Veggie Quiche
I’m always looking for new ways to switch up breakfast and this Veggie Quiche is perfect to add to your morning routine! It’s so simple to make, packs in all of the veggies and is great to serve for a weekend brunch or add to your weekly meal prep.
I’m always looking for different ways to switch up my breakfast, especially during busy weeks when I need something that’s both nourishing and easy to grab. This veggie quiche has quickly become one of my go-to’s because it’s incredibly simple to make and feels like the perfect way to start the day. Each slice packs in 13 grams of protein, is loaded with plenty of veggies, and keeps me full for hours.
One of my favorite things about this recipe is how customizable it is. You can easily add in your favorite protein or keep it fully veggie-focused depending on what you’re in the mood for. I added crumbled breakfast sausage to mine for a little extra flavor, but it’s just as delicious without. I also use cottage cheese in the filling, which makes it extra creamy while boosting the protein even more.
It’s also such a great option for serving a group—perfect for brunch gatherings—or prepping ahead for the week. To keep things simple, I used a pre-made refrigerated pie crust, shaped it into my dish, and had everything ready to go in just 15–20 minutes before baking. It reheats beautifully in the microwave, and honestly, it tastes just as good (if not better) the next day.
What you need for Veggie Quiche:
- Frozen Premade Pie Crust
- Optional: Ground Turkey Breakfast Sausage or Cooked Chopped Bacon
- Olive Oil
- Yellow onion
- Red Bell Pepper
- Baby Bella Mushrooms
- Spinach
- Minced Garlic
- Eggs
- Cottage Cheese
- Shredded Monterey Jack Cheese
- Crumbled Feta Cheese
- Salt
- Black pepper
How to make this Quiche:
- Preheat the oven to 350°F.
- Gently shape your refrigerated pie crust into a pie pan, shape the edges, and poke a few holes in it with a fork. Bake for 5-6 minutes, or until slightly puffed up and cooked through. Set aside to cool.
- Place a large skillet over medium-high heat. Once heated, add the oil and allow to heat slightly before adding the diced onions and bell peppers. Sauté for 2-3 minutes to soften slightly. Add the mushrooms and a pinch of salt and cook for another 2-3 minutes. Add the spinach and garlic and cook for another 1-2 minutes or until the spinach has wilted fully and the garlic is aromatic. Remove from the heat and set aside to cool.
- Cook sausage by heating up a non-stick skillet and browning. Set aside.
- To a large bowl add the eggs, cottage cheese, monterey jack cheese, feta cheese, salt, and black pepper. Whisk thoroughly to combine.
- Add the cooled vegetable mixture from the skillet and mix thoroughly to combine.
- Pour the quiche filling into the partially baked pie crust and place in the oven. Bake for between an hour and an hour and 10 minutes. After an hour, check the center of the quiche with a toothpick to make sure it is fully cooked and not runny/liquid in the center. *I recommend placing your pie pan on a baking sheet pan. *Feel free to cover the edges of the pie with aluminum foil if you’re concerned about the crust burning or getting too dark.
- After baking, allow the quiche to cool for 20+ minutes before serving.
If you want to switch it up, try doing this instead:
Use different veggies!
Try it with whatever protein you like whether it’s sausage, bacon or turkey sausage.
How to store your leftover quiche:
It’s best to store any leftover quiche in a sealed container in the fridge. I like using these!
If you like this recipe, you may also enjoy these on One Balanced Life:
Make Ahead Breakfast Sandwiches
High Protein Hashbrown Egg Casserole
FAQs:
I used this one!
Yes! You can use breakfast sausage, bacon, turkey sausage or bacon too.
I used a refrigerated Pillsbury Pie Crust! It came in a two pack and was so easy to work into the pie dish.
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Veggie Quiche
This Veggie Quiche is perfect to add to your brunch or meal prep for the week!
Ingredients
- Frozen Premade Pie Crust, thawed and refrigerated
- ½ Cup Cooked Ground Turkey Breakfast Sausage or Cooked Chopped Bacon (optional)
- 2 Tablespoons Oil (olive, canola, or avocado oil)
- ½ Yellow or White Onion, diced
- 1 Red Bell Pepper, small diced
- 4 oz. Baby Bella Mushrooms, sliced
- 3 Cups Fresh Baby Spinach, chopped ***(or ½ cup frozen spinach, thawed and drained)***
- 2 Teaspoons Minced Garlic
- 7 Large Eggs
- ¾ Cup Cottage Cheese
- ½ Cup Shredded Monterey Jack Cheese
- ¼ Cup Crumbled Feta Cheese
- ½ Teaspoon Salt
- ½ Teaspoon Black pepper
Instructions
- Preheat the oven to 350°F.
- Gently shape your refrigerated pie crust into a pie pan, shape the edges, and poke a few holes in it with a fork. Bake for 5 - 6 minutes, or until slightly puffed up and cooked through. Set aside to cool.
- Place a large skillet over medium-high heat. Once heated, add the oil and allow to heat slightly before adding the diced onions and bell peppers. Sauté for 2 - 3 minutes to soften slightly. Add the mushrooms and a pinch of salt and cook for another 2 - 3 minutes. Add the spinach and garlic and cook for another 1 - 2 minutes or until the spinach has wilted fully and the garlic is aromatic. Remove from the heat and set aside to cool.
- If using sausage, brown in a heated non-stick skillet and set aside.
- To a large bowl add the eggs, cottage cheese, monterey jack cheese, feta cheese, salt, and black pepper. Whisk thoroughly to combine.
- Add the cooled vegetable mixture from the skillet and mix thoroughly to combine. Add in sausage if using too.
- Pour the quiche filling into the partially baked pie crust. Put dish on a baking pan and place in the oven.
- Bake for between an hour and an hour and 10 minutes. After an hour, check the center of the quiche with a toothpick to make sure it is fully cooked and not runny/liquid in the center.
- After baking, allow the quiche to cool for 20+ minutes before serving.
- Enjoy!
Notes
You may need to add additional time if center of quiche is liquidy.
*I recommend placing your pie pan on a baking sheet pan.
*Feel free to cover the edges of the pie with aluminum foil if you’re concerned about the crust burning or getting too dark. (my crust was a nutty golden brown after baking without an aluminum foil cover)
