This vegetable quiche recipe has an Asian flair to it. Perfect for weekend brunches and special occasions, and so easy to make!
I’d like to preface this story by mentioning that I am turning 25 this year. With that in mind, I’ve received an Easter “basket” every year of my life (that I can remember) from my mother. Even after I moved out at 18, my mother always managed to ship a box full of colored confetti and festive treats in the form of candy, money, cookies, or whatever else I was into at the time. This year was no exception.
Our doorbell rang bright and early on Thursday morning when our UPS man dropped off a large package that was over-nighted from Seattle, Washington. I opened it up to find an array of spring foraged foods in the form of ramps, black garlic, blood oranges, palm heart, and mushrooms. This immediately prompted a ‘thank you’ text to my mother, which was replied to with a comment about ‘I guess you are officially an adult when you get excited about receiving vegetables in your Easter basket’.
That statement would almost be true if it wasn’t for the fact that I was so excited to receive these vegetables so I could play with them. I’d like to think I play with my food as much now, if not more, than when I used to receive dinosaur-shaped gummies and candy necklaces (which were my favorite, by the way. I think I may have even rocked those up until the end of middle school).
One of my biggest pet peeves with the recipes out there for veggie quiches is that 80% have them have you use a ‘store-bought pie crust’ — why?! If you own a food processor, then it takes you exactly 5 minutes to make the dough and you can let it set in the fridge while prepping the rest of the quiche. That’s it — so easy and fresh. You’ll immediately notice the delicious difference in a flaky homemade crust and it will make you wonder why people ever thought it was a good idea to freeze pie crust to begin with.
What’s in This Vegetable Quiche Recipe?
To make this easy vegetable quiche recipe (including the crust and the filling), you’ll need the following:
- All-purpose flour
- Ice water
- Whole milk
- Black garlic
- Frozen peas
How to Make a Loaded Vegetable Quiche
It’s easier than you’d think to make a homemade veggie quiche. Here are the basic steps to making a vegetable quiche:
- Add the crust ingredients to a food processor and process until the dough comes together. Wrap in foil and chill for 30 minutes.
- To make the quiche filling, heat olive oil (or butter) in a saucepan over medium heat. Add the ramps and sauté for 2 minutes.
- Next, add in the garlic, mushrooms, frozen peas, salt, and pepper. Sauté for 5 or so minutes or until everything has softened. Set aside.
- Beat together the eggs and milk.
- Pour the vegetable mixture into prepared crust and then pour egg mixture over it all.
- Cook for 30 minutes or until the eggs have set and there are a few brown spots on top. Remove from oven and let cool slightly.
- Season with more salt and pepper and top with ramp slices. Serve warm.
How to Reheat Quiche
I don’t recommend reheating this vegetarian quiche in the microwave since that will make the egg filling rubbery. Instead, you should reheat the loaded veggie quiche in a 350ºF oven for about 10 to 15 minutes. Or, simply enjoy the quiche cold (trust me, it’s delicious!).
Can You Freeze Quiche?
Yes, quite easily. If freezing the entire quiche, set it in the freezer until hardened. Then, wrap it tightly in plastic wrap and aluminum foil.
To freeze individual slices, wrap in plastic wrap and foil and freeze.
To reheat frozen quiche, place in a 350ºF oven and bake for roughly 25 to 30 minutes. Do NOT thaw the vegetable quiche before placing it in the oven.
Tips for Making the Best Vegetarian Quiche
This vegetable quiche recipe has an Asian flair to it with the fermented garlic giving almost a soy sauce scent. The saltiness of the garlic leaves no room for cheese, so I’d suggest leaving it out (just this one time) and let the vegetables shine.
The black garlic (also known as fermented garlic) might be the trickiest of ingredients to find on this list but it will be worth the hunt. Check your local farmer’s market or Asian food market if you are having trouble finding it at your usual stops.
If you’re having trouble finding ramps in your area, then feel free to substitute them with chopped spring chives or caramelized onions.
I used a 13×3-inch tart pan for this vegetable quiche recipe, but you can use a normal 9-inch pie pan if that is what you have on hand.
Want More Vegetarian Brunch Recipes?
- Black Sesame & White Chocolate Breakfast Blondies
- Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs
- Brown Sugar Waffles with Orange-Ginger Cranberry Compote
- Seedy Farro Breakfast Bowl with Warmed Figs & Pears
- Roasted Strawberry and Rhubarb Grits with Toasted Pecans
- 1 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 7 Tablespoons butter , chilled
- 1 Tablespoon ice water
- 5 large eggs
- 1/2 cup whole milk
- 1 bunch ramps , cleaned and sliced (reserve 1/4 cup of the green parts for garnish)
- 2 cloves of black garlic
- 1 packets of buna-shimeji mushrooms (or any mushrooms you fancy will do)
- 1/2 cup frozen peas
- 1 Tablespoon olive oil or butter
For the crust, combine the flour, salt, and butter in a food processor and process until the mixture resembles coarse crumbles.
With the machine running, slowly add in the water until the dough forms into a ball.
Wrap in aluminum foil and stick in the fridge to set for 30 minutes.
Preheat oven to 375 degrees and roll out the dough to fit your desired pan.
Poke holes throughout the dough and cook for 12 minutes or until it starts to brown.
Remove from oven and set aside.