Vegetable Quiche with Homemade Pie Crust

If there’s a dish that feels like a hug from the inside out, this Vegetable Quiche with Homemade Pie Crust is it. Golden, flaky crust meets a creamy custard filled with colorful vegetables and melty cheddar—every bite is a combination of rich, savory, and comforting flavors. Perfect for brunch, a light dinner, or even a fancy picnic, this quiche is elegant enough to impress yet easy enough for a weekday treat.

Recipe Origin

Quiche has been a classic in French cuisine for centuries, traditionally featuring eggs, cream, and seasonal vegetables in a tender pastry shell. This version keeps that tradition alive while emphasizing freshness and flavor with homemade pie crust and a medley of colorful peppers and mushrooms. It’s approachable, delicious, and fully customizable.

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk
• Rolling pin for pie crust
• 9-inch pie dish
• Frying pan for sautéing vegetables
• Measuring cups and spoons
• Sharp knife and cutting board

Why You’ll Love Vegetable Quiche with Homemade Pie Crust

This quiche isn’t just a meal—it’s a celebration of simple ingredients transformed into something extraordinary.

Versatile: Perfect for brunch, lunch, dinner, or even a potluck contribution.
Budget-Friendly: Uses common ingredients but delivers impressive flavors.
Quick and Easy: Once the crust is ready, assembly and baking are straightforward.
Customizable: Swap vegetables, add herbs, or use different cheeses.
Crowd-Pleasing: A dish that appeals to kids, adults, vegetarians, and guests alike.

Chef’s Pro Tips for Perfect Results

• Keep ingredients cold: For a flaky crust, ensure butter and water are ice-cold.
• Pre-bake the crust slightly: This prevents a soggy bottom from the custard filling.
• Evenly chop vegetables: This ensures even cooking and consistent texture.
• Use high-quality cheese: It melts beautifully and adds depth of flavor.
• Cool slightly before slicing: Let the quiche set for clean, firm slices.

Ingredients in Vegetable Quiche with Homemade Pie Crust

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

For the Pie Crust
Butter: Cold and cubed, creates a tender, flaky texture.
Flour: Regular all-purpose flour forms the base of the crust.
Ice Cold Water: Helps bind the dough while keeping it tender.

For the Quiche Filling
Eggs: The custard base, creating a creamy, rich filling.
Cream: Adds smoothness and richness.
Cheddar Cheese: Shredded for melty, flavorful bites.
Mixed Peppers: Green, yellow, and red, adding color, sweetness, and crunch.
Mushrooms: Earthy flavor and meaty texture.
Olive Oil: For sautéing vegetables and enhancing flavor.
Onions: Finely chopped to bring sweetness and depth.

Instructions

Prepare the Pie Crust: In a mixing bowl, combine cold butter and flour until crumbly. Add ice water gradually and form dough. Roll out to fit a 9-inch pie dish. Pre-bake if desired for a firmer bottom.

Sauté Vegetables: Heat olive oil in a pan over medium heat. Add onions, peppers, and mushrooms. Cook until softened and slightly caramelized. Let cool slightly.

Prepare the Custard: In a bowl, whisk together eggs and cream until smooth. Stir in shredded cheddar cheese.

Assemble the Quiche: Spread the sautéed vegetables evenly in the pie crust. Pour the egg and cheese custard over the top.

Bake: Preheat oven to 350°F (175°C). Bake for 35–45 minutes, until the custard is set and the top is lightly golden.

Cool and Serve: Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Servings: 6–8
Calories per serving: ~320
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

How to Serve Vegetable Quiche with Homemade Pie Crust

• Pair with a fresh green salad or lightly dressed arugula.
• Serve alongside fresh fruit for brunch.
• Add a dollop of sour cream or crème fraîche for richness.
• Complement with roasted potatoes or a light soup for a full meal.
• Serve at room temperature for easy entertaining or picnic-style meals.

Make-Ahead and Storage Tips

• Prepare pie crust in advance and refrigerate for up to 2 days before use.
• Assemble quiche a day ahead, cover, and refrigerate; bake before serving.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat slices gently in the oven to maintain texture.

Variations to Try

• Substitute vegetables with spinach, zucchini, or broccoli.
• Use different cheeses like Gruyère, feta, or mozzarella.
• Add fresh herbs like thyme, parsley, or chives for extra aroma.
• Include cooked bacon or ham for a non-vegetarian version.

Additional Tips

• Keep ingredients cold for flakiest crust.
• Do not overfill the pie crust; custard expands slightly during baking.
• Sautéing vegetables ensures they release excess moisture and prevents a soggy quiche.

FAQ Section

Q1: Can I use store-bought pie crust?
A1: Yes, it works well and saves time.

Q2: Can I make this quiche vegetarian?
A2: Absolutely. Simply omit any meat additions.

Q3: Can I freeze the quiche?
A3: Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven.

Q4: How do I prevent a soggy crust?
A4: Pre-bake the crust slightly and sauté vegetables to release moisture.

Q5: Can I prepare this ahead of time?
A5: Yes, you can assemble the quiche a day ahead and bake before serving.

Q6: Can I use a different cheese?
A6: Definitely—Gruyère, Swiss, or a sharp cheddar all work beautifully.

Q7: Can I use almond or oat milk instead of cream?
A7: Yes, but the texture will be slightly lighter.

Q8: Can I make mini quiches?
A8: Yes, use a muffin tin and adjust baking time to 20–25 minutes.

Q9: How do I store leftovers?
A9: Keep in an airtight container in the fridge for up to 3 days.

Q10: Can I reheat in the microwave?
A10: Yes, but the crust may lose crispness. Oven reheating is preferable.

Conclusion

Vegetable Quiche with Homemade Pie Crust is a versatile, elegant, and utterly satisfying dish. With its flaky crust, creamy custard, and colorful vegetables, it’s perfect for any occasion—from casual breakfasts to fancy brunches. Once you try making it from scratch, you’ll see how approachable and rewarding a homemade quiche can be.

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