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Easy Vegetable Quiche

Total Time

Prep: 30 min. + chilling Bake: 40 min. + standing


8 servings

Updated: Mar. 11, 2023
Make your next brunch special with this fluffy deep-dish quiche. Fresh rosemary enhances the delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. —Kristina Ledford, Indianapolis, Indiana


  • Dough for single-crust pie
  • 1 tablespoon butter
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup finely chopped yellow summer squash
  • 1/2 cup fresh baby spinach
  • 3 garlic cloves, minced
  • 1 cup shredded Swiss cheese
  • 4 large eggs, lightly beaten
  • 1-2/3 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/4 teaspoon pepper


  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
  2. In a large skillet, melt butter over medium heat. Add onion, mushrooms and squash; cook and stir until tender, 3-5 minutes. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese.
  3. In a large bowl, whisk eggs, cream, salt, rosemary and pepper until blended; pour over filling. Cover edge of crust loosely with foil. Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

Garden Vegetable Quiche Tips

How should you store this vegetable quiche?

Wrap the whole quiche (or individual slices) with plastic wrap or foil and store in an airtight container in the refrigerator for up to three days.

What is the best way to reheat this vegetable quiche?

Quiche usually tastes best reheated at 350 degrees in the oven for 20 to 25 minutes (although less, if it’s a half portion or just a slice) or until heated through. You can even plan to make this vegetable quiche recipe a day ahead of time and reheat it in the oven for 25 to 30 minutes.

What are some variations of this vegetable quiche recipe?

Try starting from scratch by making a homemade pie crust, or try a similar recipe with bacon, cheese and onion like this breakfast quiche recipe. If you liked this quiche, make more of our top quiche recipes!

Elizabeth Harris
Dough for single-crust pie
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 451 calories, 38g fat (23g saturated fat), 196mg cholesterol, 390mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 11g protein.