This basic vegetable quiche pairs a flaky pastry crust with a creamy egg-and-cheese filling and tender vegetables. The method is flexible enough for whatever produce you have, while a few simple steps—especially cooking watery vegetables first—help the quiche bake up neatly rather than soggy.
Ingredients
- 1 unbaked 9-inch (23 cm) pie crust, homemade or store-bought
- 1 tablespoon olive oil or butter
- 1 cup (about 150 g) chopped vegetables, such as bell pepper, zucchini, mushrooms, or broccoli florets
- 1/4 cup (about 30 g) finely chopped onion
- 4 large eggs
- 1 cup (240 ml) whole milk or half-and-half
- 3/4 cup (75 g) shredded cheddar, Swiss, or Gruyère cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or another dried herb
- 1 tablespoon chopped fresh parsley or chives (optional)
Instructions
- Heat the oven and prepare the crust. Set a rack in the lower-middle position and heat the oven to 375°F (190°C). Fit the crust into a 9-inch pie plate, crimp the edge, and prick the bottom several times with a fork. For a crisper base, line the crust with parchment and pie weights or dried beans. Blind-bake for 12 minutes, then carefully remove the weights and parchment and bake for 3–5 minutes more, until the surface looks dry but is not deeply browned. Set aside. If your crust package gives different blind-baking directions, follow those.
- Cook the vegetables. While the crust bakes, warm the oil or butter in a skillet over medium heat. Add the onion and cook for 2–3 minutes until softened. Add the chopped vegetables and cook for 4–7 minutes, stirring occasionally, until tender and any released moisture has mostly evaporated. Broccoli should be cut into small florets and may need a few extra minutes. Transfer the vegetables to a plate and let them cool briefly.
- Mix the custard. In a medium bowl, whisk the eggs, milk or half-and-half, salt, pepper, and dried thyme just until combined. Avoid beating in lots of air, which can make the filling puff and then sink. Stir in the cheese, reserving a small handful to scatter on top if desired.
- Fill the crust. Spread the cooked vegetables evenly over the warm or cooled crust. Pour the egg mixture over them, making sure the filling stays below the rim. Scatter the reserved cheese over the top. Place the pie plate on a baking sheet to make it easier to handle and to catch any small spill.
- Bake until just set. Bake at 375°F (190°C) for 35–45 minutes. The edges should look set, while the center may still have a slight, gentle wobble. For a reliable doneness check, insert an instant-read thermometer into the center of the filling; it should reach 160°F (71°C). If the crust edge browns too quickly, cover it loosely with foil. Rest the quiche for at least 15 minutes before slicing so the custard can finish setting.
- Serve. Add the fresh herbs, if using, and cut into wedges with a sharp knife. The quiche is good warm or at room temperature, but do not leave it out for more than 2 hours (or 1 hour when the room is above 90°F/32°C).
Tips
- Keep excess water out. Mushrooms, zucchini, spinach, and frozen vegetables can release a lot of moisture. Cook them until the pan is no longer wet; thaw frozen vegetables and squeeze or drain them well before adding.
- Use the right dairy ratio. Whole milk makes a lighter custard; half-and-half gives a richer result. Lower-fat milk can work, though the filling may be less creamy. Avoid adding extra liquid, which can prevent the center from setting.
- Protect the pastry. Blind-baking helps prevent a damp bottom. If you skip it, expect a softer crust and check the underside before serving. A metal pie plate usually browns the base more effectively than glass or ceramic.
- Let it rest before cutting. Slicing immediately can make a properly baked quiche seem runny. A 15-minute rest improves clean slices without making it cold.
Serving Suggestions
Serve a wedge with a green salad dressed in a sharp vinaigrette, or pair it with sliced tomatoes, fruit, or lightly dressed greens for an easy brunch. For a heartier meal, add roasted potatoes or a bowl of soup. Offer hot sauce, mustard, or extra chopped herbs at the table, but taste first—the cheese and salt may already provide plenty of seasoning.
Variations
Swap the vegetable combination to suit the season: spinach and mushroom, broccoli and cheddar, or bell pepper and zucchini all work well. For spinach, cook fresh leaves until wilted and squeeze out excess liquid; thawed frozen spinach should also be squeezed thoroughly. Replace the cheese with feta, goat cheese, or a dairy-free cheese, keeping the total amount close to 3/4 cup. Add up to 1/2 cup of cooked, crumbled bacon or diced ham if you want a non-vegetarian version, and reduce the added salt if the meat or cheese is salty. For a crustless quiche, grease a 9-inch pie plate well, add the filling directly, and bake until the center reaches 160°F (71°C); begin checking around 30 minutes, since timing varies by dish and filling depth.
Storage and Reheating
Cool leftover quiche promptly, then cover or transfer it to an airtight container and refrigerate within 2 hours of baking. Refrigerated leftovers keep for 3–4 days. Reheat individual slices in a 325°F (165°C) oven for about 10–15 minutes, until hot throughout; a microwave works for a quicker portion but softens the crust. For food safety, reheat leftovers to 165°F (74°C). Do not repeatedly warm and cool the whole quiche. You can freeze baked quiche, whole or sliced, tightly wrapped for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat in the oven; the crust may be less crisp after freezing.
Frequently Asked Questions
Do I have to blind-bake the crust?
It is strongly recommended for a crisper bottom, especially when the filling contains moist vegetables. If you are short on time, you can use the raw crust, but the base is more likely to stay soft; make sure the vegetables are well cooked and drained.
How do I know when vegetable quiche is done?
The outer filling should be set and the center should have only a slight wobble. The most dependable check is an instant-read thermometer in the center: it should register 160°F (71°C). It will continue to firm up as it rests.
Can I make it ahead?
Yes. Bake it, cool it, and refrigerate it for up to 3–4 days, then reheat slices in the oven. You can also prepare the cooked vegetables and blind-baked crust a day ahead and refrigerate them separately; mix and bake the custard close to serving time for the best texture.
Can I use frozen vegetables?
Yes. Thaw them first and drain or squeeze away excess water. If they are already cooked, warm them in the skillet briefly to drive off moisture before arranging them in the crust.
Can I make this quiche without dairy?
You can use an unsweetened, unflavored plant-based milk and dairy-free cheese, though the texture and browning may differ. Choose a milk with a fairly creamy consistency, and check the filling’s doneness with a thermometer rather than relying only on appearance.
Why is my quiche watery?
The most common cause is moisture from vegetables that were not cooked or drained enough. A filling that is underbaked can also seem loose, so check the center temperature and let the quiche rest before slicing.