Vegetarian Quiche

Vegetarian Quiche

Rebekah Richards 1

"Perfect for breakfast, this vegetarian quiche also makes a great lunch or light dinner when served with a salad."
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1 h 40 m servings 314 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 912 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Sprinkle 1 teaspoon salt over zucchini and let sit for 10 minutes to drain water.
  2. Preheat oven to 450 degrees F (235 degrees C). Line pastry shell with a double thickness of heavy-duty aluminum foil.
  3. Bake pastry shell in preheated oven for 5 minutes; remove foil and bake until shell is lightly browned, about 5 minutes longer.
  4. Reduce oven heat to 350 degrees F (175 degrees C).
  5. Melt butter in a large skillet over medium heat; cook and stir onion, green pepper, tomatoes, mushrooms, garlic, and zucchini until just tender, about 5 minutes. Stir in curry powder, 1/2 teaspoon salt, pepper, and cinnamon; spoon vegetable mixture into crust.
  6. Beat eggs in a bowl; stir in milk, Parmesan cheese, and Cheddar cheese. Carefully pour egg mixture over vegetables.
  7. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Let stand 5 minutes before cutting.



instead of mixing the cheese i suggest to put it all over the top abd bake it gets crusty and oozy from the top!

Make sure you drain the veggies really well before tou spoon it in. Other then that you can use whatever veggies you would like.

I used the veggies I happened to have ready in the garden that day, zucchini (shredded), cherry tomatoes (halved), and jalapenos (sliced). I also changed the spiced to cumin and chili powder to ...

My first attempt to make a quiche and it was a delicious success! I was skeptical about the spice combo, but it was perfect once I added a little smoked paprika. I used a whole wheat pie crust (...

I omitted the garlic and curry powder only because I have a sensitive stomach to spices. I used fresh grated Parmesan and mozzarella cheese with the egg mixture also to make it creamy. It's easy...

I used a 6" quiche tin that I salvaged from a bought one, & made my own pastry for this dish, I didn't have a lot of the ingredients for this recipe, so I basically used what I had. I used beate...

Very, very tasty. I used red pepper instead of curry powder, and used 1/2 cup of cheddar instead of the 1/4 cup of Parmesan. I added in some vegetarian sausage too. Cook time of 45 minutes wa...

This is very good and easy. I followed the directions as printed except used canned petite diced tomatoes(drained). Delish!

I have made this dish several times and we love it. I didn't change anything in the recipe. Perfect veggie quiche!