Loaded Vegetarian Quiche Recipe

Name: Loaded Vegetarian Quiche
Prep time: 20 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1 (9 inch) deep-dish pie crust; 1 tablespoon olive oil; 0.5 cup sliced onion; 0.5 cup chopped green bell pepper; 0.5 cup mushrooms, sliced; 0.5 cup chopped zucchini; 1 large tomato, sliced; 2 tablespoons all-purpose flour; 2 teaspoons dried basil; 3 large eggs, beaten; 0.5 cup milk; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 1.5 cups shredded Colby-Jack cheese

Cook Time: 55 minutes

Ingredients

1 (9 inch) deep-dish pie crust
1 tablespoon olive oil
cup sliced onion
cup chopped green bell pepper
cup mushrooms, sliced
cup chopped zucchini
1 large tomato, sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 large eggs, beaten
cup milk
teaspoon salt
teaspoon ground black pepper
1 cups shredded Colby-Jack cheese

Directions

Preheat the oven to 400F (200C). Bake the pie crust in the preheated oven for about 8 minutes, or until firm. Remove from the oven and set aside. Lower the oven temperature to 350F (175C).
In a large skillet, heat olive oil over medium heat. Add the onion, bell pepper, mushrooms, and zucchini. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables are softened. Remove from the skillet and set aside.
Sprinkle the tomato slices with flour and basil. Place them in the skillet over medium heat and cook for 1 minute on each side. Set aside.
In a small bowl, whisk together the eggs, milk, salt, and pepper.
Spread 1 cup of cheese evenly on the bottom of the pie crust. Layer the cooked vegetables on top of the cheese, followed by the tomato slices. Pour the egg mixture over the vegetables and top with the remaining cup of cheese.
Bake the quiche in the preheated oven for 40 to 45 minutes, or until a knife inserted near the center comes out clean.
Allow the quiche to cool for 5 minutes before serving.

Nutrition Facts (per serving)

Amount	Calories	Fat	Carbs	Protein
1 serving	284 kcal	20g	17g	11g

Percent Daily Values

Total Fat: 20g (25%)
Saturated Fat: 9g (46%)
Cholesterol: 96mg (32%)
Sodium: 524mg (23%)
Total Carbohydrate: 17g (6%)
Dietary Fiber: 1g (4%)
Protein: 11g (21%)
Vitamin C: 13mg (14%)
Calcium: 47mg (4%)
Iron: 1mg (7%)
Potassium: 208mg (4%)

Note: Nutrient information may vary. Consult with a registered dietitian for specific dietary needs.

Loaded Vegetarian Quiche Recipe

Loaded Vegetarian Quiche is a hearty, savory dish packed with an assortment of fresh vegetables, baked into a golden, flaky pie crust. A perfect combination of texture and flavor, it features classic ingredients like mushrooms, bell peppers, zucchini, and tomatoes, all topped with a generous helping of cheese. This dish has become a favorite for brunches, family gatherings, or as a light dinner. But how did this comforting dish come to be? Lets explore the origins, regional variations, and interesting facts about the quiche.

History and Origins

Quiche has its roots in Lorraine, France, specifically from the region of Alsace-Lorraine. The original quiche, called "Quiche Lorraine," was a simple egg and cream filling in a pastry crust, typically filled with bacon or lardons. Over time, it evolved as different regions of France and Europe adapted it to their local tastes and available ingredients. The modern quiche, such as the vegetarian version, was influenced by French culinary traditions that encouraged creativity with fillings. Today, quiche has become an international favorite, with countless variations, including this loaded vegetarian version, which celebrates the bounty of fresh vegetables.

Regional Variations

While the original Quiche Lorraine is closely associated with France, quiche as a concept has been embraced and adapted across many countries. In the United States, it became particularly popular during the 1970s and 1980s, when it was often served at upscale brunches. Vegetarian quiches like this one can vary depending on regional preferences. For instance, in Mediterranean countries, you might find a quiche filled with spinach, feta cheese, and olives, whereas in the UK, leeks, and cheddar are commonly used. This flexibility allows quiche to be tailored to any season or dietary preference, making it an incredibly versatile dish.

What Makes It Different?

What sets the loaded vegetarian quiche apart from other similar dishes is the careful balance of fresh, seasonal vegetables. Unlike a traditional savory pie or frittata, quiche is defined by its creamy, egg-based filling that envelops the vegetables and cheese. The crust, often buttery and flaky, adds texture and complements the richness of the filling. The vegetarian version highlights the flavors of seasonal vegetables like zucchini, mushrooms, and tomatoes, making it a light yet satisfying dish. It stands out as a more delicate, custard-like creation, compared to heavier casseroles or vegetable pies.

Where Is It Typically Served?

Loaded vegetarian quiche is a popular dish at brunches, luncheons, and casual dinner parties. Its often served alongside a fresh salad, making it a complete and nutritious meal. Quiche is also a great dish for potlucks or gatherings, as it can be made ahead of time and served warm or at room temperature. In France, quiche is often eaten as a light meal or snack, particularly for lunch, paired with a glass of white wine or a refreshing beverage. Its also common in cafes and bistros, where it may be served as a hearty lunch or a side to accompany soups and salads.

Interesting Facts

Quiche was originally a peasant dish in medieval France, made from basic ingredients like eggs, cream, and leftover meats or vegetables.
While the Quiche Lorraine originally contained bacon, the vegetarian versions became popular as people began seeking healthier or plant-based options.
The word "quiche" comes from the German word "kuchen," meaning cake. The word was adopted into French as the dish evolved.
Quiche can be made in various forms, from traditional pies to individual quiche cups, making it a perfect option for portion control or meal prepping.
The popularity of quiche surged in the 1970s due to its inclusion in cookbooks and its association with sophisticated, European-style dining.

FAQ about Loaded Vegetarian Quiche Recipe

Yes, you can make the quiche the night before. Simply follow the recipe until the baking step, then refrigerate it. The next morning, bake it in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a knife inserted near the center comes out clean.

Store any leftover quiche in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. To reheat, simply warm it in the oven at 350°F (175°C) until heated through.

Yes, this quiche freezes well. Allow it to cool completely before wrapping it tightly in plastic wrap or foil and freezing. When ready to serve, bake from frozen at 350°F (175°C) for about 50-60 minutes or until heated through.

Absolutely! Feel free to swap out the zucchini, mushrooms, bell pepper, or tomato for other vegetables such as spinach, broccoli, kale, or even artichoke hearts. Just make sure to adjust the cooking time if you're using vegetables that release more moisture.

Yes, you can make this quiche crustless for a lower-carb version. Simply spray your pie pan with cooking spray and pour the filling directly into the pan. The baking time may be slightly shorter without the crust.

To prevent the crust from sticking, ensure you prebake it properly and lightly grease the pan with oil or butter before adding the crust. If you encounter sticking, try running a butter knife around the edges to gently loosen it.

Yes, you can use any type of cheese you prefer. Some great alternatives to Colby-Jack include cheddar, mozzarella, feta, Gruyère, or goat cheese. Feel free to mix and match to suit your taste!

Yes, you can use a larger or smaller pan, but keep in mind that the cooking time may vary. If using a larger pan, the quiche will bake faster, and if using a smaller pan, it may take a bit longer.

The quiche is done when a knife or toothpick inserted near the center comes out clean. The top should be lightly golden, and the center should no longer jiggle when you gently shake the pan.

To reheat the quiche, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. If you're reheating a single slice, you can also microwave it for 1-2 minutes.

Comments

cooking for two

10/06/2025 01:52:54 PM

I liked this Quiche very much.I followed each step but had to subsitute spinach for zucchini as that was the only green vegetable I had.Over the years I have not been instructed to pre bake the shell and by not skipping this step I ended up with a very nice quiche.

Krissy

12/26/2018 04:38:45 PM

I always doctor up recipes, and this was no exception. I used 10 eggs and made it in a 13x9 pan with no crust. I also added spinach and red potatoes, and chopped the tomato instead of slicing it. Sautéed all the veggies in green chile olive oil, put them in the pan, added a layer of cheese on top, then poured the eggs over, and baked it for 45 minutes. People loved it! It’s a keeper.

MELRN

09/08/2020 11:46:14 AM

I made this crustless to save on calories and carbs. Doubled (approximately) the veggies using a mix of zucchini, yellow squash, chopped broccoli, onion, spinach, kale, and mushrooms. Feta cheese for bottom layer, no tomato (personal preference) and cheddar/Swiss for top. With all the extra veggies, I will probably add another egg next time. We all enjoyed this!!

JoyfulChai7561

10/15/2022 12:41:05 AM

I did this for a ladies lunch for a birthday. EVERYONE went wild! It's so pretty, and delicious with all the vegetables (I switched zucchini for spinach). I couldn't find this addressed anywhere. You CAN make it the night before, cook it for 30 minutes, refrigerate and finish baking the next morning. I cooked one the night that I made it to test it and it was good, but actually, the other two that had been baked in the evening and the morning were better. So GREAT MAKE-AHEAD recipe!

CoolParm4900

08/26/2023 12:53:32 AM

I love this quiche, though I do use 7 eggs beaten with a bit of milk to make them fluffy. Sautéed my vegetables in olive oil infused with garlic, and cheddar cheese. Then shared with all my friends. 😉

kathyisnyder

11/09/2018 07:31:35 PM

Since I didn't want the carbs, I made this without the pie crust. I sprayed the pan with avocado oil, then put the mixed vegetables in, topped it with diced pepperjack cheese, poured the egg mixture over it. Then laid several thin slices of Havarti cheese on top. It turned out wonderful! It took about 5 minutes less time to bake since it didn't have the crust. I used a mix of vegetables I had leftover in my freezer. (spinach, shredded zucchini, a small tomato, lots of onion, green pepper, fresh basil, and finally a cup of mixed diced carrot, cabbage and broccoli from Trader Joes.) I think any mix of veggies would work fine in this recipe.

SoCalAngel

03/22/2023 06:02:53 PM

It needed more eggs and half and half to make it richer. I roasted the vegetables beforehand (allow them to cool first). I also left out the tomatoes; it was less watery, with a nice texture.

Jennifer J Castro

03/26/2020 12:28:12 AM

It was great! I also added shredded carrots and broccoli to the rest. I didn’t have dried basil so used a dried Italian seasoning on the tomatoes and sprinkled on top of the whole thing as well. Made sure I seasoned veggies once I added them in the pie crust. Only drawback was that I didn’t prep my pie pan and my crest stuck some to the pan. I used pre made pizza dough from the store bakery for the crust and still prebaked. It was delicious! I will bake this again.

Tracy H

12/23/2022 09:28:28 PM

Big success! I put in red bell pepper, broccoli, sliced yellow onion, artichoke heart to give it some tang, the sliced tomatoes on top and cheddar cheese. Everyone loved it, even my picky daughter that doesn’t like many veggies.

dee

03/03/2024 05:36:14 PM

I made this yesterday, loved it. I have leftovers. I made this crustless, trying to eat healthier. I will make this again, but into cupcake molds, for portion control, they'll freeze well. Thx for the recipe

Norma M

06/23/2020 03:49:20 PM

It's a wonderful "base" recipe for vegetarian quiche. I was actually looking for a "greens" quiche, given that I have plenty of mustard and turnip greens out of my garden that I'm trying to use. And this recipe, modified to use some of the (many!) turnip greens in my garden, was excellent. I am a longtime vegetarian (late 1979), and the recipe is quite good with larger quantities of veggies. But this is the best base recipe for vegetarian quiche that I've come across.

CraftyGrape3936

05/19/2025 11:24:08 PM

Delicious! I was so happy when i saw that i had all the ingredients!

SweetBeef6538

02/01/2025 03:28:24 PM

Wow so nice do it again

Stephenno Barnes

01/19/2025 02:44:55 PM

No zucchini for mine sun dried tomatoes to add and just a tad of diced beef summer sausage . I teaspoon of heavy cream with milk in eggs. Substituted spinach for zucchini . Also used Italian shredded blend cheese, Mexican blend,cheddar jack cheese’s.

FeistyGyro3318

12/16/2024 11:11:34 PM

Easy to make and delicious!

FairDosa8421

10/06/2024 02:52:13 PM

Excellent! Wouldn’t change a thing. Thank you!

katdipaolo

08/18/2024 09:12:53 PM

So I used a premade pillsbury pie crust and changed the veges as I cannot have tomatoes. Used Gruyère cheese and it turned out beautifully.

Scootershooter

07/12/2024 04:43:46 PM

This was my first time making quiche and it came out perfectly. Everyone loved it. Tasted really fresh and light. Fun and easy to make.

Joseph Hernandez

07/12/2024 03:25:25 PM

So good I had to make seconds.

Julie Adams

07/11/2024 08:31:55 PM

My favorite thing I’ve cooked this week.

Cook Time: 10 minutes

Loaded Vegetarian Quiche Recipe

Ingredients

Directions