Winter Vegetable Quiche – Easy Seasonal Vegetarian Brunch Recipe
Winter vegetable quiche is the perfect cozy dish for chilly mornings! With a flaky crust, roasted seasonal vegetables, creamy ricotta, and fresh herbs, this quiche is hearty, flavorful, and ideal for brunch, holiday gatherings, or meatless dinners. A simple yet elegant recipe that celebrates the best of winter produce.
Equipment
- Pie dish (9-inch)
- Mixing bowls
- Whisk
- Baking sheet
- Knife + cutting board
- Parchment paper
Ingredients
- 1 pastry crust (store-bought or homemade)
- 2 cups diced butternut squash
- 1 cup sliced mushrooms
- 1 cup chopped kale or spinach (drained)
- 1 leek, sliced
- 1 tbsp olive oil
- 4 large eggs
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded Gruyère or cheddar cheese
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg
- Fresh parsley for garnish
Instructions
- Prepare Crust: Roll out pastry and fit into pie dish. Blind-bake at 375°F (190°C) for 10–12 minutes.
- Roast Vegetables: Toss squash, mushrooms, and leeks with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender.
- Make Custard: Whisk eggs, cream, salt, pepper, and nutmeg in a bowl.
- Assemble Quiche: Layer cheese in crust, add roasted vegetables, and pour custard over top.
- Bake: Bake at 375°F (190°C) for 35–40 minutes until custard is set and top is golden.
- Rest & Serve: Let quiche rest for 10 minutes before slicing. Garnish with parsley.
Notes
- Roast vegetables first to prevent excess moisture.
- Blind-bake crust for crisp texture.
- Add nutmeg to custard for warmth.
- Let quiche rest before slicing for neat portions.
- Store leftovers for 3–4 days; freeze slices for up to 2 months.