This easy vegetable quiche with shortcrust pastry is perfect for breakfast, brunch, or a light dinner, featuring a buttery crust, creamy egg filling, and fresh, flavorful veggies. Simple to prepare and fully customizable, it’s a fuss-free recipe that delivers a delicious, satisfying meal every time.
Equipment
- 9" Pie Dish
- Mixing Bowls
- Frying Pan
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Spatula
- Whisk
- Rolling Pin
- Parchment Paper
- Baking weights
Ingredients
CRUST
- 1 ⅔ cup flour (200g)
- 7 tbsp cold butter cubed (100g)
- ½ tsp table salt
- 1 whole egg
- water cold (if needed)
FILLING
- 8 eggs
- ½ cup Greek yogurt
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried herbs 1-2 tbsp fresh
- 1 cup cheese shredded or crumbled*
- 1 cup vegetables cooked and diced*
Instructions
CRUST
- In a bowl, rub together flour, butter and salt.
- In a separate bowl, beat the egg, then pour it into the flour mixture
- Combine with hands. The mixture should be slightly pasty - if it doesn’t feel like it’s coming together early on, add a little bit of water before you mix the egg in too much
- Flatten dough into a disk, wrap it or place it in an airtight tub, and refrigerate for at least 30 minutes
- Preheat oven to 350°F
- Roll the dough into a 1/8" thick circle between two sheets of parchment paper. Peel off the top layer of parchment, place it back on, flip the dough over, and peel off the new top layer.
- Transfer the dough to your pie dish, dough side down, peeling off the remaining parchment. Shift it until it's flat against the bottom and sides. Fold under the excess to make your crust, and crimp by pulling the pointer finger of your left hand through a peace sign made with your right.
- Prick the bottom of the crust with a fork, then line the inside of your crust with a piece of crumbled parchment paper. Fill with baking weights.
- Blind bake with your weights for 11 minutes, then gently lift out the parchment paper with the baking weights. Return your pie crust to the oven for another 6-10 minutes, until the crust is dry and no longer wet-looking.
- Remove from the oven and cool completely before adding quiche filling
FILLING & ASSEMBLY
- Dice and cook your preferred veggies. Then allow them a few minutes to cool.
- Preheat your oven to 350°F
- In a bowl, add your eggs, salt, pepper, herbs*, yogurt, and milk. Whisk together until the eggs are fully combined.
- Add your cheese to the egg mixture and stir with a spatula to combine.
- Pour your mixture into your cooled pie crust.
- Gently add cooled, cooked vegetables to your pie dish and, using a spatula, stir around to incorporate evenly. Avoid scraping your pie crust.
- Bake for 40 minutes, until the edges are set and slightly browned and the center of the quiche barely gives a wobble.
- Cool 10-15 minutes and then cut into six slices
- Cover and refrigerate for up to four days or freeze individual slices for two to three months.
Notes
*Use any variation of cheese you prefer. I often do a mixture of mozzarella, cheddar, and parmesan, but I also love subbing in feta or goat cheese. The cheese you choose will determine whether you need to shred it or crumble it. Just make it smaller so you can evenly distribute the cheese throughout your quiche.
*If using goat cheese, I prefer to add that once the filling is in the crust. Sprinkling crumbles over the top of the uncooked quiche before baking.
*Vegetables-wise, this is the perfect recipe for a fridge clearout. I mix and match mushrooms, onions, kale, zucchini, and tomatoes. Similar to the cheese note, you want to have these cut smaller so they’ll disperse evenly throughout the quiche mixture. The only exception is tomatoes, which I love to slice and lay on top of the mixture, before putting into the oven.
*Important note - If you are using fresh tomatoes, make sure to dehydrate them a little bit. Slice them and sprinkle a little salt over top, before placing a paper towel on top. Gently press down and let them sit to absorb some of that excess liquid. This helps to prevent a watery quiche!
*For herbs, I love interchanging basil, oregano, and thyme. Dried works fine, but fresh is best. Measure to your heart's content (the above are just guides)!
*I regularly make this quiche and then freeze individual slices. If I know for sure I will eat three pieces, I’ll keep those in the fridge and freeze the rest to ensure freshness.
*If you prefer a crustless quiche, simply omit the shortcrust pastry recipe and bake the filling as instructed.
