Best 20 Vegetable Quiche Recipes

CRUSTLESS VEGETABLE QUICHE

Steps:

• Sautee veggies in oil until tender.
• Remove veggies and allow to cool.
• Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
• Spray glass pie plate with cooking spray.
• Pour half of the egg mixture in pie plate.
• Add the cheese slices.
• Top with remaining egg mixture.
• Bake at 350 degrees for 15-17 minutes.

GARDEN VEGETABLE QUICHE

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

VEGETABLE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic in hot oil until just tender, about 5 minutes. Transfer mixture to a large bowl.
• Mix eggs, zucchini, yellow squash, carrot, green onion, baking mix, 1/2 cup Cheddar cheese, 1/4 cup vegetable oil, salt, Italian seasoning, paprika, red pepper flakes, and black pepper into onion mixture. Spread vegetable mixture into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake in preheated oven until lightly browned, about 35 minutes.

VEGETABLE QUICHE CUPS TO GO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
• Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
• Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.

VEGETABLE QUICHE

Steps:

• Start preheating oven to 375. While that is happening --
• Saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes.
• While vegetables are cooking, toss cheese and flour together.
• Combine eggs, milk and seasoning and mix together.
• Add cheese and vegetables to egg mixture and mix well.
• Pour into greased pie dish and bake at 375 degrees for 45 minutes.
• Let stand 30-45 minutes before serving.
• Serve with orange slices and toast.

GARDEN VEGETABLE VEGAN QUICHE RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
• Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
• Preheat the oven to 350˚F (180˚C).
• Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
• Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn't stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
• Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
• Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
• Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
• Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
• Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
• Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
• Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
• Enjoy!

ROASTED VEGETABLE AND CHEVRE QUICHE

Steps:

• Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway., Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese., Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.

GARDEN VEGETABLE QUICHE

Steps:

• Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
• Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust.
• Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning.
• Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices.

BACON VEGETABLE QUICHE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted., In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese., Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

CRUSTLESS VEGETABLE QUICHE (GLUTEN-FREE OPTION)

Steps:

• Preheat oven to 180°C Grease a medium sized round quiche or pie dish.
• Mix all ingredients together and pour into the quiche dish.
• Cook for 45 minutes in the oven, or until the eggs have cooked through- will depend a little on your oven and the size of the dish used.

SPRING VEGETABLE QUICHE RECIPE BY TASTY

Steps:

• Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
• Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
• Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
• Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
• Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
• In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
• Spread 3 ounces of the goat cheese across the bottom.
• Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
• Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
• Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
• Enjoy!

GREEK VEGETABLE QUICHE

Steps:

• Heat oven to 375°F. On lightly floured surface, unroll pie crust. If necessary, roll out crust with rolling pin until even. Line 9-inch pie plate with pie crust; flute edge as desired with spoon or fork. Line crust with sheet of foil; fill with pie chain, uncooked rice or dried beans to keep pie crust from bubbling up. (Or do double duty and roast vegetables in foil liner while baking crust.)
• Bake about 20 minutes. Meanwhile, in small bowl, beat eggs and milk with whisk until smooth. Stir in salt and pepper; set aside. Prepare vegetables and herbs for filling.
• Press excess moisture from vegetables; place in large bowl. Add parsley and mint; toss. Arrange vegetable mixture in partially baked pie crust. Pour egg mixture over vegetables. Sprinkle evenly with crumbled cheese.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean and center barely jiggles when quiche is moved. Remove from oven; cool at least 20 minutes before cutting and serving quiche.

VEGETABLE POTATO QUICHE

Steps:

• In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper. , Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

MIXED VEGETABLE QUICHE WITH CHEDDAR AND PARMESAN

Steps:

• Preheat oven to 375 degrees F.
• Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
• In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
• Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.

GARDEN VEGETABLE QUICHE WITH A CREAM CHEESE CRUST

Steps:

• Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
• Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
• Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
• Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
• Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
• Let stand 5 minutes before serving.

VEGETABLE QUICHE CUPS TO GO

Steps:

• Heat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray. 2 Place spinach in a microwaveable container and cook in the microwave on high power for 2 1/2 minutes. Drain excess liquid. 3 In a large bowl, combine spinach, cheese, egg substitute, bell pepper, onion, and pepper sauce, if using. Mix well. Divide mixture evenly among the muffin cups. 4 Bake at 350°F for 20 minutes, or until a tester inserted in the center comes out clean. If you don't have a muffin pan, pour the mixture into an 8- by 8-inch glass baking dish or a 9-inch glass pie plate. Bake at 350°F for 20 to 25 minutes, or until tester comes out clean. Cut into 6 pieces.

POTATO VEGETABLE QUICHE

Steps:

• Place warm potatoes in a large bowl; add butter, salt, parsley, pepper and nutmeg. Mix well. Spread into a greased 9-in. pie plate. Combine cheese, onion, mushrooms, bacon and peppers. Spoon into crust. Combine eggs, corn and milk; pour over vegetables. Sprinkle with paprika. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm.

VEGETABLE HAM QUICHE

Steps:

• In a large bowl, combine the egg, hash browns and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 15 minutes or until crust is set and edges begin to brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter for 5 minutes or until crisp-tender. Stir in the ham, basil, salt and pepper. Remove from the heat; cool slightly. , In a large bowl, beat eggs and milk; add zucchini mixture. Stir in cheese. Pour into crust. Bake for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

GARDEN VEGETABLE QUICHE

Steps:

• Preheat oven to 375-degrees F.
• Roll out pastry to fit 10-inch quiche pan.
• Melt butter or margaine in skillet.
• Add onions, garlic and mushrooms to pan and cook 8-10 minutes or until soft.
• Add flour, 1/2 teaspoon cayene pepper, salt and basil to pan and cook for an additional 3-5 minutes.
• Remove from heat and set aside.
• Beat eggs with half and half (or light cream and milk), 1 cup cheese and carrots.
• Add mushroom/onion mixture to egg/cheese/carrot mixture and stir to combine.
• Slice 5 asparagas spears into 1-2" pieces.
• Lay asparagas pieces on the bottom of pie shell.
• Pour filling (cheese/egg/carrot mixture) over asparagas in pie shell.
• Crimp edges on pie shell (if not done previously) and place pie pan on cookie sheet.
• Bake for 20 minutes.
• Remove from oven.
• While quiche is baking slice remaining aspasagas spears into 1-2" slices or leave 5" long for decorative design.
• Arrange tomato slices and asparagas pieces on top of quiche in a wagon-wheel pattern or other attractive pattern.
• Bake an additional 20-30 minutes or until quiche is firm to the touch and knife comes out clean.
• Sprinkle with remaining 1/2 cup shredded cheese and parsley.
• Bake 10 minutes.
• Remove from oven.
• Let cool (5-10 minutes) before slicing.
• Garnish with parsley sprigs, if desired.

SWISS AND VEGETABLE QUICHE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine eggs, milk, swiss cheese, vegetable soup mix and spinach.
• Pour or spoon into pie crust.
• Bake 50 minutes or until a knife inserted halfway between the center and the edge comes out clean.