Are you a vegetarian looking for delicious and easy-to-make breakfast, brunch, or dinner options? Look no further! Quiche is a versatile dish that can be made with a variety of ingredients to suit any taste. In this article, we’ll share 20 flavorful vegetarian quiche recipes that are sure to become a staple in your kitchen.
From classic combinations like spinach and feta to more adventurous pairings like roasted red pepper and goat cheese, these quiches offer something for everyone. Whether you’re a busy professional looking for a quick and easy breakfast on-the-go or a foodie seeking inspiration for a special occasion, these recipes are sure to impress.
In the following pages, we’ll take you through each of our 20 vegetarian quiche recipes, providing step-by-step instructions and helpful tips for making each dish. So go ahead, get cooking, and enjoy the many flavors and possibilities that quiche has to offer!
Spinach and Feta Vegetarian Quiche
This quiche is a delicious and savory vegetarian dish perfect for brunch or dinner. The combination of spinach, feta cheese, and eggs creates a rich and satisfying flavor profile.
Ingredients:
– 1 9-inch pie crust
– 2 cups fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– 2 large eggs
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté chopped spinach until wilted. Drain excess moisture.
4. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Arrange cooked spinach and crumbled feta cheese evenly in the pie crust.
6. Pour egg mixture over the filling.
7. Bake for 40-45 minutes or until the quiche is golden brown and set.
Cooking Time: 40-45 minutes
Mushroom and Gruyere Vegetarian Quiche
A savory and satisfying vegetarian quiche that’s perfect for brunch or dinner, featuring earthy mushrooms and nutty gruyère cheese.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/2 cup grated gruyère cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté the mushrooms, onion, and garlic until tender. Season with salt and pepper.
4. In a separate bowl, whisk together eggs, heavy cream, and a pinch of salt and pepper.
5. Arrange the mushroom mixture in the pie crust, followed by the gruyère cheese.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Broccoli and Cheddar Vegetarian Quiche
A savory and satisfying quiche perfect for brunch or dinner, this Broccoli and Cheddar Vegetarian Quiche combines the flavors of tender broccoli with sharp cheddar cheese.
Ingredients:
– 1 pie crust
– 2 cups broccoli florets
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1 large egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté broccoli and 1 tablespoon of melted butter until tender.
4. In a separate bowl, whisk together milk, egg, salt, and pepper.
5. Arrange cooked broccoli and cheddar cheese in the pie crust.
6. Pour egg mixture over the filling.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Tomato and Basil Vegetarian Quiche
A flavorful and savory quiche perfect for brunch or dinner, this recipe combines the sweetness of tomatoes with the freshness of basil.
Ingredients:
– 1 9-inch pie crust (homemade or store-bought)
– 2 cups fresh tomatoes, diced
– 1/4 cup chopped fresh basil
– 1/2 cup grated cheddar cheese (vegetarian)
– 1/2 cup heavy cream
– 1 large egg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a bowl, whisk together the heavy cream, egg, salt, and pepper.
4. Add the diced tomatoes, chopped basil, and grated cheese to the bowl. Mix well.
5. Pour the mixture into the pie crust.
6. Bake for 40-45 minutes or until the quiche is golden brown and set.
Cooking Time: 40-45 minutes
Caramelized Onion and Goat Cheese Vegetarian Quiche
This quiche is a flavorful and savory vegetarian option perfect for brunch or dinner. The caramelized onions add a deep sweetness, while the goat cheese provides a tangy creaminess.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 pie crust (homemade or store-bought)
– 1 cup goat cheese, crumbled
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 4 large eggs
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the onions over medium-low heat, stirring occasionally, until caramelized (about 20-25 minutes).
3. Roll out the pie crust and place it in a 9-inch tart pan.
4. Spread the cooked onions evenly over the pie crust.
5. Top with crumbled goat cheese, grated cheddar, and a splash of heavy cream.
6. Whisk eggs with salt and pepper to taste, then pour over the filling.
7. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Zucchini and Parmesan Vegetarian Quiche
A delicious and savory quiche perfect for brunch or dinner, packed with the flavors of zucchini, Parmesan cheese, and herbs. This recipe is easy to make and can be served warm or at room temperature.
Ingredients:
– 1 9-inch pie crust
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté the zucchini slices in olive oil until tender. Set aside.
4. In a bowl, whisk together the heavy cream and eggs. Season with salt and pepper.
5. Arrange the cooked zucchini on the pie crust, leaving a 1-inch border around the edges.
6. Sprinkle the Parmesan cheese over the zucchini.
7. Pour the egg mixture over the cheese.
8. Bake for 35-40 minutes or until the quiche is set and golden brown.
Sweet Potato and Kale Vegetarian Quiche
A savory and satisfying quiche filled with roasted sweet potatoes and kale, perfect for a weekend brunch or dinner.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 2 cups fresh kale leaves, stems removed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese (vegetarian)
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast sweet potatoes in a baking dish with 1 tablespoon olive oil, salt, and pepper for 30 minutes.
3. In a skillet, sauté onion and garlic until softened. Add kale and cook until wilted.
4. Roll out pie crust and place in a 9-inch tart pan.
5. Arrange roasted sweet potatoes, cooked kale mixture, and grated cheese in the pie crust.
6. Whisk together heavy cream and eggs. Pour into pie crust.
7. Bake for 35-40 minutes or until quiche is set and golden brown.
Cooking Time: 45-50 minutes
Asparagus and Ricotta Vegetarian Quiche
A delicious and savory quiche perfect for brunch or dinner, featuring the sweetness of asparagus and the creaminess of ricotta cheese. This vegetarian quiche is a great option for those looking for a meatless meal.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups fresh asparagus, trimmed
– 1 cup ricotta cheese
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté the asparagus in a little water until tender. Set aside.
4. In a bowl, whisk together ricotta cheese, cheddar cheese, heavy cream, eggs, salt, and pepper.
5. Arrange the cooked asparagus in the pie crust. Pour the ricotta mixture over the asparagus.
6. Bake for 35-40 minutes or until the quiche is set and golden brown.
7. Garnish with chopped parsley if desired.
Cooking Time: 35-40 minutes
Bell Pepper and Mozzarella Vegetarian Quiche
This flavorful quiche is perfect for brunch or dinner, packed with roasted bell peppers and melted mozzarella cheese. A great option for vegetarians and vegans alike.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 large bell peppers, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. Roast the bell peppers in the oven for 30 minutes, or until tender. Let cool.
4. In a large skillet, sauté the onion and garlic until softened.
5. Arrange the roasted bell peppers and cooked onion mixture in the pie crust.
6. Sprinkle mozzarella and cheddar cheese over the filling.
7. Pour in the heavy cream and season with salt and pepper.
8. Bake for 35-40 minutes or until the quiche is golden brown.
Cooking Time: 35-40 minutes
Leek and Swiss Cheese Vegetarian Quiche
Leek and Swiss Cheese Vegetarian Quiche Recipe
A delicious vegetarian quiche filled with the sweet flavor of leeks and the creaminess of Swiss cheese.
Ingredients:
– 1 large leek, white and light green parts only, thinly sliced
– 2 tablespoons butter
– 1 pie crust (homemade or store-bought)
– 2 cups Swiss cheese, shredded
– 1/2 cup grated cheddar cheese
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 2 large eggs
– 1 cup heavy cream
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the sliced leeks in butter until tender and lightly browned.
3. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
4. Arrange the cooked leeks over the bottom of the pie crust.
5. Sprinkle the Swiss and cheddar cheese evenly over the leeks.
6. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
7. Pour the egg mixture over the cheese and leeks.
8. Bake for 35-40 minutes or until the quiche is golden brown and set.
Artichoke and Sun-Dried Tomato Vegetarian Quiche
A delicious and savory quiche that combines the flavors of artichoke, sun-dried tomatoes, and fresh herbs. Perfect for brunch or a light dinner.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups mixed vegetables (artichoke hearts, sun-dried tomatoes, bell peppers, onions, mushrooms)
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/2 cup grated cheddar cheese (vegetarian)
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Add mixed vegetables, garlic, parsley, and cheddar cheese to the egg mixture. Stir well.
5. Pour the filling into the pie crust.
6. Bake for 40-45 minutes or until the quiche is golden brown and set.
Cooking Time: 40-45 minutes
Roasted Red Pepper and Feta Vegetarian Quiche
Roasted Red Pepper and Feta Vegetarian Quiche: A flavorful and elegant brunch option that combines the sweetness of roasted red peppers with the tanginess of feta cheese, all wrapped up in a flaky pie crust.
Ingredients:
– 1 9-inch pie crust
– 2 large red bell peppers, roasted (see note)
– 1/2 cup crumbled feta cheese
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 large eggs
– 1 cup heavy cream
Instructions:
1. Preheat oven to 375°F.
2. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Arrange roasted red peppers, feta cheese, onion, garlic, and thyme evenly over the pie crust.
5. Pour egg mixture over the filling.
6. Bake for 40-45 minutes or until the quiche is set and golden brown.
Note: To roast red bell peppers, place them on a baking sheet and bake at 425°F for 30-40 minutes, or until charred and blistered. Let cool, then peel off skin and chop into strips.
Eggplant and Pesto Vegetarian Quiche
A flavorful and savory vegetarian quiche that combines the richness of eggplant with the vibrant taste of pesto.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup pesto
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices and cook until tender, about 3-4 minutes per side.
3. In a separate pan, sauté the onion and garlic until softened.
4. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
5. Arrange the cooked eggplant slices and sautéed onion mixture in the pie crust.
6. Spread the pesto over the filling, followed by the mozzarella and Parmesan cheese.
7. Bake for 35-40 minutes or until the crust is golden brown and the quiche is set.
Cooking Time: 35-40 minutes
Corn and Cilantro Vegetarian Quiche
This quiche is a perfect blend of sweet corn, fresh cilantro, and creamy eggs, making it an ideal summer dish. The combination of flavors will transport you to a sunny day with every bite.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups mixed greens
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 6 eggs
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté the onion, garlic, corn kernels, and cilantro in olive oil until tender.
4. In a separate bowl, whisk together eggs and season with salt and pepper.
5. Add the cooked vegetable mixture to the egg mixture and stir well.
6. Pour the mixture into the pie crust and top with grated cheese (if using).
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Pea and Mint Vegetarian Quiche
A refreshing twist on the classic quiche, this pea and mint vegetarian quiche is perfect for a light and satisfying meal or brunch.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups frozen peas
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté the onion and garlic until softened. Add the peas, mint leaves, and butter; cook for 2-3 minutes or until the peas are tender.
4. In a bowl, whisk together the heavy cream, salt, and pepper.
5. Arrange the pea mixture in the pie crust, followed by the grated cheese.
6. Pour the cream mixture over the top and smooth out.
7. Bake for 35-40 minutes or until the quiche is golden brown.
Cooking Time: 35-40 minutes
Cherry Tomato and Goat Cheese Vegetarian Quiche
A savory and delicious quiche that combines the sweetness of cherry tomatoes with the tanginess of goat cheese, perfect for a weekend brunch or dinner.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups cherry tomatoes, halved
– 8 oz goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1/2 cup grated cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large eggs
– 1 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Arrange cherry tomatoes and crumbled goat cheese on the pie crust.
5. Pour the egg mixture over the filling, then sprinkle with cheddar cheese and parsley.
6. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Butternut Squash and Sage Vegetarian Quiche
This quiche is a perfect representation of the flavors of fall, with roasted butternut squash and earthy sage adding depth to a flaky crust. Serve warm or at room temperature for a satisfying vegetarian breakfast, brunch, or dinner.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 2 tablespoons butter, melted
– 2 cups mixed vegetables (such as bell peppers, zucchini, and onions)
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup heavy cream
– 6 eggs
– 2 tablespoons chopped fresh sage
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. In a separate skillet, sauté mixed vegetables and garlic until softened. Set aside.
4. Roll out pie crust and place in a 9-inch tart pan. Fill with roasted squash, sautéed vegetables, melted butter, and chopped sage.
5. Whisk together eggs, heavy cream, flour, salt, and pepper. Pour over filling.
6. Top with cheddar cheese and bake for 40-45 minutes or until crust is golden brown.
Cooking Time: 1 hour 20 minutes
Spinach and Artichoke Vegetarian Quiche
A creamy and flavorful quiche that’s perfect for a brunch or dinner gathering. This spinach and artichoke quiche is packed with nutritious spinach, tender artichoke hearts, and gooey cheese.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups fresh spinach leaves, chopped
– 1 can artichoke hearts, drained and chopped
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Add chopped spinach, artichoke hearts, cheddar cheese, and Parmesan cheese to the egg mixture. Stir until well combined.
5. Pour the filling into the pie crust.
6. Bake for 40-45 minutes or until the quiche is golden brown and set.
7. Let it cool before serving. Garnish with chopped parsley if desired.
Cooking Time: 40-45 minutes
Mixed Vegetable and Cheddar Vegetarian Quiche
This quiche is a delicious and satisfying vegetarian option that’s perfect for brunch or dinner. A flaky crust filled with a colorful medley of sautéed vegetables and melted cheddar cheese makes for a delightful meal.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 bell peppers, diced
– 2 zucchinis, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup grated cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a large skillet, sauté the onion, garlic, bell peppers, zucchinis, and mushrooms until tender.
4. In a separate bowl, whisk together the milk and a pinch of salt and pepper.
5. Pour the egg mixture over the cooked vegetables in the pie crust.
6. Sprinkle the cheddar cheese evenly over the filling.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Carrot and Ginger Vegetarian Quiche
A delicious and flavorful quiche perfect for brunch or a light dinner. This recipe combines the sweetness of carrots with the warmth of ginger, all wrapped up in a flaky crust.
Ingredients:
– 1 9-inch pie crust
– 2 large eggs
– 1 cup grated carrots
– 1/4 cup chopped fresh ginger
– 1/2 cup grated cheddar cheese (vegetarian)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a large bowl, whisk together eggs, grated carrots, chopped ginger, cheese, salt, and pepper.
4. Pour the egg mixture into the pie crust.
5. Dot the top of the quiche with heavy cream.
6. Bake for 40-45 minutes or until the edges are golden brown and the center is set.
Cooking Time: 40-45 minutes
Summary
Discover the art of quiche-making with these 20 flavorful vegetarian recipes! From classic combinations like spinach and feta to sweet potato and kale, there’s something for everyone. Indulge in the simplicity of mushroom and gruyere or the bold flavors of caramelized onion and goat cheese. Whether you’re a brunch enthusiast or a busy home cook, these quiches are sure to satisfy your cravings. With their versatility and ease of preparation, they make perfect meals for any time of day.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
