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.
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.
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!
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!
Here's what you need to make the Best Veggie Parmesan Quiche for breakfast or brunch:
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:
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.
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:
Absolutely! 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.
Not at all. According to the FDA, you shouldn't leave foods like quiche out for more than two hours. If so, it's recommend to throw it out.
While quiche is really delicious served fresh out of the oven, it's also really amazing served at room temperature, which makes it the perfect dish for entertaining, etc.
Absolutely! While it's been said that a pie pan isn't deep enough for a quiche, I've definitely had great success with using one. Also, you might find a spring-foam pan helpful as well, especially since it makes for an easy removal of the quiche.
It's always best to pre-bake your pie crust if it's form scratch because quiche has a "wet" consistency which can make your crust soggy if you don't blind bake it first (another name for pre-baking). However, store-bought crusts are usually able to handle the liquid and bake well.
If you don't have heavy cream or just want to switch things up, you can substitute with one of the following: combining milk + butter together, milk + cornstarch, half & half + butter, Greek yogurt + milk, evaporated milk, and a few others.
You can be facing this problem if there's an issue with your egg to milk ratios. Overall, in order to keep the perfect custardy texture that's needed for creamy results, here's the ration needed: for every two eggs you use, you need ¼ a cup of milk and heavy cream, each. Therefore, 5 eggs needs ½ cup of milk and ½ cup of heavy cream.
Absolutely! Since vegetables will take longer to cook than your egg custard, always sauté things like garlic or onions, cook broccoli or asparagus, cook meats (like chicken, bacon, etc.) and so on; before you add them to your egg mixture to ensure that your quiche will be perfectly cooked.
Yes, you can! Simply substitute the heavy cream with full-fat coconut milk or cream and ensure that you use plant-based milk. Also, ensure that your pie crust is vegan-friendly and substitute the parmesan with dairy-free parmesan.
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.
If you love this Best Veggie Parmesan Quiche, then you're sure to enjoy these breakfast + brunch recipes: