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Home » Recipes » Course » Breakfast

Easy Veggie Quiche

July 3, 2018 by Christy, Updated May 20, 2019 29 Comments

This post may contain affiliate links. Read my disclosure policy.

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Easy veggie quiche recipe that uses milk instead of cream and loads of veggies to lighten up this breakfast classic while keeping it simple & quick to make.

Plate with slice of easy veggie quiche

(Recipe originally published January 31, 2014, but pictures and post text have since been updated)

I think I can safely say that quiche is one of my all time favorite things to make. Quiches are one of those breakfast foods that make it look like you went all out and spent a lot of time and effort, when in reality they are soooo easy. Seriously, I can have one prepped and ready to go in the oven in under 15 minutes, making this a perfect brunch for vegetarian (or meat eating!) guests, holidays, a potluck, or just to eat and horde to yourself.

Plus, its a great way to use up leftover veggies before they go bad! Although ham or some other breakfast meat can jazz things up, with all of the eggs, milk, and cheese, you really don't need to add any meat since there's already a good amount of protein and tons of flavor. Case in point - check out all these awesome veggies:

Pan of vegetables for easy veggie quiche recipe

See? The meat just isn't necessary here. Use a good cheese and you're good to go. I love using either a sharp cheddar or gruyere but any cheese is welcome here. I've even done feta which was a nice change of pace. Each generous slice has 12 grams of protein and less than 300 calories, and that's using whole milk too.

This easy veggie quiche reheats well too for quick weekday breakfasts that are actually satisfying! Screw the cold cereal. The crust won't be quite as crisp reheated in the microwave, but eh, that's to be expected. The flavor is all still there.

Or, make it for a weekend brunch and impress the homies. It'll seem way fancier than it actually is and people always seem to be impressed by it. They don't need to know the crust is store-bought. Secret's safe with me.

Table set for two with easy veggie quiche

And when I labeled this EASY veggie quiche, I did so for a reason. It truly is simple to make. And not using meat means the veggies cook up fast, there's minimal cheese to grate, and the filling just takes a couple cracked eggs and a minute or two to whisk up.

It takes a fair amount of time to cook, but the hands-on time is minimal. The steps below show how simple it is to assemble this easy veggie quiche. Veggies, cheese, then pour on the egg/milk filling and bake. Boom. Done. 

Series of three process pictures of easy veggie quiche recipeMy love affair for quiches really started when I discovered refrigerated pie crusts. I use the Pillsbury brand and know they are far from healthy and don't use butter from grass-fed cows or organic flour or anything that I normally would opt for, but they work. All of the fancy-shmancy organic, natural brands I've tried have sucked. They either break as you're spreading them out, aren't quite the right size or suffer from some other less than preferable crust characteristic. If you have a recommendation, please let me know and I'll be sure to update this post if I find one myself! For now, Pillsbury it is.

Plate with quiche slice and fork

Sometimes I even just go crust-less, but the crust is really one of my favorite parts so, I only do this when I'm on a solid clean eating streak. I use one of these silicone baking moulds when I do a crustless quiche so that the egg doesn't stick but you could probably just grease a pie tin instead.

I also usually use one of these pie shields to keep the top crust from getting overly browned. It isn't entirely necessary for quiches since they aren't in the oven as long as pies, but it helps sometimes. I certainly wouldn't rush out and buy one to make this recipe, but if you already have one, bust it out.

Overhead table picture of easy veggie quiche breakfast

Plate with vegetable quiche slice

If quiche just isn't your thing, I've got a strawberry banana steel cut oat bake that is simply divine, some delicious oat flour waffles, and a ton of other breakfast recipes for you to check out. I know you'll find something you'll like!

Plate with slice of easy veggie quiche
Print Pin
5 from 6 votes

Easy Veggie Quiche

Easy veggie quiche recipe that uses milk instead of cream and loads of veggies to lighten up this breakfast classic while keeping it simple & quick to make.
Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 287kcal

Ingredients

  • 1 tsp. avocado oil (or whatever type of oil you prefer)
  • 1/2 onion, sliced into thin strips
  • 1 red pepper, seeded and sliced into thin strips
  • 1 tsp. minced garlic
  • 1/2 lb. mushrooms, sliced
  • 2 cups loosely packed spinach
  • 1 refrigerated pie crust
  • 1 1/2 cups milk (I used whole milk but 2% is fine)
  • 5 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. nutmeg
  • 1/2 cup grated cheese (sharp cheddar, swiss, or gruyere work great)
US Customary - Metric

Instructions

  • Preheat oven to 350° F.
  • Heat oil in a medium sized pan. Add onions and peppers and sauté for 2-3 minutes until onions start to turn translucent. 
  • Add mushrooms and garlic and cook until mushrooms are cooked through, approximately 5 minutes. Add spinach and cook 1 minute longer until spinach is wilted. Remove pan from heat and set aside. 
  • Unroll refrigerated pie crust and press into 9.5 to 10" inch pie pan. Set aside. 
  • Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk to mix in.
  • Remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel or paper towels over the sink (this keeps the crust from getting soggy).
  • Place veggies on top of crust in pie pan in an even layer. Sprinkle cheese on top. Pour egg mixture evenly over the veggies and cheese.
  • Bake for 40-45 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.

Notes

*Recipe has been edited to use a 9.5 - 10" pie pan. I manually measured mine and it was labeled 9" but was actually 9 1/2 inches. 

Nutrition

Calories: 287kcal | Carbohydrates: 21g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 152mg | Sodium: 343mg | Potassium: 399mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1950IU | Vitamin C: 29.9mg | Calcium: 175mg | Iron: 2mg
Did you make the recipe? I love seeing your creations!To be featured tag @FeastingNotFasting on Instagram and use the hashtag #FeastingNotFasting - please leave a star rating below too! ★★★★★

 

 

Reader Interactions

Comments

  1. Kim says

    April 12, 2022 at 1:13 pm

    Can I make this a day ahead before my company arrives? Thanks!

    Reply
    • Christy says

      April 20, 2022 at 11:35 am

      Yes, you certainly can. It won't be 100% the same but is definitely doable and will still taste great. Cover the top of the quiche with aluminum foil and place in a preheated oven set to 350° F (177° C) for 10-15 minutes until the center is warm.

      Reply
  2. J How says

    March 27, 2022 at 4:22 pm

    5 stars
    This was just what I needed! I love the light, delicate texture (whipped those eggs!), and the proportions were perfect for the pie plate and crust specified. It was not too salty, nor dense. Pretty presentation. Thank you!

    Reply
    • Christy says

      March 30, 2022 at 12:06 pm

      So happy to hear you liked it! 🙂

      Reply
  3. Donna says

    February 03, 2022 at 5:08 pm

    You know, 9 inches is 9 inches. No way this fits into your 9 inch pie crust but not my 9 inch pie crust. Maybe half of the egg mixture fit. Waste of time and ingredients!

    Reply
    • Christy says

      February 15, 2022 at 9:54 am

      So sorry to hear that Donna! My pie dish is labeled 9" but I measured it yesterday after reading your comment and it is actually 9.5". Ugh. I've updated the recipe to reflect this. I hope the rest of that egg mixture could be used for something.

      Reply
  4. Jordan Crabbe says

    May 16, 2021 at 8:56 am

    Love this recipe and have been using it for a couple years now!! Such a huge hit, thank you! I’m trying to eat cleaner and cut out gluten, so when you go crustless, do you still do everything else the same and just grease the pan a little extra?

    Reply
    • Christy says

      June 06, 2021 at 12:11 pm

      I actually have a whole guide on crustless quiches! I either use a silicone mould or just grease the pan really well. Ingredients can definitely remain the same.

      Reply
  5. PATTI MILDER says

    April 04, 2021 at 7:24 am

    5 stars
    I have made this once before and it turned out great. If I want to cook two at the same time, do I need to add more time in the oven?

    Reply
    • Christy says

      April 13, 2021 at 4:30 pm

      From my experience, I usually do the same amount of time, if anything just a minute or two more. Cook them on the same shelf in the middle though next to each other, not stacked on top of each other on separate racks to make sure they cook evenly. 🙂

      Reply
  6. Betty says

    March 04, 2021 at 10:10 am

    I made this. Added an extra egg & split it into 2 8” pies....worked great. Delish!

    Reply
    • Christy says

      March 09, 2021 at 5:30 pm

      Oh good to know! I make two all the time but love the idea of splitting it and using smaller pans.

      Reply
  7. Alison says

    December 14, 2020 at 6:47 am

    Can I bake this ahead and freeze it?

    Reply
    • Christy says

      December 16, 2020 at 11:55 am

      I've never tried it but I've heard of people doing that with quiches. I've made all the fillings (eggs, milk, ham, etc.) and frozen that in a bag, defrosted over night and then poured into a pie crust the day of before baking but haven't tried freezing a whole baked quiche. If you do let me know how it reheats!

      Reply
  8. Mary Henderson says

    November 15, 2020 at 2:40 pm

    5 stars
    Love this recipe and I make it frequently! Looks appetizing, tastes wonderful and it freezes well. I am a vegetarian and I eat eggs, so quiche is a dish I enjoy often. My husband is not, but he likes this, too. I have a 9" pie pan and it just barely fits, but it does not over flow. Thanks for coming up with the recipe. Like the nutmeg especially.

    Reply
    • Christy says

      December 16, 2020 at 12:00 pm

      That makes me so happy! That pinch of nutmeg is barely noticeable but I just love it. 🙂

      Reply
  9. Jyothi Nag says

    July 19, 2020 at 3:03 am

    Hi. Looks awesome:) I am a vegetarian, can I avoid the egg part?

    Reply
    • Christy says

      July 23, 2020 at 9:50 pm

      Egg is the main ingredient in this recipe so it would be hard to replace. I've heard they have a good vegan egg replacement now though that you could try but I'm not sure how it would turn out.

      Reply
    • FeetLicker says

      August 25, 2020 at 4:22 pm

      Egg is not vegan, but vegetarian

      Reply
    • Elizabeth says

      April 25, 2021 at 11:20 am

      There are some good chickpea flour quiche recipes online! I make them often as we only eat eggs/fish/dairy on weekends and do a vegan diet during the week. The tofu ones are okay, but dobt hit the same texture

      Reply
  10. Barbara says

    July 09, 2020 at 8:05 pm

    5 stars
    After reading the responses. and not having a large pie dish. I opted to use my casserole dish. Worked great but did bake about 12 minutes longer due to thickness. But wonderful recipe.....thanks.

    Reply
  11. Karin Kolman says

    April 19, 2019 at 3:04 pm

    Make your own crust...it's SO easy!! Butter, flour, and a bit of ice water..that's it! Love an easy quiche recipe. Thank you!

    Reply
    • Christy says

      May 02, 2019 at 8:41 pm

      I used to but now I'm way too lazy! I need to just make up a few and keep them in the freezer since the dough freezes pretty well. Thanks for the tip, you're inspiring me to give it another go!

      Reply
  12. Allison says

    March 21, 2019 at 3:05 pm

    This definitely needs a deep dish pie crust. I could only fit about 2/3 of the egg mixture into my regular crust and even then it overflowed quite a bit.

    Reply
    • Christy says

      March 24, 2019 at 6:48 am

      Good to know Allison! Mine are 9". I'll make a note of that in the recipe.

      Reply
    • Carter says

      April 14, 2020 at 10:01 am

      I definitely had to take the second pie shell out of the box and split all the ingredients into two pies! But I like the recipe 🙂

      Reply
      • Christy says

        April 27, 2020 at 9:55 pm

        Oh no! Was your pie dish under 9 inches? I've got an 8 inch one and I know it won't all fit in that one. I'm glad the recipe worked out and was delicious anyways. 🙂

  13. Ana says

    December 04, 2018 at 11:53 pm

    5 stars
    Best family recipe = so easy to make and you can basically use whatever veggies you have in the fridge.
    I always make crust from oats and add Greek yogurt to the mix 🙂

    5-star recipe - it seems i cannot rate it below.

    Ana,
    http://www.shinemommy.com

    Reply
    • Christy says

      December 10, 2018 at 11:09 pm

      Awesome! Not sure what's up with the rating and why it wouldn't work but so happy to hear you liked it! And I'm going to have to try that crust. 😉

      Reply

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Hi, I'm Christy - the foodie, photographer and recipe developer behind Feasting Not Fasting, a site centered on making it easier to eat healthy. More about me…

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