If you’ve been searching for a divine brunch centerpiece or a comforting meal any time of day, let me introduce you to the Best Veggie Parmesan Quiche Recipe. This delightful dish balances the richness of freshly grated Parmesan with vibrant, nutrient-packed veggies all nestled in a flaky crust. The creamy custard filling, infused with a melody of herbs and spices, makes each bite a joyous celebration of flavors and textures that’s sure to impress anyone lucky enough to try it.
Ingredients You’ll Need
Don’t let the ingredient list fool you—each component for this quiche plays a vital role in building layers of flavor, texture, and color. Plus, these simple essentials come together effortlessly, proving that sometimes the best dishes are made from straightforward, high-quality ingredients.
- 1 unbaked pie crust: Whether homemade or store-bought, this forms the buttery, flaky base that holds everything together perfectly.
- 5 large eggs: The star of the custard, binding the filling and providing a lush, silky texture.
- 1 red onion, chopped: Adds a touch of sweetness and a subtle bite that complements the creamy filling.
- 1 cup kale, chopped: This leafy green introduces earthy flavor and a dose of nutrition.
- 1 cup grape tomatoes, halved: Bursts of juicy acidity brighten every mouthful.
- 1 cup freshly-grated Parmesan: Gives a sharp, savory depth that elevates the entire quiche.
- ½ cup almond milk, unsweetened: A lighter alternative to milk that adds moisture without overpowering other flavors.
- ½ cup organic heavy cream: Ensures a rich and velvety custard texture.
- ½ teaspoon sea salt: Enhances all the natural flavors beautifully.
- ½ teaspoon black pepper: Adds gentle heat and complexity.
- ½ teaspoon smoked paprika: Introduces a subtle smokiness for warmth.
- ½ teaspoon dried parsley: Fresh herbal notes that tie the dish together.
- ½ teaspoon garlic powder: Brings a savory undertone that complements the veggies and cheese.
- ½ teaspoon dried basil: Adds a sweet, aromatic lift reminiscent of summertime.
- ½ teaspoon dried thyme: Contributes earthy, woodsy flavors that deepen the overall profile.
How to Make Best Veggie Parmesan Quiche Recipe
Step 1: Prepare the Crust
Start by placing your unbaked pie crust into a 9-inch pie dish and trimming any overhangs. To prevent a soggy bottom, blind bake the crust—line it with parchment paper and fill with pie weights or dry beans, then bake at 375°F for about 15 minutes. This creates a crisp, golden shell that will hold all your delicious filling without getting soggy.
Step 2: Sauté the Vegetables
In a pan over medium heat, lightly sauté the chopped red onion until it turns translucent and slightly caramelized, roughly 5 minutes. Add kale and cook until just wilted, about 2 more minutes. This step softens the veggies, deepens their flavors, and ensures they don’t release too much moisture into the custard.
Step 3: Whisk the Custard
In a large mixing bowl, beat the 5 eggs along with the almond milk and heavy cream until smooth and slightly frothy. Stir in sea salt, black pepper, smoked paprika, dried parsley, garlic powder, dried basil, and dried thyme. This spiced custard base is what transforms the quiche into a rich, savory dream.
Step 4: Assemble the Quiche
Distribute the sautéed vegetables evenly over the blind-baked crust. Scatter the halved grape tomatoes on top, then sprinkle the freshly-grated Parmesan evenly across the pie. Pour the spiced egg mixture gently over the filling, making sure everything is well combined but not disturbed.
Step 5: Bake to Perfection
Place the assembled quiche in a 350°F oven and bake for 35 to 40 minutes until the custard is set and the top is a lovely golden brown. To test, give the quiche a gentle shake—if it jiggles slightly but is mostly firm, it is ready. Let it cool for 10-15 minutes before slicing to allow the filling to set fully.
How to Serve Best Veggie Parmesan Quiche Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or basil adds a pop of color and freshness when serving. For a touch of indulgence, a dollop of crème fraîche or a drizzle of balsamic glaze complements the savory flavors beautifully.
Side Dishes
The quiche pairs wonderfully with a crisp green salad tossed in a light vinaigrette, or some roasted potatoes for a more substantial meal. Fresh fruit salad is another lovely side that adds a sweet contrast to the savory richness.
Creative Ways to Present
For brunch gatherings, serve the quiche on a rustic wooden board with an assortment of fresh herbs and edible flowers for a visual feast. You can also cut the quiche into mini portions and serve as elegant finger food with toothpicks for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover quiche tightly in plastic wrap or store in an airtight container and keep refrigerated for up to 3 days. This makes for a perfect next-day breakfast or quick lunch option.
Freezing
You can freeze slices of this veggie Parmesan quiche by wrapping them individually in plastic wrap and foil before placing in a freezer-safe container. Frozen quiche stays delicious for up to 2 months, so you can enjoy your favorite meal any time.
Reheating
Reheat quiche slices in a 350°F oven for about 15 minutes until warmed through to preserve the flaky crust and creamy filling. Microwaving is faster but may result in a softer crust.
FAQs
Can I use a gluten-free crust for this Best Veggie Parmesan Quiche Recipe?
Absolutely! A gluten-free pie crust works just as well, and pre-baking it properly will ensure the perfect crispness and structure for your delicious quiche.
What can I substitute for Parmesan cheese if I don’t have any?
Grated Pecorino Romano or Asiago cheese makes a fantastic alternative, as they share a similar sharp, savory taste and melt beautifully in the custard.
Is it possible to make this quiche vegan?
While this recipe relies on eggs and dairy for the custard, you can experiment with silken tofu or chickpea flour-based custards and vegan cheeses to create a plant-based version, though the taste and texture will differ.
Can I prepare the quiche filling the night before?
Yes, you can prepare the filling a day ahead and store it covered in the fridge. Just assemble and bake the quiche fresh for the best texture and flavor on the day you plan to serve it.
What are the best herbs to compliment this quiche?
The dried parsley, basil, and thyme listed in the recipe are perfect, but fresh herbs like chives, tarragon, or rosemary can also add exciting new dimensions, depending on your mood.
Final Thoughts
The Best Veggie Parmesan Quiche Recipe is truly a heartfelt favorite that never fails to bring warmth and smiles to the table. Once you try it, you’ll appreciate how simple ingredients come together in perfect harmony to create something spectacularly comforting and delicious. So go ahead, gather your ingredients, and savor every luscious bite of this timeless dish—you won’t regret it!
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Best Veggie Parmesan Quiche Recipe
This Best Veggie Parmesan Quiche is a savory and satisfying vegetarian dish featuring a flaky pie crust filled with a flavorful mixture of eggs, fresh vegetables like kale, grape tomatoes, and red onion, complemented by a rich blend of Parmesan cheese and creamy almond milk and heavy cream. Perfect as a breakfast, brunch, or light dinner option, this quiche is packed with delicious herbs and spices for a gourmet touch.
- Total Time: 1 hour
- Yield: 6 servings
Ingredients
Crust
- 1 unbaked pie crust, homemade or store-bought (Be sure to blind bake your crust if using homemade)
Quiche Filling
- 5 large eggs
- 1 red onion, chopped
- 1 cup kale, chopped
- 1 cup grape tomatoes, halved
- 1 cup freshly-grated Parmesan cheese
- ½ cup unsweetened almond milk
- ½ cup organic heavy cream
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
Instructions
- Prepare the crust: If using a homemade pie crust, blind bake it first to ensure it is fully cooked and crisp. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans, bake at 375°F (190°C) for 12-15 minutes until lightly golden, then remove weights and bake another 5 minutes. If using store-bought, pre-bake according to package instructions or skip if directed.
- Preheat oven: Set your oven to 375°F (190°C) to be ready for baking the quiche after filling assembly.
- Prepare the filling: In a large mixing bowl, whisk together 5 large eggs, ½ cup almond milk, and ½ cup organic heavy cream until well combined. Add 1 cup freshly grated Parmesan cheese, then season with ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon dried basil, and ½ teaspoon dried thyme. Mix thoroughly to combine all the flavors.
- Add vegetables: Fold in the chopped red onion, chopped kale, and halved grape tomatoes into the egg and cheese mixture, ensuring even distribution of ingredients.
- Assemble the quiche: Pour the vegetable and egg filling into the pre-baked pie crust, spreading evenly.
- Bake the quiche: Place the assembled quiche in the preheated oven and bake for 35-40 minutes or until the filling is set, slightly golden on top, and a knife inserted in the center comes out clean.
- Cool and serve: Let the quiche cool for 10-15 minutes before slicing. This resting time helps the filling set further for cleaner slices. Serve warm or at room temperature.
Notes
- Blind baking the crust is essential to avoid a soggy bottom crust.
- You can substitute kale with spinach or other leafy greens if preferred.
- Use freshly grated Parmesan for best melting and flavor results.
- For a dairy-free version, replace heavy cream with full-fat coconut cream, but note the flavor difference.
- Quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
