If you’re looking to brighten up your meal rotation with a dish that is as visually stunning as it is delicious, this Colorful Vegetable and Mozzarella Quiche Recipe is just what you need. Packed with vibrant zucchini, eggplant, ripe tomatoes, and creamy mozzarella, it perfectly balances fresh garden flavors and cheesy goodness in a flaky pie crust. Whether for brunch, lunch, or a cozy dinner, this quiche is a delightful way to savor fresh vegetables in a comforting, satisfying form.
Ingredients You’ll Need
Getting your ingredients right is the foundation of this quiche’s success. Each item here is chosen not only for its taste but to bring balance in texture, color, and richness that make this dish pop.
- Pie Crust: A pre-made crust saves time and creates a buttery, flaky base that holds everything together beautifully.
- Zucchini (1 cup): Adds a tender bite and vibrant green color; can be switched with yellow squash for variety.
- Eggplant (1 cup): Offers a deep, earthy flavor and meaty texture, which you can replace with mushrooms if you prefer.
- Onion (1 medium): Sweet onions bring mild sweetness that complements the veggies perfectly.
- Tomato (1 medium): Fresh or canned, tomatoes bring juiciness and a slight acidity that balances the richness.
- Olive Oil (2 tablespoons): Essential for sautéing veggies and adding a fruity, smooth note; avocado oil works well as a swap.
- Salt (1 teaspoon): Enhances all the natural flavors while allowing each ingredient to shine.
- Pepper (1 teaspoon): Adds just the right amount of subtle heat and depth.
- Oregano (1 teaspoon): A fragrant herb that lifts the entire dish, fresh oregano can add even more zing.
- Eggs (3 large): The magic binders that bring everything together in delicious custard form.
- Mozzarella Cheese (10 oz): Melts into a creamy layer of cheesy goodness; lactose-free cheese can be used if needed.
- Parmesan Cheese (1/4 cup, optional): Gives a salty, nutty boost if you choose to include it.
How to Make Colorful Vegetable and Mozzarella Quiche Recipe
Step 1: Prepare and Sauté the Vegetables
Start by dicing the zucchini, eggplant, onion, and tomato into evenly sized pieces. Heat the olive oil in a skillet over medium heat, then add the onion first to soften it up. After a few minutes, toss in the zucchini and eggplant. Sauté until the vegetables are tender and caramelized around the edges—this brings out their natural sweetness. Finally, stir in the tomato, salt, pepper, and oregano, and cook for another two minutes to meld all the flavors together beautifully.
Step 2: Preheat Oven and Prepare Pie Crust
While you’re cooking the vegetables, preheat your oven to 375°F (190°C). Lay your pie crust in a 9-inch quiche or pie pan and gently press it against the sides. To prevent sogginess, you can prick the bottom lightly with a fork and bake it blind for about 8 minutes, or simply proceed to filling and bake together if you prefer a moister crust.
Step 3: Mix Eggs and Cheese
In a mixing bowl, beat the eggs until smooth. Incorporate the mozzarella cheese and, if using, the Parmesan. This combination not only adds creaminess but also gives the quiche a gorgeous melted cheese pull with every slice.
Step 4: Assemble and Bake
Distribute the sautéed vegetables evenly over the pie crust, then pour the egg and cheese mixture on top, ensuring it seeps into all the nooks and crannies of the veggies. Place the quiche into the oven and bake for roughly 35-45 minutes, until the custard is set and the top has turned golden brown. A clean knife inserted into the center should come out mostly clean.
How to Serve Colorful Vegetable and Mozzarella Quiche Recipe
Garnishes
Fresh herbs like basil, parsley, or a sprinkle of extra oregano on top add a burst of fresh aroma and a pop of green that echoes the quiche’s vegetable theme.
Side Dishes
This quiche pairs wonderfully with a crisp side salad of mixed greens or arugula dressed lightly with lemon vinaigrette. For a heartier meal, serve alongside roasted potatoes or a bowl of seasonal soup.
Creative Ways to Present
Cut into neat wedges and arrange on a rustic wooden board with colorful vegetable sticks or roasted red pepper strips for a vibrant brunch table centerpiece. You can also serve it warm or at room temperature, making it perfect for gatherings or casual meals.
Make Ahead and Storage
Storing Leftovers
Cool the leftover quiche completely before wrapping tightly with plastic wrap or placing it in an airtight container. Refrigerate for up to 3 days, ensuring freshness and flavor retention.
Freezing
Wrap slices individually in plastic wrap and then foil, or place all in a freezer-safe container. Freeze up to 2 months. Thaw in the refrigerator overnight before reheating to maintain texture and taste.
Reheating
Reheat leftover quiche in a preheated oven at 350°F (175°C) for 15-20 minutes, which helps keep the crust crisp and the filling warm without drying it out. Microwaving works too but may soften the crust.
FAQs
Can I use a gluten-free crust for this quiche recipe?
Absolutely! A gluten-free pie crust works perfectly and will still provide that flaky base to hold all the delicious vegetables and cheese.
Is it possible to make this quiche recipe vegetarian and keto-friendly?
Yes! This Colorful Vegetable and Mozzarella Quiche Recipe is naturally vegetarian. For keto, just ensure the crust is low-carb or skip it altogether and bake the filling in a greased dish.
Can I substitute the mozzarella with another cheese?
Feel free to use cheeses like Gruyère, cheddar, or fontina if you want a different flavor profile, though mozzarella offers a mild, melty texture that complements the vegetables best.
How do I prevent the crust from becoming soggy?
Blind baking the crust for a few minutes before adding the filling is the best way to keep it crisp. Also, draining excess moisture from vegetables before filling helps a lot.
What other vegetables work well in this quiche recipe?
Asparagus, bell peppers, spinach, or broccoli are excellent alternatives or additions that will keep the quiche vibrant and flavorful.
Final Thoughts
I can’t recommend this Colorful Vegetable and Mozzarella Quiche Recipe enough for anyone wanting a satisfying and stunning dish that’s simple to make but feels just a little special. The balance of fresh vegetables and gooey cheese wrapped in a flaky crust delivers comfort and freshness in every bite. So grab your ingredients and get ready to impress yourself and those you share it with!
Print
Colorful Vegetable and Mozzarella Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Delicious Colorful Vegetable and Mozzarella Quiche is a vibrant, savory dish featuring zucchini, eggplant, onion, tomato, and a blend of mozzarella and parmesan cheeses baked in a flaky pie crust. Perfect for breakfast, brunch, or a light dinner, this quiche offers a delightful combination of fresh vegetables and creamy cheese, enhanced with fragrant herbs and seasoning.
Ingredients
Crust
- 1 pie crust (pre-made or homemade)
Vegetables
- 1 cup zucchini (can substitute with yellow squash)
- 1 cup eggplant (can substitute with mushrooms)
- 1 medium onion (preferably sweet)
- 1 medium tomato (fresh or canned)
Other Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon pepper (adjust to taste)
- 1 teaspoon oregano (fresh herbs recommended)
- 3 large eggs
- 10 oz mozzarella cheese (lactose-free alternative available)
- 1/4 cup parmesan cheese (optional)
Instructions
- Prepare the vegetables: Slice the zucchini, eggplant, onion, and tomato into thin, even pieces to ensure they cook evenly in the quiche.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the onion first and cook until translucent, then add zucchini, eggplant, and tomato. Season with salt, pepper, and oregano. Cook until vegetables are tender and any excess moisture has evaporated, about 7-10 minutes. Remove from heat and let cool slightly.
- Preheat the oven: Set your oven to 375°F (190°C) to preheat while you assemble the quiche.
- Prepare the crust: Place the pie crust into a 9-inch pie dish, pressing it down gently and trimming any excess edges.
- Mix the eggs and cheese: In a mixing bowl, whisk together the eggs with mozzarella cheese and Parmesan cheese until well combined.
- Assemble the quiche: Spread the sautéed vegetables evenly over the pie crust. Pour the egg and cheese mixture over the vegetables, ensuring it covers all ingredients.
- Bake the quiche: Place the quiche in the oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
- Cool and serve: Allow the quiche to cool for about 10 minutes before slicing into 8 pieces. Serve warm or at room temperature.
Notes
- For extra flavor, use fresh oregano instead of dried.
- Feel free to swap eggplant and zucchini with other vegetables such as mushrooms or bell peppers.
- If lactose intolerant, substitute mozzarella with lactose-free cheese.
- Allow quiche to cool slightly for easier slicing.
- Store leftovers in the refrigerator for up to 3 days.
