Bursting with the vibrant colors and flavors of the season, this Garden Vegetable Quiche is a true feast for the senses. With a delightful combination of six garden-fresh vegetables, three delectable cheeses (ricotta, cheddar, and Parmesan) and aromatic herbs, all topped with sliced juicy plum tomatoes, this quiche is sure to impress even the most discerning palates.
Table of Contents
- Why This is the Best Recipe for Vegetable Quiche
- What is Garden Vegetable Quiche?
- Veggie Quiche Recipe Ingredients
- Vegetable Quiche Recipe Variations and Substitutions
- How to Make Veggie Quiche
- Veggie Quiche Tips
- What to Serve with This Vegetable Quiche Recipe
- How to Store Vegetable Quiche
- Best Way to Reheat Garden Vegetable Quiche
- Veggie Quiche FAQs
- Vegetable Quiche with Mushroom, Spinach, Tomato, and Zucchini
Why This is the Best Recipe for Vegetable Quiche
Our recipe for Fresh Veggie Quiche stands out as the best for several reasons:
- It calls for a combination of six different fresh vegetables (zucchini, mushrooms, onion, garlic, spinach, and bell pepper), ensuring a variety of flavors and textures in every bite.
- The three types of cheese used – ricotta, cheddar, and Parmesan – add a richness and depth of flavor that sets this quiche apart.
- Fresh herbs (basil and thyme) add an aromatic touch that elevates the overall taste profile.
- Sliced fresh plum tomatoes arranged on top not only look stunning but add a burst of juicy sweetness to every mouthful.
What is Garden Vegetable Quiche?
Garden vegetable quiche is a savory dish that combines a pastry crust with a custard-like filling that is flavored with a variety of fresh vegetables, cheese, and sometimes herbs or spices. The vegetables used in garden vegetable quiche can vary depending on what is in season and readily available, but typically include ingredients such as those in this recipe – zucchini, bell peppers, onions, spinach, mushrooms, and tomatoes. It’s a popular dish for brunch, lunch or dinner, and can be served warm or at room temperature.
Quick Tip
Brushing the crust of a savory pie with Dijon mustard not only adds flavor, during baking the mustard forms a barrier between the crust and the filling that prevents the crust from becoming soggy.
Veggie Quiche Recipe Ingredients
Here’s an overview of what you’ll need to prepare this fresh veggie quiche (details, including quantities, are in the recipe card below):
- Prepared pie crust for a 9 or 10-inch pie
- Zucchini
- Mushrooms – white, cremini/baby Bella, shitake, or a mixture
- Yellow onion
- Red bell pepper
- Baby spinach leaves
- Plum tomatoes
- Garlic
- Fresh basil
- Fresh thyme
- Butter
- Olive oil
- Whole milk ricotta cheese – I find this recipe works best with whole milk ricotta cheese rather than part-skim or low-fat. The latter two have a bit more water, and it’s important to keep this filling from getting too watery, so you end up with a soggy crust.
- Sharp cheddar cheese
- Parmesan cheese
- Large eggs
- Dijon mustard
- Kosher salt
- Fresh ground pepper
What pie crust to use for Veggie Quiche
The best crust to use for any quiche is made from shortcrust pastry – also called pie dough. Our Easy Flaky Pie Crust recipe works perfectly for this veggie quiche recipe!
Vegetable Quiche Recipe Variations and Substitutions
Zucchini, mushrooms, spinach, bell peppers, onion, and garlic are my favorite combination of vegetables to use in this quiche, but feel free to substitute other fresh vegetables – grated yellow squash, chopped fresh broccoli, and chopped shallots will all work well.
How to Make Veggie Quiche
Here’s how to create this impressive quiche:
- Preheat oven to 350 degrees.
- Prep crust; refrigerate.
Roll prepared pie crust dough into a 12-inch circle. Transfer to a 9-inch deep dish pie pan or 10-inch tart pan. Push down carefully on the bottom and sides to remove any air pockets. Fold over edges and crimp as needed. Refrigerate for 20 to 30 minutes. - Prebake (aka blind bake) crust.
Prick bottom of crust with a small fork. Line crust with foil and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes. Remove weights and foil and continue cooking for another 5 to 10 minutes or until crust is lightly browned and crisp on the bottom. Set aside to cool. Leave oven on. - Remove moisture from zucchini.
Place grated zucchini in a dish towel and wring out moisture. Set aside. - Cook mushrooms and garlic.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add garlic and mushrooms and cook 7 to 10 minutes, or until the mushrooms are tender and liquid has evaporated. Remove mushroom mixture from pan and set aside to cool a bit; don’t wash out the pan. - Cook zucchini, onion and pepper; add spinach.
In the same large skillet, heat the remaining 1 tablespoon butter and the olive oil over medium heat. Add zucchini, onion and red pepper and cook, stirring occasionally, until vegetables are soft. Stir in spinach by handfuls and continue cooking, stirring occasionally, until spinach is cooked and all of the moisture has evaporated. - Strain vegetable mixture.
Remove vegetable mixture from heat, place in a strainer and press with back of a spoon to push out moisture. Let sit for 5 minutes in a strainer to allow moisture to drain. - Mix vegetables, cheeses, herbs and eggs.
Put zucchini mixture back in skillet (or in a mixing bowl) and stir in cooked mushrooms, basil, thyme, ricotta cheese, Cheddar cheese and 3/4 cup of Parmesan cheese. Season to taste with salt and pepper. Stir in beaten eggs. - Place ingredients in pie crust.
Brush bottom of pre-baked pie crust with the Dijon mustard. Spoon the vegetable mixture into the crust and spread evenly. Top with tomato slices. Sprinkle remaining Parmesan cheese over the top. - Bake; cool.
Bake on middle rack of oven just until filling is set, around 40 minutes for a deep dish pan and 30 minutes for a shallower tart pan. Let sit for 10 minutes before slicing and serving.
Veggie Quiche Tips
Here are my tips for ensuring your quiche comes out perfect every time:
- Remove moisture from vegetables before adding to the quiche. Don’t skip -or rush – the key steps in this recipe that remove moisture – wringing the zucchini in a towel before cooking, cooking all the vegetables until their moisture evaporates, then letting the cooked vegetables sit in a strainer for a few minutes to drain off any final excess liquid.
- Prebake the crust before adding the filling. Prebaking ensures the crust is fully cooked, browned and flaky in the time it takes for the filling to cook.
- Add a mustard coating to the crust before filling. This step not only adds flavor but also creates a barrier that helps to prevent the crust from getting soggy.
- Don’t overcook the quiche. Overcooking can cause the eggs to curdle, and release their water. Keep a close eye on the quiche while it’s baking and remove it from the oven as soon as it’s set.
- Let the quiche sit for 10 minutes before cutting. This allows the filling to set and makes it easier to cut the quiche into neat slices.
What to Serve with This Vegetable Quiche Recipe
Here are some suggested side dishes to serve with this quiche for a lunch or light dinner:
- Creamy Ginger Carrot Soup
- Puréed Green Pea Soup
- Carrot Vichyssoise Soup
- Vichyssoise (Cold Potato Leek) Soup
- Curried Cauliflower Soup
- Potato Salad
- Mixed fruit salad – blueberries, raspberries, strawberries, blackberries, chopped mango, etc.
- Parsley Parmesan Crostini
- Quick Herb Bread
- Anise Bread
How to Store Vegetable Quiche
If you have any leftover quiche, cool, cover and refrigerate. It will last up to 4 days.
Best Way to Reheat Garden Vegetable Quiche
To reheat, bring quiche to room temperature, cover with foil and place in a 350-degree oven for around 15 minutes or until warmed through.
Veggie Quiche FAQs
There are a few reasons why your quiche turned out watery or your crust soggy:
1. You didn’t cook the moisture out of the vegetables before adding to the filling.
2. You used low-fat or skim ricotta cheese, which has a higher water content than whole milk ricotta.
3. You undercooked the quiche, so the eggs didn’t have time to set properly.
4. You overcooked the quiche, causing the eggs to curdle and release their water.
5. You didn’t brush the bottom crust with mustard before adding the filling. Not only does this step add flavor, during baking the mustard forms a barrier between the crust and the filling that prevents the crust from becoming soggy.
Yes, always cook vegetables before adding to quiche filling. This step improves their texture and, more importantly, cooks off the moisture so your quiche doesn’t end up watery.
Yes, it’s important to prebake – also called blind bake – your quiche crust. Prebaking ensures the crust is fully cooked, browned and flaky in the time it takes for the filling to cook.
Vegetable Quiche with Mushroom, Spinach, Tomato, and Zucchini
Mushroom, Spinach, Tomato and Zucchini Pie is the perfect end-of-summer dish to prepare with the fresh bounty from your garden or your favorite farmer’s market.
- Yield: 8 servings, as a main dish 1x
Ingredients
- 1 prepared crust for a 9 or 10-inch pie (see my recipe for Easy Flaky Pie Crust)
- 2 cups packed grated zucchini (1 large or around 3 medium)
- 3 tablespoons butter, divided use
- 1 teaspoon chopped garlic
- 8 ounces fresh mushrooms (white, cremini/baby bella, shitake, or a mixture), sliced
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion (around 1 large)
- 1 red bell pepper, seeded and chopped
- 5 to 6 ounces fresh baby spinach leaves
- 2 tablespoons chopped fresh basil
- 2 teaspoons fresh thyme leaves
- 1 cup whole milk ricotta cheese (see Note)
- 1 cup grated sharp Cheddar cheese
- 1 cup grated Parmesan cheese, divided use
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 3 large eggs, beaten
- 3 tablespoons Dijon mustard
- 2 large plum tomatoes, sliced (or more – see Note)
Instructions
- Preheat oven to 350 degrees.
- Roll prepared pie crust dough to a 12-inch circle. Transfer to a 9-inch deep dish pie pan or 10-inch tart pan. Push down carefully on bottom and sides to remove any air pockets. Fold over edges and crimp as needed. Refrigerate for 20 to 30 minutes.
- Prick bottom of crust with a small fork. Line crust with foil and fill with pie weights. Place on a rimmed baking sheet on the middle rack in the oven and bake for 15 minutes. Remove weights and foil and continue cooking for another 5 to 10 minutes or until crust is lightly browned and crisp on the bottom. Set aside to cool. Leave oven on.
- Place the grated zucchini in a dish towel and wring out moisture. Set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add garlic and mushrooms and cook 7 to 10 minutes, or until the mushrooms are tender and liquid has evaporated. Remove mushroom mixture from pan and set aside to cool a bit; don’t wash out the pan.
- In the same large skillet, heat the remaining 1 tablespoon butter and the olive oil over medium heat. Add zucchini, onion and red pepper and cook, stirring occasionally, until vegetables are soft.
- Stir in spinach by handfuls and continue cooking, stirring occasionally, until spinach is cooked and all of the moisture has evaporated.
- Remove vegetable mixture from heat, place in a strainer and press with back of a spoon to push out moisture. Let sit for 5 minutes in strainer to allow moisture to drain.
- Put zucchini mixture back in skillet (or in a mixing bowl) and stir in cooked mushrooms, basil, thyme, ricotta cheese, Cheddar cheese and 3/4 cup of the Parmesan cheese. Season to taste with salt and pepper. Stir in beaten eggs.
- Brush bottom of pre-baked pie crust with the Dijon mustard. Spoon vegetable mixture into the crust and spread evenly. Top with tomato slices. Sprinkle remaining Parmesan cheese over the top.
- Bake on middle rack in preheated oven until filling is set, around 40 minutes for a deep dish pan and 30 minutes for a shallower tart pan. Let sit for 10 minutes before slicing and serving.
Notes
Note on ricotta cheese: I find this recipe works best with whole milk ricotta cheese rather than part skim or low fat. The latter two have a bit more water, and it’s important to keep this filling from getting too watery; otherwise you end up with a soggy crust.
Note on tomatoes: You can add more sliced tomatoes op top of the pie than the recipe calls for. Try overlapping slices in a circular pattern for a pretty look!
Make ahead: pie crust and vegetable mixture can be prepared earlier in the day and stored separately, in the refrigerator. Bring to room temperature, assemble and bake 1 hour before serving. Alternatively, the entire pie can be prepared and baked up to 24 hours ahead, covered and refrigerated.
- Category: Vegetarian main, brunch
Note: this is an update to a old post, changing the name to be more descriptive of the dish, adding more details to the discussion in the narrative about the recipe, and adding in a few more photos.
I was very interested in this recipe as I have an abundance of zucchini, tomatoes, chard and kale in my garden this year! This evening I made this recipe and thought it was delicious. (I substituted kale and chard since my spinach is gone. Not quite the same flavor as spinach, but the vegetarian pie was still good.) The bit of dijon mustard at the bottom is a nice little surprise taste with each bite. Thankfully, I have a food processor, as it takes a long time to slice, dice and grate the vegetables and cheeses.
I’m so so happy that you enjoyed the recipe!! Thank you so much for the feedback.