10 Savory Vegetarian Quiche Ideas

Mushroom and Spinach Quiche

This classic quiche combines earthy mushrooms with nutrient-rich spinach for a gourmet vegetarian delight.

Ingredients:

• 1 pre-made pie crust
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 3 eggs
• 1 cup milk
• 1/2 cup grated Gruyère cheese
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the mushrooms until soft, then add spinach and cook until wilted.
3. In a bowl, whisk together eggs, milk, cheese, salt, and pepper.
4. Spread the mushroom and spinach mixture evenly in the pie crust.
5. Pour the egg mixture over the top.
6. Bake for 35-40 minutes, or until the quiche is set and the top is golden.
7. Let it cool slightly before serving.

Sun-Dried Tomato and Basil Quiche

Packed with Mediterranean flavors, this quiche is vibrant and refreshing.

Ingredients:

• 1 pre-made pie crust
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 3 eggs
• 1 cup cream
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Spread sun-dried tomatoes and basil evenly on the pie crust.
3. Whisk eggs, cream, feta, salt, and pepper together in a bowl.
4. Pour the egg mixture over the sun-dried tomatoes and basil.
5. Bake for 30-35 minutes, or until the quiche is set.
6. Allow to rest for a few minutes before serving.

Asparagus and Ricotta Quiche

This quiche uses creamy ricotta and fresh asparagus for a delightful springtime meal.

Ingredients:

• 1 pre-made pie crust
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup ricotta cheese
• 3 eggs
• 1/2 cup milk
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Blanch asparagus in boiling water for 2 minutes and then cool in ice water.
3. Spread ricotta cheese on the pie crust, then add asparagus.
4. Whisk eggs, milk, Parmesan, salt, and pepper together.
5. Pour the mixture over the asparagus and ricotta.
6. Bake for 30-35 minutes, until firm and golden.
7. Cool slightly before serving.

Broccoli and Cheddar Quiche

This comforting quiche pairs the classic combination of broccoli and cheddar for a hearty meal.

Ingredients:

• 1 pre-made pie crust
• 1 cup broccoli florets
• 1 cup cheddar cheese, shredded
• 3 eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Steam broccoli until tender.
3. Layer broccoli and cheddar cheese in the pie crust.
4. Whisk eggs, milk, salt, and pepper and pour over the broccoli and cheese.
5. Bake for 35-40 minutes, or until set.
6. Let cool slightly before slicing.

Caramelized Onion and Goat Cheese Quiche

Sweet caramelized onions paired with tangy goat cheese create a sophisticated flavor profile.

Ingredients:

• 1 pre-made pie crust
• 2 onions, thinly sliced
• 2 tablespoons butter
• 3 eggs
• 1 cup heavy cream
• 4 oz goat cheese, crumbled
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter and slowly caramelize the onions over medium-low heat until golden.
3. Spread caramelized onions in the pie crust and sprinkle with goat cheese.
4. Whisk eggs and cream with salt and pepper, then pour over the onions and cheese.
5. Bake for 35-40 minutes, or until the quiche is firm and golden.
6. Rest before serving.

Tomato and Mozzarella Caprese Quiche

Inspired by the classic Italian salad, this quiche is a burst of summer flavors.

Ingredients:

• 1 pre-made pie crust
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls, halved
• 1/4 cup basil leaves, chopped
• 3 eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Place tomatoes, mozzarella, and basil evenly in the pie crust.
3. Whisk eggs, milk, salt, and pepper together and pour over the filling.
4. Bake for 30-35 minutes, or until set and golden.
5. Let cool before serving.

Sweet Potato and Kale Quiche

A nutritious choice, this quiche is both flavorful and filling with sweet potatoes and kale.

Ingredients:

• 1 pre-made pie crust
• 1 large sweet potato, peeled and diced
• 2 cups kale, stems removed and chopped
• 3 eggs
• 1 cup almond milk
• 1/2 cup goat cheese, crumbled
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Roast sweet potato cubes in the oven until tender.
3. Sauté kale until wilted.
4. Layer roasted sweet potatoes and kale in the pie crust, and sprinkle with goat cheese.
5. Whisk eggs, almond milk, salt, and pepper, then pour over the filling.
6. Bake for 35-40 minutes, or until firm.
7. Cool slightly before serving.

Zucchini and Artichoke Quiche

This quiche offers a light and zesty flavor with fresh zucchini and artichokes.

Ingredients:

• 1 pre-made pie crust
• 1 large zucchini, thinly sliced
• 1 cup marinated artichoke hearts, chopped
• 3 eggs
• 1 cup Greek yogurt
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Arrange zucchini and artichokes in the pie crust.
3. Whisk eggs, yogurt, Parmesan, salt, and pepper together and pour over vegetables.
4. Bake for 35-40 minutes, or until set.
5. Let rest before serving.

Leek and Gorgonzola Quiche

A unique combination, this quiche balances the mild taste of leeks with the boldness of gorgonzola.

Ingredients:

• 1 pre-made pie crust
• 2 leeks, cleaned and sliced
• 2 tablespoons butter
• 3 eggs
• 1 cup half-and-half
• 1/2 cup gorgonzola cheese, crumbled
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Sauté leeks in butter until soft.
3. Spread leeks and gorgonzola in the pie crust.
4. Whisk eggs, half-and-half, salt, and pepper, then pour over filling.
5. Bake for 35-40 minutes, or until firm and golden.
6. Cool slightly before slicing.

Roasted Bell Pepper and Fontina Quiche

This quiche is rich in flavor with sweet roasted bell peppers and creamy fontina cheese.

Ingredients:

• 1 pre-made pie crust
• 2 red bell peppers, roasted and sliced
• 1/2 cup fontina cheese, shredded
• 3 eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Lay roasted bell pepper slices in the pie crust and sprinkle with fontina cheese.
3. Whisk eggs, milk, salt, and pepper, then pour over the peppers and cheese.
4. Bake for 30-35 minutes, or until the quiche is set.
5. Allow to cool slightly before serving.