Best Veggie Parmesan Quiche

This Best Veggie Parmesan Quiche is the epitome of a savory tart that comes warm, tender, and wrapped in a beautifully crisp pie crust which can be store-bought or homemade. Loaded with red onions, tomatoes, kale, and parmesan, this quiche is a great option for the entire family, especially since you can turn them into mini quiche. The perfect breakfast, brunch, or dinner dish on any given day. Dairy-free option.

I can't stop thinking about how delicious this breakfast Veggie Parmesan Quiche recipe was! Truly an amazing option for the entire family to enjoy. I don't know about you, but I love easy one-pot or pan recipes that have a ton of flavor. Plus, this recipe is so fancy that it makes for a great brunch or breakfast dish to serve during every occasion----laidback family moments or parties/gatherings of some sort.

 Add whatever veggies or cheese you have on hand, and you're sure to get a crowd-pleasing meal. I love switching it up with different leafy greens, mushrooms, chicken or bacon, bell peppers, asparagus, or whatever else I'm craving in the moment. I highly recommend trying my Spring Vegetable Frittata or Veggie Breakfast Strata.

What is Quiche?

Basically, quiche is a savory egg custard that is baked in a flaky pie crust. By the dictionary's definition, Quiche is a baked flan or tart with a savory filling that is thickened with eggs. But to be honest, this is a popular dish within French cuisine, which can be served either hot or cold.

But just know that you can also create a crustless quiche by omitting the pie crust and just adding the filling directly to your baking dish. Overall, the base ingredients for a quiche are milk, heavy cream, and eggs.

What Does Quiche taste like?

All in all, quiche is a savory tart that has an egg-like taste, but of course the full taste will depend on the ingredients that you use as a filling. It's truly so delicious!

How to Make Quiche

You start with your pie crust. If you're using a store-bought crust then you're free to move to the next step. However, if you're making it from scratch, make your pie crust dough, roll it out and add it to your greased quiche or pie dish.

Then you'll whip together the filling in a bowl by stirring together ingredients. Pour filling mixture atop crust and bake until centers have "set" and the crust and tops are golden brown. Enjoy!

Ingredients for the Best Veggie Parmesan Quiche

Here's what you need to make the Best Veggie Parmesan Quiche for breakfast or brunch:

• Eggs. This big-batch recipe uses 5 large eggs. I always choose organic!
• Almond milk. Make your own using this easy no-soak method. Or feel free to use a different plant-based milk if you prefer. Just stick to unsweetened.
• Heavy cream. I recommend organic–always! Of course, for a dairy-free option, just use full-fat coconut cream/milk.
• Herbs + Seasonings. This quiche is flavored with salt, black pepper, smoked paprika, dried parsley, garlic powder, basil, and thyme.
• Parmesan. I love using freshly-grated for a fresher, bolder cheese flavor. Pecorino romano will also work. For a dairy-free option, use a high-quality DF parmesan like Violife.
• Tomatoes. You can add as many tomatoes as you'd like to fill this dish. I used grape tomatoes, however, heirlooms, roma, etc. works too! Just chop them up into nice bite-sized pieces.
• Kale. Use fresh for best results, but frozen also works! Ensure that it’s chopped.
• Red onion. Substitute with yellow or white if that’s what you have.
• Pie crust. Make your own pie crust or use a store-bought version. This needs to be unbaked.

Best Ingredients to Add in this Quiche Recipe

As I've mentioned before, this quiche recipe is open to your personal preferences as it relates to the ingredients. Just note that once you begin adding different ingredients, most would need to be pre-cooked before adding them to your quiche. This ensures that there isn't extra moisture adding to the filling, which will cause everything to be soggy and not as creamy and fluffy that it should be.

With that being said, the following ingredients work as a great add-in:

• Other cheeses (sharp, mild cheddar, feta, etc.)
• Shredded chicken
• Bacon
• Mushroom, sautéed
• Chopped asparagus
• Spinach or arugula
• Broccoli, roasted or sautéed
• Cooked seafood (like lobster, salmon, shrimp, etc.)
• You name it!

What is the Difference between a Quiche and Frittata?

The main difference is that a frittata is partially cooked in a skillet on the stovetop and then finished in the oven. Whereas, a quiche is cooked entirely in the oven with a pie crust as the base. In addition, quiche has a creamier, custard-like texture due to the addition of more dairy and the oven baking process.

Of course, there's the Quiche Lorraine, which consists of bacon, Gruyere, and nutmeg----such a umami combination.

What Do You Eat with Quiche?

Pairing these easy foods with your quiche will help you to come up with a complete meal regardless of the time of day or occasion:

• Roasted potatoes like my Garlic Herb Smashed Potatoes
• Salad
• Muffins
• Roasted veggies
• Potato hash
• Breakfast sausage
• Pasta salad
• Scones
• Breakfast breads (like quick breads, etc.)
• Bean or corn salad
• Cauliflower bites like my Southern Hot Honey Cauliflower Bites or Crispy Baked Orange Cauliflower Bites
• Roasted mushrooms

Common Q + A's for this Quiche Recipe

How to Store + Reheat Veggie Parmesan Quiche

For the best results, allow the quiche to cool completely before covering it tightly and storing it in the refrigerator for 3-4 days. To reheat, simply add quiche to the oven at 350 degrees until warmed through.

Other Breakfast/Brunch Recipes You'll Love!

If you love this Best Veggie Parmesan Quiche, then you're sure to enjoy these breakfast + brunch recipes:

• Vegan Blueberry Blackberry Jam Muffins
• Vegan Funfetti Pancakes
• Fluffy Banana Oat Pancakes [Vegan]
• Mind-blowing Avocado Toast
• Healthy Banana Bread

Best Veggie Parmesan Quiche

November 26, 2018 •

By Shanika

5 from 7 votes

This is the perfect spring breakfast or brunch recipe, and the only one you'll need---Best Veggie Parmesan Quiche! The epitome of a savory tart that fits every occasion.

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

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Ingredients

CRUST:

• 1 unbaked pie crust, homemade or store-bought (Be sure to blind bake (pre-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
• ½ cup Almond milk, unsweetened
• 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

TO MAKE THE CRUST:

• If you're using a store-bought pie crust, skip this step. However, if you're making it from scratch, see the recipe for the crust for my Dutch Apple Pie.

TO MAKE THE QUICHE FILLING:

• Preheat the oven to 350 degrees Fahrenheit and lightly grease a quiche or pie dish with oil or butter.
• In a skillet, add 1 tablespoon of olive oil and once heated, add the onions and tomatoes, sautéing them until softened and fragrant, about 2-3 minutes. Set aside.
• In a bowl, whisk together the eggs, milk, heavy cream, and seasonings: salt, black pepper, smoked paprika, parsley, garlic powder, basil, and thyme until combined and smooth. Add in the parmesan and stir to combine.
• Fold in the sautéed onions and tomatoes, as well as the kale until combined.
• In prepared quiche or pie dish, add the unbaked pie crust, evenly spreading it out and crimping the edges, if needed.
• Pour the quiche filling atop crust until ¾ filled.
• Bake the quiche for 45-50 minutes or until edges of crust are golden brown (or slightly dark brown, if preferred) and the center is set. Remove from oven and let it cool for 20 minutes at room temperature before slicing.
• Bon Appetit!

Tips & Tricks

• STORAGE: For the best results, allow the quiche to cool completely before covering it tightly and storing it in the refrigerator for 3-4 days. To reheat, simply add quiche to the oven at 350 degrees until warmed through.
• MAKE AHEAD: You can make your pie crust 2-3 days prior and tightly wrapping the dough and refrigerating it until ready to use. Just remove it from fridge and roll it out into the size/shape for your quiche dish. Then whip together the quiche filling ingredients. Also, you can bake your quiche ahead of time, let it cool completely, and then store it in the refrigerator for up to 4 days.
• ADDITIONAL INGREDIENTS: While this recipe calls for parmesan, onions, kale, and tomatoes as the star ingredients, you can also create more savoriness by adding bacon + chicken (for a meat option), bell peppers, other leafy greens, cheddar cheese, mozzarella, gouda, or other cheeses if your heart desires. It's truly up to you!

Nutrition

Calories: 163kcal | Carbohydrates: 5g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 439mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1553IU | Vitamin C: 12mg | Calcium: 187mg | Iron: 1mg

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