This Summer Vegetable Quiche combines zucchini, eggplant, mushrooms, and tomatoes to make a hearty vegetarian dish.
Quiche is an anytime dish that can be served for breakfast, lunch, or dinner. Paired with a salad, it makes for a great meal you’ll love sharing with friends and family.
This quiche features a variety of summer vegetables mixed with shredded Colby Jack cheese in a buttery, homemade pie shell.
Summer is known for its abundance of fresh produce: eggplant, tomatoes, okra, corn, green beans, and more. This quiche recipe uses a combination of zucchini, eggplant, cherry tomatoes, mushrooms, and green bell peppers.
One thing these summer veggies have in common is high water content. To prevent one big soggy mess, I suggest cooking the vegetables separately.
Alternately, you can use any leftover vegetables from a previous dish. I have listed the cooked vegetables amounts needed in the notes section of the recipe.
How to make a Summer Vegetable Quiche:
The pie shell is par-baked before adding the filling. Half of the shredded cheese mixture is used to line the pie shell, and the remaining cheese is sprinkled over all the vegetables.
This recipe uses Colby-Jack (Colby mixed with Monterey Jack cheese). I recommend this mild cheese because it melts well and it’s flavors do not overpower the vegetables. However, feel free to substitute in your favorite cheese.
After all the filling has been added, slowly pour in the well mixed egg mixture. Then it’s time to bake!
This summer vegetable quiche can be served warm or at room temperature. It is easier to slice at room temperature once the eggs have had time to cool to regain their structure.
If you’re looking for more breakfast ideas, you might also enjoy making Candied Bacon or Morning Glory Muffins. Easy Breakfast Strata and Crispy Buttermilk Waffles are good choices too!
Summer Vegetable Quiche
- 1½¾ cups all purpose flour
- 1/2 cup (1 stick) unsalted butter cut into tablespoons
- 1/2 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- 4 to 5 tablespoons ice cold water
- 1 cup chopped zucchini
- 3/4 cup chopped eggplant
- 1/2 cup sliced mushrooms
- 1/2 cup chopped bell pepper
- 1/2 cup halved cherry or grape tomatoes
- 1 cup shredded Colby Jack cheese
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
PREPARE PIE DOUGH:
- In a large bowl, combine the flour, butter and salt. Cover and let chill in the freezer for 10 minutes until cold.
- Use a pastry blender (or two forks) to cut the cold butter into the flour until the mixture resembles coarse, pebbled sand. Add the vinegar and 4 tablespoons ice water. Fold to combine until the dough is shaggy. If the dough is too dry, add an additional tablespoon of water. Dump onto a lightly floured work surface and gently knead together.
- Pat the dough to a thickness of 1/2-inch and cover in plastic wrap. Let chill in the fridge for at least one hour (overnight is best).
- Allow the chilled pie dough to sit at room temperature for 5 minutes. Working on a lightly floured work surface, roll the dough to a thickness about 1/8-inch. Transfer the dough to 9-inch pie dish.
- Trim the excess dough, leaving about 1/2-inch overhang from pie dish. Flute, crimp, or decorate pie edges as desired. Cover with plastic wrap and let chill in the fridge for about 15 minutes while the oven preheats.
- Preheat oven to 375 degrees F. Line pie with parchment paper and fill with pie weights (or dried beans). Bake for 15 minutes. Remove pie weights and parchment paper. Bake for another 10 minutes. Cool to room temperature.
PREPARE FILLING & ASSEMBLE:
- Heat a large skillet over medium high heat. Add about 1 teaspoon of olive oil and swirl to coat pan. Add the zucchini and a pinch of kosher salt. Saute for 3 to 5 minutes, or until tender. Transfer to a dish. Repeat with the remaining vegetables, cooking each separately. Add additional oil to pan as necessary. Set aside.
- Sprinkle half of the shredded cheese into the partially baked pie shell. Follow with cooked vegetables. Sprinkle remaining cheese on top.
- In a large bowl, whisk together the eggs, milk, cream, salt, and pepper until no egg white streaks are visible. Slowly pour into filled pie shell. Bake for 40 to 42 minutes, or until the edges of the pie are golden brown and the center of the quiche no longer jiggles. If the edges of the pie are browning too fast, cover with foil, and continue to bake until the egg mixture is set.
- Allow the quiche to cool before slicing. Serve warm or at room temperature.
- These summer vegetables are high in moisture. It is best to cook them separately to prevent a soggy mess.
- The raw vegetables will reduce in volume once cooked. You will end up with about 1 3/4 to 2 cups cooked vegetables. Alternatively, use any leftover cooked vegetables in place.
- Store any leftovers chilled in the fridge. Reheat in a toaster oven, bring to room temperature, or serve chilled.
If I’m using a frozen crust (no time!), and the crust says to just pour ingredients into unbaked crust, is there no need to bake before filling?
I’m not entirely sure about that!
I have some much shredded mild cheddar cheese. Can I use that instead of colby jack?
i assume the baking temperature for the quiche is the same as that for the pie crust. i cant find
any other temperatures mentioned.
Just added to my brunch menu for vacation!
What a great way to use up everything in the garden!
Absolutely LOVING all of the veggies in this! What a great option for summertime brunch.