Garden fresh flavor is front and center in this easy Veggie Quiche recipe. This vegetable quiche has a flaky crust, cheesy egg filling, and tasty veggies, making it perfect for your brunch table!
Looking for sweet brunch ideas? Check out this Strawberry Cream Cheese Danish or this amazing Orange Bread recipe.
Vegetable Quiche Recipe
A good quiche is all about the crust. Light, flaky and buttery, it should still be sturdy enough to hold up to the layer of eggs and cheese on top.
I used a simple refrigerated puff pastry dough for today’s veggie quiche recipe. Using ready-made pastry is not shameful, especially when it produces such delicious results!
You can use any kind of vegetables you love in this quiche filling. The perfect way to use up abundance from the garden or sneak a few extra veggies into your meals exists!
Serve this on its own or with a side of fresh fruit and Blueberry Muffins. Fancy enough for a special occasion but easy enough to make anytime!
For a more protein heavy breakfast, try my ham and cheese quiche for a delicious twist!
Ingredient Notes
Puff pastry. Thaw the frozen dough before using (it only takes about 15 minutes while you prep everything else). You can also use my homemade pie crust!
Parmesan and cheddar cheese. Feel free to swap these out for other favorite kinds of cheese such as Monterey or Colby.
Chopped vegetables. This time I used broccoli, mushrooms and red and green peppers. Feel free to use spinach, tomatoes, asparagus, etc!
How to Make Veggie Quiche
First, press the thawed pastry into a 9-inch pie plate.
Then beat eggs with milk, cream and seasonings. Mix in shredded cheese and vegetables.
Pour the egg mixture into the pie plate. Bake for 30 – 35 minutes.
Let the veggie quiche cool for a few minutes before slicing and serving. Delicious!
Tips and Tricks
- Grate your own cheese for best results. It melts so much better than bagged pre-shredded cheese from the store.
- Store leftover quiche tightly covered in the refrigerator. Enjoy within 2 days.
- Need more vegetable ideas? Spinach, olives, sun dried tomatoes, summer squash and onions would all be amazing here.
- Breakfast and Brunch Recipes: Pair this savory quiche with my favorite crumb cake for a sweet treat!
Recipe FAQs
Bake your quiche and cool completely. Wrap quiche in plastic wrap and an airtight container or ziploc freezer bag. Make sure to use a freezer to oven safe pie plate…whether it’s metal or disposable is best.
Cook frozen quiche in 350 degree oven for about 20 minutes. You may need to put pie shield on the crust (or wrap with foil) so the edges don’t burn.
Bake leftover quiche in a 325 degree oven for about 15 minutes. Just until warmed. People normally serve quiche at room temperature.
Yes! You can make this Vegetarian Quiche recipe the day before. Store in refrigerator until ready to heat and serve.
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Veggie Quiche Recipe
Ingredients
- 1 sheet frozen Puff Pastry thawed
- 6 large eggs
- ½ cup heavy whipping cream
- ¼ cup milk
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried onion flakes
- ¾ cup shredded parmesan cheese
- 1 ½ cup shredded cheddar cheese
- 1 ½ cup chopped fresh vegetables I used green pepper, red pepper, mushrooms and broccoli
Instructions
- Allow frozen puff pastry to thaw, according to package directions (about 15 minutes). Once thawed, press into a 9-inch pie plate.
- Beat eggs, heavy cream, milk, garlic, pepper, parsley and onion flakes until fully combined. Add in cheeses and vegetables. Pour into pie plate.
- Bake in a 375 degree oven for 30-35 minutes. Remove and allow to cool 10-15 minutes before slicing and serving. ENJOY.
Notes
- Grate your own cheese for best results. It melts so much better than bagged pre-shredded cheese from the store.
- Store leftover quiche tightly covered in the refrigerator. Enjoy within 2 days.
- Freeze: Bake your quiche and cool completely. Wrap quiche in plastic wrap and an airtight container or ziploc freezer bag. Make sure to use a “freezer to oven” safe pie plate…whether it’s metal or disposable is best. Cook frozen quiche in 350 degree oven for about 20 minutes. You may need to put pie shield on the crust (or wrap with foil) so the edges don’t burn.
Nutrition
This easy Garden Veggie Quiche will have everyone racing to the brunch table! With simple ingredients and quick preparation, it’s ready to eat in no time.
This is my new go to breakfast. My husband loves it. I’ve made it 5x and change up the veggies. Love that is is so simple, delicious, and makes a great breakfast to bring to a brunch.
I’m trying to eat low carb. Have you ever made this without the crust.
This recipe turned out great for me. I used a glass 9.5” pie pan and the one sheet of puff pastry didn’t fully fit. I cut the triangles that were taller and mushed them with the dough to fill in the gaps.
I baked it for 40 minutes and it came out perfect. I only used a cup of cheddar and that worked fine for me.
Great flavor and texture!
I find it takes more like 45 minutes to cook
This veggie quiche is the best recipe ever made I did a few adjustments since I don’t use garlic salt and added diced onions. I am so happy I came across this on Pinecrest. Please try this recipe you won’t be disappointed!!!!
Hi,
I have some goat cheese I need to use. Do you think I could substitute for the cheddar? The first time I made this I used cheddar, but in this case, I would like to switch. Let me know what you think. Thanks
this looks delicious. I want to make this for a Christmas Eve lunch. Could this be made with non dairy milk?
I’m trying this for the first time tdy. I made 2 minis because it’s just for me I will eat one and freeze the other. Hope it turns out well
Delicious, will make again. Thanks for sharing.
Not only was this delicious, but it looks so pretty too! A wonderful way to have protein and veggies for breakfast!
I absolutely love making quiche. It’s a weekend favorite. The veggies are tasty in this & it’s so cheesy, which we love!
The puff pastry makes the most amazing crust! I know it’s supposed to be a veggie quiche, but I did sprinkle a bit of bacon on half of it for my kids. I used red and green peppers and broccoli, and they didn’t complain about the veggies. That’s a win in my book!
Do I need to bake the puff pastry before filling it with the egg mixture?
Nope!
This is a great recipe and a good way to get my veggies!!
Aimee, do you have to do anything to the puff pastry before adding the filling? I can’t imagine it won’t ‘puff’ up during baking if there’s no docking involved first but I’ve never used it for a pie crusts. Also do you brush it with melted butter, especially the edges? I’m dying to try it but it seems to conflict with every other use of puff pastry I’ve tried, like on pot pies. I had to brush with melted butter. I’m just checking.
This is a great recipe – easy, versatile, and tasty. However, the minimum it’s taken every time I make is 55 minutes. I’ve let all the ingredients come to room temp but it makes no difference. Since it’s in the oven for so long, it’s necessary to put a foil ring around the crust so it doesn’t burn.