Name: Easy Veggie Quiche
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 pie shell (I use a refrigerated Pillsbury pie crust); 2-3 cups of finely diced vegetables (I use 1/2 red pepper, 1/2 white onion, 1/2 potato, 1/2 zucchini; see Qu0026A above for other vegetable options); 1/4 cup water; 1-2 cups of chopped greens (e.g., spinach or other leafy greens); 5 large eggs; 1/2 cup milk (half-and-half, milk, or unsweetened almond milk); 2 tsp dijon mustard; 1/2 tsp salt; 1/4 tsp garlic powder; 1/4 tsp black pepper; Optional: 1-2 cups of shredded cheese; Pie pan - steel, glass, or ceramic; Microwavable bowl; Cling wrap; Large bowl; Whisk; Spatula or large cooking spoon; Fork (for crimping the crust); Measuring spoons and measuring cups; Cutting board and knife; Oven mitts or potholders; Recommended: Fullstar Vegetable Chopper; Recommended: Pie shield or aluminum foil cut into a DIY pie shield

Quiche seems to be a go-to recipe for Christmas and New Year’s brunch – whether we’re making it Christmas morning, or taking it to our neighbor’s for the New Year’s Brunch they host about every other year. I started with an easy veggie quiche recipe from HealthySeasonalRecipes.com and have made modifications over the years.

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Ingredients & Substitutions

What are the best vegetables to use in a quiche?

My favorite quiche vegetables are:

Red pepper
White onion
Zucchini
Potato, cubed finely (or frozen hashbrowns)
Chopped spinach (well-drained)

Some other great vegetables for quiche are:

Mushrooms (sautéed for best flavor)
Other squash and onion varieties
Jalapeños and other peppers
Broccoli (consider steaming or sautéing)
Other greens, like arugula

Can you make a quiche without cheese?

Yes, you can make a quiche without cheese and it won’t make much of a difference. My husband doesn’t really like cheese, so I started leaving it out entirely and honestly, I didn’t really notice a difference. Some easy options for putting cheese on half of the quiche include:

Sprinkle cheese on top of half the quiche before baking. The cheese may spread a bit during baking.
Add cheese to half the quiche during the last ten minutes of baking. This keeps the cheese from spreading as much.
Add cheese to half the quiche after baking or after serving. This option works best if you want to prevent the cheese from spreading entirely, like if someone is lactose intolerant.

You could also add nutritional yeast to the quiche for flavor if leaving out cheese, but I don’t think it was necessary given the flavors in the egg mixture from the dijon mustard, garlic powder, etc.

Can you make a quiche with almond milk?

Yes, you can make a quiche with almond milk instead of half-and-half or regular milk. I recommend unsweetened almond milk so the quiche doesn’t taste sweet. This also lowers the calories a bit. The texture will be slightly lighter than a cream-based quiche, but it still sets well and slices cleanly.

Can you use frozen vegetables in a quiche?

Yes! You’ll want to thaw and drain the veggies first to prevent your quiche from ending up watery, though.

Can you make a quiche without eggs?

Yes! If you or your guests are vegan or allergic to eggs, you can make an egg-free quiche using tofu or chickpea flour custard substitutes, both of which set similarly enough to eggs. I haven’t tried this myself, but I trust the tofu-based vegan quiche recipes from LovingItVegan.com and JessicaInTheKitchen.com.

Like I mentioned earlier, if you want to leave out cheese, you could consider adding nutritional yeast to the quiche for flavor.

Serving & Storage

How many servings are in a quiche?

A quiche usually serves 4 – 6 people, depending on what you’re serving with it. It was the only thing we made for Christmas brunch, so we each had about 1/4 of the quiche.

How do I store a cooked quiche?

I usually cover my quiche with foil and stick it in the fridge for up to 2-3 days. Avoid leaving it at room temperature for very long, given the eggs.

You can also freeze a quiche for 1-2 months. You’ll want to:

Wrap the quiche in plastic wrap and foil
Thaw it in the fridge overnight before heating it up to eat

Either way, to re-heat the quiche, use an oven or toaster oven; using a microwave won’t let the crust crisp.

What should I serve with quiche?

Some popular options for what to serve with quiche include:

Side salads. I particularly love an arugula / spinach mix with chopped grapes and a variety of nuts and seeds (pepitas, sunflower seeds, pine nuts, cashews, dried cranberries. I like the Protein Packed Salad Topper bag from Modern Mill)
A variety of fruits.
Breakfast potatoes – quarter a potato and thinly slice it, use a generous amount of butter, and season with cumin, salt, pepper, chili powder.

Crust Tips

Can I use a refrigerated pie crust for a quiche?

Yes – using a refrigerated pie crust for quiche is actually the only way I’ve made it so far (primarily because I always forget to plan ahead and make one). It’s easier to fit a refrigerated pie crust into the pie pan if you let it sit out on the counter while you prep the filling.

I also like to use refrigerated pie crusts for my mini veggie pot pie recipe. The mini pot pies have been a staple in our house for years now – maybe even longer than this holiday brunch quiche.

How do I keep the crust from burning on a quiche?

To keep the crust from burning on a quiche, I like to use a square of aluminum foil with a circle cut out of the middle that’s slightly smaller than the pie pan – so a DIY pie shield. After the quiche has baked for about 30 minutes, or once the crust has reached the color I want, I place the foil on top of the quiche in the oven. This allows the center of the quiche to continue baking while slowing down how quickly the crust browns. This method works especially well when using a refrigerated pie crust.

You could also buy a pie shield, if you make a lot of pies or quiches – I like Mrs. Anderson’s Sheild because it’s aluminum; a lot of the others are silicon.

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Baking & Doneness

How long does quiche bake for?

A veggie quiche is usually done after baking for 40-50 minutes at 375 F, but it will vary depending on how many veggies you include, the size of the pie pan, and the material of the pie pan. I use a 9″ nonstick steel pan – these GoodCook ones are my favorites.

A glass pie pan may bake slightly faster, so start checking around 35 minutes.
A ceramic or porcelain pie pan may take slightly longer. Start checking around 40 minutes, but it may not be fully done until closer to 50 minutes – or even a little later.

How do I know if my quiche is done?

I look at a few things to determine if my quiche is done baking:

The middle of the quiche should be puffed up. It will flatten slightly once you remove it from the oven.
Any vegetables on top should be starting to lightly brown, but not too dark. Spinach, in particular, will usually look dry as it cooks.
Poke a toothpick in the center of the quiche. It should come out with just a few small crumbs of set egg – not wet.
The crust should be slightly brown.
Finally, try the jiggle test: take the quiche out of the oven and give it a gentle shake. The edges should be fully set, and the very center should only jiggle slightly.

Easy Veggie Quiche

Recipe by todaywithjess.comDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

This is my go-to Christmas or New Year’s Day brunch recipe – it’s not too difficult to make, pretty healthy, and easy to modify depending on what vegetables I have on hand.

Ingredients

1 pie shell (I use a refrigerated Pillsbury pie crust)
2-3 cups of finely diced vegetables (I use 1/2 red pepper, 1/2 white onion, 1/2 potato, 1/2 zucchini; see Q&A above for other vegetable options)
1/4 cup water
1-2 cups of chopped greens (e.g., spinach or other leafy greens)
5 large eggs
1/2 cup milk (half-and-half, milk, or unsweetened almond milk)
2 tsp dijon mustard
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
Optional: 1-2 cups of shredded cheese
Tools
Pie pan – steel, glass, or ceramic
Microwavable bowl
Cling wrap
Large bowl
Whisk
Spatula or large cooking spoon
Fork (for crimping the crust)
Measuring spoons and measuring cups
Cutting board and knife
Oven mitts or potholders
Recommended: Fullstar Vegetable Chopper
Recommended: Pie shield or aluminum foil cut into a DIY pie shield

Directions

Preheat the oven to 375 F and prep your pie crust; if using a refrigerated pie crust, set it on the counter. This will make it easier to spread in your pie dish later.
Finely chop 2-3 cups of vegetables except greens (like spinach) and put in a microwavable safe bowl
Add 1/4 cup of water to the vegetable bowl and cover with cling wrap. Microwave for 4 minutes and then strain in a fine mesh strainer. This steams the veggies to remove excess moisture.
In a separate large bowl, add the 5 large eggs, 1/2 cup milk, 2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp garlic powder, 1/4 tsp black pepper, and a pinch of nutmeg. Whisk together.
Add the strained vegetables and 1-2 cups of chopped spinach to the egg mixture. Add in 1-2 cups of shredded cheese, if you want cheese in the whole quiche. Stir to combine.
Spread the pie crust in the pie dish. Crimp the edges of the pie crust using a fork.
Pour the egg and vegetable mixture into the pie crust. Add cheese to the top of the quiche if you only want it on part of the quiche. Carefully place the pie dish in the oven – it’s really easy to spill, so use extra caution.
Bake for 40-50 minutes, until the edges are set, and middle is only slightly jiggly. See Q&A above for what to expect from the timing depending on the type of pie dish you’re using. After 30 minutes, check the crust; if it’s starting to get too dark, use foil to create a DIY pie shield (see Q&A above). Your quiche is done when a toothpick comes out with only a few baked egg crumbs on it or when it passes the “jiggle test”.
Set the pie plate on a wire rack and let the quiche cool for 10-15 minutes before serving so the quiche slices more cleanly. Enjoy!

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