Vegetable Quiche with Mushrooms and Bell Peppers

A Vegetable Quiche with Mushrooms and Bell Peppers is one of those timeless dishes that feels equally at home on a relaxed weekend brunch table or served as a light dinner with a crisp salad. With its buttery, flaky crust and creamy egg filling studded with earthy mushrooms and sweet, colorful bell peppers, this quiche strikes the perfect balance between comfort food and elegance. Originating from classic French cuisine, quiche has traveled the world and adapted beautifully to local tastes, making it a versatile and much-loved savory pie.

This vegetable-packed version is especially appealing because it’s satisfying without being heavy, wholesome without being boring, and endlessly customizable. Whether you’re cooking for family, hosting guests, or simply meal-prepping for the week, this quiche delivers flavor, nutrition, and convenience in every slice.

Why I Love This Recipe

I love this recipe because it’s reliable and forgiving—it turns out beautifully every single time. The mushrooms add a deep, savory flavor, while the bell peppers bring sweetness, color, and freshness. It’s also a wonderful way to use up vegetables sitting in the fridge, and it tastes just as good warm as it does cold the next day. Plus, it feels a little fancy without requiring complicated techniques.

Why This Is a Must-Try Dish

• Versatile: Perfect for breakfast, brunch, lunch, or dinner
• Nutritious: Packed with vegetables and protein from eggs
• Crowd-pleasing: Appeals to both vegetarians and non-vegetarians
• Make-ahead friendly: Ideal for entertaining and meal prep
• Customizable: Easy to adapt with different vegetables or cheeses

Recipe Overview

• Course: Breakfast, Brunch, Main Course
• Cuisine: French-inspired / International
• Preparation Time: 20 minutes
• Cooking Time: 40–45 minutes
• Total Time: About 1 hour 5 minutes
• Servings: 6 slices
• Calories (Approx.): 280–320 calories per serving

Ingredients

For the Crust

• 1 ready-made pie crust (or homemade shortcrust pastry)

For the Filling

• 1 tablespoon olive oil or butter
• 1 cup mushrooms, sliced
• 1 cup bell peppers (red, yellow, or green), diced
• 1 small onion, finely chopped
• 3 large eggs
• 1 cup milk or heavy cream (or half-and-half)
• ¾ cup grated cheese (cheddar, Swiss, Gruyère, or mozzarella)
• Salt, to taste
• Black pepper, to taste
• ½ teaspoon dried thyme or mixed herbs (optional)
• ¼ teaspoon paprika or nutmeg (optional)

Cooking Directions

1. Preheat your oven to 180°C (350°F).
2. Fit the pie crust into a 9-inch pie dish and prick the base lightly with a fork.
3. Heat olive oil or butter in a pan and sauté onions until soft.
4. Add mushrooms and cook until their moisture evaporates.
5. Stir in bell peppers and cook for another 2–3 minutes. Season lightly and set aside.
6. In a bowl, whisk eggs, milk or cream, salt, pepper, and herbs.
7. Spread the cooked vegetables evenly over the crust.
8. Sprinkle grated cheese on top.
9. Pour the egg mixture gently over the filling.
10. Bake for 40–45 minutes, or until the center is just set and the top is lightly golden.
11. Let the quiche rest for 10 minutes before slicing.

Step-by-Step Preparation Method

1. Prepare the crust: Line your pie dish and keep it chilled until needed.
2. Cook the vegetables: Sauté onions, mushrooms, and bell peppers to remove excess moisture.
3. Mix the custard: Whisk eggs with cream, seasoning, and herbs.
4. Assemble: Layer vegetables, cheese, and custard in the crust.
5. Bake: Cook until set, golden, and slightly puffed.
6. Rest: Allow cooling to ensure clean slices.

How to Serve

Serve the quiche warm or at room temperature. Pair it with:

• A fresh green salad with lemon vinaigrette
• Roasted potatoes or sweet potatoes
• A bowl of seasonal fruit for brunch
• A light soup for a complete meal

Recipe Tips

• Always cook vegetables first to avoid a watery quiche.
• Use full-fat dairy for the creamiest texture.
• Let the quiche rest before slicing to help it set properly.
• Blind-bake the crust for 10 minutes if you prefer an extra-crispy base.

Variations

1. Cheese Lovers’ Quiche
   Add a mix of cheeses like feta, Parmesan, or blue cheese for deeper flavor.
2. Gluten-Free Version
   Use a gluten-free pie crust or make a crustless quiche.
3. Protein Boost
   Add cooked beans, lentils, or tofu cubes for extra protein.
4. Spicy Twist
   Include chopped jalapeños or red chili flakes.
5. Vegan Adaptation
   Replace eggs with chickpea flour batter and dairy with plant-based cream and cheese.

Freezing and Storage

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.

Freezing

• Freeze baked and cooled quiche (whole or sliced) for up to 2 months.
• Wrap tightly in plastic wrap and foil.

Reheating

• Reheat in the oven at 170°C (325°F) until warmed through.
• Avoid microwaving if possible to maintain texture.

Special Equipment Needed

• 9-inch pie dish or tart pan
• Mixing bowls
• Whisk
• Frying pan
• Oven

Conclusion

This Vegetable Quiche with Mushrooms and Bell Peppers is a beautiful example of how simple ingredients can come together to create something truly satisfying. It’s comforting yet elegant, nutritious yet indulgent, and flexible enough to suit any occasion. Whether you’re new to quiche or a seasoned home cook, this recipe is a dependable favorite that deserves a spot in your regular meal rotation. One slice is never enough!