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close up overhead picture of veggie quiche with slice removed

Easy Veggie Quiche

The best easy veggie quiche recipe using milk, loads of vegetables and pre-made crust for a quick, healthy vegetarian breakfast.
Course Breakfast
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 6
Calories 286kcal


  • 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 baby spinach If spinach pieces are large, chop a few times to break up
  • 1 refrigerated or frozen pie crust
  • 1 1/2 cups milk (I used whole milk but 2% is fine, DO NOT use non-fat)
  • 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)


  • Preheat oven to 375° F (190° C).
  • 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 and all water in pan has evaporated, approximately 5 minutes. Remove pan from heat and add spinach. Stir for 1 minute longer until spinach is wilted and set aside. 
  • Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk until frothy (2-3 minutes).
  • If veggies are watery, 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).
  • Remove frozen pie crust from freezer or unroll refrigerated pie crust and press into 9-9 1/2" inch pie pan.
  • 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 35-40 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.


*Recipe has been adjusted to use less liquid to fit into a 9" pie pan. 
  • Place quiche pan on a baking sheet to make it easier to take in and out of the oven.
  • If using homemade crust and don't want to par-bake, place pan in the bottom third of oven to help the bottom crust become crisper.
  • Cook vegetables down all of the way to avoid a watery quiche.
  • To make ahead all filling steps can be done ahead and the vegetables, cheese and egg / milk mixture can be refrigerated together in a sealed container for up to 48 hours. When ready to use, just pour into a pie crust and bake.
  • Freeze the crust and filling separately. Prep all of the filling (veggies, milk/egg, cheese) and put all into a bag or freezer safe container. Lay flat and freeze for up to 3 months. To use, let the filling defrost in the fridge overnight or place the container of filling into a pan of water to defrost faster. Pour the filling into the pie crust and bake as you would normally.
  • Freezing leftovers can be frozen as individual servings in tightly sealing containers for 1-2 months. Defrost in the refrigerator overnight or on the defrost setting on your microwave.
  • Reheating leftovers can be done by microwaving each serving for 30-60 seconds. It helps to cut the quiche slice into several pieces so it microwaves more evenly.
  • To reheat a full quiche that you've already fully baked, let it warm in a pre-heated 350° (175° C) oven until the center is warm. You can check by inserting an instant read thermometer into the center and it will read 165° F (73° C). For a cold quiche, this will take 30-35 minutes. It will heat much faster if the quiche is already room temperature. If edges are getting too dark, foil strips can be crinkled around them to prevent burning.  


Calories: 286kcal | Carbohydrates: 21g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 343mg | Potassium: 414mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1952IU | Vitamin C: 30mg | Calcium: 185mg | Iron: 2mg