Best Loaded Vegetarian Quiche Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 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
Description
The Best Loaded Vegetarian Quiche begins by blind baking a pie crust to avoid sogginess from the moist filling. Sautéing diced onions, mushrooms, bell peppers, and zucchini with olive oil softens the vegetables and intensifies their flavors while removing excess moisture that could make the quiche watery. The filling then combines these sautéed vegetables with a mixture of eggs, milk or cream, grated Parmesan, and other cheeses such as Cheddar, Mozzarella, or Gruyère, seasoned with salt, pepper, and optional dried herbs like basil or parsley for additional aroma. The custard-like filling sets during baking at 350°F to create a creamy texture with evenly distributed vegetables and cheese, supported by the crisp pie shell. This quiche offers a hearty vegetarian main or side dish, easily served warm or at room temperature.
The recipe suggests optional toppings such as hollandaise sauce or fresh herbs for serving, which can complement the savory, cheesy flavor. The notes highlight important tips including pre-baking the crust, using fresh vegetables, even cheese distribution, proper seasoning, and watching cooking time carefully to avoid dryness. Allowing the quiche to rest after baking helps it set completely for easier slicing, and leftovers store well refrigerated, to be enjoyed cold or gently reheated without losing texture.
Ingredients
For the Pie Crust:
- 1 pie crust store-bought pre-made, or all-butter homemade, or shortening pie crust
For the Filling:
- 1 cup mushroom any variety you prefer, sliced
- ½ cup red bell pepper diced
- ½ cup zucchini diced
- ½ cup onion diced
- 1 tablespoon olive oil
- 1 cup cheese choose your favorite, such as Cheddar Cheese, Mozzarella, or Gruyère, Feta, or Goat Cheese- you can even mix 2 varieties, shredded or crumbed
- ½ cup Parmesan Cheese grated; aka parmigiano
- 4 large egg room temperature
- 1 cup milk half and half, or heavy cream (adjust for your preferred level of creaminess, whole
- salt to taste
- black pepper to taste
- dried basil or parsley; optional; 1/4 teaspoon; 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
- Blind-bake the pie crust using parchment and pie weights or dried beans to prevent sogginess before adding the filling.
- Use fresh vegetables and sauté them before filling to reduce moisture and enhance flavor.
- Distribute cheese evenly in the quiche for consistent flavor throughout.
- Season the filling well with salt, pepper, and optional dried herbs to balance the cheese's saltiness.
- Monitor baking closely to prevent overcooking; the quiche is done when the center is set and tests clean with a toothpick.
- Let the quiche cool briefly before slicing to maintain structure.
- Store leftovers refrigerated; quiche can be eaten cold or reheated briefly in the oven to preserve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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