If you’re looking for an effortlessly delicious dish that’s colorful, satisfying, and packed with fresh veggies, this Simple Mixed Vegetable Quiche Recipe is a must-try. It brings together tender broccoli, sweet corn, vibrant tomatoes, and more in a creamy, cheesy custard nestled in a flaky crust. Whether you need an impressive brunch centerpiece or a comforting dinner, this quiche is as versatile as it is tasty, making it one of those go-to recipes you’ll reach for time and again.
Ingredients You’ll Need
The magic of this quiche lies in its simple, wholesome ingredients which come together to deliver layers of flavor and texture. Each component plays a crucial role — from the crispness of the broccoli to the creamy richness of the eggs and cheese — creating a balanced and satisfying dish.
- Prepared quiche or pie crust (10–11 inch): Provides a buttery, flaky base that holds all the fillings perfectly.
- Mixed vegetables (1½ pounds): A colorful medley including broccoli florets, cherry or Roma tomatoes, red onion, green peas, and corn kernels, adding freshness and varied textures.
- Eggs (3 large): The key to binding everything together and creating that rich custardy texture.
- Sour cream (¾ cup): Adds a lovely tang and moisture to keep the quiche tender and creamy.
- Shredded cheese (1 cup): Mild or medium varieties melt beautifully to add a savory depth.
- Olive oil (1 tablespoon): For sautéing the onion, bringing out sweetness and enhancing flavor.
- Italian-style dried herbs (1 teaspoon): Infuses the custard with subtle herbal notes that complement the veggies perfectly.
- Salt and black pepper (to taste): Essential seasonings to bring out the natural flavors of all ingredients.
How to Make Simple Mixed Vegetable Quiche Recipe
Step 1: Prepare the crust
Start by preheating your oven to 350°F and lightly greasing a 10–11 inch quiche or tart pan with oil or butter. Press your prepared crust evenly into the pan, making sure it’s snug around the edges for a perfect, even bake. This sets the stage for your delicious filling and ensures a wonderful flaky bottom.
Step 2: Cook the broccoli
Bring a pot of salted water to a rolling boil. Add the broccoli florets and cook just until they turn a vibrant green and are tender-crisp, about 3 minutes. This quick blanching keeps their bright color and delicate crunch intact. Drain them well to avoid watery filling later on.
Step 3: Sauté the red onion
Heat the olive oil in a skillet over medium heat and toss in the thinly sliced red onion. Sauté for 2 to 3 minutes until softened and slightly translucent. This step mellows the sharpness of the raw onion, adding a subtle sweetness that blends beautifully with the other veggies.
Step 4: Mix the custard
Whisk together the eggs, sour cream, and shredded cheese in a medium bowl until smooth. Season this luscious mixture with salt, black pepper, and the dried Italian herbs to build a flavorful base for your quiche. This custard is the glue that holds everything together with a creamy, savory finish.
Step 5: Assemble the quiche
Arrange the blanched broccoli, sautéed onions, tomatoes, green peas, and corn kernels evenly over your prepared crust. Give the veggies a light sprinkle of salt and pepper to enhance their natural flavors. Pour the egg mixture over the top, letting it settle into all the nooks and crannies, ensuring each slice will have a perfect balance of custard and vegetables.
Step 6: Bake to perfection
Slide your quiche into the oven and bake for 35 to 40 minutes. You’re looking for a lightly golden top and a center that’s fully set but still tender. Once out of the oven, let the quiche rest for about 10 minutes before slicing. This resting step helps the custard firm up for neater slices and lets the flavors develop even more.
How to Serve Simple Mixed Vegetable Quiche Recipe
Garnishes
Fresh herbs such as chopped parsley, chives, or basil make fantastic garnishes, brightening up each slice with a burst of color and freshness. A light drizzle of olive oil or a sprinkle of flaky sea salt just before serving can elevate the flavors beautifully as well.
Side Dishes
This quiche pairs wonderfully with a crisp green salad tossed in a light vinaigrette or a simple bowl of seasonal roasted vegetables. For a heartier meal, some crusty bread or a bowl of soup complements the veggie-packed custard perfectly.
Creative Ways to Present
Try serving the quiche in mini tart pans for individual portions, making it perfect for brunch parties or elegant gatherings. You can also top slices with a dollop of sour cream or herbed yogurt for an extra creamy touch. For a vibrant twist, sprinkle some toasted nuts or seeds on top just before serving.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover quiche tightly with plastic wrap or store in an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it easy to enjoy for lunches or quick dinners.
Freezing
You can freeze the baked quiche by wrapping it securely in foil or plastic wrap and placing it in a freezer-safe container. It keeps well for up to 2 months. To reheat, thaw overnight in the fridge before warming.
Reheating
Reheat slices in a preheated oven at 325°F for about 15 minutes until warmed through, or microwave individual portions on medium power for 1-2 minutes. The oven method keeps the crust crispier, but either way, it’s a delightful second helping.
FAQs
Can I use frozen vegetables in the Simple Mixed Vegetable Quiche Recipe?
Yes, frozen veggies can work well, especially if they are pre-cooked or thawed and drained to remove excess moisture. Just be mindful not to overload the crust with wet ingredients to keep it from getting soggy.
What cheese works best in this quiche?
Mild cheeses like cheddar, Monterey Jack, or even mozzarella melt nicely and blend with the eggs. For a bit more flavor, try a medium cheese or a combination, but avoid very strong or crumbly cheeses that might overpower the veggies.
Can I make this quiche vegetarian or vegan?
This recipe is vegetarian as written, but for a vegan version, you would need to use egg and dairy substitutes like tofu or chickpea flour based custards and vegan cheeses, keeping in mind the texture and flavor will change somewhat.
How do I prevent the crust from becoming soggy?
Blind-baking the crust slightly before adding filling or ensuring vegetables are well drained and cooked helps keep the bottom crisp. Also, avoid adding too much liquid in the custard mixture.
Is this quiche suitable for meal prep?
Absolutely! The Simple Mixed Vegetable Quiche Recipe holds up well in the fridge and is perfect for making ahead and enjoying throughout the week. Just slice it up and pack for a nutritious lunch or grab a warm slice for a quick dinner.
Final Thoughts
This Simple Mixed Vegetable Quiche Recipe is such a joyful way to celebrate fresh veggies and comforting flavors all in one dish. It’s approachable, beautiful, and perfect for any occasion that calls for something a little special. Once you make it, I’m sure it’ll become one of your favorite recipes to share with family and friends. Don’t hesitate — dive into this quiche adventure and savor every delicious bite!
Print
Simple Mixed Vegetable Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Simple Mixed Vegetable Quiche is a delicious and easy-to-make savory pie featuring a variety of fresh vegetables, creamy eggs, and melted cheese baked to a golden perfection in a flaky crust. Perfect for brunch, lunch, or a light dinner, it combines tender-crisp broccoli, sweet corn, juicy tomatoes, and sautéed onions with a rich, herb-infused custard filling.
Ingredients
Crust
- 1 prepared quiche or pie crust (10–11 inch)
Vegetables
- 1½ pounds mixed vegetables, such as:
- Broccoli florets
- Cherry or Roma tomatoes, sliced
- Red onion, thinly sliced
- Green peas
- Corn kernels
Filling
- 3 large eggs
- ¾ cup sour cream
- 1 cup shredded cheese (mild or medium)
- 1 tablespoon olive oil
- 1 teaspoon Italian-style dried herbs
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Lightly grease a 10–11 inch quiche or tart pan with oil or butter. Press the prepared quiche crust evenly into the pan and set aside.
- Cook broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and cook for about 3 minutes until they are tender-crisp. Drain them thoroughly to remove excess water.
- Sauté onions: Heat the olive oil in a skillet over medium heat. Add the thinly sliced red onion and sauté for 2–3 minutes until softened but not browned. Remove from heat and set aside.
- Mix filling: In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until smooth. Season the mixture with salt, black pepper, and Italian-style dried herbs for added flavor.
- Assemble the quiche: Arrange the cooked broccoli, sautéed onions, tomatoes, green peas, and corn evenly over the prepared crust. Lightly season the vegetables with additional salt and black pepper. Pour the egg mixture evenly over the vegetables and crust.
- Bake the quiche: Place the quiche in the preheated oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden brown.
- Rest and serve: Remove the quiche from the oven and let it rest for about 10 minutes to allow it to firm up, then slice and serve warm or at room temperature.
Notes
- Use a mix of your favorite fresh or frozen vegetables for variety and convenience.
- For a richer flavor, substitute half-and-half or heavy cream for the sour cream.
- If you prefer a gluten-free version, use a gluten-free pie crust.
- To save time, you can use pre-cooked or steamed vegetables instead of boiling and sautéing separately.
- This quiche can be served warm, at room temperature, or chilled, making it versatile for different meals.
