This Simple Mixed Vegetable Quiche is a light, savory dish that brings together tender veggies, creamy eggs, and flaky pastry in one delicious bite. Whether I serve it for brunch, lunch, or dinner, this quiche always delivers comfort and flavor in a beautiful, sliceable form.
Why You’ll Love This Recipe
I love this recipe because it’s versatile, easy to prepare, and makes great use of whatever vegetables I have on hand. It’s packed with nutrients, bakes beautifully, and can be served hot or cold. Plus, it’s a great make-ahead option for busy mornings or meal prep days. The buttery crust, rich filling, and colorful veggies make every bite feel special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pie crust (store-bought or homemade)
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Eggs
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Milk or half-and-half
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Shredded cheese (cheddar, Swiss, or mozzarella work great)
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Bell peppers, diced
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Zucchini, chopped
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Spinach, roughly chopped
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Onion, finely diced
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Garlic, minced
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Olive oil
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Salt and pepper
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Dried herbs (such as thyme or oregano)
Directions
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I preheat the oven to 375°F (190°C) and prepare the pie crust in a 9-inch pie dish, pre-baking it for 5–7 minutes to prevent sogginess.
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In a skillet, I heat olive oil and sauté the onion, garlic, bell peppers, and zucchini until tender. I stir in the spinach and cook until wilted.
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In a bowl, I whisk together the eggs, milk, salt, pepper, and dried herbs.
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I spread the cooked vegetables evenly over the bottom of the pre-baked crust and sprinkle the shredded cheese on top.
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I pour the egg mixture over everything, making sure it fills the gaps and spreads evenly.
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I bake the quiche for 35–40 minutes, or until the center is set and the top is lightly golden. I let it cool slightly before slicing.
Servings and timing
This recipe makes 6 slices.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
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I like adding mushrooms, broccoli, or cherry tomatoes depending on what’s in my fridge.
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For a crustless version, I skip the pastry and pour the filling into a greased pie dish—it turns out lighter but just as tasty.
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I sometimes swap the cheese for goat cheese or feta for a tangy twist.
Storage/Reheating
I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave for about 1 minute or reheat the whole quiche in a 350°F (175°C) oven for 10–15 minutes. It also tastes great cold or at room temperature.
FAQs
Can I freeze the quiche?
Yes, I let it cool completely, then wrap it tightly and freeze for up to 2 months. I reheat it in the oven straight from the freezer.
Do I have to pre-bake the crust?
I recommend it to avoid a soggy bottom. A quick pre-bake keeps the crust flaky and firm.
What kind of milk works best?
I usually use whole milk or half-and-half for a richer texture, but plant-based milk can work too if unsweetened and unflavored.
Can I make this quiche dairy-free?
Yes, I use dairy-free cheese and a plant-based milk alternative to make it work for dairy-free diets.
How do I know when the quiche is done?
I check that the center is firm and no longer jiggles when I gently shake the dish. A knife inserted near the center should come out clean.
Conclusion
This Simple Mixed Vegetable Quiche is a go-to recipe when I want something comforting, colorful, and easy to make. It’s perfect for feeding a crowd, prepping meals ahead, or enjoying a slice anytime. With its blend of textures and savory flavors, it always earns a spot on my table.
