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+ servings
Plate with slice of easy veggie quiche

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


  • 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)


  • 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-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.


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