If you are searching for a dish that combines the cozy flavors of the season with a satisfying, wholesome bite, this Winter Vegetable Quiche Recipe is sure to become your new favorite. Packed with a medley of hearty winter vegetables, creamy egg custard, and a flaky crust, it brings a burst of color and flavor to your table all year round. Whether you enjoy it for brunch, lunch, or a comforting dinner, this recipe strikes the perfect balance between nutrition and indulgence, making each slice a true celebration of the season’s best offerings.
Ingredients You’ll Need
This Winter Vegetable Quiche Recipe uses simple but essential ingredients that meld together beautifully. Each component plays a vital role, from the crisp pie crust that provides a buttery base, to the fresh vegetables that add texture and earthy sweetness, complemented by a rich and creamy filling for that satisfying mouthfeel.
- Pie crust: A 9-inch unbaked pie crust acts as the sturdy, flaky foundation that holds all the delicious filling together.
- Olive oil or butter: Adds richness and helps soften the vegetables perfectly during sautéing.
- Onion: Diced small, it brings a subtle sweetness that deepens as it cooks.
- Butternut squash: Peeled and diced, it offers a mellow, slightly nutty flavor and vibrant color.
- Brussels sprouts: Thinly sliced to add a lovely crunch and earthy bite.
- Mushrooms: Sliced for an umami boost and meaty texture that balances the veggies.
- Spinach or kale: Chopped and wilted, providing freshness and a pop of green.
- Garlic: Minced to infuse the dish with aromatic depth.
- Eggs: The binding agent that creates the silky custard custard keeping everything together.
- Heavy cream or half-and-half: Adds creaminess and richness to the custard.
- Salt and black pepper: Essential seasonings that enhance all the natural flavors.
- Dried thyme or rosemary: A sprinkle of herbs to impart warmth and complexity.
- Nutmeg (optional): A pinch of spice for subtle sweetness and depth.
- Shredded cheese: Gruyère, Swiss, or cheddar are perfect for melting over the top, adding gooey, savory goodness.
How to Make Winter Vegetable Quiche Recipe
Step 1: Prepare Your Crust
Start by preheating your oven to 375°F (190°C). Place the unbaked 9-inch pie crust into a pie dish and crimp the edges neatly. This crust will be the golden, buttery shell that embraces all the lovely filling, so giving it a nice shape sets the stage for a beautiful quiche.
Step 2: Sauté the Vegetables
Heat olive oil or butter in a skillet over medium heat until shimmering. Toss in the diced onion and cook until it’s soft and translucent, about 3 minutes. Next, add the butternut squash and Brussels sprouts; sauté for 6 to 8 minutes until they are just tender but still hold their shape. Stir in the mushrooms and minced garlic, cooking for another 2 to 3 minutes to bring out their earthy aromas. Finish by adding the spinach or kale until it wilts. This step ensures all your vegetables are flavorful and perfectly cooked before going into the quiche.
Step 3: Assemble the Filling
Spread your sautéed vegetables evenly across the prepared pie crust. Sprinkle the shredded cheese generously over the top, which will melt into a gooey, golden layer. In a separate bowl, whisk together eggs, heavy cream, salt, pepper, herbs, and nutmeg until smooth and frothy. Pour this luscious egg custard slowly over the vegetable and cheese layer, letting it fill every nook so the quiche bakes uniformly.
Step 4: Bake to Perfection
Place the quiche in the preheated oven and bake for 40 to 45 minutes, until the custard is set in the center and the crust turns a lovely golden brown. You’ll know it’s done when a knife inserted in the middle comes out clean and the top has a gentle golden glow. Allow the quiche to rest for 10 minutes after baking; this resting period helps the filling settle and makes slicing easier.
How to Serve Winter Vegetable Quiche Recipe
Garnishes
To elevate the presentation and add freshness, consider garnishing your Winter Vegetable Quiche Recipe with finely chopped fresh herbs like parsley or chives. A light sprinkle of cracked black pepper or a drizzle of good quality olive oil can also add that finishing touch that makes each bite exceptional.
Side Dishes
Pairing your quiche with simple yet complementary sides enhances the meal. A crisp mixed green salad tossed in a tangy vinaigrette provides a refreshing contrast, while roasted root vegetables or a bowl of warm, crusty bread make the experience heartier and more comforting.
Creative Ways to Present
For a special gathering, serve the Winter Vegetable Quiche Recipe sliced into wedges on individual plates, each topped with a small dollop of crème fraîche or a spoonful of homemade chutney. You can also present mini quiches in muffin tins using the same filling for bite-sized delights that are perfect for brunch parties or holiday buffets.
Make Ahead and Storage
Storing Leftovers
Leftover quiche keeps beautifully in the refrigerator for up to three days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to maintain freshness and moisture.
Freezing
This Winter Vegetable Quiche Recipe freezes well if you want to prepare it ahead of time. Wrap the cooled quiche securely in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To enjoy leftovers or thawed quiche, reheat gently in a 350°F (175°C) oven for about 15 to 20 minutes until warmed through. This method preserves the flaky crust and keeps the filling creamy without drying it out. Microwaving is possible but may make the crust soggy.
FAQs
Can I use other vegetables in this quiche?
Absolutely! The Winter Vegetable Quiche Recipe is very flexible. You can substitute or add vegetables such as sweet potatoes, leeks, cauliflower, or broccoli to suit your taste or what you have on hand.
Is it possible to make this quiche crustless?
Yes, simply skip the crust and grease your dish well to prevent sticking. Bake for a slightly shorter time, around 30 to 35 minutes, until the filling is set. This makes for a lighter, low-carb option.
What cheese works best in this quiche?
Gruyère, Swiss, and cheddar are traditional choices that melt beautifully and offer wonderful flavor. However, cheeses like Fontina, feta, or goat cheese also work well for different taste profiles and textures.
Can I prepare this quiche in advance?
You can bake the quiche up to one day ahead. Store it in the refrigerator and reheat it gently before serving. This makes it a perfect dish for entertaining or a busy weeknight meal.
How do I know when the quiche is fully cooked?
The quiche is ready when the center is set and no longer jiggly. A knife inserted in the middle should come out clean, and the top should have a light golden color. Let it rest for about 10 minutes before slicing to finish the cooking process.
Final Thoughts
There is something truly comforting and satisfying about a warm slice of Winter Vegetable Quiche Recipe fresh from the oven. Its harmony of flavors, textures, and colors makes it a standout dish for any meal occasion. I wholeheartedly encourage you to give this recipe a try—once you do, it’s sure to become a treasured staple in your kitchen, perfect for sharing with friends and family.
Print
Winter Vegetable Quiche Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 slices
- Diet: Vegetarian
Description
This Winter Vegetable Quiche is a hearty and colorful dish featuring seasonal vegetables baked in a creamy egg custard inside a flaky pie crust. It’s perfect for brunch, lunch, or a cozy winter dinner, combining a blend of butternut squash, Brussels sprouts, mushrooms, and leafy greens with melted cheese for a comforting and nutritious meal.
Ingredients
Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 1 cup butternut squash, peeled and diced small
- 1 cup Brussels sprouts, thinly sliced
- 1 cup mushrooms, sliced
- 1 cup spinach or kale, chopped
- 1 clove garlic, minced
- 4 large eggs
- 1 cup heavy cream or half-and-half
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or rosemary
- ¼ tsp nutmeg (optional)
- 1 cup shredded Gruyère, Swiss, or cheddar cheese
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges to fit snugly.
- Sauté Onions: Heat the olive oil or butter in a skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Cook Harder Vegetables: Add the diced butternut squash and sliced Brussels sprouts to the skillet. Cook for 6–8 minutes until they become just tender, stirring occasionally.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for an additional 2–3 minutes to soften and blend flavors.
- Wilt Leafy Greens: Add the chopped spinach or kale to the skillet and cook until wilted, then remove the skillet from heat and allow the vegetable mixture to cool slightly.
- Assemble Filling: Spread the cooked vegetables evenly over the prepared pie crust. Sprinkle the shredded cheese evenly on top of the vegetables.
- Mix Egg Custard: In a separate bowl, whisk together the eggs, heavy cream (or half-and-half), salt, black pepper, dried thyme or rosemary, and nutmeg if using until well combined.
- Pour and Bake: Pour the egg custard mixture evenly over the vegetable and cheese filling in the pie crust. Place the quiche in the oven and bake for 40–45 minutes, or until the center is set and the top is lightly golden brown.
- Rest and Serve: After baking, allow the quiche to rest for 10 minutes before slicing and serving. This helps the custard fully set and makes slicing easier.
Notes
- Make Ahead: Bake the quiche up to one day in advance and reheat gently before serving.
- Crustless Option: Skip the crust and grease the baking dish well; bake the quiche for 30–35 minutes.
- Vegetable Swaps: Feel free to substitute sweet potatoes, leeks, cauliflower, or broccoli for the vegetables.
- Cheese Options: Other cheeses like Fontina, feta, or goat cheese work beautifully in this quiche.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-Inspired
