Easy Very Veggie Quiche
My Very Veggie Quiche is wholesome and filled with vitamins. It also feels like a comfort food! You can use any vegetables you wish to sauté. Remember the kale salad as a tasty side.
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
45minutes for crust/veggies 20minutes
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
45minutes for crust/veggies 20minutes
  • 1/2 cup Kale and/or SpinachChopped into medium-sized pieces
  • 1medium onionsChopped
  • 1Tbsp garlicMinced
  • 1medium Red peppersDiced, or switch out for asparagus (my favorite!)
  • 1/2cups mushroomsChopped
  • 1 Pie crustI used a Vegan crust
  • 1-1/2cups MilkAlmond or cashew milk may be substituted
  • 1/2cups Heavy creamOptional; reduce milk amount to accommodate so as not to exceed 1.5 cups of milk
  • 3large EggsIf you don’t eat eggs, substitute with “Just Egg,” a plant-based egg substitute
  • 1/2cups CheeseFeta, cheddar, etc.; your choice — I used homemade cashew ricotta cheese (see below)
Cook the Veggies
  1. Chop and sauté the vegetables you choose to include in your quiche. Aim for 1.5-2 cups of the cooked veggies. Try to pick ingredients that are not too moist so your quiche doesn’t get soggy.
  1. Use store-bought pie crust for ease. I use frozen pie crusts. Place in a 10″ glass pie dish. Let sit for about 15 minutes. Poke holes in the bottom with a fork and blind bake (this means pre-baking, not baking with a blindfold on!) in the oven for 10 minutes at 375 degrees until baked.
Egg/Milk Custard
  1. In a separate bowl, whisk the eggs, milk, 2 tsp. of salt, and pepper to taste. (Use 1 cup of milk and 1/2 cup of heavy cream if you wish to make it a bit richer.)
Putting It All Together
  1. When the crust is done baking, remove from oven and sprinkle a small amount of the cheese of your choice on the bottom … any cheese does well.
  2. Spoon the sautéd veggies into the crust over the cheese.
  3. Slowly pour the egg/milk mixture until the crust is filled to the top. Be careful not to overflow.
  4. Bake in the oven for 30-45 minutes at 350 degrees until the top is a nice brown color. Let cool for 20 minutes.
  5. Add my delicious leafy green kale salad for a light and delicious anti-inflammatory meal packed with vitamins and antioxidants!
Recipe Notes

Melissa’s Modifications: Making the original recipe as directed was rich and delicious. I was also able to replace all the dairy in this quiche to make it Vegan, and it came out very tasty. It was lighter than a normal quiche. You can substitute vegetables or even add bacon (real or imitation bacon bits).

As mentioned, I also made an easy cashew ricotta cheese for this recipe. It added a rich, creamy flavor.


  • 1 1/2 cups cashews, soaked (2 hours)
  • 1/2 cup water
  • 1 Tbsp lemon juice or apple cider vinegar
  • 1-2 Tbsp nutritional yeast
  • 1 small garlic clove
  • 1/2 tsp onion powder
  • Himalayan sea salt to taste

Drain cashews and place all ingredients in a food processor. Process until creamy. Makes about 2 cups and lasts in the fridge for a week in sealed container. I often use this for recipes throughout the week, so make a double batch!

There is another delicious Vegan brand of cheese called “Violife.” It’s very rich and creamy. It also works nicely in this recipe.

Using feta cheese with spinach creates a Mediterranean style quiche. There are many options! It is very versatile for breakfast, lunch or dinner.

And lastly … Real men eat quiche!

Nutritional Values: 1 Serving 1/8th of Quiche Pie – Original Recipe with 1/2c heavy cream mixed with whole milk. Calories  252: Fat 14.7g; Sodium 285mg; Carbs 24.1g; Protein 5.3g

Vegan Version: 1 Serving 1/8th Quiche Pie – Calories 194c; Fat 7.9g; Cholesterol 4.6mg; Sodium 210.8mg; Carbs 19g; Protein 2.1g

Happy Eating & Recipe Experimenting!