Best Veggie Parmesan Quiche

Up close shot of quiche in a baking dish on brown wood table with herbs + seasonings.

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 Time15

Cook Time40

Total Time55

Course: Breakfast, Brunch, Main Course

Keyword: baked, dairy-free, eggs, french, herbs, kale, parmesan, quiche, savory, spring, summer, tart, tomatoes

Servings: servings

Calories: 163kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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