Name: Autumn Vegetable Quiche Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French-inspired
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 cup unsalted butter (cold, cubed); 3–4 tbsp ice water; 1 tbsp olive oil; 1 small onion (sliced); 1 cup butternut squash (peeled, diced, roasted); 1/2 cup mushrooms (sliced); 1/2 cup zucchini (sliced); 1/2 red bell pepper (chopped); 3 large eggs; 1 cup half-and-half (or whole milk + cream); 1 cup shredded Gruyère cheese (or Swiss); 2 tbsp fresh herbs (thyme, parsley, or sage); Salt & pepper, to taste

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The Autumn Vegetable Quiche is your golden ticket to savory perfection—especially when the leaves begin to turn and you’re craving something that brings warmth to your table. Imagine a buttery, flaky crust cradling a medley of roasted autumn vegetables and creamy custard, each bite offering the essence of the season. Whether it’s brunch, lunch, or a cozy dinner, this quiche is brimming with comforting flavors and vibrant fall colors you’ll want to share with loved ones.

Ingredients You’ll Need

Gather these simple yet vital ingredients—each one is handpicked for its role in building flavors, creating the perfect texture, and adding bursts of color to your Autumn Vegetable Quiche. Don’t skip a step; every ingredient brings something special to the party!

All-purpose flour: The foundation of a flaky, tender crust that holds its structure so every slice is picture-perfect.
Salt: Just a dash elevates the natural flavors of both your crust and your filling.
Unsalted butter (cold, cubed): Cold butter ensures your crust stays delicate and produces that irresistible, crumbly bite.
Ice water: The secret for bringing your pie dough together while keeping it cool and light.
Olive oil: A splash for sautéing veggies, drawing out their sweetness and softening them beautifully.
Onion (sliced): This aromatic starts everything off right, infusing the filling with gentle sweetness.
Butternut squash (peeled, diced, roasted): Naturally sweet, with a creamy texture and gorgeous orange hue—an autumn superstar!
Mushrooms (sliced): Earthy and savory, they add depth and umami to every forkful.
Zucchini (sliced): Brings a hint of mild sweetness and a pop of green to your medley.
Red bell pepper (chopped): For crunch and a bold splash of color that makes each slice cheerful.
Eggs: These are the heart of the custard, creating that classic creamy texture that holds the filling together.
Half-and-half (or whole milk + cream): This creates the silkiness in your custard—full-bodied and rich, just right for a quiche.
Shredded Gruyère cheese (or Swiss): Savory, nutty, and perfectly melty, Gruyère crowns your quiche with flavor.
Fresh herbs (thyme, parsley, or sage): Gives your Autumn Vegetable Quiche a fragrant, garden-fresh finish.
Salt & pepper, to taste: Classic seasoning so every flavor pops just right on your palate.

How to Make

Step 1: Prepare the Crust

If you’re making your pie crust from scratch (which always earns you bonus points), combine flour and salt in a large bowl. Use a pastry cutter or your fingertips to work in the cold, cubed butter until the mixture resembles coarse crumbs. Add the ice water, one tablespoon at a time, gently mixing until a dough forms. Shape into a disk, wrap tightly, and let it chill in the fridge for at least 30 minutes. If you’re using a store-bought crust, give yourself a high five and skip ahead!

Step 2: Roll Out and Blind Bake the Crust

Once your dough is chilled, roll it out on a floured surface into a circle big enough to fit your 9-inch pie dish. Transfer the dough, trim the edges, and gently press it into the corners. Prick the bottom a few times with a fork and line with parchment and pie weights (or dried beans). Blind bake at 375°F (190°C) for 12 minutes, just until it starts to set and lightly golden. Set aside to cool.

Step 3: Cook the Vegetables

In a large skillet, heat the olive oil over medium. Add the sliced onion, mushrooms, zucchini, and chopped red bell pepper. Sauté for about 5–7 minutes until everything softens and the onion turns translucent. Off the heat, fold in the roasted butternut squash. Let this fragrant mixture cool while you move to the next step.

Step 4: Make the Custard

In a medium bowl, whisk the eggs until just blended, then pour in the half-and-half (or a combination of whole milk and cream). Add the freshly chopped herbs, a generous pinch of salt, and some cracked black pepper. Whisk again to combine—this is the dreamy base that holds your Autumn Vegetable Quiche filling together.

Step 5: Assemble the Quiche

Scatter the sautéed vegetable and squash mixture evenly across the bottom of your pie crust. Next, shower the veggies with all that shredded Gruyère. Pour the custard gently over the veggies and cheese, ensuring everything is nicely blanketed but not overflowing.

Step 6: Bake to Golden Perfection

Place the filled pie dish back in the oven at 375°F (190°C). Bake for 35–40 minutes, or until the center is just set and the top is golden and puffed. If the edges of your crust get too brown before the custard is set, a little foil shield does wonders. Cool for at least 10 minutes—this helps everything slice up neatly for serving.

How to Serve

Garnishes

To make your Autumn Vegetable Quiche truly shine, top each slice with a sprinkle of extra chopped fresh herbs like parsley or chives. A light dusting of flaky sea salt or a few microgreens add a gourmet flourish too, making every bite irresistibly fresh.

Side Dishes

This quiche loves a simple green salad with a tangy vinaigrette for balance, or opt for a bowl of tomato soup for an ultra-cozy meal. For brunch, serve with roasted potatoes or some fresh fruit—fresh apple or pear slices echo autumn flavors beautifully.

Creative Ways to Present

Cut the quiche into wedges for a classic look, or use a round biscuit cutter for pretty mini portions at a party. You can even bake the filling in muffin tins for adorable, grab-and-go individual Autumn Vegetable Quiche bites—perfect for brunch tables or picnics!

Make Ahead and Storage

Storing Leftovers

Once cool, cover your quiche tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3 days—trust me, the flavors are even more delicious the next day!

Freezing

This quiche is a meal-prepper’s dream. After cooling, wrap the whole quiche or individual slices in foil and pop them in a freezer-safe bag. They’ll keep beautifully for up to 2 months. Defrost overnight in the fridge before reheating for best results.

Reheating

For the tastiest results, reheat your Autumn Vegetable Quiche in a 325°F (160°C) oven until just warmed through, about 15 minutes. If you’re in a hurry, a quick zap in the microwave also works, though the oven keeps the crust nice and crisp.

FAQs

Can I use different vegetables in this quiche?

Absolutely! This recipe is wonderfully flexible. Feel free to swap in roasted carrots, spinach, kale, or even sweet potato depending on what’s in season or in your fridge. Just aim to keep the total veggie volume about the same.

How do I make this quiche crustless?

For a lighter twist, simply grease your pie dish well and pour the vegetable and custard mixture directly in, skipping the crust. It’ll still hold together beautifully thanks to the eggs and cheese.

Is it possible to make this dairy free?

You can! Swap the half-and-half for a plant-based milk (like oat or almond) and use your favorite dairy-free cheese. Coconut cream also makes the custard super creamy, though the flavor will change slightly.

Why do I need to let the quiche cool before slicing?

Letting it cool for at least 10 minutes helps the custard firm up, giving you those clean, gorgeous slices you see in bakeries. Slice too soon and the filling may be too runny.

Can I make the crust ahead of time?

Definitely—prepare and blind bake the crust a day in advance, then keep it at room temperature (covered). When ready, assemble and bake as directed with your Autumn Vegetable Quiche filling.

Final Thoughts

If you love cozy, colorful meals that celebrate the season, you’re going to adore making (and sharing) the Autumn Vegetable Quiche. Let your kitchen fill with the aromas of roasting veggies and golden crust, and don’t be surprised if this recipe becomes a timeless favorite at your table!