7 Best Vegetarian Quiche Recipes

Spinach and Feta Quiche

A classic and delicious combination, this Spinach and Feta Quiche is perfect for a hearty vegetarian meal.

Ingredients:

• 1 ready-made pie crust
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cups fresh spinach, chopped
• 3 eggs
• 1 cup milk
• 1 cup crumbled feta cheese
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. Line a pie dish with the pie crust and blind bake for 10 minutes.
3. In a pan, heat olive oil and sauté the onion until translucent, then add the spinach and cook until wilted.
4. In a bowl, whisk together eggs, milk, salt, and pepper.
5. Spread the spinach mixture over the pie crust, sprinkle with feta cheese, and pour the egg mixture on top.
6. Bake in the oven for 30-35 minutes until the quiche is set and golden brown.

Mushroom and Swiss Quiche

Rich and savory, the Mushroom and Swiss Quiche is perfect for brunch or a light dinner.

Ingredients:

• 1 pie crust
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1 cup Swiss cheese, grated
• 4 eggs
• 1 cup half-and-half
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Melt butter in a skillet and sauté mushrooms until browned.
3. In a mixing bowl, beat eggs and half-and-half, adding salt and pepper.
4. Arrange the mushrooms and Swiss cheese in the crust. Pour the egg mixture over the top.
5. Bake for 35-40 minutes until the center is firm and the top is golden.

Roasted Vegetable Quiche

Packed with colorful veggies, this Roasted Vegetable Quiche is a feast for the eyes and the taste buds.

Ingredients:

• 1 pie crust
• 1 cup bell peppers, diced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 4 eggs
• 1 cup cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss vegetables with olive oil, salt, and pepper, and roast for 20 minutes.
3. Lower oven temperature to 375°F (190°C). Blind bake the pie crust for 10 minutes.
4. In a bowl, whisk eggs, cream, and Parmesan cheese.
5. Spread roasted vegetables in the crust and pour the egg mixture over them.
6. Bake for 30-35 minutes until set.

Broccoli Cheddar Quiche

A simple yet flavorful option, the Broccoli Cheddar Quiche is a hit with cheese lovers.

Ingredients:

• 1 pie crust
• 2 cups broccoli florets
• 1 cup cheddar cheese, shredded
• 4 eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C) and blind bake the pie crust for 10 minutes.
2. Steam broccoli until tender.
3. Mix eggs and milk in a bowl, seasoning with salt and pepper.
4. Arrange broccoli and cheddar in the crust, then pour the egg mixture over them.
5. Bake for 30-35 minutes until the quiche is firm and slightly golden on top.

Caramelized Onion and Gruyere Quiche

The sweet and savory combination of Caramelized Onions and Gruyere Cheese makes for an irresistible quiche.

Ingredients:

• 1 pie crust
• 2 tablespoons butter
• 2 onions, thinly sliced
• 1 cup Gruyere cheese, grated
• 4 eggs
• 1 cup heavy cream
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C). Blind bake pie crust for 10 minutes.
2. Caramelize onions in butter over low heat until golden.
3. Whisk eggs and heavy cream, seasoning with salt and pepper.
4. Layer caramelized onions and Gruyere in the crust. Pour the egg mixture over them.
5. Bake for 30-35 minutes until the quiche is set and golden brown.

Tomato and Basil Quiche

This Tomato and Basil Quiche is fresh and aromatic, capturing the essence of a classic Italian combination.

Ingredients:

• 1 pie crust
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1 cup mozzarella cheese, shredded
• 4 eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C). Blind bake pie crust for 10 minutes.
2. In a bowl, beat eggs and milk, seasoning with salt and pepper.
3. Layer tomatoes, basil, and mozzarella in the crust.
4. Pour egg mixture over the top.
5. Bake for 30-35 minutes until the quiche is firm and the cheese is bubbly.

Asparagus and Goat Cheese Quiche

Delightfully creamy and tangy, this Asparagus and Goat Cheese Quiche is a springtime favorite.

Ingredients:

• 1 pie crust
• 1 bunch asparagus, trimmed and chopped
• 1 cup goat cheese, crumbled
• 4 eggs
• 1 cup cream
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C). Blind bake pie crust for 10 minutes.
2. Steam asparagus until just tender.
3. Whisk together eggs and cream, seasoning with salt and pepper.
4. Arrange asparagus and goat cheese in the crust, then pour the egg mixture over them.
5. Bake for 30-35 minutes until the quiche is set and golden.

Leek and Potato Quiche

A comforting and hearty option, the Leek and Potato Quiche is perfect for cooler days.

Ingredients:

• 1 pie crust
• 2 tablespoons butter
• 2 leeks, sliced
• 1 potato, thinly sliced
• 1 cup Gruyere cheese, grated
• 4 eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C). Blind bake the pie crust for 10 minutes.
2. Sauté leeks in butter until soft, then add sliced potato and cook until tender.
3. Beat eggs and milk, adding salt and pepper.
4. Layer leek mixture and Gruyere in the crust, pour egg mixture over them.
5. Bake for 35-40 minutes until the quiche is set and golden.

Zucchini and Ricotta Quiche

Light and fluffy, this Zucchini and Ricotta Quiche is a delightful addition to any meal.

Ingredients:

• 1 pie crust
• 2 zucchinis, thinly sliced
• 1 cup ricotta cheese
• 4 eggs
• 1 cup milk
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C). Blind bake pie crust for 10 minutes.
2. Sauté zucchini until soft.
3. In a bowl, mix eggs, milk, salt, and pepper.
4. Spread zucchini and ricotta in the crust, pour the egg mixture over them.
5. Bake for 30-35 minutes until the filling is set.

Ratatouille Quiche

Brimming with the flavors of Provence, the Ratatouille Quiche is a colorful and tasty delight.

Ingredients:

• 1 pie crust
• 1 eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 onion, diced
• 1 cup tomato sauce
• 2 tablespoons olive oil
• 4 eggs
• 1 cup cream
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C). Blind bake pie crust for 10 minutes.
2. In a skillet, heat oil and cook eggplant, zucchini, pepper, and onion until soft.
3. Stir in tomato sauce, cook for a few more minutes.
4. Whisk eggs and cream, seasoning with salt and pepper.
5. Spread vegetable mixture in the crust, pour the egg mixture over them.
6. Bake for 35-40 minutes until the quiche is set and lightly browned.