Cheeseless Vegetarian Quiche


Servings 6
Time Needed Prep
Ingredients 11
Difficulty Medium

Rating (click to rate)

3.7 based on 27 ratings.


  • 1 Pie Crust (store-bought or make your own)
  • 1 Onion diced
  • 1 Red Capsicum diced
  • 1 tsp Garlic crushed
  • 1 Crown Of Broccoli broken into florets, cutting the large ones
  • 1 Zucchini finely chopped or grated
  • 2 cups Mushrooms sliced
  • 1 tsp Paprika
  • 1 cup Milk
  • 4 Eggs
  • Salt And Pepper to taste

Nutrition Information

Qty per
156g serve
Qty per
Energy 83.418333333333kcalcal 53.353587037629kcalcal
Protein 5.685gg 3.6360729133355gg
Fat (total) 4.07gg 2.6031339942437gg
 - saturated 1.575gg 1.0073552926127gg
Carbohydrate 6.9233333333333gg 4.4280993497495gg
 - sugars 3.635gg 2.324912056284gg
Dietary Fibre 1.1016666666667gg 0.7046157126106gg
Sodium 66.626666666667mgmg 42.61379383861mgmg

Nutritional information does not include the following ingredients: Crown of broccoli

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Cheeseless Vegetarian Quiche

Quiche is a popular part of the French cuisine but have been widely adapted by other countries and has evolved into different recipes, like this one.

Cheeseless Vegetarian Quiche is a lovely dish to take to a party or have on your own table for a light lunch or dinner. This quiche is not only a deliciously savoury dish but also healthy and ideal for those who couldn’t (and shouldn’t) eat meat and cheese. A little fiddly but well worth it!


  1. Pre-bake your crust in the oven for 10-15 minutes at 180 degrees (optional).

  2. Put a pot of water on to boil for blanching the broccoli.

  3. Prepare a bowl of iced water to stop the cooking when the broccoli is done. When the water comes to a boil, add the broccoli, blanch until the broccoli is bright green - about 3 minutes.

  4. Remove the broccoli from the boiling water and plunge in the ice water to stop the cooking. Remove from the iced water and set aside on paper towels to drain.

  5. Sauté diced onion, dried red pepper, salt and pepper until the onion is translucent, then add garlic and sauté until fragrant - about 1 minute.

  6. Add the capsicum, sauté until it begins to soften (about 3-4 minutes) then add mushrooms.

  7. Sauté until the mushrooms give up their liquid and it is mostly cooked off. Remove the vegetables from the heat.

  8. Combine the eggs and milk and set aside.

  9. Layer the vegetables into the pie crust, filling the crust evenly.

  10. Pour the egg and milk mixture into the vegetable filled pie crust.

  11. Bake for 30 - 45 minutes at 180 degrees.

  12. Check the quiche regularly. The quiche will be done when the egg mixture is set and no longer shakes when you jiggle the quiche.

  13. Remove from the oven and let sit for 15 minutes before serving.

  14. Cheeseless Vegetarian Quiche is suitable to freeze for up to 3 months.

  15. Serve hot or cold, your choice!

  16. I like to pre-bake my crust as I feel it makes the crust flakier. If you want to pre-bake, put the crust in the oven for 10-15 minutes at 180 degrees.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Close sidebar