This simple vegetable quiche is easy to make and can be made ahead of time! It’s also gluten and dairy free, although you could easily use a store-bought crust or add some meat/cheese to suit your taste!
When I was younger, I’d look forward to parties and showers in hopes of snagging a slice of quiche. They seemed so “gourmet” that at the time I didn’t think I could actually make one myself. I visited a friend one day and she made a homemade quiche for lunch. I was so impressed that she made one and remember thinking she must have slaved away all morning to make this for me. When she told me how easy they were, I went out that week and bought the ingredients to make one myself. I used a store-bought crust, because baby steps 😉, and was pleasantly surprised when I took this beautiful pie out of the oven. It wasn’t hard to make at all!
I love quiche for the same reason I love pie—the crust! I love having a bit of flakey crust with each bite of sweet or savory filling. It’s such a simple dish too, yet can suffice as a complete meal. I included my gluten-free crust recipe below, but feel free to use your go-to crust recipe if you have one. I’m also lactose intolerant and make this without cheese, but if you eat dairy just stir a half a cup of your favorite cheese in with the eggs and you’ll be good to go!
I make quiche and frittatas regularly because they be made ahead of time and reheated easily. They’re also great for a crowd and easily customizable—substitute the ingredients in the filling with any veggies, meats, or cheeses you have on hand.
Quiche makes the perfect addition to brunch or is also delicious served with a side salad for lunch or dinner. Easter is this weekend, so for those of you who attend church on Sunday morning, you could make this Saturday night and pop it into the oven for a few minutes to warm it up when you get home from church and you have one dish finished and ready to go!
I hope you enjoy it as much as we did! Don’t forget to tag #wifemamafoodie on social media so I can see your beautiful creations! Happy Easter, everyone!
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Simple Vegetable Quiche
- Yield: 8-10 servings 1x
Description
This simple veggie quiche has a gluten-free crust and filled with fresh veggies, like asparagus and purple potatoes. Can easily be customized to use veggies you already have on hand.
Ingredients
- 1 single pie crust (gluten-free recipe below. Can also use your favorite single pie crust recipe or deep-dish store-bought crust)
- 1 tablespoon avocado
, coconut
, or other cooking oil
- 1 medium onion, chopped
- 1 medium potato of choice, peeled and sliced 1/8-inch thick (I used purple, but russet, sweet or fingerling potatoes will also work)
- 1/2 bunch asparagus, ends trimmed and chopped into thirds, plus a few whole to decorate the top (about 1–1 1/2 cups. Can also use another veggie of choice, like mushrooms, spinach, peppers, zucchini, squash, etc.)
- 2 cups baby kale, spinach, or other greens of choice, roughly chopped*
- 1–2 garlic clove, peeled and minced
- 7 eggs
- 1/2 cup milk** (I used original unsweetened almond milk)
- salt and pepper
Gluten-Free Crust:
- 1 1/4 cups gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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- 1 tablespoon cane
/coconut
sugar or honey
- 1/4 teaspoon salt
- 6 tablespoons palm shortening
or butter (if not dairy-free)
- 1 large egg
- 2 teaspoons lemon juice or vinegar
- 1–2 tablespoons ice cold water, if needed. Only use enough to make dough come together.
Instructions
Crust:
- Combine flour, sugar, and salt in a large bowl. Add shortening/butter and cut into the flour with a fork or pastry blender until mixture is crumbly and no large chunks of fat remain.
- In a small bowl mix together lemon juice/vinegar and egg. Add to the flour mixture and blend with a fork. If necessary, add cold water a tablespoon at a time until dough comes together. Careful not to add too much.
- Lightly grease a 9-10-inch tart pan or pie plate (I used a 10-inch tart pan
.) Place dough between two pieces of parchment paper or plastic wrap and roll into a circle a little larger than your pan.
- Use the parchment paper to invert the crust into your pan. Press into the bottom and up the sides of the pan. Flip excess dough into the pan to double up the dough on the sides. This will reinforce the edge so that it holds together better when it’s sliced. If using a tart pan, a flat bottomed glass or measuring cup helps to press the crust evenly into the bottom and sides of the pan.
- Place finished crust into the fridge to chill while you prepare the filling.
Filling:
- Preheat oven to 350F. Place a large sauté pan over medium heat. When pan is hot, add onion and sauté until it begins to turn translucent. Add potato and continue to cook for 1-2 minutes. Add chopped & whole asparagus, greens, and garlic. Season with salt and pepper. Cook mixture just until the greens begin to wilt. Remove from heat.
- Crack eggs into a large bowl and beat with a whisk. Stir in milk and season with salt and pepper. Set aside. (If you eat cheese, you can add it in with the eggs. See notes below for details)
Putting it Together:
- Remove prepared crust from the fridge and place onto a baking sheet. Fill with sautéed veggies, reserving whole asparagus and a few potato slices to decorate the top.
- Pour egg mixture over veggies. If you used a smaller pie pan, you may not need it all. Decorate the top with reserved potatoes and asparagus.
- Place baking sheet into the oven and bake for 40-50 minutes, until center is just set. Allow the quiche to cool completely before removing it from the tart pan. Serves 8–10.
- If making ahead of time, place the cooled and covered quiche into the refrigerator overnight and right before serving place the covered quiche into a 300F oven for 15-20 minutes, just until heated.
- Serve warm or at room temperature.
Notes
*Can replace some of the veggies with chopped turkey, ham, bacon, etc.
**If not dairy-free, you can add 1/2 cup of your favorite cheese like gruyere, swiss, cheddar, etc.
- Category: Gluten-Free, Dairy-Free, Vegetarian
This looks delish. What can i use a substitute for eggs. I dont eat eggs.
Hi Theodecia, unfortunately I’ve never substituted the eggs in this recipe before, so I don’t have an answer for you. I’d suggest googling a recipe for eggless or vegan quiche to find one that already has already been tested without eggs.
Made this tonight and it was so delicious and beautiful that it will be my go-to dish for when company is coming over! Thank you so much for this gift!
Aw, thank you for the kind words and encouragement, Karyn! I’m so glad you enjoyed it. Thank you for taking the time to let me know. Have a lovely week!
This looks so delicious! I’m wondering if I could replace the shortening/butter with solid (not melted) coconut oil?
Hi Olivia! Substituting coconut oil should be fine. It may cause the crust to be a little more crumbly, at least that’s been my experience using it in pie crusts, but it can be a 1:1 substitution. Let me know how it turns out if you give it a try!
Would be good to know how big/deep the pie crust is.
Hi Miranda, if you’re using pre-packages pie crust, look for a 9–10” deep dish crust. Deep dish is usually 1 1/2–2 inches deep.
This looks so good that my mouth is watering!!! Will for sure try to make this soon!
xoxo,
Sc
http://www.mademoiselleperrier.com/
Aw thank you, Sarahi!
Gorgeous Quiche, with all the vegetables! It is so healthy and a dish that can be stored for a couple of days too! Happy Easter to you and your family dear Joscelyn 🙂
Happy Easter to you my friend! Have a lovely Sunday!
OMG this looks to pretty to eat!
Aw thanks Cheryl!
This might be the prettiest quiche I’ve ever seen! Loving the veggies you used here too 🙂 Hope all is well Joscelyn!
Thank you sweet friend. I’m doing well. How have you been? Thank you for being so encouraging. It really means a lot to me! Happy Easter! xoxo
This looks so Yum, thanks a lot for sharing this dish.
Sharis Berries Coupons
Thank you Nikki. Happy Easter!
This is such a pretty quiche and just perfect for Easter! Hope you and your family have a lovely weekend 🙂
Thank you Laura! Have a lovely weekend friend!
I love quiche. It is so easy to whip together. The purple potatoes really make it pop. I wish my local supermarket carried them. Great recipe that I can’t wait to try!
Thanks Danielle! Happy Easter to you!
Mouth is watering just looking at the pictures! Thank you so much for sharing!
Thank you Sara!
I have got to grow some purple potatoes! I’ve been wanting to, but this has convinced me. That dish looks incredible and since we have chickens I’m always on the look out for recipes to use up our eggs.
Yeah, purple potatoes are great. They’re so photogenic and tasty! Thanks for the encouragement!
What a great recipe! So happy that we found this before Easter.
Thanks Caitlin! Happy Easter!
That looks delicious ❤️ I’m going to try it for Easter perhaps!
Thanks Sheena! Have a wonderful weekend!
This looks so good!!!! i’ve never used a pie crust before with quiche but now I want to try!
Thank you Lizzy! Have a great weekend!