Cheesy Veggie Quiche


Breakfast & Brunch Easter High Altitude Lunch & Dinner No Seed Oils Spring | Published July 21, 2022 by Mimi Council

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I use bone broth instead of milk in this classic quiche that I load with veggies and cheese! The addition of bone broth gives this dish even more protein, making it a satisfying meal for breakfast, lunch, or dinner.

If you love quiche as much as I do, be sure to check out some of my other favorite quiche recipes like my Broccoli Cheddar Quiche, Bone Broth Ham & Cheese Quiche, or my Apple Cheddar Bacon Quiche.

cheesy veggie quiche

I love this Cheesy Veggie Quiche because it is loaded with protein and nutrients, but there is no meat, so it's incredibly easy to make. I use Kettle and Fire Chicken Bone Broth in this instead of milk, which adds added nutrients and protein for a delicious twist on a classic dish. You can actually substitute bone broth for milk in any quiche recipe like my Broccoli Cheddar Quiche. Use code MIMIBAKESCOOKIES for 20% off your Kettle and Fire order!

I load this quiche with veggies so this is really a complete meal full of protein, veggies, and carbs. This recipe is incredibly flexible and you can use whatever you have in your fridge. Baked to golden perfection in a flaky crust, this quiche is a perfect choice for breakfast, brunch, or even dinner, offering a hearty and wholesome meal that's packed with flavor and nutrition.

Why You'll Love This Recipe

Nutrient-Packed and Flavorful: This Cheesy Veggie Quiche with bone broth combines a variety of fresh vegetables and savory cheese, providing a rich array of vitamins and minerals. The addition of bone broth enhances the flavor and adds essential nutrients like collagen, amino acids, and minerals, making it a healthy and delicious meal option.

Versatile and Satisfying: This quiche is perfect for any meal of the day, whether it's a hearty breakfast, a satisfying brunch, or a light dinner. Its combination of creamy, cheesy filling, wholesome organic veggies, eggs, and bone broth provide a well balanced meal for any time of day. I love enjoying quiche for dinner!

Easy to Prepare and Customize: This Cheesy Veggie Quiche with bone broth is simple to prepare and can be customized easily. You can easily swap in your favorite vegetables or cheese, making it a versatile recipe that can be tailored to your taste and dietary needs. And, if you don't have bone broth on hand feel free to use milk in its place.

cheesy veggie quiche

Ingredients & Health Benefits

Salted Butter: Organic butter is a good source of fat-soluble vitamins like A, D, E, and K. My favorite is Organic Valley.

All-Purpose Flour: Organic all purpose flour provides carbohydrates, which are a primary source of energy for the body. My favorite is Cairnspring Mills.

Bone Broth: Organic bone broth is rich in collagen, amino acids, and minerals, supporting joint health, digestion, and skin. I use Kettle and Fire Chicken Bone Broth in this recipe, use code MIMIBAKESCOOKIES for 20% off your order.

Eggs: Organic eggs are a high-quality protein source and contain essential nutrients such as vitamin B12, riboflavin, and selenium. I love Organic Valley!

Dried Rosemary: Organic dried rosemary has antioxidant properties and can help improve digestion and enhance memory! It also brings lots of favor to this dish.

Onion Powder: Organic onion powder contains beneficial compounds like quercetin, which has anti-inflammatory and antioxidant effects.

Cheddar Cheese: Organic cheddar cheese is a good source of calcium and protein, essential for bone health and muscle maintenance. Make sure to grate your own cheese to avoid stabilizers and additives.

Bell Peppers: Organic bell peppers are high in vitamins A and C, which boost the immune system and promote healthy skin. I use orange here, but you can use any color you like.

Zucchini: I love adding organic zucchini to quiche. It is low in calories and rich in vitamins and minerals, including vitamin C, potassium, and manganese.

Baby Bella Mushrooms: Organic baby Bella mushrooms are a great source of selenium, copper, and B vitamins, which support immune function and energy production.

Red Onion: Organic red onions are rich in antioxidants and sulfur compounds, which can help reduce inflammation and support heart health.

cheesy veggie quiche

Tools Needed

Digital Food Scale

Stand Mixer

9-inch Pie Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Pie Weights

Rolling Pin

Pastry Brush

Mixing Bowl

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Step by Step Instructions

Step 1

To make the crust: In the bowl of a stand mixer fitted with the paddle attachment add the flour.

Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.

Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.

Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.

Step 2

Preheat the oven to 350°F.

Step 3

Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

Step 4

Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 10 minutes. The pie dough may puff up, you can push it down with your hands before adding filling.

Step 5

To make the filling: Add the eggs, bone broth, rosemary, onion powder, and salt and pepper and whisk together. (I just add a little salt and pepper here, as you can always salt and pepper it to your liking after it’s cooked.) Add the cheese, orange pepper, zucchini, and red onion and stir to combine. Transfer to the quiche crust and spread evenly.

Step 6

Using a pastry brush, brush the crust with a little bit of the filling before baking as this will help create that golden brown and shiny crust that is so good!

Step 7

Bake for 45 to 50 minutes, until set. Serve immediately with sea salt and pepper. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude instructions).

cheesy veggie quiche

Baker's Tips

  • Make sure your butter is cold, this goes for anytime you are making any kind of flaky crust or pie crust. You can read more tips on my All Butter Pie Crust post.
  • You can use any kind of veggies you have on hand for this quiche. I just used ones that I like together, but other ones that would also be delicious would be broccoli, squash, kale, spinach, different colors of pepper, this is a really flexible recipe as far as the veggies go!
  • If you don't have Kettle & Fire Chicken Bone Broth you can substitute milk in its place. But, if you haven't tried Kettle & Fire Chicken Bone Broth yet then I would highly recommend trying it! I love it, we use it all the time, it's so delicious and it has amazing health benefits plus added protein to whatever you cook with it. Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!
  • Make sure to bake until the quiche looks set. It may jiggle just a little bit, but the middle should not look wet or liquid in any way. Don't be afraid to bake it a little bit longer if you need to, everyone's oven is a little different.
  • Make sure to let cool completely before cutting into.
  • If you want to re-heat it after it has cooled, the toaster oven or oven is your best option. Never put quiche in the microwave to reheat it as you will destroy the flaky crust, it will become soggy. Quiche is amazing when it's reheated, it tastes like you just made it, as long as it's reheated properly. I reheat slices in my air fryer at 350°F on bake for 10 minutes. You can also use your toaster oven or your oven, just put it on a low setting as you're just wanting to reheat it.
  • Make sure to store extra quiche in the fridge, it will last for up to 5 days. Just be sure to cover it so it doesn't dry out.
cheesy veggie quiche

FAQ's

Can I use unsalted butter?

Yes, just add ¼ teaspoon of salt to the crust.

Can I make this ahead of time?

Yes, just be sure to store in the fridge if you do.

What if I don't have bone broth?

You can use milk in place of bone broth.

Craving More?

cheesy veggie quiche

Cheesy Veggie Quiche

Mimi Council
This Cheesy Veggie Quiche is a healthy option for breakfast, lunch, or dinner. I use bone broth for added protein and nutrients so you can enjoy this quiche any time of day.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 5 hours 30 minutes
Course Breakfast
Cuisine American
Makes 6 servings
Calories 122 kcal

Ingredients
 
 

Crust

Filling

Instructions
 

  • To make the crust: In the bowl of a stand mixer fitted with the paddle attachment add the flour.
  • Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
  • Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
  • Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
  • Preheat the oven to 350°F.
  • Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
  • Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
  • Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 10 minutes. The pie dough may puff up, you can push it down with your hands before adding filling.
  • To make the filling: Add the eggs, bone broth, rosemary, onion powder, and salt and pepper and whisk together. (I just add a little salt and pepper here, as you can always salt and pepper it to your liking after it’s cooked.) Add the cheese, orange pepper, zucchini, and red onion and stir to combine. Transfer to the quiche crust and spread evenly.
  • Using a pastry brush, brush the crust with a little bit of the filling before baking as this will help create that golden brown and shiny crust that is so good!
  • Bake for 45 to 50 minutes, until set. Serve immediately with sea salt and pepper.
  • Store in the fridge for up to 5 days.

Notes

High Altitude — Parbake at 350°F for 15 minutes, remove parchment paper and weights and bake for another 10 minutes. Once filled, bake for 35 to 40 minutes, until set.

Nutrition

Calories: 122kcalCarbohydrates: 17gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 109mgSodium: 43mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 191IUVitamin C: 3mgCalcium: 23mgIron: 2mg
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