Introduction

Simple Mixed Vegetable Quiche is a versatile, wholesome dish that works equally well for breakfast, brunch, lunch, or a light dinner. With a buttery crust, a creamy egg custard, and a colorful mix of vegetables, this quiche is both nourishing and satisfying. It is an excellent way to use up leftover vegetables while delivering a meal that feels elegant yet effortless.

What Is a Vegetable Quiche?

Quiche is a savory French tart made with eggs and cream baked in a pastry crust. While the classic Quiche Lorraine features bacon and cheese, vegetable quiche has become a popular alternative thanks to its lighter profile and adaptability.

A mixed vegetable quiche typically includes:

A flaky pie crust
A custard base of eggs and milk or cream
A combination of vegetables such as bell peppers, onions, spinach, zucchini, broccoli, or mushrooms

Cheese for richness and structure

The result is a balanced dish with creamy texture, savory depth, and vibrant color.

Ingredients for Simple Mixed Vegetable Quiche

For the Crust

Pie crust (homemade or store-bought)

For the Filling

Eggs
Milk, half-and-half, or light cream
Salt and freshly ground black pepper

Mixed vegetables (fresh or lightly cooked)
Onion or shallot, finely chopped
Garlic (optional)

Cheese (cheddar, Swiss, Gruyère, or feta)
Olive oil or butter

How to Make Simple Mixed Vegetable Quiche (Step-by-Step)

1. Prepare the Crust

Preheat the oven and place the pie crust into a quiche or pie dish. Blind-bake if needed to ensure a crisp base, especially when using juicy vegetables.

2. Cook the Vegetables

Lightly sauté vegetables in olive oil or butter until just tender. This step removes excess moisture and enhances flavor.

3. Make the Custard

In a bowl, whisk eggs with milk or cream, seasoning with salt and pepper until smooth.

4. Assemble the Quiche

Spread the vegetables evenly over the crust, sprinkle with cheese, then pour the egg mixture on top.

5. Bake

Bake until the center is just set and the top is lightly golden. Allow the quiche to rest before slicing for clean cuts.

Expert Tips for the Best Vegetable Quiche

Avoid excess moisture: Always pre-cook vegetables like spinach, zucchini, or mushrooms.
Use the right dairy ratio: Too much liquid results in a watery quiche.

Let it rest: Resting allows the custard to fully set.
Season well: Vegetables need proper seasoning to shine.

Vegetable Quiche Variations

Crustless Vegetable Quiche

Skip the crust for a lighter, gluten-free option.

Cheese Variations

Try goat cheese, mozzarella, or Parmesan for different flavor profiles.

Mediterranean Style

Add sun-dried tomatoes, olives, and feta cheese.

Vegan Adaptation

Use a plant-based egg substitute and dairy-free cheese.

What to Serve with Vegetable Quiche

Simple Mixed Vegetable Quiche pairs beautifully with:

Fresh green salad with vinaigrette
Roasted potatoes or sweet potatoes

Fresh fruit or fruit salad
Soup for a complete meal

Make-Ahead, Storage, and Reheating

Make-Ahead

Quiche can be baked a day in advance and reheated before serving.

Storage

Store leftovers in the refrigerator for up to 4 days.

Freezing

Freeze fully baked and cooled quiche for up to 2 months.

Reheating

Reheat in the oven for best texture; microwave for convenience.

Common Mistakes to Avoid

Overbaking, which causes a rubbery texture
Using raw, watery vegetables
Skipping blind-baking when needed

Frequently Asked Questions

Can I use frozen vegetables?
Yes, but thaw and drain them thoroughly before use.

How do I know when quiche is done?
The center should be just set with a slight jiggle.

Can I make quiche without cheese?
Yes, though cheese adds structure and flavor.

Conclusion

Simple Mixed Vegetable Quiche is a reliable, crowd-pleasing dish that delivers comfort, nutrition, and versatility in every slice. With endless customization options and straightforward preparation, it is a recipe worth mastering for everyday meals and special occasions alike.

Simple Mixed Vegetable Quiche

Author: WAFA LI

Print Recipe

Ingredients

• 1 (9-inch) unbaked pie crust (store-bought or homemade; try whole wheat or gluten-free)
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 1 bell pepper (any color), diced
• 1 cup chopped spinach or kale
• ½ cup sliced mushrooms
• 4 large eggs
• 1¼ cups heavy cream or whole milk (or unsweetened almond milk for lighter version)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional but classic)
• 1 cup shredded Gruyère, cheddar, or Swiss cheese
• Optional: cherry tomatoes (add after baking to prevent sogginess)

Instructions

Preheat oven to 375°F (190°C). Fit pie crust into a 9″ pie dish; crimp edges. Prick bottom with fork. Line with parchment; fill with pie weights or dried beans. Blind-bake 10 min. Remove weights; bake 3 more min. Cool slightly.
In a skillet, heat oil over medium. Sauté onion and bell pepper 4–5 min until soft. Add mushrooms; cook 3 min. Stir in spinach; cook until wilted. Cool 5 min.
In a bowl, whisk eggs, cream, salt, pepper, and nutmeg. Stir in cooked veggies and ¾ cup cheese.

Pour filling into crust. Top with remaining ¼ cup cheese.
Bake 35–40 min until center is just set (slight jiggle is OK—it firms as it cools).
Rest 10–15 min before slicing. Serve warm or at room temperature.