You know that feeling when the sun peeks through the kitchen window and the kids are quietly coloring while you sip your first cup of coffee? That’s the kind of slow, joyful morning that calls for this garden veggie quiche. It’s everything I love in a dish—fresh, make-ahead friendly, and just a little fancy (without making a mess of the whole kitchen).
Why You’ll Love This Recipe
This quiche was born out of one of those “clean out the fridge” moments—and it became an instant favorite. I had leftover veggies from our CSA box, a lonely pie crust, and a craving for something comforting and colorful. It’s so easy to customize and makes even a Tuesday breakfast feel like a brunch party.
- Perfect for meal prep or brunch gatherings
- Sneaks in plenty of fresh veggies for the whole family
- Customizable with whatever you have on hand
- Creamy, cheesy, and foolproof
- Works with store-bought or homemade crust
Ingredients Breakdown
Essentials
- 1 9-inch pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1/2 small red onion, diced
- 1/2 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup baby spinach
- 4 large eggs
- 1 cup half-and-half (or whole milk)
- 1 cup shredded Swiss cheese (or cheddar, Gruyère, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Pro Tips
- Swap in any veggies you love—broccoli, mushrooms, and asparagus all work beautifully.
- Use pre-shredded cheese to save time (no judgment—it’s a win on a busy morning!).
- Blind bake the crust for a crisp bottom that won’t get soggy.
- If using watery veggies (like mushrooms or zucchini), sauté them first to release moisture.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought pie crust, let it come to room temperature and fit into a 9-inch pie dish. Prick the bottom with a fork and blind bake for 8 minutes. Remove and set aside.
- In a medium skillet, heat olive oil over medium heat. Add onion and cook for 2-3 minutes until softened.
- Add bell pepper and zucchini and sauté another 3-4 minutes. Stir in spinach just until wilted, about 1 minute. Remove from heat.
- In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and garlic powder.
- Spread the sautéed veggies evenly in the bottom of the crust. Top with shredded cheese.
- Pour the egg mixture over the veggies and cheese, making sure it’s evenly distributed.
- Bake quiche for 35–40 minutes, or until the center is set and the top is lightly golden.
- Let it cool for at least 10 minutes before slicing. Serve warm, room temp, or even chilled!
Chef’s Tips and Tricks
- Don’t skip the blind baking step—it helps keep the crust crisp.
- Let your sautéed veggies cool slightly before adding to the crust to avoid scrambling the eggs.
- Want a fluffier texture? Add a tablespoon of sour cream or Greek yogurt to the egg mixture.
- This quiche keeps in the fridge for up to 4 days and reheats like a dream.
Recipe Variations and Serving Suggestions
- Swap Swiss cheese for goat cheese or feta for a tangy twist.
- Add crumbled cooked bacon or sausage for a heartier version.
- Try it crustless for a lighter, gluten-free option—just grease your pie dish well.
- Pair with a simple green salad or fruit and yogurt for a full brunch spread.
- Cut into squares and pack into lunchboxes—they’re great cold too!
FAQs
Can I make this quiche ahead of time?
Absolutely! You can bake it fully, cool, and refrigerate. Reheat in a 325°F oven for about 15 minutes or microwave individual slices.
How do I keep the crust from getting soggy?
Blind baking is key! And sautéing veggies first ensures they don’t release too much water while baking.
Can I freeze quiche?
Yes! Bake it first, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe Card
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 1 9-inch pie crust
- 1 tablespoon olive oil
- 1/2 small red onion, diced
- 1/2 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup baby spinach
- 4 large eggs
- 1 cup half-and-half
- 1 cup shredded Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions:
- Preheat oven to 375°F and blind bake the pie crust for 8 minutes.
- Sauté onion, bell pepper, zucchini, and spinach until soft and moisture is reduced.
- Whisk eggs, half-and-half, salt, pepper, and garlic powder in a bowl.
- Layer veggies and cheese in the crust, then pour egg mixture over top.
- Bake 35–40 minutes, cool 10 minutes, then slice and serve.
Nutrition: ~285 calories per serving
If you try this Garden Veggie Quiche, I’d love to hear how it turned out! Leave a comment below, tag @thekitchensaid on Instagram, or share it with someone who loves a cozy homemade breakfast. Your kitchen journey is my favorite part of mine!