Easy Loaded Vegetable Quiche Recipe (Vegetarian)
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!
Servings: 6
Equipment
- pie plate
- pie weights or dry beans
- parchment paper
- skillet
Ingredients
- 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
Instructions
- 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.
Notes
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.