Best Loaded Vegetarian Quiche Recipe

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5 from 10 votes

This vegetarian quiche recipe features a pre-baked pie crust filled with sautéed mushrooms, red bell peppers, zucchini, and onions, blended with eggs, milk or cream, a blend of cheeses including Parmesan, and seasoning. The cooked vegetables reduce moisture and enhance flavor, while the combination of cheeses creates a rich, creamy, and savory custard filling. The quiche bakes until just set, delivering a balanced texture with a flaky crust and tender filling.

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Servings: 6 -8 servings

Calories: 309 kcal

Course: Side Dish, Main Course, Breakfast, Brunch

Cuisine: French

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:

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 -8 servings

Amount Per Serving

Calories 309

% 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.