Vegetarian Quiche | The Best Vegetarian Quiche Recipe

This vegetarian quiche has a buttery and flaky quiche crust with a rich and flavorful veggie filling. The sun-dried tomatoes and leeks mixed with feta cheese create a delicious breakfast quiche that's surprisingly easy to make. And besides being super nutritious, it's a gluten-free quiche too! Honestly, this might be one of the best vegetarian breakfast recipes you can make.

THE BEST VEGETARIAN QUICHE

Some days call for an indulgent breakfast or brunch spread. And on those days, this vegetarian quiche recipe is the dish you need to make.

This savory quiche is a total showstopper - it has a rich and flavorful filling with a perfect balance of fluffy eggs, cheesy feta, and tangy sun-dried tomatoes with just a hint of natural sweetness from the leeks to tie it all together.

And it only takes a little over an hour to whip up, but it comes out looking like it took all day! Oh, and most of this time is just passive cooking. 

So, if you're hosting breakfast or brunch - or just want to impress your family - this healthy quiche recipe is the way to go. 

By the way, if you want another savory breakfast recipe, I highly recommend this vegan biscuits and gravy recipe. Or, if you want something sweeter, you can try this gluten-free coffee cake.

INGREDIENTS FOR VEGETARIAN QUICHE

Now, this quiche recipe requires a few more ingredients, but they're all pretty standard and will be essential for getting the best texture and flavor out of the recipe.

For the crust, you'll need:

• ½ cup almond flour
• ¾ cup cassava flour
• 1 egg yolk (reserve the egg white for the filling)
• 1 teaspoon guar gum
• 1 stick butter, cubed and cold
• 5 tablespoons cold water
• pinch of salt

And for the filling:

• 2 tablespoons olive oil
• 2 cups chopped leeks (about 1 big leek)
• 1 or 1 ½ cups chopped sun-dried tomatoes 
• ½ cup heavy cream
• 3 eggs + 1 egg white
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 ounces feta cheese, crumbled

As you can see, pretty much everything on this list is a common kitchen ingredient besides cassava flour and guar gum. 

Now, if you're worried that you won't get a lot of use out of these ingredients beyond this recipe, don't worry. The gluten-free quiche crust works really well with virtually any quiche filling.  So if quiches are your thing, you'll definitely find yourself making this crust often.

By the way, if you have any extra leeks, you can use them to make this potato leek soup next!

Filling Options For This Quiche Crust

Ok, so as I just eluded, the quiche crust in this recipe is excellent for a variety of different filling options. 

So, if leeks or sun-dried tomatoes aren't your things, you can easily substitute either one or both of them for spinach, turning this recipe into a spinach and feta quiche. 

And if you don't like feta cheese, you can use any shredded cheese of your preference and sprinkle it on top of the quiche filling. 

Honestly, there are so many other filling options that will create a tasty vegetarian quiche! Here are a few different ones to try: 

• Kale
• Bell peppers
• Tomatoes 
• Broccoli 
• Cauliflower 
• Zucchini
• Caramelized onions
• Kalamata olives
• Sautéed mushrooms
• Sautéed asparagus

So if any of these veggies are your favorites, add them to the filling! Or if there are any veggies you'd prefer that aren't on this list, add those in too. 

One of the best parts about this quiche recipe is changing it up and mixing and matching different veggies to create a new quiche every time you make it! 

Of course, you can keep this recipe as is and enjoy the deliciousness that this leek quiche with sun-dried tomatoes and feta has to offer. 

HOW TO MAKE a VEGETARIAN QUICHE

As with any quiche, there are two main components to this recipe that you'll be making separately: the crust and the filling.

Baking the crust first ensures that it won't get soggy when you pour in the filling for the quiche. And if you want to save time, you can actually make the crust beforehand - a par-baked crust can last for up to 5 days in the refrigerator. 

Then, all you have to do is make the filling and bake it in the crust!

With that said, it only takes about 30 minutes to make your quiche crust. So you can definitely make it on the same day with no problems.

Now that we've got that covered let's dive into the recipe!

STEP 1: MAKING THE CRUST

To make the crust, start by pulsing your almond flour, cassava flour, and guar gum, in the food processor a few times until well combined.

Then, add the cold butter cubes and pulse a few more times until your mixture looks like coarse, dry crumbs. Also, for this step, it is important that you work with cold butter because that's what gives the crust its signature flaky texture.

Moving on, add the egg yolk and water next and pulse 4-5 times. 

Now, at this point, the dough will look pretty crumbly, but, don't worry, it will hold together when you start working with it.

Anyway, at this point, you'll want to form the dough into a ball and place it on a sheet of parchment paper. Then, you'll want to use your hands to flatten it into a large disk shape. 

Next, you'll want to place another sheet of parchment paper on top of the dough and use a rolling pin to roll the dough into a circle.

Then, when you've reached your desired thickness, carefully remove the top sheet of parchment paper and gently flip the dough - with the bottom parchment paper still attached - onto your pie plate. 

Now you can peel off the remaining parchment paper and press the dough onto the sides and bottom of the pie plate. And you'll want to trim off any excess dough with a knife.

Next, pierce the dough with a fork to prevent it from bubbling up as it bakes. 

Then, prebake the crust at 350°F (177°C) for 15 minutes or until lightly golden.

STEP 2: MAKING THE FILLING

Next, we'll work on the filling - to prepare your leek, cut it lengthwise in two. Then, wash it thoroughly to remove any soil between the leaves, and chop into ⅓ inch strips.

Now, put a large skillet over medium heat, heat up 2 tablespoons of olive oil, and sauté your leeks until wilted - about 5-7 minutes. 

Once your leeks are wilted, add in your chopped sun-dried tomatoes and mix them with the leeks in the skillet. 

STEP 3: COMPLETING THE QUICHE

So, after the quiche crust is pre-baked and your filling is prepared, you can put the quiche together. 

First, distribute your cooked leeks and sun-dried tomatoes evenly over the quiche crust. Then top the quiche with the crumbled feta cheese.

Next, whisk together your cream, eggs, salt, and pepper in a mixing bowl. 

Pour the mixture into your crust over the filling. Make sure you pour the mixture around the entire quiche and not just in one spot. 

Bake your quiche for 30-40 minutes at 350 °F (177°C) until the top has nicely browned and the center is firm. You can jiggle the quiche lightly to check if the center has set.

To finish up, slice your quiche into 8 wedges and enjoy!

STORING YOUR VEGETARIAN QUICHE

One of the best parts about this vegetarian quiche is that it freezes and reheats super well, so you don't have to worry about any leftovers going to waste.

This quiche will last in the refrigerator for up to 5 days or in the freezer for up to 4 months. Either keep the quiche in an airtight container or wrap the individual wedges in plastic wrap and keep them in a resealable bag. 

If storing in the freezer, make sure you use a freezer-safe bag. 

And what's great about having this quiche leftover is it tastes the same as it did fresh out of the oven. To reheat, just put it back in the oven at 350°F (177°C) for about 15-20 minutes or until warmed through. 

Alternatively, you can pop it in the microwave for a few minutes to heat it quicker. 

WRAPPING IT ALL UP

There you have it, a restaurant-quality vegetarian quiche that you can easily make in the comfort of your own home.

Serve this for a tasty breakfast or killer brunch to impress your family, treat your guests, or just enjoy yourself for the week. 

And if they ask for the recipe, well, you know where to point them.

Anyway, I hope you enjoy this rich and flavorful vegetarian quiche recipe. If you make it, be sure to let me know how it went in the comments!

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