Vegetarian Quiche Recipe

Rating 5.0
| 1
Creamy, custardy with a flaky crust, this vegetarian quiche is perfect for brunch, lunch or dinner. This vegetarian quiche recipe features caramelized onions, sautéed mushrooms and roasted cherry tomatoes and will easily become a family favorite.
Utensils Breakfast
Globe French
Originally from Mexico, Chef Annette’s career as a chef and cooking instructor has taken her to Dallas, Kentucky, Madrid, Sweden and Barcelona. She was formerly a pastry chef at a Michelin Star restaurant, a faculty member of a renowned Irish cooking school and has worked alongside Michelin Star awarded Chef Emmanuel Stroobant. Chef Annette has a passion for diverse ingredients that are versatile and locally sourced.


1 cup(s)
all-purpose flour
8 tbsp
butter, cubed
pinch of salt
2 oz
water, ice cold
1 cup(s)
cherry tomatoes
olive oil, as needed
2 tbsp
large onion, sliced
1/2 cup(s)
mushrooms, sliced
2 tbsp
chopped chives, for topping
large eggs
1 cup(s)
heavy cream
1 tsp
1/2 tsp
white pepper
1/2 cup(s)
Gruyere cheese, see notes 1

Directions 12 steps | 75 Minutes

Step 1

Prepare the crust. In the bowl of a food processor, place the all-purpose flour, cubed butter and salt. Process until the butter forms into pea-sized crumbs.

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Step 2

Add the cold water little by little until the dough comes together into a rough ball.

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Step 3

Transfer the dough to a table and shape it quickly into a disk. Avoid overworking the dough and warming it with your hands. Wrap the dough with plastic wrap and refrigerate for 20 minutes.

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Step 4

Preheat the oven to 375°F. Roll out the dough with a rolling pin and place it in a 9-inch fluted tart pan. Cover the dough with a sheet of crumpled parchment paper and fill it with baking weights. Blind bake for 20 minutes. Remove the baking weights and parchment paper and bake for an additional 5 minutes. Let the crust cool completely.

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Step 5

Prepare the vegetables. Reduce the oven heat to 350°F. Place the cherry tomatoes in a baking tray and drizzle with olive oil. Roast in the oven for 15 minutes and set aside.

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Step 6

While the tomatoes are roasting, cover the bottom of a heavy-bottomed pan with olive oil. Turn the heat to medium-low and melt the butter in it.  Add the onions and let caramelize for 15 minutes stirring every couple of minutes until golden. 

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Step 7

Remove the onions from the pan, increase the heat to medium and add the mushrooms. Sauté the mushrooms for about 8 minutes or until browned. Set aside.

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Step 8

Prepare the custard. In a bowl, whisk together the eggs, heavy cream, salt and white pepper until well combined. 

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Step 9

Assemble the Quiche. Place half of the Gruyere cheese on the bottom of the crust. Arrange the onions, mushrooms and roasted tomatoes on top of the cheese. 

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Step 10

Gently pour the custard all around the quiche. Top with the remaining cheese.

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Step 11

Bake the quiche at 350°F for 25 minutes. The quiche should look golden and slightly jiggle in the center when shaken. Remove from the oven and let cool for 20 minutes before serving.

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Step 12

Top with chopped chives and serve alongside a green salad. Enjoy!

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  1. Gruyere cheese is the classic and preferred choice, but feel free to substitute with an Emmenthal, fontina or sharp white cheddar.

Nutrition Per Serving
View All
41.8 g
9.3 g
21 g


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Carmela G.


22 May 2023

Perfect Vegetarian Quiche Recipe that you can enjoy any time of the day. Easy to make and re-create.

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