The crust is an essential part of a good quiche. It should be flaky, buttery, and light but sturdy enough to withstand the layers of cheese and eggs.

Today’s vegetarian quiche recipe was made with a simple refrigerated puff pastry. It’s okay to use ready-made pastry when the results are so delicious!

This quiche filling can be made with any vegetable you like. This is a great way to use your garden bounty or add veggies to your meals.

This can be served as a main dish or with Blueberry Muffins. This recipe is excellent for special occasions, but it’s also easy to make at home.

Are you looking for meat? You might try o

Ingredient Notes

Puff pastry. Puff pastry. You can also make pie crust.

Parmesan cheese and cheddar cheese. These can be swapped for Monterey or Colby cheeses.

Chopped vegetables. I used red and green peppers, mushrooms, and broccoli this time. You can use spinach, tomatoes, and asparagus as you like!

Simple Instructions

First, transfer the thawed pastry to a 9-inch pie plate.

Next, beat eggs with milk cream, cream, and seasonings. Add shredded cheese and chopped vegetables.

Place the egg mixture on a pie plate. Bake for 30-35 minutes.

Allow the vegetable quiche to cool before cutting and serving. Delicious!

Tips and tricks

  • For the best results, grate your cheese. It melts better than pre-shredded cheese purchased from the store.
  • The remaining quiche should be kept tightly covered in the fridge. Reuse within two days.
  • Need more veggie ideas? Here are some more ideas for vegetables: Spinach, tomatoes, summer squash, onions, and olives.
  • Breakfast and Brunch Ideas: This savory quiche pairs well with our favorite Crumb Cake for a sweet treat.


  • One sheet of frozen puff pastry, thawed
  • Six large eggs
  • 1/2 cup heavy whipping Cream
  • 1/4 cup milk
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried onion flake
  • 3/4 cup shredded Parmesan cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups chopped fresh vegetables (I used green, red, and mushroom mushrooms, as well as broccoli)


  1. Frozen puff pastry should be allowed to thaw according to the package instructions (about 15 minutes). After the puff pastry has melted completely, place it on a 9-inch pie plate.
  2. Mix eggs, milk, heavy cream, and garlic until well combined. Add cheeses and other vegetables. Pour into pie plate.
  3. Bake at 375 degrees for 30-35 minutes. Allow cooling for 10-15 minutes before cutting and serving. 

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