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side view of a slice of quiche on white plate with a side salad.

Easy Veggie Quiche Recipe

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4.9 from 20 reviews

  • Author: Katie Webster
  • Total Time: 1 Hour 25 Minutes
  • Yield: 6 servings 1x


Our easy Veggie quiche comes together with only 15 minutes of prep time. It is perfect for brunch, lunch, or as a light meatless dinner. Customize the filling with your favorite vegetables and cheeses to make this uniquely suited to your tastes.


  • 1 frozen pie shell *see ingredient note
  • 2 1/2 cups finely chopped veggies such as zucchini, mushrooms, broccoli and peppers
  • 5 large eggs
  • 1/2 cup half and half or low fat milk
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground pepper or white pepper
  • Pinch nutmeg or dried tarragon
  • 1 1/2 cups freshly shredded cheese, such as cheddar, Fontina, Gruyere or Swiss, divided (6 oz)


  1. Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F. 
  2. Combine veggies and ¼ cup water in a microwave safe bowl. Cover with a layer of parchment and plastic wrap. Microwave on high for 4 minutes. Carefully remove the cover (watch for steam) and drain the veggies in a fine mesh sieve. 
  3. Whisk eggs, half and half, mustard, salt, garlic powder, pepper and nutmeg (or tarragon) in a large bowl. Stir in the veggies and 1 cup cheese.
  4. Pour the egg mixture into the crust. Top with the remaining ½ cup cheese. 
  5. Transfer the baking sheet to the rack in the lower third of the oven and bake until the center of the quiche is lightly puffed, and the crust is golden, about 40 to 50 minutes. Let cool 30 minutes before slicing and serving.


  • We like Wholly Wholesome frozen pie shells for a quick and delicious quiche. Fill and bake them while they are still frozen.
  • You can also use homemade pie crust. Our favorite pie dough recipe is this All Butter Crust from King Arthur Flour. If using homemade pie dough, you will want to “blind bake” the shell first for 20 minutes with a layer of parchment plus pie weights or dried beans, then remove the weights and bake again for 5 to 10 minutes to crisp the bottom of the crust. Then fill and bake the quiche as directed. If the outer crust darkens too much before the filling sets, use a pie shield or foil around the crust only to prevent it from over browning.
  • Note: homemade 9-inch pie plates are larger than disposable frozen pie plates so you will want to add ½ cup additional veggies and 2 more eggs to make more filling. 
  • Nutritional values are based on using half and half, but if you use low fat milk instead the calories drop to 358 per slice.
  • To freeze: Allow baked quiche to completely cool, wrap in plastic wrap then foil, and freeze for 2 months. When ready to enjoy, defrost in the fridge for at least 24 hours then follow reheating instructions. Or bake from frozen at 325 (with a pie shield to prevent the shell from over-browning) for 1 hour or until it reaches 160 degrees F in the center when tested with an instant-read thermomter.
  • To reheat: place the quiche in the center of the oven set at 350°F. Bake until the center of the quiche registers 160°F when checked with an instant read thermometer. This takes about 35 minutes. Cover with a sheet of foil if browning too much.
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: French


  • Serving Size: 1/6th quiche
  • Calories: 374
  • Sugar: 2 g
  • Fat: 26 g
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Protein: 15 g
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