Quiche is my new favorite brunch food group. Just like its sisters Smoked Salmon Quiche and Spinach, Mushroom and Artichoke Quiche, we’ve got fluffy eggs, flaky crust, dreamy cheese, and a slew of veg invited to the party. This vegetable quiche recipe shines above the rest because it’s so forging and fuss-free! The savory flavors deliver time and time again. I am the furthest thing from a pro baker but this always turns out splendidly. Serve it up in the cutest pie plate, preferably fluted.
Ingredients
Crust: Just like my Asparagus Quiche, we’re making a super easy and simple crust with whole wheat flour. Pre-bought crust or puff pastry would be fun, too! I tested this recipe with spelt and all purpose flour and those work great, too. Eggs: Six large eggs, white or brown, are perfect here. Veggies: Mushrooms, zucchini, tomato, spinach onion, garlic provide mega flavor here. Bell pepper, sun dried tomatoes, and broccoli would also be awesome. Get inspired by your produce drawer! You can even throw in leftover roasted veggies. Milk: I always keep unsweetened almond milk on hand which makes this lighter versus custard-like, but whole, 2% or whatever you have will be great! You could even do that half and half for a richer quiche. Feta cheese: For tang and Mediterranean flare, yummmm. Goat cheese would also fab! Sprinkling extra cheese on top is highly recommended. Herbs: Oregano in the filling for extra oomph and I just adore rosemary in the crust for something different. Basil would also be great.
What veggies go with quiche?
Any seasonal vegetables that you love roasted will be delish in quiche. You just want to make sure you sauté them first so you’re not left with a soggy bottom or under-baked center. Oh heavens no! I love using onion, pre-cooked sweet potatoes or squash, bell pepper, broccoli, asparagus, spinach, mushrooms, tomatoes and zucchini.
Why is my quiche soggy, you ask?
Undercooking the veggies before hand may cause too much water to be released while cooking, especially with more watery veggies. Not a veg issue? Too much milk means the proteins in your eggs couldn’t set, leading to a runny quiche. Lastly, maybe you over-baked it, which can cause eggs to release water, so just bake till it’s set!
Can I make quiche ahead?
Indeed you can! I know people love to make quiche in advance, especially if you’ve got a busy holiday the next day. You can make it up to 2 days in advance. Bake the quiche, let it fully cool, then reheat when you’re ready to serve at 325F for about 15 minutes, or until heated through.
How long does it keep?
You can store leftovers in an air tight container for up to 4 days. You can also freeze the baked and fully cooled quiche by wrapping in foil. It will keep for up to 3 months. Then remove the foil and bake from frozen.
Reheat like a boss
This reheats super well. You can always nuke a slice in the microwave for the easiest option. For that lovely crisp crust, warm the quiche in the oven at 350F for about 25 minutes. I like to serve this gem with an acid-forward side salad (love this Italian dressing or apple cider vinegar dressing) and devour like the cook you are!
