This simple mixed vegetable quiche is the perfect combination of creamy, savory, and comforting flavors wrapped in a flaky crust. Filled with colorful vegetables like broccoli, tomatoes, peas, corn, and red onion, this dish is hearty enough for dinner yet light enough for brunch or lunch. The creamy egg and cheese filling creates a rich texture that pairs beautifully with the tender vegetables, while Italian herbs bring a warm and aromatic finish to every bite.
One of the best things about this quiche is how versatile and practical it is. It can be prepared ahead of time, served warm or at room temperature, and enjoyed throughout the week for quick meals. Whether you are hosting a family brunch, preparing a simple vegetarian dinner, or looking for an easy make-ahead recipe, this quiche delivers satisfying flavor with minimal effort.
Why You’ll Love This Recipe
A Comforting and Colorful Dish
The combination of vibrant vegetables and creamy filling creates a balanced dish that feels both wholesome and indulgent. The broccoli adds texture, the tomatoes provide freshness and juiciness, while the peas and corn add subtle sweetness that complements the rich cheese and eggs.
Perfect for Any Meal
This quiche works beautifully for breakfast, brunch, lunch, or dinner. Serve it with a fresh salad for a complete meal, or enjoy a slice on its own for a quick and satisfying option during busy days.
Great for Meal Prep
It stores well in the refrigerator and reheats beautifully, making it an excellent choice for preparing meals in advance. The flavors become even more delicious after resting overnight.
Ingredients
For the Quiche
- 1 prepared quiche or pie crust (10–11 inch)
- 1½ pounds mixed vegetables, such as:
- Broccoli florets
- Cherry or Roma tomatoes, sliced
- Red onion, thinly sliced
- Green peas
- Corn kernels
- 3 large eggs
- ¾ cup sour cream
- 1 cup shredded cheese (mild or medium)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Italian-style herbs, to taste
Instructions
Step 1: Prepare the Oven and Crust
Preheat your oven to 350°F. Lightly grease a 10–11 inch quiche or tart pan using oil or butter to prevent sticking. Carefully press the prepared pie crust evenly into the pan, making sure the bottom and sides are fully covered. Gently press the dough into the edges so it keeps its shape during baking. Set the prepared crust aside while you prepare the filling.
Step 2: Cook the Broccoli
Bring a medium pot of salted water to a boil. Once the water reaches a steady boil, add the broccoli florets and cook them for about 3 minutes. The broccoli should become slightly tender while still maintaining a bit of firmness and bright green color. Drain the broccoli thoroughly and allow any excess moisture to evaporate. This step helps prevent the quiche from becoming watery.
Step 3: Sauté the Onion
Heat the olive oil in a skillet over medium heat. Add the thinly sliced red onion and cook for about 2–3 minutes, stirring occasionally. The onions should soften and develop a mild sweetness without becoming overly browned. Remove them from the heat and allow them to cool slightly.
Step 4: Prepare the Creamy Filling
In a medium mixing bowl, whisk together the eggs, sour cream, and shredded cheese until smooth and fully combined. Season the mixture with salt, black pepper, and Italian-style herbs. Continue whisking until the seasonings are evenly distributed throughout the mixture. The filling should look creamy and well blended.
Step 5: Assemble the Quiche
Arrange the cooked broccoli, sliced tomatoes, sautéed onions, peas, and corn evenly over the prepared crust. Try to distribute the vegetables evenly so every slice contains a balanced mixture of flavors and textures. Lightly season the vegetables with a small amount of salt and black pepper.
Slowly pour the egg and cheese mixture over the vegetables, making sure the filling spreads evenly across the entire quiche. The liquid should settle between the vegetables and cover them evenly.
Step 6: Bake the Quiche
Place the quiche into the preheated oven and bake for 35–40 minutes. As it bakes, the filling will become firm and the top will develop a light golden color. The center should appear set and no longer jiggle when gently moved.
If the crust begins browning too quickly, loosely cover the edges with foil while the quiche finishes baking.
Step 7: Rest and Serve
Remove the quiche from the oven and allow it to rest for about 10 minutes before slicing. This resting time helps the filling firm up, making cleaner slices easier to serve.
Serve warm as a main dish or side dish. It pairs wonderfully with fresh greens, soup, or roasted vegetables.
Recipe Details
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
4 servings
Notes
Customize with Seasonal Vegetables
This quiche can easily be adapted using seasonal vegetables you already have available. Vegetables with high moisture should be cooked and drained first to maintain the creamy texture of the filling.
Storage Tips
Store leftover quiche in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave before serving.
Crustless Option
For a crustless version, grease the pan thoroughly and pour the filling directly into the dish. Adding an extra egg can help the quiche maintain its structure during baking.