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Best Veggie Parmesan Quiche Recipe

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4.1 from 88 reviews

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

  1. 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.
  2. Preheat oven: Set your oven to 375°F (190°C) to be ready for baking the quiche after filling assembly.
  3. 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.
  4. 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.
  5. Assemble the quiche: Pour the vegetable and egg filling into the pre-baked pie crust, spreading evenly.
  6. 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.
  7. 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.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/best-veggie-parmesan-quiche-recipe/