Vegetable Quiche {A Meatless Monday Recipe

Vegetable Quiche {A Meatless Monday Recipe

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A lighter twist on a brunch classic, this vegetable quiche includes the season’s best vegetables and a variety of cheeses. Perfect for Meatless Monday!

If you are not familiar with quiche, a quiche is a savory French dish made of an egg custard flecked with cheeses and other fillings baked inside a buttery crust.

It takes a fair amount of time to cook, but there is very minimal prep time. This vegetable quiche is the perfect make-ahead recipe for when you have guests coming. Not to mention it’s a good way to use up leftover vegetable before they go bad! It reheats well for quick weekday breakfasts, although the crust won’t be quite as crisp, that is what you have come to expect with a microwave. It’s still delicious, but a toaster oven would be ideal for reheating.

close up view

Making the filling is just as easy as it sounds. First make the savory “custard”, by whisking the eggs and half and half together. This “custard” serve as the glue that holds all of the savory vegetables together. Once the custard is nice and frothy add in any ingredients that your heart desires.

For this vegetable quiche, I used ricotta cheese, feta cheese, fresh zucchini, grape tomatoes, kalamata olives, onion, and garlic. Then seasoned the mixture with dried thyme and Kosher salt and fresh cracked black pepper, to taste. I then baked the quiche in the oven until the filling and crust turned golden brown.  

a sliced with pie server

This recipe is so much easier than the disastrous Mushroom Quiche I posted about years ago because it uses a frozen pie crust. Just pop it out of the freezer, fill it and bake!

I have shared with you the basic process of how it goes together, but this vegetable quiche is so versatile. You could interchange the fillings and cheeses with whatever vegetables and cheeses you have on hand. 

a slice of quiche on plate
A lighter twist on a brunch classic, this vegetable quiche includes the season’s best vegetables and a variety of cheeses. Perfect for Meatless Monday!

What ingredients would you add? I’d love to hear about it. Comment below!!

Vegetable Quiche

A lighter twist on a brunch classic, this vegetable quiche includes the season’s best vegetables and a variety of cheeses. Perfect for Meatless Monday!
Course Breakfast, Brunch, Main Course
Cuisine French, Meatless Monday, Vegetarian
Keyword Quiche, vegetable
Prep Time 20 minutes
Cook Time 1 hour
Cooling 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories 275kcal

Ingredients

  • 1 frozen pie crust
  • 4 eggs
  • ½ cup half and half
  • ¼ cup ricotta cheese
  • ¼ cup feta cheese crumbled
  • 2 small zucchini chopped
  • ¼ cup grape tomatoes sliced in half
  • 2 tablespoons kalamata olives sliced
  • ½ onion diced
  • 1 garlic clove minced
  • 1 teaspoon thyme
  • Kosher salt and fresh cracked black pepper to taste

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, beat the eggs with the half and half and ricotta cheese. Stir in the remaining ingredients, and mix well.
  • Pour the mixture into the frozen pie crust. Place the quiche onto a rimmed baking sheet. Bake on the middle oven rack for about 1 hour or until slightly puffed up, firm to touch and the top is lightly browned. You can check for doneness by inserting a knife into the center. If it comes out clean, it’s ready.
  • Allow the quiche to cool for about ten minutes, then cut into 6 wedges and serve.

Notes

Feel free to interchange the cheeses and vegetables for what you have on hand.

Nutrition

Calories: 275kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 127mg | Sodium: 312mg | Potassium: 308mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 14.1mg | Calcium: 109mg | Iron: 1.8mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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