If you’re anything like me, the words garden veggie quiche practically sing “comfort with a side of class.” Whether it’s a sleepy Sunday morning with coffee in hand or a quick Tuesday dinner when everyone’s starving and slightly dramatic, this savory beauty never lets me down. I’ve made this for brunches, picnics, and even one impromptu porch dinner with neighbors. It’s packed with colorful veggies, melty cheddar, and fluffy eggs nestled into a buttery crust—basically a hug in pie form.

Now, I’ll be real with you—this dish tastes like something that took all morning, but it comes together faster than you can say “Where’s my pie plate?” You can go meatless or toss in Canadian bacon (or ham, or nothing—totally your call). It’s endlessly adaptable, ridiculously satisfying, and kind of the hero of my fridge. So let’s make a quiche that makes your kitchen smell like a brunch bistro and your heart a little happier.

For a perfect appetizer, try our Gourmet Bruschetta Bonanza.

Why You’ll Love This Garden Veggie Quiche

All-day comfort: Breakfast, lunch, or dinner—this quiche has you covered.

Veggie-packed: Bell peppers, spinach, tomato—hello, colorful nutrition!

Crowd-pleaser: Even picky eaters (big and small) love it.

Make-ahead friendly: Bake it today, enjoy it all week.

Customizable: Go vegetarian or toss in some savory Canadian bacon.

Ingredients

1 pie crust (store-bought or homemade)
1 Tbsp butter
½ onion, finely chopped
2 bell peppers, chopped
2 green onions, finely chopped
1 tsp salt and pepper
8–10 slices Canadian bacon, chopped (optional for meat-lovers)
1 Roma tomato, chopped
2 cups baby spinach, chopped
6 eggs
1 Tbsp flour
½ cup heavy cream
1 cup cheddar cheese, shredded

Instructions

Preheat your oven to 350°F (175°C).
Prep the crust: Roll out your pie crust and nestle it into a deep-dish pie plate. Par-bake for 7 minutes. Take it out, and gently press the sides with a fork.
Sauté the goodies: Melt butter in a skillet. Add onion; cook 1 minute. Stir in bell peppers and green onions, and sauté 5 minutes. Season with salt and pepper. Add Canadian bacon (if using), tomato, and spinach. Cook until spinach wilts. Remove from heat and let cool.
Whisk the filling: In a bowl, mix eggs, flour, and heavy cream (a few lumps are okay!). Fold in cheddar.
Combine & pour: Stir sautéed veggies into egg mixture. Pour everything into the par-baked crust.
Bake for 40–50 minutes, until the center is set and top is golden.
Cool & serve: Let rest 10–15 minutes before slicing. Enjoy warm or room temp!

Melania’s Tips for Perfect Garden Veggie Quiche

Don’t skip par-baking—it keeps the crust from going soggy.
Press the spinach dry with paper towels if it’s holding too much moisture.
Want a puffier quiche? Add an extra egg and a splash more cream.
No cheddar? Use Swiss, gouda, or whatever’s hanging out in your cheese drawer.

Bake It With the Littles

Little hands love cracking eggs (messy but fun!) and sprinkling cheese like they’re fairy dust. Let them help arrange the veggies in the crust before you pour the egg mix—makes them feel like a real-deal chef. Just keep an eye out for sneaky cheese nibblers!

Meal-Prep Magic

This garden veggie quiche is the MVP of meal prep. Make it on Sunday, then store slices in an airtight container in the fridge for up to 4 days. Warm up in the microwave or enjoy it cold on busy mornings. It also freezes beautifully—wrap slices in foil and freeze for up to 2 months. Reheat in the oven for best texture.

Healthier Swaps Without Losing the Magic

Swap heavy cream for half-and-half or plain Greek yogurt.
Use a whole wheat crust or go crustless altogether for fewer carbs.
Add more veggies (like mushrooms or zucchini) and cut back on cheese for a lighter version.
Skip the Canadian bacon or use turkey bacon to keep it lean.

Leftover Remix

You’ll be wishing for leftovers. Try these fun twists:

Breakfast sandwich: A slice between two pieces of toast—yes please.
Quiche toast: Pan-fry a slice and serve on crusty bread with a swipe of pesto.
Salad topper: Dice and toss on top of mixed greens for a quick lunch.

Round out your meal with our Grilled Eggplant with Yoghurt Sauce.

Gift It Like a Pro

Quiche is a cozy, thoughtful dish for new parents, friends recovering from a cold, or someone who just needs a little love. Wrap the cooled pie in foil, tuck a handwritten note in the bag, and deliver with a small side salad or fruit. It’s heartfelt without being fussy.

FAQs

Can I make this ahead of time?
Yes! Bake it, cool it, and refrigerate up to 4 days or freeze up to 2 months.

Can I use different vegetables?
Absolutely—mushrooms, zucchini, broccoli, even asparagus all work beautifully.

Can I make it dairy-free?
You can try dairy-free cream alternatives and skip the cheese, but the texture will change a bit.

What’s the best way to reheat it?
In the oven at 325°F until warmed through, or a quick zap in the microwave works too.

Final Thought

This garden veggie quiche isn’t just a recipe—it’s a go-to comfort, a blank canvas, and a little celebration in a crust. Whether you’re cooking for a crowd, feeding your family, or sneaking a peaceful solo lunch (we see you), it brings a little joy to your day. And really, isn’t that the whole point?

Garden Veggie Quiche

This savory garden veggie quiche is a deliciously versatile dish that’s perfect any time of day—whether you're hosting brunch, meal prepping for the week, or craving a comforting dinner.

Print Recipe Pin This Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dinner

Cuisine American

Servings – 8 slices

Calories 316 kcal

Ingredients

1 Pie Crust store bought or homemade
1 Tbs butter
1/2 Onion Finely Chopped
2 Bell Peppers Chopped
2 Green Onions Finely Chopped
1 tsp salt and pepper
8-10 Slices Canadian Bacon chopped can be left out if making it vegetarian
1 Roma Tomato Chopped
2 Cups Baby Spinach Chopped
6 Eggs
1 Tbs Flour
1/2 Cup Heavy Cream
1 Cup Cheddar Cheese Shredded

Instructions

Preheat your oven to 350°F (175°C).
Roll out your pie crust and gently place it into a deep-dish pie plate. Par-bake the crust for 7 minutes, then take it out and lightly press the sides with a fork to help it stay in place.
Sauté the vegetables and protein.
In a skillet over medium heat, melt the butter. Add the chopped onion and cook for about a minute. Toss in the bell peppers and green onions, sautéing for around 5 minutes. Season with salt and pepper, then stir in the chopped Canadian bacon, tomatoes, and spinach. Cook for a few more minutes until the spinach wilts. Remove from heat and let it cool slightly.
Mix the egg filling.
In a separate bowl, whisk together the eggs, flour, and heavy cream (don’t worry if it’s not perfectly smooth). Fold in the shredded cheddar cheese.
Combine and assemble.
Add the sautéed veggie mixture into the egg and cheese mixture, stirring gently until everything is evenly combined.
Bake the quiche.
Pour the filling into the pre-baked crust. Place the pie dish on a baking sheet to catch any spills. Bake for 40 to 50 minutes, or until the center is set and the top is lightly golden.
Let it cool.
Allow the quiche to rest for 10 to 15 minutes before slicing and serving.

Notes

Feel free to make this quiche vegetarian by omitting the Canadian bacon. You can also use other vegetables based on what’s in season or in your fridge. Nutritional information is approximate and may vary depending on ingredients used.