Can I use egg whites only?
A: Yes, replace whole eggs with egg whites or a carton of egg substitute. You may need to adjust the amount slightly for texture.
Q: Why is my quiche watery?
A: This can happen if vegetables weren’t pre-cooked to remove excess moisture or if the quiche was underbaked. Let it rest after baking so it can set properly.
Q: What’s the best cheese for quiche?
A: Cheddar, Swiss, Gruyère, feta, or goat cheese work well—choose based on the flavor profile you’re going for.
Nutrition (Per Serving, Approx. for 1 slice out of 8)
Calories: 250–300 kcal
Protein: 10–12g
Fat: 18–22g
Carbohydrates: 12–15g
Fiber: 1–2g
Sugar: 2g
Sodium: 350–450mg
Values will vary depending on the type of crust, cheese, and veggies used.
Conclusion
This Garden Vegetable Quiche is a comforting, nourishing dish that’s as flexible as it is flavorful. With a golden crust, savory egg filling, and bright pops of fresh vegetables, it’s the kind of recipe that shines at any time of day. Serve it warm for brunch, chilled for lunch, or reheated for an easy weeknight dinner. With endless possibilities for add-ins and seasonings, you can make it your own again and again. It’s the kind of simple-yet-satisfying dish every home cook should have in their back pocket.