Best Loaded Vegetarian Quiche Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6 -8 servings
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Calories
309 kcal
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Course
Side Dish, Main Course, Breakfast, Brunch
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Cuisine
French
Best Loaded Vegetarian Quiche Recipe
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A delicious loaded vegetarian quiche recipe featuring a medley of mushrooms, red bell peppers, zucchini, and onions baked in a buttery pie crust. Creamy, cheesy, and easy to make, this savory quiche is perfect for any occasion.
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Ingredients
For the Pie Crust:
- 1 store-bought pre-made pie crust or all-butter homemade or shortening pie crust
For the Filling:
- 1 cup sliced mushrooms any variety you prefer
- ½ cup red bell pepper diced
- ½ cup zucchini diced
- ½ cup diced onion
- 1 tablespoon olive oil
- 1 cup shredded cheese or crumbed cheese choose your favorite, such as Cheddar Cheese, Mozzarella, or Gruyère, Feta, or Goat Cheese- you can even mix 2 varieties
- ½ cup grated parmigiano cheese or parmesan cheese
- 4 large eggs room temperature
- 1 cup whole milk half and half, or heavy cream (adjust for your preferred level of creaminess)
- salt and pepper to taste
- Optional: 1/4 teaspoon dried basil or parsley for extra flavor
Optional Toppings for Serving:
- Hollandaise sauce fresh chives or parsley, and extra shredded cheese
Instructions
Preheat your oven to 375°F (190°C).
Prepare the Pie Crust:
- If using a store-bought pie crust, follow the instructions on the package for pre-baking.
- If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes or until the edges start to turn golden. Remove the parchment paper and weights, and bake for 5 minutes. Remove the crust from the oven and set it aside. Turn oven temperature to 350 degrees F.
Sauté the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent. Then, add the mushrooms, red bell pepper, and zucchini. Sauté for another 5-7 minutes until the vegetables are tender—season with salt and pepper to taste. If you're using dried herbs, add them to the skillet. Remove the skillet from heat and let the vegetables cool slightly.
Prepare the Egg Mixture:
- Whisk together the eggs and whole milk or heavy cream in a separate bowl until very well combined. Season the egg mixture with a pinch of salt, pepper, and dried herbs (if using).
Assemble the Quiche:
- Sprinkle half of the shredded cheese and all the parmigiano cheese over the bottom of the crust. Spread the sautéed vegetable mixture evenly over the cheese. Pour the egg mixture over the vegetables. Top with the remaining cheese.
Bake:
- Place a large piece of foil under the pie plate and bring it over the crust edges to prevent it from getting too browned.
- Place the quiche in the preheated oven and bake for about 45-55 minutes, or until the quiche is set in the center and the top is golden brown. The quiche is done when a knife inserted near the center comes out clean.
Cool and Serve:
- Allow the quiche to cool for a few minutes before slicing and serving. It can be served warm or at room temperature.
Notes
- Pre-Bake the Crust: Blind-bake (pre-bake) the pie crust before adding the filling. This helps prevent a soggy bottom crust. Use pie weights or dried beans to weigh down the crust when blind-baking.
- Use Fresh Ingredients: Use fresh vegetables and herbs whenever possible. Fresh ingredients will enhance the flavor and texture of your quiche.
- Properly Prepare Vegetables: When using vegetables, sauté or roast them before adding them to the quiche. This removes excess moisture and enhances their flavor.
- Cheese Distribution: If using cheese, distribute it evenly throughout the quiche for a consistent cheesy flavor in every bite.
- Season Well: Season the quiche, filling generously with salt and pepper. Don’t forget that cheese can also add saltiness to the quiche.
- Egg-Milk Ratio: Maintain the right ratio of eggs to milk or cream. This ratio will affect the texture of the quiche. For a creamier quiche, use more milk or cream.
- Prevent Over-Baking: Watch the quiche closely as it bakes. Overbaking can result in a dry or rubbery texture. The quiche is done when the center is set, and a toothpick or knife inserted comes out clean.
- Rest Before Slicing: Allow the quiche to cool for a few minutes after removing it from the oven. This makes it easier to slice and helps it hold together.
- Refrigerate Leftovers: If you have leftovers, store them in the refrigerator. Quiche can be enjoyed cold or reheated in the oven briefly to maintain its texture.
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
19g
(6%)
Protein
14g
(28%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
29mg
(10%)
Sodium
427mg
(18%)
Potassium
270mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
730IU
(15%)
Vitamin C
19mg
(21%)
Calcium
295mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 427mg | 18% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 19mg | 21% |
| Calcium | 295mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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