If you’re craving a savory, comforting dish that’s perfect for breakfast, brunch, or even a light dinner, I’ve got just the thing for you. This Cheese and Veggie Quiche Recipe is fan-freaking-tastic—not only is it bursting with flavor, but it’s surprisingly simple to make, even on a busy morning. Plus, it’s super versatile, so you can customize it to your heart’s content. Stick with me because I’m going to walk you through everything you need to know to make your own show-stopping quiche that your family and friends will rave about.

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Why This Recipe Works

Classic Flaky Crust: A buttery, flaky crust sets the perfect base that holds all the creamy goodness without getting soggy.
Balanced Dairy Blend: Using both whole milk and heavy cream creates a silky, rich texture that isn’t too heavy.
Customizable Add-Ins: You can mix up to 2 cups of your favorite veggies, cheeses, or meats to suit your taste or what’s in season.
Simple Yet Flavorful: A handful of basic seasonings lets your chosen ingredients shine, giving the quiche a fresh, homemade taste.

Cheese and Veggie Quiche, delicious breakfast quiche, easy veggie quiche, savory brunch dish, healthy vegetable quiche - A round pie with a thick golden brown crust holds a creamy egg mixture filled with green leafy vegetables and small cubes of pink ham, topped with melted white cheese and lightly browned spots. One slice is being lifted out with a silver spatula held by a woman's hand on the right, while another woman's hand holds the pie dish handle on the left. The pie sits on a white marbled surface with a green cloth partially visible at the top left and a small white bowl of light yellow sauce at the top right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients in this Cheese and Veggie Quiche Recipe is how they all harmonize to create a custardy, cheesy masterpiece. Each element plays a role, from the sturdy but flaky crust to the creamy filling and melty cheese. When you shop for these ingredients, fresh veggies and good quality cheese really elevate the dish.

Cheese and Veggie Quiche, delicious breakfast quiche, easy veggie quiche, savory brunch dish, healthy vegetable quiche - Flat lay of one unbaked flaky pie crust in a simple white ceramic 9-inch pie dish, four whole brown eggs with clean shells, a small white bowl of whole milk, a small white bowl of heavy cream, a small white bowl of fine sea salt, a small white bowl of ground black pepper, a small white bowl with crumbled feta cheese, a small pile of cooked cubed ham, a small pile of sautéed chopped spinach glistening with a slight drizzle of olive oil, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flaky Pie Crust: Choose a flaky or all-butter crust for the best texture and flavor; homemade or store-bought both work.
Eggs: The foundation of the quiche filling—fresh eggs ensure a smooth, rich custard.
Whole Milk: Adds creaminess without weighing down the quiche.
Heavy Cream: Gives that luxe, velvety texture that makes every bite satisfyingly rich.
Cheese: Pick your favorite—feta, cheddar, goat cheese, gruyere—all melt beautifully and bring unique flavor notes.
Add-ins (vegetables, meats): Up to 2 cups; pre-cooked veggies or proteins work best to avoid excess moisture.
Salt & Pepper: Just enough to enhance flavors without overpowering the freshness of the ingredients.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cheese and Veggie Quiche Recipe is how flexible it is. Over the years, I’ve played around with different veggies and cheeses depending on what’s in season or what’s callin’ my name at the market. Don’t be shy—put your own spin on it! It’s your kitchen, after all.

Vegetarian Variation: I love a spinach, mushroom, and goat cheese combo—sauté the mushrooms first to keep the quiche from getting watery.
Meat Lover’s Twist: Adding cooked bacon or ham amps up the savory flavor and always gets raved about by my family.
Seasonal Veggies: Roasted asparagus or caramelized onions add a lovely depth of flavor during spring and fall.
Cheese Swaps: Experiment with Swiss, gruyere, or sharp cheddar to tweak the flavor profile to your liking.

Step-by-Step: How I Make Cheese and Veggie Quiche Recipe

Step 1: Prep Your Pie Crust Like a Pro

I always start by making sure my pie crust is ready well ahead—usually the night before. It needs at least 2 hours chilling in the fridge to roll out easily and prevent shrinking when baked. When rolling it out, I dust the surface lightly with flour and turn the dough every few rolls to keep the circle even. Instead of trimming, I fold the excess dough over the edge and shape a cute rim; this keeps the crust nice and sturdy. Pop it back in the fridge for at least 30 minutes so it firms up nicely before baking.

Step 2: Blind Bake to Avoid a Soggy Bottom

Blind baking is a game changer—I can’t recommend skipping this step. After lining the chilled crust with parchment and filling it with pie weights or dried beans, I bake it about 15-16 minutes until the edges start to turn golden. Then, I remove the weights, prick the bottom with a fork to keep it from bubbling, and bake another 7-8 minutes until the base is just set. Pro tip: If you make the crust ahead, you can blind bake it up to 3 days before, cover it tightly, and refrigerate until filling day.

Step 3: Whisk Together the Creamy Filling

In a large bowl, I whisk together the eggs, whole milk, heavy cream, salt, and pepper—using an electric mixer really speeds this up, and gets the mixture perfectly smooth. When everything is totally combined, I fold in the cheese and my prepped add-ins, making sure any cooked veggies are mostly dry so the filling doesn’t get watery.

Step 4: Bake to Custardy Perfection

Pour the filling into the warm crust and bake at 350°F (177°C) for about 45-55 minutes, until the center is just set — it’ll still have a little jiggle, but not liquidy. Don’t overbake, or your quiche could turn rubbery. I usually cover the edges with a pie crust shield halfway through to prevent burning. After baking, let it cool for 15 minutes before slicing. Honestly, it tastes fantastic warm or at room temperature.

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Tips from My Kitchen

Avoid Watery Fillings: Always drain cooked veggies really well before mixing them in; too much moisture ruins the custard.
Use a Pie Crust Shield: Protect those pie edges—it keeps your crust golden and not burnt.
Don’t Overbeat Eggs: Just mix until combined; overmixing adds too much air and can cause cracks.
Check for Doneness: A gentle jiggle in the center means the custard is perfectly baked—avoid the temptation to keep baking beyond that!

How to Serve Cheese and Veggie Quiche Recipe

Cheese and Veggie Quiche, delicious breakfast quiche, easy veggie quiche, savory brunch dish, healthy vegetable quiche - The image shows three quiches on a white marbled surface. The top right quiche has a golden yellow smooth filling with a slightly browned top and a thick golden crust; one slice is missing and placed on a small white plate beside it. The middle left quiche has a creamy yellow filling with small green herbs and bits of browned bacon sprinkled on top, with a thick golden crust. The bottom right quiche has a mixed filling of creamy yellow with green leafy vegetables and pink ham chunks scattered inside, topped with melted cheese and a golden crust. Nearby, a white square dish with chopped green herbs and an olive green cloth napkin are visible. A woman's hand holding a silver serving spatula is resting on the surface near the top right quiche. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle freshly chopped herbs on top—fresh chives, parsley, or thyme bring a lovely brightness. Sometimes, a little extra shredded cheese or a drizzle of hollandaise sauce adds an indulgent touch at brunch gatherings. Don’t forget a crack of fresh black pepper on top—it’s the simple finishing touch that elevates every bite.

Side Dishes

This quiche pairs beautifully with a crisp green salad tossed in a light vinaigrette or a bowl of fresh fruit on the side for a balanced meal. For heartier occasions, roasted potatoes or a warm grain salad make wonderful companions.

Creative Ways to Present

For special brunches or celebrations, I’ve served mini versions of this Cheese and Veggie Quiche Recipe in muffin tins—perfect for individual servings and pretty displays. You can also top slices with edible flowers or colorful roasted veggies to wow your guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

Leftovers are fantastic! I tightly cover leftover quiche with plastic wrap or store it in an airtight container and keep it in the fridge for up to 4 days. It’s great chilled or at room temp, which makes it a convenient option for next-day lunches.

Freezing

I’ve frozen this quiche successfully when I needed to prep ahead. I cool the baked quiche completely, wrap it up in a couple layers of foil, then pop it in the freezer for up to 3 months. Thaw it in the fridge overnight, then reheat gently—it’s a lifesaver for busy weeks!

Reheating

To reheat, I place slices on a baking sheet and warm them in a 350°F (177°C) oven for about 15-20 minutes, or until heated through. This keeps the crust crispy and the filling creamy—microwaving tends to make it soggy, so I steer clear of that.

FAQs

Can I use a store-bought pie crust for this quiche?

Absolutely! A good quality store-bought flaky or all-butter pie crust works perfectly and saves you prep time. Just make sure to follow the blind baking steps to avoid a soggy crust.
What are the best veggies to add in this Cheese and Veggie Quiche Recipe?

Almost any vegetable works, but I highly recommend ones that don’t release too much water, or pre-cook and drain them well. Spinach, mushrooms, bell peppers, asparagus, and caramelized onions are some of my favorites.
How do I know when the quiche is done baking?

The quiche is done when the center is mostly set but still has a slight jiggle if you gently shake the pan. Avoid overbaking, which can make it dry or rubbery.
Can I make this quiche ahead of time?

Yes! You can prepare the crust and blind bake it a few days ahead, or even bake the full quiche and refrigerate or freeze it for later enjoyment.
What cheese do you recommend for the best flavor?

Gruyere offers a classic, slightly nutty flavor, while feta and goat cheese add tanginess. Cheddar is lovely for a sharper bite, so it really depends on what you’re craving.

Final Thoughts

This Cheese and Veggie Quiche Recipe holds a special place in my heart because it’s the kind of dish that brings people together—whether it’s a lazy weekend brunch or a quick dinner with leftovers saved for the next day. It’s simple enough to make on a weeknight yet impressive enough to serve guests. Once you try it, I’m pretty sure it’ll become one of your go-to recipes too. So, grab your whisk and pie dish, and let’s get baking—your taste buds are in for a real treat!