Spinach and Red Pepper Veggie Quiche

A creamy, delicious veggie quiche that happens to be pretty healthy. This quiche is packed with vegetables and a simple egg mix. You can make it the day of or make it and freeze it early and make it next day. This is one of my favorite quiche recipes!

Quiche Vegetables

For this quiche you can change up the vegetables you use based on what you have or what your preferences are. I often make mine with broccoli, spinach, red pepper, and onion. A few other vegetables you could do instead are mushrooms, leeks, or asparagus. If you do use these vegetables, make sure to swap out one of the others so the veggie to egg ratio is still good.

How to make a vegetable quiche?

The steps for making a vegetable quiche are actually pretty simple. It’s just a few steps of prepping and then most of the time is in the oven. If you want to make your own crust that will take a little extra time, but if it’s pre-prepared you should be able to throw everything together quickly.

1. Cook the vegetables
2. Mix the egg filling
3. Add vegetables to pie crust
4. Pour egg mixture over the veggies
5. Bake

What crust to use?

You can make your own crust or buy store bought. I love this single pie crust recipe from King Arthur Baking. If you make the crust in advance, roll it out, place it in the pie tin and put it in the freezer until you are ready to use. This is nice to do if you want to make the quiche next day.

I often buy store-bought crust and have them in the freezer ready to go. Feel free to use regular crust, whole wheat, or even gluten-free pie crust.

I have not tried making a crustless quiche, but you could try. Just make sure to grease your pie pan before adding the your veggies and egg mixture. It might not have to cook as long as the quiche with the crust.

Do you need to blind bake the crust?

This is a personal preference if you want to blind bake the crust. Blind baking is when you back the crust before adding in the filling.

If I make homemade pie dough, I often blind bake it before adding the spinach quiche filling. When I use store bought, I typically don't blind bake it. This is because the store bough it often thinner and more even than my homemade crust.

If you like your crust on the crispier side, I would blind bake it for 10 minutes in the oven at 350 to get the best results. make sure to poke the bottom of the crust with a fork or use pie weights. This helps the crust not puff up too much on the bottom. Then take it out and proceed with steps 4-6.

What to serve with vegetable quiche?

Often times you are making a quiche for a group and you might want to have a few options. Since this recipe is a savory dish, I would pair it with something sweet like a bowl of mixed fruit or a coffee cake. I love pairing it with this strawberry coffee cake.

Can you freeze a vegetable quiche?

You can make your quiche ahead of time and put it in the freezer to bake later. If you want to freeze your quiche, just wrap in aluminum foil or plastic wrap and place it in the freezer before baking. Be careful transferring it to the freezer. You don’t want any of it to spill out. A trick I have used is placing the quiche on a baking tray and then placing it in the freezer so it has something flat to sit on.

Spinach Quiche Substitutions or Alternatives

You can really mix up this recipe by adding different veggies into the mix. A few other veggies that would be great in here are:

• Roasted Red Peppers
• Caramelized Onions
• Green Onions
• Zucchini
• Asparagus

What to make the quiche in

For this spinach and red pepper veggie quiche, I use a 9-inch pie plate. You could also use a large tart pan or quiche pan. Here are a few difference options you could use.

I love making this as a breakfast quiche but you could even have it as a weeknight dinner. I hope you enjoy this spinach and red pepper veggie quiche as much as we do! Share your pics with us @sigsbeestreet if you try it.