Tired of boring eggs in the morning? Looking for the perfect dish to bring to your next potluck brunch? This veggie quiche is a game changer. Make it once and you’ll find yourself going back to this recipe time and time again. It’s fresh, vibrant, and flavorful. Quiche is a one-dish meal, making clean-up easy. I also love how versatile it is. You can literally add anything to a quiche, or omit any ingredient you don’t care for, except the eggs of course. You can also eat it for breakfast, brunch, lunch, or dinner.
This quiche recipe is full of fiber goodness (aka vegetables) and sprinkled with a little bit of tangy goat cheese for flavor. Feel free to substitute feta for the goat cheese, or omit it altogether. Most people don’t tend to think of vegetables as a “breakfast food” but in this recipe, they’re the stars. I love when I can load my breakfast with veggies, as it sets my whole day on the right path.
When we have company stay with us, chances are I’m making a quiche. It’s always a crowd pleaser, or at least I can say I’ve had no complaints. I stock up on pie crusts when they’re on sale and keep them in the freezer. You could make this recipe without the crust and call it a frittata, but the crust makes it extra special and delicious.
Have you ever made quiche? What do you like to put in yours? Let me know in the comments!
Veggie Lover’s Quiche
Ingredients:
- 1 pie crust, preferably without shortening or hydrogenated oil. I love Immaculate brand.
- 8-10 large eggs, depending on how many people you are feeding
- Splash of milk, about 1/8 cup (I use whole cow’s milk)
- 1 oz goat cheese, crumbled (or substitute with feta cheese)
- About 2 c vegetables*
- 3-4 mushrooms, sliced
- 2-3 asparagus spears, chopped
- 3-4 cherry tomatoes, halved
- 1 handful of fresh spinach
- 1/2 onion, diced
- *Other veggies I’ve used include: bell pepper, zucchini, broccoli, potato
- 1 large garlic clove, minced
- 1 Tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- salt & pepper to taste
Directions:
- Prepare the pie crust in a pie dish according to package directions. I usually just bake it at 350 degrees for 7-9 minutes.
- Cut vegetables as indicated above. Add to pan on medium heat with olive oil and garlic. Sauté for up to 5 minutes to slightly soften vegetables and wilt spinach.
- Pour vegetables onto plate covered with paper towel to soak excess liquid from vegetables, then transfer to prepared pie crust.
- Whisk eggs and milk in a separate bowl.
- Add egg mixture to pie dish.
- Crumble goat cheese onto quiche. Salt and pepper to taste.
- Bake at 350 degrees for 25-30 minutes until center is no longer jiggly.
- Enjoy by itself or paired with sliced avocado and a drizzle of sriracha, yum!
Tip: Prepare (cut and sauté) the veggies the night before to make assembly super easy in the morning.
