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Classic Vegetarian Quiche Recipe

This classic vegetarian quiche is a delicious, versatile dish perfectfor breakfast, brunch, or a light dinner. Made with a flaky buttery crust and arich, creamy egg filling, it’s packed with fresh vegetables
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1 pre-made pie crust or homemade if preferred
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 cup mushrooms sliced
  • 1 cup fresh spinach
  • 4 large eggs
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheese cheddar, Swiss, or Gruyère
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg optional

Method
 

  1. Preheat your oven to 180°C (350°F). Place the pie crust into a quiche or tart pan and set aside.
  2. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add mushrooms and cook until softened. Stir in spinach and cook until wilted. Remove from heat.
  3. In a mixing bowl, whisk together eggs, cream, salt, pepper, and nutmeg until smooth.
  4. Spread the cooked vegetables evenly over the pie crust. Sprinkle shredded cheese on top.
  5. Pour the egg mixture over the vegetables and cheese, ensuring even distribution.
  6. Bake for 35–40 minutes, or until the centre is set and the top is lightly golden.
  7. Let the quiche cool for 10 minutes before slicing and serving.

Notes

Chef’s Tips
  • Blind-bake the crust for 10 minutes before adding filling to prevent sogginess.
  • Swap vegetables based on season—try bell peppers, zucchini, or asparagus.
  • Use Gruyère cheese for a more authentic, rich flavor.
  • Let the quiche rest before slicing to help it set properly.
  • Store leftovers in the fridge and reheat gently for best texture.