Vegetable Loaded Quiche

This mix and match quiche recipe is adapted from

If you want to make it gluten free or to increase the veggie content, try this potato crust.

Here are some vegetables you can mix and match for this recipe:

Hard Vegetables – add first and cook the longest Medium Firm Vegetables – add in the middle Tender Vegetables – add at the end and cook briefly






Sweet Potatoes

Winter Squash

Bok Choy stems



Green Beans



Zucchini and summer squash


Bok Choy greens



*depending on your preference, eggplant can be added earlier or later.

Vegetable Loaded Quiche


  • 1 9 inch unbaked deep dish pie crust
  • 1 tablespoon olive oil
  • ½ cup onion chopped
  • 2 ½ to 3 cups chopped vegetables
  • 2 teaspoons dried herbs or 2-4 Tbsp fresh herbs
  • 3 eggs beaten
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 1/2 cups shredded Colby-Monterey Jack cheese divided
  • Sliced tomatoes or halved cherry tomtoes (optional)


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
  3. Heat olive oil in a large skillet over medium heat. Cook onions and vegetables stirring, 5 to 10 minutes. Add onions and any hard vegetables first and cook the longest. Add medium firm vegetables in the middle. Add greens and tender vegetables at the end and cook for just 1 to 2 minutes.
  4. When all vegetables are soft, remove vegetables from skillet and set aside.
  5. Whisk eggs, milk, salt, and pepper together in a small bowl.
  6. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese. Pour egg mixture into pie shell.
  7. Place optional tomatoes on top and sprinkle remaining 1/2 cup cheese atop the quiche.
  8. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.