An easy veggie quiche recipe with feta cheese, for those who think that quiches are too complicated to make at home! Trust me, this one’s not.
Quiches are so versatile
This quiche recipe is made with red pepper, mushrooms and green onion, but they’re so flexible and literally, any veggie tastes good. Try broccoli, asparagus, spinach, tomatoes…they’re all delicious in a quiche.
You can also cook your veggies ahead of time to save some time when you’re ready to make the quiche. Or, try my trick and make a quiche with all the leftover roasted veggies from the week. This is a particularly good idea on say, a Thursday night when you’re trying to clean out your fridge.
I do suggest keeping some kind of onion or garlic as the base because they add flavor complexity to dishes. Yellow onion, green onion, red onion, shallots, garlic or leeks all substitute well for one another and they’re all incredibly beneficial for gut health, too. In fact, onions, garlic and leeks are three of the foods that are listed in my free guide, 20 Foods That Are Good For Gut Health.
Quiches make a light but still satisfying dinner, and they’re fantastic for next day breakfast, lunch or brunch.
Be sure to give yourself some time to prep and bake a quiche
The steps for making a quiche are very simple, but do give yourself some time to prep the ingredients and bake it. Your veggie quiche will need to bake for approximately 40 minutes and sit for 5-10 minutes after you remove it. You can also cook the veggies ahead of time, even the day before, so that all you need to do when you’re ready to bake the quiche is throw the ingredients into the pie shell and bake it.
Please let me know in the comments below if you make my Easy Veggie Quiche With Feta Cheese, or tag me in a photo on Instagram!
Easy Veggie Quiche With Feta Cheese
- 1 9" pie dough, room temperature (I buy a frozen rolled crust from Wholly Wholesome at Whole Foods)
- 1 Tbsp olive oil
- 1 bunch green onions, ends removed and sliced
- 1 red bell pepper, seeds removed and chopped
- 2 cups sliced mushrooms
- 1 tsp sea salt, plus more to taste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Black pepper to taste
- 6 eggs
- 1/4 cup milk of choice (I use almond, hemp or cashew)
- 1/2 cup feta cheese, crumbled (goat cheese works well, too)
- If using a frozen rolled pie crust, be sure to set it out on the counter for a few hours so it can thaw and soften.
- Preheat the oven to 375 degrees.
- Sauté the onions and bell pepper in the olive oil in a medium-sized skillet, over medium heat, for about 5 minutes or until the peppers begin to soften. Add the mushrooms, 1/2 tsp sea salt, dried basil, dried oregano and black pepper to taste. Sauté until the mushrooms begin to release their water, about 5 minutes. Remove the veggies from the heat. Note: this step can be done ahead of time, even the day or two before you are planning to make the quiche. (Leftover cooked veggies work great for quiches!)
- When the pie crust is thawed and is soft enough to unroll, place it evenly in a pie dish. Place the veggie mixture on the bottom of the crust.
- In a medium bowl, whisk together the eggs, milk and 1/2 tsp sea salt. Pour the mixture over the veggies in the pie dish. Evenly sprinkle the crumbled feta cheese over the top of the egg mixture.
- Place the prepared quiche on a large baking sheet, and place the baking sheet and quiche in the oven. Bake for 40 minutes.
- Remove your easy veggie quiche from the oven and let it sit for about 5 minutes before serving.