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Quick & Easy Vegetable Quiche

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Quick & Easy Vegetable Quiche | 5 Ingredients or Less | Breakfast Meals , Main Course | Meatless Meals

For some reason the idea of making quiche used to always scare me–maybe it’s the fancy name–but it is actually very easy and pretty fool-proof. I originally got this recipe from my friend Shannon, who inherited it from her very adorable and very French mother-in-law. For this particular version, I used a frozen broccoli, chopped onion, & cheddar cheese combination, but you could literally throw in pretty much any vegetable (or even meat!) that you have on hand.

DIG DEEPER


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As far as the crust goes, you can use a ready-made rolled refrigerated version, which is where the quick & easy part comes in, or, for slightly more effort (but a tastier, flakier crust) you can make your own using this easy tutorial. In any case, DO try this recipe, and sooner rather than later! You might just find you’re making it all the time!
Assemble the veggie quiche ingredients: eggs, cheese, broccoli, pie crust and seasonings.

Here is what you need:

1 pie crust
4 eggs
1/2 cup milk
1/2 cup cream
1/2 cup onion, finely chopped
 1 10 oz bag frozen broccoli
2 cups shredded cheddar cheese
1/2 teaspoon season salt
1/4 teaspoon pepper
 

Roll out the pie crust in a clear glass pie pan.

Step 1: Preheat oven to 350 degrees. Place crust in pie plate. Finely chop onion and set aside.

Mix the eggs, cream, milk and seasonings until thoroughly blended.

Step 2: Whisk eggs until well blended. Add milk, cream, salt, and pepper and whisk again.

Spread the broccoli in the prepared pie crust.

Step 3: Place finely chopped onions on crust then top with broccoli.

Top the vegetables with a layer of shredded cheese to form the filling of your quiche.

Step 4: Top vegetables with shredded cheese.

Pour the egg and cream mixture over the top of your shredded cheese and vegetables.

Step 5: Pour egg mixture over cheese, then fold over crust edges as desired.

Bake this delicious quiche in the oven until it's golden brown and set.

Step 6: Bake for approximately 35-45 minutes or until set in the center. If cheese is browning too quickly, cover with foil.

The yummy vegetable quiche should rest for a few minutes before serving.

Step 7: Let stand for 10 minutes before serving.

A delicious slice of vegetable quiche makes a yummy lunch or dinner for everyone in your family.

P.S. Here are a few other combinations you might want to try in place of the broccoli:

Tomato Florentine

1/2 onion (diced) + 1 package frozen spinach (thawed) + 1 can fire-roasted dice tomatoes (drained)

Southwest

1/2 onion (diced) + 1 package frozen corn + 1 can green chiles (drained) + 1 can Rotel tomatoes (drained)

Ham

1/2 onion (diced) + 2-3 cups cooked ham (diced)

Quick & Easy Vegetable Quiche

This savory pie whips up in minutes and can be made with any combination of veggies.
Course Breakfast
Cuisine American
Keyword Quick & Easy Vegetable Quiche
Prep Time 7 minutes
Cook Time 45 minutes
Total Time 52 minutes
Servings 10 people

Ingredients

  • 1 pie crust
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup cream
  • 1/2 cup onion finely chopped
  • 1 10 oz bag frozen broccoli
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon season salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees. Place crust in pie plate. Finely chop onion and set aside.
  2. Whisk eggs until well blended. Add milk, cream, salt, and pepper and whisk again.
  3. Place finely chopped onions on crust then top with broccoli.
  4. Top vegetables with shredded cheese.
  5. Pour egg mixture over cheese, then fold over crust edges as desired.
  6. Bake for approximately 35-45 minutes or until set in the center. If cheese is browning too quickly, cover with foil.
  7. Let stand for 10 minutes before serving.

 Quick & Easy Vegetable Quiche: A Semi-Homemade Classic

6 Comments

  1. August 20 at 11:21AM

    I’ve always been intimidated by quiche. Thanks for the recipe! Quick question: Do you ever mix all of ingredients together before pouring them in? Or is it best to pour the egg mixture on top?

  2. Anonymous
    August 28 at 10:56PM

    I made this today as directed. Although I did make my own pie crust and added a dash of Tabasco. It was delicious! I lightly steamed the broccoli before adding as well. I will definitely add this to my recipe box!

  3. August 31 at 05:56AM

    This looks delicious…I am definitely going to try this for dinner!!

  4. September 1 at 08:48PM

    I made this last night and it was so good! One question though – mine was a little runny in the middle even after letting it cool for a bit. I think it would have been fine, but I microwaved it a tad to make sure the eggs were cooked enough before feeding it to my kids. Anything I may have done wrong? We had the leftovers for lunch and it wasn’t runny, so I’m thinking I need to let it sit longer before cutting and serving? This was my first quiche ever, so I’m sure practice will make perfect…..will definitely make this again!! 🙂

  5. HeatherB
    November 23 at 03:55PM

    Do you know if you can make ahead and freeze a quiche, and then serve later, or does it not do well?

    • Ruth Soukup
      November 23 at 09:50PM

      Hi Heather,
      Yes, you can bake the quiche as directed and then let cool and freeze. 🙂

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