This vegetarian quiche is one of those wonderfully simple dishes that work for breakfast, brunch, lunch, or even a light dinner. A flaky puff pastry crust is filled with tomatoes, peas, and artichokes, then surrounded by a creamy egg custard and melted Gruyère.
If you love easy French savory dishes, my Tomato Quiche and French Onion Tart are two more delicious meatless recipes to add to your table.
Recipe Overview: Recipe Name
- Prep Time: 10 minutes
- Bake Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6 people
- Cook Method: Baked
- Flavor & Texture: Creamy, savory, and slightly tangy, with a buttery, flaky crust, tender vegetables, and melted cheese in every bite.
- Difficulty: The filling is simple to prepare, and using a ready-made pastry crust keeps the quiche quick and approachable.
- Why this Recipe? It is an easy, versatile dish with a flaky crust, creamy filling, and plenty of vegetables, perfect for brunch, lunch, or a light dinner.
We love making this quiche during the warmer months, when tomatoes are at their best. It is simple, reliable, and always a success, especially when friends stay over and I need an easy dinner.
I have a feeling it may become a favorite at your table too. Enjoy!
In this Article
A Note From Giangi
Key Ingredients
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.
Frozen artichoke hearts 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 texture 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 also changes the flavor
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 for a small punch of flavor.
- Blanch the spinach, chop it up, and add it to the quiche.
- Sautéed mushrooms are another great addition to your vegetarian quiche.
How to make a Vegetarian Quiche
With all my reciGruyèreease assemble all the ingredients before starting cooking and baking.
Step 1: Preheat the oven to 400 degrees F.
Step 2: 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.
Step 3: Meanwhile, peel, remove all the seeds from your tomatoes, chop them, and season with salt and pepper,
Step 4: Remove your puff pastry from the refrigerator and add the peas, artichokes, and tomatoes to the puff pastry.
Step 5: Beat the eggs and heavy cream. Add the gruyere cheese and pour over the vegetables.
Step 6: 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.
Giangi’s 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.
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.
Vegetarian Quiche FAQ’s
Can I make this vegetarian quiche ahead of time?
Yes. You can bake it a day ahead, refrigerate it, and gently reheat it before serving.
Can I use different vegetables?
Absolutely. Spinach, mushrooms, zucchini, asparagus, or bell peppers all work well. Just avoid adding vegetables with too much moisture
How do I keep my quiche from becoming watery?
Drain the artichokes well and remove excess moisture from the tomatoes and other vegetables before adding them to the filling.
Can I substitute the Gruyère cheese?
Yes. Swiss cheese, Emmental, Fontina, or even a mild cheddar can be used, although Gruyère gives the quiche a wonderful nutty flavor.
Can vegetarian quiche be served cold?
Yes. It is delicious warm, at room temperature, or chilled, which makes it especially convenient for brunches and entertaining.
More Quiche Recipes You Will Love
If you tried this Vegetarian Quiche or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
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
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