This Easy Loaded Vegetable Quiche Recipe comes together quickly with the help of a store-bought pie crust. This creamy quiche has Havarti cheese, shallots, asparagus, spinach and tomatoes for a delicious savory bite. Make this for breakfast, lunch or even dinner!
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Why You'll Love This Vegetable Quiche Recipe!
My family loves egg recipes. These Sheet Pan Eggs and Hawaiian Roll Breakfast Sandwiches are two favorite recipes we have on regular rotation at our house. But this quiche is something special. Maybe it just seems more exotic because it is a French recipe. It has this rich and creamy quiche filling that is loaded with savory cheese and vegetables, then baked to perfection in a flaky crust. And by using a pretty pie dish, no one has to know that you didn't make the crust from scratch! I won't tell, promise!
I love quiche because it is a great way too use up a few veggies from the crisper. There are so many different variations that you can add to this vegetarian quiche recipe.
This is the perfect meal to make ahead. You can serve it any time of the year or for a holiday breakfast or brunch.
- Easy To Make- by using a premade store bought pie crust we are cutting out several steps to make this recipe easier! Quiche may seem like a complicated recipe but it really is simple with these easy to follow steps.
- Variety- add your favorite combination of veggies for a customizable recipe!
- Make Ahead- because quiche can be eaten warm, cold or room temperature it is the perfect recipe to make ahead. Quiche can even be frozen if you want to make it further in advance.
- Perfect For Any Meal- Quiche can be served for breakfast, brunch, lunch or even dinner. It is always a terrific recipe for the holidays. Make a quiche for Easter brunch or breakfast on Christmas morning.
pie plate-you can use a ceramic, glass or aluminum foil pie plate.
pie weights- to blind bake the pie crust you will need a weight to keep the crust from bubbling up. You can buy pie weights or use dry beans or rice for a cheaper method.
parchment paper-this will line the pie crust to hold the weights.
foil or crust shield- this will prevent the crust from over browning.
small skillet- for sauteing the vegetables.
eggs-are the star of the show for a quiche recipe. Use large eggs to make the egg custard mixture.
pie crust-store bought pie crust comes in handy for this easy quiche recipe. You can always make your own pie crust if you prefer. I usually go for the pie crust in the refrigerated section of the grocery store. These will still need to be blind baked so make sure to follow they tips on how to blind bake a pie crust.
vegetables- I used an assortment of delicious veggies I had on hand. There are so many different varieties you can add to suit your personal preference. Just make sure to chop them into smaller pieces so they cook evenly.
olive oil-this is to sauté the veggies. You could use butter if you prefer.
milk-use whole milk for the best texture and taste.
heavy cream-adds an extra level of creaminess and richness to the quiche.
Havarti- you can really use almost any cheese for this recipe, but if you have never tried Havarti, you should! It has a salty almost nutty flavor, melts well and really adds amazing flavor to this quiche!
Preheat your oven to 375° F. Whether you use your own homemade crust, a refrigerated crust or a frozen pie crust it must be blind baked before filling. This will prevent the bottom of the crust from becoming soggy.
I used a ready made pie crust from the refrigerator section of the grocery store. Once it comes to room temperature carefully unroll it and place it in the pie plate and flute the edges. Next add parchment paper to the center of the pie crust and fill with pie weights. You can also use dry beans to blind bake. This will keep the crust from bubbling up in the center and shrinking away from the sides of the pie plate.
Bake in the preheated oven for 10-12 minutes. The edges of the crust should have the faintest golden color. Remove the pie weights and the parchment paper and use a fork to prick a few holes in the bottom of the crust. Return to the oven and bake for another 3 minutes. Then remove from the oven to add the filling. Reduce the oven temperature to 350° F.
While the pie crust is pre-baking, sauté the vegetables. Heat a small sauté pan over medium heat. Add the olive oil and the asparagus to the pan first. Sauté the asparagus for 3 minutes and then add the shallot and tomatoes. Finally add the spinach because it takes the least amount of time to cook. Use a paper towel to blot away any excess moisture from the skillet.
Add the egg, milk and heavy cream to a large bowl. Use a whisk to thoroughly combine and scramble the eggs.
Add the sautéed veggies, cheese, salt and black pepper to the egg mixture. Pour the quiche filling into the prebaked pie crust. Bake in the preheated 350° F oven for 40 minutes or until the eggs are set and no longer jiggly. To make sure the quiche is completely cooked you can insert a butter knife in the center to make sure it comes out clean.
Quiche is one of those dishes that make a fantastic breakfast, brunch, lunch or even dinner. You can serve this with breakfast potatoes, hashbrowns, bacon or sausage if making for breakfast. If you are serving this for lunch or dinner a simple side salad and fresh fruit will complete this light meal.
This veggie quiche recipe is the perfect meal to make ahead. You can do this a few different ways. Make the quiche the day before you plan to serve or make the quiche and freeze for up to 3 months.
Day Ahead- If you want to plan this for a Christmas or Easter brunch make the quiche the day before, cool completely and wrap with plastic wrap and refrigerate overnight. Eat cold or reheat in the oven.
To Freeze- cool completely, wrap with a double layer of aluminum foil and freeze. Thaw overnight in the refrigerator and then bake at 325° F until warm about 20 minutes.
Substitutions And Additions
vegetables- there are so many fresh vegetables that are fantastic in quiche. Try adding diced bell pepper, or red pepper for color. Broccoli quiche is always a favorite too. Use your favorite combination of vegetables in this easy vegetarian quiche recipe.
cheese- cheddar cheese, mozzarella cheese, parmesan cheese, gruyere cheese and goat cheese are also great options.
heavy cream- this really adds a richer, creamier texture but you can always use milk instead. Just make sure to use whole milk and not skim milk for best results.
Allow the quiche to cool completely before storing. Wrap the pie plate with plastic wrap or place leftover slices in an airtight container for up to 4 days. Reheat in the microwave for 30-60 seconds or eat cold.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Easy Loaded Vegetable Quiche Recipe (Vegetarian)
- pie plate
- pie weights or dry beans
- parchment paper
- 1 pie crust, store-bought refrigerated or frozen
- 2 teaspoons olive oil
- 1 cup asparagus, ends removed and chopped into bite size pieces
- 1 shallot, sliced thinly
- ½ cup tomatoes, halved
- 1 cup baby spinach leaves
- 5 large eggs
- ½ cup whole milk
- ¼ cup heavy cream
- 1 cup Havarti cheese, grated
- salt to taste
- pepper to taste
- Preheat oven to 375° F. If using your own pie crust recipe proceed with directions and blind bake. If using a refrigerated pie crust, roll out pie crust and place in pie plate. Flute the edges as desired. Line the bottom of the crust with a layer of parchment paper. Add pie weights or beans to keep the crust from bubbling up. Bake in the preheated oven for 10-12 minutes or just until the edges start to take a slight baked coloring.
- Remove pie crust from oven. Carefully remove the pie weights and discard the parchment paper. Prick the bottom with a fork and return to oven for 3 minutes. Remove from oven to cool while making the filling. Reset the oven to 350° F.
- Meanwhile prepare the veggies to sauté. Place a skillet on the stove top and heat over medium heat. Add the olive oil. Once hot add the asparagus and sauté for 2-3 minutes then add the tomatoes and shallots and sauté for another 2 minutes followed by the spinach and just stir until the spinach has wilted.
- Blot any excess moisture with a paper towel so that the quiche filling isn't soggy. Set aside to cool.
- Prepare the egg custard. Crack the eggs into a large bowl. Whisk the eggs, milk and heavy cream together. It is very important that the eggs are thoroughly scrambled to give the best smooth texture.
- Season eggs with salt and pepper and add the cheese. Stir in the cooled sautéed veggies.
- Pour the egg mixture into the pre-baked pie crust. Use a pie crust shield to protect the edges of the crust ( or use a piece of aluminum foil. Place quiche in the preheated 350° F oven to bake for 40 minutes or until the center is no longer jiggly. To test insert a knife into the center. The quiche is set if the knife comes out clean.
- Allow the quiche to cool for 10-15 minutes before slicing and serving. The quiche can also be served at room temperature or cold.