Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.
Today I want to share a recipe I created for a delicious vegetable cheddar quiche! I LOVE all varieties of quiche, and appreciate how versatile it is. We enjoy eating quiche for breakfast, lunch and dinner!
This recipe has lots of veggies in it because I wanted to use up loads of veggies we had in our refrigerator! After thinking about different ways to cook them, I I decided to create my own recipe for a yummy quiche that featured them.
A traditional pie/pastry crust is filled with sautéed fresh zucchini, cauliflower, broccoli, red bell pepper, garlic, green onions and carrots. You can use a frozen (thawed) 9″ deep dish crust or a homemade one. Your choice!
After topping the veggies with grated cheddar cheese, a traditional egg filling is poured over these ingredients and the quiche is baked to perfection! Vegetable Cheddar Quiche is delicious, colorful, and full of “good for you “veggies! Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Cook The Veggie Filling
Finely chop the fresh veggies. Try and keep all the pieces about the same size, so they will cook evenly (I cut round zucchini slices into quarters).
Heat oil in a large skillet on Medium heat. Add the veggies (except garlic), and sauté them, stirring occasionally, for 4 minutes.
Stir the minced garlic into the vegetables until combined and cook for 1 more minute, stirring often so the garlic doesn’t burn.
When finished cooking the veggies, transfer them from the skillet to a bowl, and let them cool to room temperature. Set aside.
Prepare The Egg Filling
Now it’s time to make a traditional egg filling for the quiche. Whisk eggs, heavy whipping cream, salt, pepper, and cayenne pepper together in a medium-sized bowl until fully combined. Set the bowl aside.
Prepare The Quiche For Baking
You can use a purchased DEEP DISH pie crust (thawed) OR use a 9″ homemade deep pie crust to make this quiche. Prick the bottom and sides of the crust several times with the tines of a fork.
Add the “cooled to room temperature” veggies to the pie crust, and spread to cover the bottom of the crust.
TIP: It’s important the veggies have cooled so they don’t cause the bottom of the pie crust (containing butter or shortening) to “soften or melt”.
Sprinkle the veggies with grated cheddar cheese, making sure to cover the surface of the quiche as much as possible.
Bake The Quiche
Place a large piece of aluminum foil on the oven shelf UNDER the shelf you will be baking the quiche on. This will help with cleanup in case it drips!
Carefully pour the egg filling over the veggies and cheese in the pie crust. Note: The pie crust will end up being VERY full!
CAREFULLY transfer the vegetable cheddar quiche onto a middle rack in a preheated 400°F. oven, being careful not to spill the filling!
Bake at 400°F. for 15 minutes, then turn the heat down to 300°F, and continue cooking for 35-40 minutes. When done, the top of the quiche should be golden brown. A toothpick inserted into the top/middle of the quiche should come out clean.
Serve The Vegetable Cheddar Quiche
Transfer the baked vegetable cheddar quiche (still in the pie pan) to a wire rack, and let it cool for 12-15 minutes, to let the filling “settle” and firm up some. As it cools, it will slightly deflate a bit, as the hot air dissipates inside the quiche.
Slice the quiche into 8 wedges, and serve with your favorite salad or fruit on the side. We enjoy this delicious quiche for breakfast, lunch and dinner! One quiche slice provides protein from the eggs and a fair amount of delicious veggies!
Leftover quiche can be covered and stored in the refrigerator for several days. The leftover quiche can be easily reheated in a microwave, for convenience (and quick lunches or dinners!).
I hope you have the opportunity to make and enjoy this delicious recipe for vegetable cheddar quiche, and trust you’ll enjoy it as we do!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking for More QUICHE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious quiche recipes you may enjoy, including:
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.
- 1 9" deep dish pie crust uncooked/thawed
- 1 Tablespoon vegetable oil
- ½ cup zucchini quarters ½" round slices, cut in ¼'s
- ½ cup broccoli florets small florets
- ½ cup cauliflower florets small florets
- 1½ stems green onions (scallions) bulb and stem, chopped
- ⅓ cup red bell pepper chopped-small pieces
- 5 baby carrots sliced- small pieces
- 1½ teaspoons minced garlic
- 4 large eggs
- 2 cups heavy whipping cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Preheat oven to 400℉. Prick bottom and sides of uncooked/thawed 9" deep dish pie crust several times with the tines of a fork.
Prepare veggies: Chop veggies about the same size (small), so they'll cook evenly. Heat oil in large skillet on Medium. Add veggies (except garlic); sauté, stirring occasionally, for 4 minutes. Stir garlic in until combined; cook 1 more minute, stirring often so garlic doesn't burn. Remove skillet from heat. Transfer veggies to a bowl; Set aside and let cool to room temp.
Make egg filling: Whisk eggs, heavy whipping cream, salt, pepper, and cayenne pepper together in medium bowl until fully combined. Set bowl aside.
Add "cooled to room temp." veggies to pie crust. Spread to cover bottom of crust. Sprinkle with grated cheese, covering veggies as much as possible. Pour egg filling over veggies/cheese. Pie crust will be VERY full! CAREFULLY transfer quiche onto middle rack of oven, being careful not to spill!
Bake at 400°F. for 15 minutes, then reduce heat to 300°F, and continue cooking 35-40 minutes. When done, quiche should be golden brown. A toothpick inserted into the top/middle should come out clean. Transfer pie plate to a wire rack; let cool 12-15 minutes before slicing/serving.
When ready to serve, slice into 8 wedges. Refrigerate any leftover quiche for up to 3-4 days. Microwave to reheat. Enjoy!
Here’s one more to pin on your Pinterest boards!