A vegetarian quiche is a savory pie made with a flaky pastry crust and a rich, creamy egg-based filling loaded with tomatoes, peas, and artichokes.
It’s a versatile dish often enhanced with cheese and herbs, perfect for breakfast, brunch, or a light lunch. With no meat, it’s a delicious and satisfying option for vegetarians and anyone looking to enjoy a wholesome, veggie-packed meal.
We love to make this recipe often during the warm months of the year when the tomatoes are at their best. It is fail-proof and always a success. It is my go-to when friends stay over for a quick dinner.
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This quiche I am sure it will become your family’s favorite too. Enjoy!
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious vegetarian quiche
- Pro Tips
- What dishes can you enjoy with this vegetarian quiche?
- Variations and Substitutions
- Storing and Reheating
- If you enjoy this Vegetarian quiche recipe, you may want to try my other recipes.
- Vegetarian Quiche
Why you will love this recipe
Easy—To prepare this vegetarian quiche, you will only have to do a little chopping of the tomatoes and whisking of the egg mixture. The oven will handle the rest.
Ingredients that are pantry friendly – and most likely you already have in your pantry
An easy dinner for all occasions – It Is party-friendly as you can enjoy it warm out of the oven or at room temperature. Brunch, lunch, or dinner by the pool, always my first choice.
Crowd pleaser – It serves up to six people. You can double it by using the recipe card amount serving
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Puff pastry – the convenience of store-bought cuts done on your prep time.
Tomatoes – Fresh and ready to be enjoyed are fantastic in quiches. Do peel them and remove all the seeds, you can same them for a later use. Doing this will prevent your quiche from becoming soggy.
Peas – frozen and let out to thaw.
Sugar – balances the acidity of the tomatoes. It will not make it sweet.
Artichoke hearts – frozen are perfect and easy to use. Please do not use the marinated kind as they will be break down while baking.
Eggs – to create that wonderful custard-like around your vegetables for your quiche.
Heavy cream – makes that wonderful custard with the eggs that makes all your quiches so enjoyable.
Gruyere cheese – brings a layer of flavor and saltiness. Melts beautifully giving your vegetarian quiche a great taste.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Salt and pepper – seasoning you will need
Equipment Needed
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Step by step on how to make this delicious vegetarian quiche
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Preheat the oven to 400 degrees F.
- Roll out the puff pastry to fit your pie dish. Butter and flour the pie dish prior to rolling out the pastry. Place the pie dish with the puff pastry in the refrigerator.
- Meanwhile, peel, remove all the seeds from your tomatoes, chop them, and season with salt and pepper,
- Remove your puff pastry from the refrigerator and add the peas, artichokes, and tomatoes to the puff pastry.
- Beat the eggs and heavy cream. Add the gruyere cheese and pour over the vegetables.
- Lower the heat to 375 degrees F and cook for 25 to 30 minutes until the top is nicely golden and the egg mixture is solid.
Pro Tips
- Gruyere cheese has a high saltiness, so taste it before seasoning.
- Remove all the seeds of your tomatoes to eliminate any sogginess to your quiche.
What dishes can you enjoy with this vegetarian quiche?
This being a meal in itself, a Carrot Salad or Butter Lettuce with Shallots Vinaigrette are the perfect side dish.
Variations and Substitutions
This is where you can have some fun and create your own version. I enjoy adding fresh chopped thyme to the egg-heavy cream mixture to add a small punch of flavor.
Blanche spinach, chop them up, and add them to the quiche.
Sauteed mushrooms is another great addition to your vegetarian quiche.
Storing and Reheating
Store: This amazing quiche will store well after is completely cooled off. Cover tightly with plastic wrap and place in the refrigerator for up to three days.
Reheat: Select the amount you want to enjoy and return to room temperature. Reheat in the oven at 325 F for about 20 minutes when it is hot. Every oven is different, and my timing is only a guideline.
If you enjoy this Vegetarian quiche recipe, you may want to try my other recipes.
Vegetarian Quiche
Ingredients
- 1 puff pastry, thawded Pepperidge Farm
- 4 tomatoes
- 1 cup peas, thawed
- 1 teaspoon sugar
- 8 ounces artichoke hearts
- 4 eggs
- 1½ cup heavy cream
- ½ cup Gruyere cheese, shredded
- 1 tablespoon unsalted butter
Instructions
- Preheat oven at 400°
- Roll out the puff pastry sheet to fit a 9” pie dish. Butter and flour the pie dish. Place the pasty and refrigerate for 30 minutes. Meanwhile peel cut and removes all seed from the tomatoes. Chop them roughly, salt and pepper them.
- Add the peas, artichoke and tomatoes to the puff pastry.
- Beat together the eggs, heavy cream and the Gruyere cheese and pour over the vegetables.
- Lower the heat to 375° and cook for 25 to 30 minutes or until the top is nicely browned and the eggs mixture is solid.
Notes
- Gruyere cheese has a high amount of saltiness, so taste it before seasoning.
- Remove all the seeds of your tomatoes to eliminate any sogginess to your quiche.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Quiches & Savory Tarts, Dinners, Vegetables
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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