Simple Mixed Vegetable Quiche

By Tyla | Last modified on Jan 15, 2026

Featured in: Lunch

There’s something wonderfully comforting about a warm slice of quiche, especially when it’s filled with a colorful medley of fresh vegetables. This Simple Mixed Vegetable Quiche brings together crisp broccoli, sweet corn, and juicy tomatoes in a creamy, cheesy custard nestled inside a flaky crust. It’s perfect for family lunches, light dinners, or even a satisfying brunch centerpiece.

Easy to customize and full of vibrant flavors, this quiche balances freshness and creaminess with every bite. The gentle baking process ensures the filling sets beautifully while the crust turns a lovely golden shade, creating a dish that’s both visually appealing and delicious.

Why You’ll Love This Recipe

Quick and easy to prepare with simple pantry ingredients and fresh vegetables.
Versatile enough to be served for breakfast, lunch, or dinner.
Vegetarian-friendly and adaptable to whatever veggies you have on hand.

Ingredients

Prepared quiche or pie crust (10–11 inch): A ready-made, flaky crust sets a buttery base for this savory vegetable quiche.
Broccoli florets (about 1/2 pound): Adds a mild, slightly crunchy green element packed with nutrients.
Cherry or Roma tomatoes, sliced (1/2 pound): Brings juiciness and a subtly sweet tang to the mix.
Red onion, thinly sliced (1 medium): Provides mellow sharpness and aromatic depth when sautéed.
Green peas (1/2 cup): Small bursts of sweetness and vibrant green color that brighten the filling.
Corn kernels (1/2 cup): Adds a tender texture and sweet notes to complement other vegetables.
Large eggs (3): Bind all ingredients and create a rich, creamy custard base.
Sour cream (3/4 cup): Contributes tanginess and smoothness, balancing the richness of the cheese.
Shredded cheese (1 cup, mild or medium): Melts into a gooey, flavorful layer enhancing the quiche’s creaminess.
Olive oil (1 tablespoon): Used to sauté onions and add a subtle fruity note.
Italian-style dried herbs (1 teaspoon): Infuses the dish with aromatic Mediterranean flavors.
Salt and black pepper: Essential seasoning to enhance all other ingredients.

Instructions

Prepare the oven and crust: Preheat your oven to 350°F (175°C) and lightly grease your 10-11 inch quiche or tart pan to prevent sticking. Press the pre-made crust evenly into the pan, making sure it reaches the edges. This will form the delicious, flaky base that holds all the filling together and ensures even cooking.
Blanch the broccoli: Bring a pot of salted water to a boil and add the broccoli florets. Cook them for about 3 minutes until they become tender-crisp, which keeps their vibrant color and pleasant texture. Drain thoroughly to avoid excess moisture that could make the crust soggy.
Sauté the red onions: Heat olive oil in a skillet over medium heat and gently sauté thinly sliced red onions for 2-3 minutes until softened and fragrant. This step mellows their sharpness and brings out a natural sweetness, enriching the quiche filling.
Mix the custard filling: In a medium bowl, whisk together the eggs, sour cream, and shredded cheese until silky and smooth. Season the mixture with salt, black pepper, and Italian herbs for a balanced, savory flavor that ties all the vegetables together beautifully.
Arrange vegetables in the crust: Layer the blanched broccoli, sautéed onions, fresh tomatoes, green peas, and corn kernels evenly over the prepared crust. Lightly season the vegetables with salt and black pepper to enhance their natural flavors before adding the custard.
Pour the filling and bake: Slowly pour the egg and cheese custard mixture over the arranged vegetables, ensuring even coverage. Place the quiche in the preheated oven and bake for 35-40 minutes or until the center is set and the top has a light golden color. This allows the custard to firm up without drying out.
Rest and serve: Remove the quiche from the oven and let it rest for about 10 minutes before slicing. This resting time helps the filling set further for clean slices and improves the overall texture and taste.

You Must Know

You can swap or add any seasonal vegetables to this quiche according to your preference or availability.
For a lighter quiche, low-fat sour cream can be used without compromising too much on creaminess.
Make sure to thoroughly drain cooked vegetables to avoid making the quiche watery.

Storage Tips

Store any leftover quiche tightly wrapped in the refrigerator for up to 3 days. To reheat, warm individual slices in a microwave or oven until heated through, preserving texture and flavor.

Serving Suggestions

This vegetable quiche pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a fresh fruit salad for a balanced meal. It also works well alongside roasted potatoes or warm crusty bread.

Professional Tips

Use a fork to prick the pie crust before baking to prevent bubbling and ensure even baking.
Let the quiche cool completely before slicing to keep the slices intact and neat.
Experiment with cheeses like Gruyere or Swiss for a richer, more nutty flavor.

FAQs

Can I use frozen vegetables for this quiche?: Yes, but make sure to thaw and drain them very well to avoid excess moisture which can make the quiche soggy.
What can I substitute for sour cream?: You can use plain Greek yogurt or crème fraîche as alternatives to maintain creaminess and tang.
How do I make this quiche gluten-free?: Use a gluten-free pie crust available in stores or prepare your own using gluten-free flour blends.
Can I prepare this quiche in advance?: Yes, assemble the quiche a few hours before baking and keep it refrigerated until ready to bake.
What cheese works best in this recipe?: Mild or medium cheeses like cheddar, mozzarella, or a blend are great choices that melt well and complement the vegetables.
How to store leftover quiche?: Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently before serving.
Is this quiche suitable for vegans?: No, this recipe contains eggs, cheese, and sour cream, which are not vegan-friendly.