20 Delicious Vegetarian Quiche Recipes Easy

Dive into the world of vegetarian quiches with our roundup of 20 Delicious Vegetarian Quiche Recipes Easy! Whether you’re craving a quick dinner, looking for seasonal favorites, or in need of some comfort food, we’ve got you covered. These recipes are perfect for home cooks across North America, promising simplicity without sacrificing flavor. Ready to find your next kitchen masterpiece? Let’s get started!

Spinach and Feta Quiche

Gracefully blending the earthy tones of fresh spinach with the creamy tang of feta, this quiche is a harmonious celebration of flavors, encased in a buttery, flaky crust that promises to delight the senses.

Ingredients

• 1 9-inch pie crust, homemade or store-bought, chilled
• 1 tablespoon clarified butter
• 1 small yellow onion, finely diced
• 2 cups fresh spinach, tightly packed and roughly chopped
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup feta cheese, crumbled

Instructions

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, crimping the edges decoratively. Chill in the refrigerator while preparing the filling.
2. In a medium skillet over medium heat, melt the clarified butter. Add the finely diced onion, sautéing until translucent, about 5 minutes.
3. Add the roughly chopped spinach to the skillet, stirring until just wilted, about 2 minutes. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the lightly beaten eggs, heavy cream, sea salt, black pepper, and freshly grated nutmeg until well combined.
5. Stir the sautéed onion and spinach mixture into the egg mixture, followed by the crumbled feta cheese, ensuring even distribution.
6. Pour the filling into the chilled pie crust, smoothing the top with a spatula for an even layer.
7. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
8. Let the quiche cool on a wire rack for at least 10 minutes before slicing to allow the filling to set properly.

Kaleidoscopic in its simplicity, this quiche offers a velvety texture punctuated by the salty crumbles of feta, perfect when served warm with a side of arugula salad dressed in a light vinaigrette.

Mushroom and Gruyere Quiche

Velvety and rich, this Mushroom and Gruyere Quiche is a sublime blend of earthy mushrooms and nutty Gruyere cheese, encased in a buttery, flaky crust that promises to elevate any brunch or dinner table.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 1 tablespoon clarified butter
• 8 ounces cremini mushrooms, thinly sliced
• 1/2 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1 cup Gruyere cheese, grated
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon kosher salt.
2. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Turn the dough out onto a lightly floured surface and form into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F (190°C). On a floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, trimming and crimping the edges as desired.
6. In a skillet over medium heat, melt 1 tablespoon clarified butter. Add 8 ounces thinly sliced cremini mushrooms and sauté until golden, about 5 minutes. Remove from heat and let cool slightly.
7. In a medium bowl, whisk together 1/2 cup heavy cream, 3 lightly beaten pasture-raised eggs, 1 cup grated Gruyere cheese, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg. Stir in the sautéed mushrooms.
8. Pour the filling into the prepared crust. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check the quiche at 30 minutes; if the edges are browning too quickly, cover them with foil.
9. Let the quiche cool for 10 minutes before slicing. Tip: For clean slices, use a sharp knife dipped in hot water.

With its creamy interior and crisp crust, this quiche offers a delightful contrast in textures. The depth of flavor from the Gruyere and mushrooms makes it a standout dish, perfect when served with a simple arugula salad dressed in a light vinaigrette.

Broccoli and Cheddar Quiche

Savory and sophisticated, this Broccoli and Cheddar Quiche marries the earthy depth of fresh broccoli with the rich, creamy sharpness of aged cheddar, all encased in a buttery, flaky crust. Perfect for brunch or a light dinner, it’s a dish that promises to delight the senses with every forkful.

Ingredients

• 1 9-inch pie crust, homemade or store-bought, chilled
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1 tablespoon clarified butter
• 1 1/2 cups broccoli florets, blanched and chopped
• 1 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish, trimming any excess dough from the edges.
2. In a medium bowl, whisk together the heavy cream, lightly beaten eggs, sea salt, black pepper, and nutmeg until fully combined.
3. Heat the clarified butter in a skillet over medium heat. Add the blanched and chopped broccoli florets, sautéing for 2-3 minutes until just tender. Tip: Blanching the broccoli beforehand ensures it’s perfectly tender in the quiche.
4. Sprinkle half of the grated sharp cheddar cheese evenly over the bottom of the pie crust. Top with the sautéed broccoli, then pour the egg mixture over the broccoli and cheese.
5. Sprinkle the remaining cheddar cheese on top of the egg mixture. Tip: For a golden, bubbly top, use a higher quality aged cheddar.
6. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: To test for doneness, insert a knife near the center; if it comes out clean, the quiche is ready.
7. Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.

Delightfully creamy with a satisfying crunch from the broccoli, this quiche boasts a perfect balance of flavors. For an elegant presentation, garnish with fresh herbs or a drizzle of truffle oil before serving.

Tomato and Basil Quiche

Mastering the art of a perfect quiche begins with this Tomato and Basil Quiche, a harmonious blend of ripe, sun-kissed tomatoes and fragrant basil encased in a buttery, flaky crust. This dish is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup Gruyère cheese, grated

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the flour and sea salt. Add the chilled butter, using your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Turn the dough onto a lightly floured surface and roll out to fit a 9-inch tart pan. Trim the edges, then chill for 30 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for an additional 5 minutes until lightly golden.
6. In a medium bowl, whisk together the eggs, heavy cream, and black pepper until smooth. Tip: For a silkier texture, strain the mixture through a fine-mesh sieve.
7. Arrange the cherry tomatoes and basil in the pre-baked crust, then sprinkle with Gruyère cheese. Pour the egg mixture over the top.
8. Bake for 30-35 minutes, or until the filling is set and the top is lightly golden. Tip: Allow the quiche to rest for 10 minutes before slicing to ensure clean cuts.

Rich in flavor with a velvety texture, this quiche is a celebration of summer’s bounty. Serve it warm with a crisp green salad for a light lunch, or at room temperature as part of an elegant brunch spread.

Caramelized Onion and Goat Cheese Quiche

Few dishes embody the harmonious blend of savory and sweet quite like a quiche enriched with caramelized onions and creamy goat cheese. This elegant creation marries the deep, umami-rich flavors of slowly cooked onions with the tangy sophistication of goat cheese, all encased in a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 tablespoons clarified butter
• 2 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 4 ounces goat cheese, crumbled

Instructions

1. In a large bowl, whisk together the flour and sea salt. Add the chilled butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat the oven to 375°F. On a floured surface, roll the dough into a 12-inch circle. Fit into a 9-inch pie dish, trimming the edges. Chill for 15 minutes.
4. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake for 5 more minutes.
5. In a skillet over medium heat, melt the clarified butter. Add onions, sugar, and pepper. Cook, stirring occasionally, until deeply golden, about 25 minutes.
6. In a bowl, whisk together eggs, cream, and nutmeg. Spread onions over the crust, top with goat cheese, then pour the egg mixture over.
7. Bake at 375°F until the filling is set and the top is golden, about 30 minutes. Let stand for 10 minutes before serving.

This quiche presents a delightful contrast between the creamy filling and the crisp crust, with the caramelized onions offering a sweet depth that complements the sharpness of the goat cheese. Serve it warm, accompanied by a light arugula salad dressed in a lemon vinaigrette, for a meal that’s as visually appealing as it is delicious.

Asparagus and Swiss Quiche

Vibrant and versatile, this Asparagus and Swiss Quiche marries the earthy freshness of spring asparagus with the rich, nutty complexity of Swiss cheese, all encased in a buttery, flaky crust that promises to delight the senses.

Ingredients

• 1 9-inch pie crust, chilled
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 1 cup Swiss cheese, grated
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon clarified butter

Instructions

1. Preheat the oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom. Trim any excess dough from the edges.
2. In a medium bowl, whisk together the heavy cream, lightly beaten eggs, sea salt, black pepper, and nutmeg until fully combined.
3. Heat the clarified butter in a skillet over medium heat. Add the asparagus pieces and sauté for 3-4 minutes, until just tender but still bright green. Remove from heat.
4. Sprinkle the grated Swiss cheese evenly over the bottom of the pie crust. Arrange the sautéed asparagus pieces on top of the cheese.
5. Pour the egg and cream mixture over the asparagus and cheese, ensuring it’s evenly distributed.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.
7. Allow the quiche to cool for 10 minutes before slicing. This resting period helps the filling to set properly, ensuring clean slices.

Perfectly balanced, this quiche offers a creamy, velvety texture with a crisp crust and a harmonious blend of flavors. Serve it warm with a side of mixed greens dressed in a light vinaigrette for a complete meal that celebrates the essence of spring.

Zucchini and Parmesan Quiche

Whisking together the delicate flavors of summer and the rich, savory depth of aged cheese, this Zucchini and Parmesan Quiche is a testament to the beauty of simple ingredients transformed into a dish of elegance and comfort.

Ingredients

• 1 9-inch pie crust, homemade or store-bought, chilled
• 2 medium zucchinis, thinly sliced into rounds
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon clarified butter
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat the oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom. Trim any excess dough from the edges with a sharp knife.
2. In a medium skillet over medium heat, melt the clarified butter. Add the zucchini slices, sautéing until they are just tender and lightly golden, about 5 minutes. Remove from heat and let cool slightly.
3. In a large mixing bowl, whisk together the heavy cream, lightly beaten eggs, grated Parmesan cheese, sea salt, black pepper, and nutmeg until well combined.
4. Arrange the sautéed zucchini slices evenly over the bottom of the pie crust. Pour the egg mixture over the zucchini, ensuring it is evenly distributed.
5. Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
6. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing. This resting period allows the custard to set fully, ensuring clean slices.

Combining the creamy texture of the custard with the slight crunch of zucchini, this quiche offers a harmonious blend of flavors and textures. Serve it warm, accompanied by a crisp green salad dressed in a light vinaigrette, for a meal that celebrates the essence of summer.

Roasted Red Pepper and Mozzarella Quiche

Harmoniously blending the smoky sweetness of roasted red peppers with the creamy richness of fresh mozzarella, this quiche is a testament to the beauty of simple, quality ingredients coming together in perfect harmony.

Ingredients

• 1 9-inch pie crust, chilled
• 1 cup roasted red peppers, drained and patted dry
• 1 cup fresh mozzarella cheese, diced
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1/4 cup fresh basil, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the chilled pie crust with extra virgin olive oil to prevent sogginess, a chef’s secret for a flaky base.
3. Layer the roasted red peppers and diced mozzarella evenly over the bottom of the pie crust.
4. In a mixing bowl, whisk together the lightly beaten eggs, heavy cream, sea salt, and black pepper until fully combined.
5. Pour the egg mixture over the peppers and mozzarella in the pie crust, ensuring an even distribution.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
7. Let the quiche rest for 10 minutes before slicing, allowing the flavors to meld beautifully.
8. Garnish with thinly sliced fresh basil for a pop of color and freshness.

Resulting in a quiche that boasts a velvety texture and a balance of flavors, serve it warm with a crisp green salad for a delightful brunch or light dinner.

Leek and Ricotta Quiche

Whisking together the delicate flavors of spring, this Leek and Ricotta Quiche marries the subtle sweetness of leeks with the creamy richness of ricotta, all encased in a buttery, flaky crust. Perfect for brunch or a light dinner, it’s a dish that promises to elevate any table with its elegant simplicity.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 large leeks, white and light green parts only, thinly sliced
• 1 tablespoon clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk ricotta cheese
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, combine the flour and sea salt. Add the chilled butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat the oven to 375°F. On a floured surface, roll out the dough to fit a 9-inch tart pan. Trim the edges, prick the base with a fork, and line with parchment paper and pie weights. Blind bake for 15 minutes.
4. In a skillet over medium heat, melt the clarified butter. Add the leeks and sauté until soft and translucent, about 5 minutes. Remove from heat and let cool slightly.
5. In a bowl, whisk together the eggs, ricotta, heavy cream, nutmeg, and black pepper until smooth. Stir in the sautéed leeks.
6. Pour the filling into the pre-baked crust and sprinkle with Parmesan cheese. Bake for 30-35 minutes, until the filling is set and the top is lightly golden.
7. Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.

Fluffy and light, the quiche boasts a creamy interior with a hint of nutmeg, perfectly complemented by the crisp, buttery crust. For an extra touch of elegance, garnish with fresh chives or a drizzle of truffle oil before serving.

Sweet Potato and Kale Quiche

Yieldingly tender and brimming with vibrant flavors, this Sweet Potato and Kale Quiche marries the earthy sweetness of roasted sweet potatoes with the robust, slightly bitter notes of kale, all encased in a buttery, flaky crust. Perfect for brunch or a light dinner, it’s a dish that promises to delight the senses with every forkful.

Ingredients

• 1 9-inch pie crust, homemade or store-bought, chilled
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 bunch kale, stems removed and leaves chopped
• 1 small yellow onion, finely diced
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon ground nutmeg
• 1 cup grated Gruyère cheese

Instructions

1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread evenly on the prepared baking sheet and roast for 25 minutes, or until tender and lightly caramelized, stirring halfway through.
3. While the sweet potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
4. Add the kale to the skillet, along with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Cook until the kale is wilted and bright green, about 3 minutes. Remove from heat and let cool slightly.
5. In a medium bowl, whisk together the eggs, heavy cream, milk, and nutmeg until well combined.
6. Layer the roasted sweet potatoes and kale mixture in the chilled pie crust. Sprinkle the Gruyère cheese evenly over the top.
7. Pour the egg mixture over the fillings, ensuring it’s evenly distributed.
8. Bake the quiche at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is golden brown. Let cool for 10 minutes before slicing.

Heavenly in its balance of textures, the quiche offers a creamy custard punctuated by the tender sweetness of potatoes and the slight crunch of kale. Serve it warm with a crisp green salad for a meal that’s as nutritious as it is indulgent.

Artichoke and Sun-Dried Tomato Quiche

Delightfully blending the earthy tones of artichokes with the tangy sweetness of sun-dried tomatoes, this quiche is a testament to the beauty of simple, yet sophisticated ingredients coming together in perfect harmony.

Ingredients

• 1 9-inch pie crust, pre-baked
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1 cup artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup Gruyère cheese, grated
• 1/4 cup Parmesan cheese, grated
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the heavy cream and lightly beaten eggs until smooth.
3. Stir in the chopped artichoke hearts, sun-dried tomatoes, Gruyère cheese, Parmesan cheese, sea salt, black pepper, and nutmeg until well combined.
4. Brush the pre-baked pie crust with clarified butter to prevent sogginess.
5. Pour the egg mixture into the pie crust, ensuring an even distribution of ingredients.
6. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
7. Let the quiche cool for 10 minutes before slicing to allow the filling to set properly.

With its creamy texture and a delightful contrast between the savory artichokes and the sweet sun-dried tomatoes, this quiche is perfect for a brunch centerpiece or a light dinner paired with a crisp green salad.

Spinach and Artichoke Quiche

Kaleidoscopic in its simplicity and depth of flavor, the Spinach and Artichoke Quiche marries the earthy tones of fresh spinach with the creamy, tangy notes of artichoke hearts, all encased in a flaky, buttery crust. This dish is a testament to the elegance of combining humble ingredients to create something truly extraordinary.

Ingredients

• 1 9-inch pie crust, chilled
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1 cup fresh spinach, finely chopped
• 1/2 cup artichoke hearts, drained and chopped
• 1/2 cup Gruyère cheese, grated
• 1/4 teaspoon nutmeg, freshly grated
• 1 tablespoon clarified butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. In a medium skillet over medium heat, melt the clarified butter. Add the chopped spinach and artichoke hearts, sautéing until the spinach is wilted and the artichokes are slightly golden, about 5 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the heavy cream and lightly beaten eggs until smooth. Stir in the Gruyère cheese, nutmeg, and the cooled spinach and artichoke mixture. Season with salt and pepper to taste.
4. Pour the filling into the prepared pie crust, spreading evenly. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
5. Allow the quiche to cool for at least 10 minutes before slicing. This resting period ensures the filling sets properly for clean slices.

Velvety and rich, this quiche boasts a creamy interior with a satisfying contrast from the crisp crust. Serve it warm with a side of arugula salad dressed in a lemon vinaigrette to cut through the richness, or enjoy it at room temperature for a delightful picnic option.

Cheese and Herb Quiche

Flawlessly blending the richness of cheese with the aromatic allure of fresh herbs, this Cheese and Herb Quiche is a testament to the elegance of simple ingredients coming together in perfect harmony. Ideal for a brunch that demands sophistication or a light dinner paired with a crisp salad, it promises to delight the palate with every bite.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1 cup Gruyère cheese, grated
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sifted flour and sea salt. Add the chilled, diced butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang, then fold under and crimp decoratively.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden.
6. In a medium bowl, whisk together the lightly beaten eggs, heavy cream, and black pepper until smooth. Stir in the grated Gruyère, chives, parsley, and thyme leaves.
7. Pour the egg mixture into the pre-baked crust. Tip: For an even distribution of herbs, sprinkle half directly onto the crust before adding the egg mixture.
8. Bake for 30-35 minutes, or until the quiche is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
9. Allow the quiche to cool for 10 minutes before slicing. This resting period ensures clean cuts and allows the flavors to meld beautifully.

Celebrated for its creamy texture and the vibrant freshness of herbs, this quiche is a versatile dish that shines whether served warm or at room temperature. Consider accompanying it with a side of arugula salad dressed in a lemon vinaigrette to complement its rich flavors.

Roasted Vegetable Quiche

Kaleidoscopic in its vibrant hues and rich flavors, this Roasted Vegetable Quiche marries the earthy sweetness of caramelized vegetables with the creamy decadence of a perfectly set custard, all encased in a buttery, flaky crust. Ideal for brunch or a light supper, it’s a dish that promises to delight the senses and elevate any meal.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tbsp ice water
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1 cup roasted mixed vegetables (such as bell peppers, zucchini, and red onion), diced
• 1/2 cup grated Gruyère cheese
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish with clarified butter.
2. In a large bowl, whisk together the flour and salt. Add the chilled butter, using your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Turn the dough onto a lightly floured surface and roll out to fit the pie dish. Trim the edges, then chill for 30 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden.
6. In a medium bowl, whisk together the heavy cream, eggs, black pepper, and nutmeg until smooth.
7. Scatter the roasted vegetables and Gruyère cheese over the pre-baked crust, then pour the egg mixture over the top.
8. Bake for 30-35 minutes, until the custard is set and the top is golden brown. Tip: The quiche is done when a knife inserted into the center comes out clean.
9. Allow the quiche to cool for 10 minutes before slicing. Tip: Letting it rest ensures clean slices and enhances the flavors.

Perfectly balanced, this quiche boasts a silky custard punctuated by the smoky sweetness of roasted vegetables, all nestled in a crust that shatters at the touch. Serve it warm with a crisp green salad for a meal that’s as visually stunning as it is delicious.

Quiche Lorraine with Vegetarian Bacon

Mastering the art of a classic Quiche Lorraine with a vegetarian twist begins with selecting the finest ingredients, ensuring each bite is a harmonious blend of creamy custard and smoky, meat-free bacon nestled in a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 4 pasture-raised eggs, lightly beaten
• 1 1/4 cups heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup vegetarian bacon, finely chopped
• 1 1/2 cups Gruyère cheese, grated
• 1 tablespoon clarified butter, for greasing

Instructions

1. In a large bowl, whisk together the flour and sea salt. Add the chilled butter, using your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch tart pan with clarified butter.
4. On a floured surface, roll out the dough to a 12-inch circle. Carefully transfer to the prepared pan, pressing into the edges. Trim excess dough and prick the base with a fork.
5. Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for 5 more minutes until lightly golden.
6. In a medium bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg until smooth.
7. Sprinkle the vegetarian bacon and Gruyère cheese over the pre-baked crust. Pour the egg mixture over the top.
8. Bake for 30-35 minutes, or until the custard is set and the top is golden brown. Let cool for 10 minutes before serving.

Each slice of this quiche offers a velvety texture, with the richness of the custard perfectly balanced by the crispness of the crust and the savory depth of the vegetarian bacon. Serve warm, accompanied by a light arugula salad dressed in a lemon vinaigrette for a delightful contrast.

Mediterranean Quiche with Olives and Feta

Radiant with the flavors of the sun-drenched Mediterranean, this quiche marries the briny depth of kalamata olives with the creamy tang of feta, all nestled in a flaky, buttery crust. Perfect for brunch or a light supper, it’s a dish that promises to transport your senses to the azure coasts with every bite.

Ingredients

• 1 9-inch pie crust, chilled
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1 cup feta cheese, crumbled
• 1/2 cup kalamata olives, pitted and halved
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to heat.
2. Roll out the chilled pie crust on a floured surface to fit a 9-inch tart pan, trimming any excess. Chill for 15 minutes.
3. Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for 5 more minutes until lightly golden.
4. In a bowl, whisk together the heavy cream, beaten eggs, sea salt, and black pepper until smooth.
5. Brush the pre-baked crust with clarified butter to prevent sogginess.
6. Scatter the crumbled feta and halved olives evenly over the crust, then pour the egg mixture over.
7. Sprinkle fresh thyme leaves on top and bake on the preheated baking sheet for 30-35 minutes until the filling is set and the top is golden.
8. Let the quiche cool for 10 minutes before slicing to allow the filling to firm up.

Notably, the quiche emerges with a custard-like interior that’s rich and velvety, contrasted by the salty pops of olive and feta. Serve it warm with a crisp arugula salad dressed in lemon vinaigrette for a meal that’s as visually stunning as it is delicious.

Pesto and Tomato Quiche

Gracefully blending the vibrant flavors of summer, this pesto and tomato quiche marries the herbaceous brightness of homemade pesto with the sweet acidity of ripe tomatoes, all encased in a buttery, flaky crust. Perfect for brunch or a light dinner, it’s a dish that promises to delight the senses with every bite.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water
• 1/2 cup basil pesto, homemade or high-quality store-bought
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the flour and sea salt. Add the chilled butter cubes and, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
6. Spread the basil pesto evenly over the bottom of the crust.
7. In a medium bowl, whisk together the eggs, heavy cream, and black pepper. Pour over the pesto.
8. Arrange the cherry tomato halves cut-side up on top of the egg mixture. Sprinkle with grated Parmesan cheese.
9. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Let the quiche rest for 10 minutes before slicing to ensure clean cuts.
10. Serve warm or at room temperature. Tip: For an extra touch of elegance, garnish with fresh basil leaves before serving.

Delightfully rich yet balanced, this quiche boasts a creamy interior punctuated by the juicy burst of tomatoes, all nestled within a crisp, golden crust. Consider pairing it with a crisp green salad dressed in a light vinaigrette for a complete meal that celebrates the essence of summer.

Wild Mushroom and Thyme Quiche

Delightfully earthy and aromatic, this Wild Mushroom and Thyme Quiche marries the rustic charm of foraged fungi with the delicate sophistication of fresh thyme, all encased in a buttery, flaky crust. Perfect for a brunch centerpiece or a light dinner, its layers of flavor are as complex as they are comforting.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 1 tablespoon clarified butter
• 2 cups mixed wild mushrooms, cleaned and sliced
• 1 teaspoon fresh thyme leaves
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 cup Gruyère cheese, grated

Instructions

1. In a large bowl, whisk together the flour and sea salt. Add the chilled butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat the oven to 375°F. On a floured surface, roll out the dough to fit a 9-inch pie dish. Trim and crimp the edges, then line with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and parchment and bake for 5 more minutes.
4. In a skillet over medium heat, melt the clarified butter. Add the mushrooms and thyme, sautéing until the mushrooms are golden and their liquid has evaporated, about 8 minutes.
5. In a bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg. Stir in the sautéed mushrooms and Gruyère cheese.
6. Pour the filling into the pre-baked crust and bake for 30-35 minutes, until the center is set and the top is lightly golden.
7. Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.

Rich in flavor and texture, this quiche boasts a creamy interior punctuated by the meaty bite of wild mushrooms, all encased in a crust that shatters delicately with each forkful. For an extra touch of elegance, garnish with a sprinkle of fresh thyme leaves and a drizzle of truffle oil before serving.

Butternut Squash and Sage Quiche

Delightfully rich and aromatic, this butternut squash and sage quiche marries the sweetness of roasted squash with the earthy depth of fresh sage, all encased in a flaky, buttery crust. Perfect for a brunch centerpiece or a sophisticated weeknight dinner, it’s a dish that promises to impress with its harmonious flavors and elegant presentation.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and diced
• 4 to 6 tablespoons ice water
• 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh sage leaves, finely chopped
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup Gruyère cheese, grated

Instructions

1. Preheat the oven to 375°F (190°C). In a large bowl, whisk together the flour and salt. Add the chilled butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. On a lightly floured surface, roll the dough into a 12-inch circle. Fit into a 9-inch pie dish, trim the edges, and crimp as desired. Chill for another 15 minutes.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for 5 more minutes until lightly golden. Let cool slightly.
5. Toss the butternut squash with olive oil and sage, spread on a baking sheet, and roast at 375°F (190°C) for 25 minutes until tender and caramelized.
6. In a bowl, whisk together the eggs, heavy cream, pepper, and nutmeg. Stir in the roasted squash and half the Gruyère cheese.
7. Pour the filling into the pre-baked crust, sprinkle with the remaining cheese, and bake at 375°F (190°C) for 35-40 minutes until the filling is set and the top is golden.
8. Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.

A masterpiece of textures and tastes, this quiche boasts a creamy interior dotted with sweet squash and sharp Gruyère, all nestled in a crisp, golden crust. For an extra touch of elegance, garnish with fresh sage leaves or a drizzle of truffle oil before serving.

Eggplant and Parmesan Quiche

Venture into the realm of sophisticated brunch fare with this Eggplant and Parmesan Quiche, a dish that marries the earthy depth of roasted eggplant with the sharp, nutty notes of aged Parmesan, all encased in a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup grated aged Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Preheat the oven to 375°F (190°C). In a large bowl, whisk together the flour and sea salt. Add the chilled butter, using your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
3. Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. On a floured surface, roll the dough into a 12-inch circle. Fit into a 9-inch pie dish, trim the edges, and prick the base with a fork. Chill for 15 minutes.
5. Line the crust with parchment paper, fill with pie weights, and blind bake for 15 minutes. Remove weights and parchment, bake for 5 more minutes until lightly golden. Tip: Blind baking prevents a soggy crust.
6. Increase oven temperature to 400°F (205°C). Toss eggplant with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, stirring halfway, until golden and tender.
7. In a bowl, whisk together eggs, cream, Parmesan, and nutmeg. Spread roasted eggplant over the crust, pour the egg mixture over.
8. Bake for 25-30 minutes until the filling is set and the top is golden. Tip: Let the quiche rest for 10 minutes before slicing for cleaner cuts.

Just as the quiche emerges from the oven, the aroma of melted Parmesan and roasted eggplant fills the air, promising a slice that’s creamy yet structured, with a crust that shatters delicately under the fork. Serve it warm, accompanied by a crisp arugula salad dressed in lemon vinaigrette, to elevate the dining experience.

Conclusion

We hope this roundup of 20 delicious vegetarian quiche recipes inspires your next meal! Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!