This easy vegetarian quiche is packed with fresh veggies, eggs, and cheese, all baked in a flaky pie crust. It’s perfect for breakfast, brunch, or a light dinner. Serve it warm or at room temperature for a delicious and satisfying meal!
Ingredients Needed:
- 1 (9 inch) deep-dish pie crust
- 1 tablespoon olive oil
- ½ cup sliced onion
- ½ cup chopped green bell pepper
- ½ cup mushrooms, sliced
- ½ cup chopped zucchini
- 1 large tomato, sliced
- 2 tablespoons all-purpose flour
- 2 teaspoons dried basil
- 3 large eggs, beaten
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups shredded Colby-Jack cheese
How To Make Vegetarian Quiche Recipe?
- Preheat the oven: Set the oven to 400°F.
- Bake the crust: Place the pie crust in the oven and bake for 8 minutes until firm. Remove and set aside. Lower the oven temperature to 350°F.
- Cook the vegetables: Heat olive oil in a skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini. Cook for 5 to 7 minutes until soft, then remove from the skillet.
- Prepare the tomatoes: Sprinkle tomato slices with flour and basil. Cook in the skillet for 1 minute on each side, then set aside.
- Mix the eggs: In a bowl, whisk together eggs, milk, salt, and black pepper.
- Assemble the quiche: Spread 1 cup of cheese on the bottom of the pie crust. Layer the cooked vegetables on top, then add the tomato slices. Pour the egg mixture over everything and sprinkle the remaining ½ cup of cheese on top.
- Bake the quiche: Place in the oven and bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
- Cool and serve: Let the quiche rest for 5 minutes before slicing. Enjoy!
Recipe Tips:
- Pre-bake the crust properly: To keep the crust from getting soggy, bake it for 8 minutes before adding the filling. This helps it stay crisp and firm.
- Drain excess moisture from veggies: After cooking the vegetables, let them sit on a paper towel to remove extra water. This prevents the quiche from becoming too watery.
- Whisk the eggs well: Beat the eggs and milk until fully combined and slightly frothy. This helps create a smooth and creamy texture in the quiche.
- Layer ingredients the right way: Start with cheese at the bottom, then veggies, and pour the egg mixture on top. This helps everything bake evenly and prevents a soggy crust.
- Let the quiche rest before slicing: After baking, let it sit for at least 5 minutes. This helps it set properly and makes slicing easier without falling apart.
How To Store & Reheat Leftovers?
- Refrigerate: Let the quiche cool down first. Then, wrap it well or put it in a sealed container. Keep it in the fridge for up to 3 days.
- Freeze: After cooling, wrap the quiche in plastic and foil, then put it in a freezer bag. It stays good for 2 months.
- Reheat: Set the air fryer to 325°F. Place a slice in the basket and heat for about 5 minutes or until hot.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 110mg
- Sodium: 320mg
- Potassium: 180mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 12g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Mexican Soup Recipe
- Gordon Ramsay Cheese And Onion Pie Recipe
- Gordon Ramsay Quiche Lorraine Recipe
Gordon Ramsay Vegetarian Quiche Recipe
Description
This easy vegetarian quiche is packed with fresh veggies, eggs, and cheese, all baked in a flaky pie crust. It’s perfect for breakfast, brunch, or a light dinner. Serve it warm or at room temperature for a delicious and satisfying meal!
Ingredients
Instructions
- Preheat the oven: Set the oven to 400°F.
- Bake the crust: Place the pie crust in the oven and bake for 8 minutes until firm. Remove and set aside. Lower the oven temperature to 350°F.
- Cook the vegetables: Heat olive oil in a skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini. Cook for 5 to 7 minutes until soft, then remove from the skillet.
- Prepare the tomatoes: Sprinkle tomato slices with flour and basil. Cook in the skillet for 1 minute on each side, then set aside.
- Mix the eggs: In a bowl, whisk together eggs, milk, salt, and black pepper.
- Assemble the quiche: Spread 1 cup of cheese on the bottom of the pie crust. Layer the cooked vegetables on top, then add the tomato slices. Pour the egg mixture over everything and sprinkle the remaining ½ cup of cheese on top.
- Bake the quiche: Place in the oven and bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
- Cool and serve: Let the quiche rest for 5 minutes before slicing. Enjoy!
Notes
- Pre-bake the crust properly: To keep the crust from getting soggy, bake it for 8 minutes before adding the filling. This helps it stay crisp and firm.
- Drain excess moisture from veggies: After cooking the vegetables, let them sit on a paper towel to remove extra water. This prevents the quiche from becoming too watery.
- Whisk the eggs well: Beat the eggs and milk until fully combined and slightly frothy. This helps create a smooth and creamy texture in the quiche.
- Layer ingredients the right way: Start with cheese at the bottom, then veggies, and pour the egg mixture on top. This helps everything bake evenly and prevents a soggy crust.
- Let the quiche rest before slicing: After baking, let it sit for at least 5 minutes. This helps it set properly and makes slicing easier without falling apart.