The Only Easy Quiche Recipe You’ll Ever Need!

This easy quiche recipe {gluten free, vegetarian, low FODMAP option} with veggies is so versatile and delicious! You can make it with whatever vegetables and cheese you have on hand. Serve it with fresh fruit for breakfast, or a side salad for lunch or dinner~everyone will approve!

Easy Quiche Recipe

Wondering what to serve for dinner tonight? Or maybe breakfast tomorrow?

This easy quiche recipe with veggies {you pick!} & cheese {your choice!}, 100% fits the bill!

I adapted the recipe from one of my ALL TIME favorite vegetarian cookbooks, Mollie Katzen’s Moosewood Cookbook.

And, many years later, the cookbook AND my gluten free adaptation of this easy quiche recipe, are still my favorites.

My best friend gave me a copy, waaaaay back, when I was at San Diego State studying nutrition.

How is quiche made?

It’s quite simple. Promise.

Especially if you “cheat” a little, and use a pre-made gluten free crust like I do.

Or, you could go “naked” and turn it into a crustless quiche ๐Ÿ™‚

But, to make this easy quiche recipe, you simply…

  1. Place your pie crust on a baking sheet.
  2. Spread grated cheese on top of crust.
  3. Saute your veggies, then spread them over cheese.
  4. Blend egg/milk mixture & pour over crust/cheese/veggies.
  5. Bake. And, your quiche is ready to eat!
How to Make a Quiche

Go ahead & clean out the fridge~you can make this easy quiche recipe with whatever cheese & veggies you have on hand! Here are just a few delicious combinations to try…

  • Cheddar cheese + Broccoli
  • Mozzarella + Tomatoes
  • Feta Cheese + Bell Peppers
  • Gouda + Spinach
Easy Quiche Recipe

Easy Quiche Recipe w/ Veggies

This easy quiche recipe {gluten free, vegetarian, low FODMAP option} with veggies is so versatile and delicious! You can make it with whatever vegetables and cheese you have on hand. Serve it with fresh fruit for breakfast, or a side salad for lunch or dinner~everyone will approve!
3.96 from 24 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients

  • 1 {gluten free } pie crust, i.e. Whole Foods brand
  • 1 1/2 cups grated cheese, i.e. Gruyere
  • 1 tbsp butter, or olive oil
  • 1/2 large onion*, finely chopped
  • 1 cup chopped fresh asparagus*, ~ 14 spears cut into 1-in pieces
  • 4 large eggs
  • 1 1/2 cups milk*
  • 3 tbsp gluten free flour, i.e. sorghum or rice flour
  • 1/4 tsp salt
  • 1/4 tsp dry mustard powder

Instructions

  • Preheat oven to 375 degrees F, and place unbaked pie crust on a baking sheet. Spread grated cheese on top of crust.
  • Heat a skillet over medium high heat. Add butter, onion, and asparagus. Saute for ~3 minutes, or until onion is translucent. Spread sauted veggies on top of grated cheese. 
  • Blend eggs, milk, flour, salt, and mustard, in a blender until well combined. Pour mixture over cheese and veggies. 
  • Bake in oven for 40-45 minutes. Check quiche after 30 minutes. If crust is browning, cover it with aluminum foil to finish baking. Quiche is ready when it’s solid in the center when jiggled.

Video

Notes

*For a Low FODMAP Option use:
  • Any low FODMAP veggie(s) in place of asparagus. Ideas include bell peppers, tomatoes, green beans, broccoli (heads), & zucchini.
  • Use green onions or leeks (green part only) in place of onions.
  • Use lactose free milk in place of regular milk.
Go ahead & clean out the fridge~you can make this easy quiche with whatever cheese & veggies you have on hand! Here are just a few delicious combinations to try…
  • Cheddar cheese + Broccoli
  • Mozzarella + Tomatoes
  • Feta Cheese + Bell Peppers
  • Gouda + Spinach

Nutrition

Calories: 291kcal | Carbohydrates: 18g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 375mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 1.7mg | Calcium: 231mg | Iron: 1.7mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Dinner, Lunch
Cuisine French, Gluten Free, Low FODMAP Option, Vegetarian
Keyword asparagus quiche, easy quiche recipes, gluten free quiche, quiche, vegetarian quiche
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Easy Quiche Recipe

To round out your meal, serve a slice of this yummy, easy quiche with fresh fruit for breakfast, or a side salad {Arugula + Tomatoes + Avocado + this homemade caesar dressing is delicious!} for lunch or dinner.

Enjoy!!!

Let’s Chat!

Have you made quiche before? Do you make your own crust, or do you “cheat” like me? What are your fave quiche fillings? What else would you serve with this for an easy meal???

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13 Comments

    1. Thanks so much Katie! And, thanks for including it in your April produce round-up-so many delicious recipes I want to try! Love your blog as well!

  1. Lucinda Brimacomb says:

    Can this recipe be made in muffin tins & if so what temp & how many would it make?

  2. thanks for joining us on how Aussie trip ๐Ÿ™‚ first class quiche

  3. I love Mollie Katzen! Her recipes are always so straightforward and focus on bringing out the flavors of the ingredients. I’m very happy that it’s asparagus season too, it’s a staple in my house during spring.

  4. It so doesn’t feel like spring here, maybe this week. I adore asparagus. We’re doing a spring veg newsletter may have to link to this quiche. And I’m so not a pie crust maker. I like the whole foods option for this (so sneaky!).

    1. Hopefully you’ll get some spring weather soon! Glad to hear I’m not the only non pie crust maker!

  5. This quiche looks amazing! I, like you, just love roasted asparagus. They are so delicious!
    Thanks for sharing this recipe. I am going to have to give it a try.

  6. EA-The Spicy RD says:

    I’ll have to borrow those books from you! Here’s another I just found on Amazon that you might like: It’s called “What Einstein Told His Cook:Kitchen Science Explained,” by Robert L. Wolke.

  7. David, the Gross one says:

    Strange you should ask about favorite cookbooks! In my case, the favorites are not exactly cookbooks but two books on how to cook and why. The author of both, Harold McGee, is a Caltech graduate chemist. He analytically studied the “hows and whys” of cooking so that all can understand what needs to be done during cooking. His first book is entitled “On Food and Cooking, The science and lore of the Kitchen” published by Scribner in its Revised Edition, 2004. His second is entitled “Keys to Good Cooking, A Guide to Making the Best of Foods and Recipes” published by The Penguin Press, 2010.
    With these two scientifically-based books backing you up, you will never mess up again.

    David, the Gross one

    P.S. Even Jacques Pepin uses his book!