Farmer's Market Vegetable Quiche
Farmer's Markets are in full swing! And this farmer's market quiche is one of my favorite ways to celebrate seasonal produce. It is simple enough for a weekday breakfast, elegant enough for brunch with friends, and delicious served warm or cold.
Whether you're growing vegetables in your own garden or picking them up from your local market, this recipe is endlessly adaptable to whatever is in season.
Why You'll Love It
- A delicious way to use fresh seasonal vegetables
- Perfect for breakfast, brunch, lunch, or dinner
- Great for meal prep
- Easily customizable
- Freezes beautifully
Tips for the Best Quiche
✔ Don't overcook the vegetables—they'll continue cooking in the oven.
✔ Fresh herbs like basil, parsley, or chives make wonderful additions after baking.
✔ Let the quiche rest before cutting so the custard can fully set.
✔ If using especially juicy tomatoes, pat them dry with a paper towel first.
Farmers Market Variations
One of the best parts about this recipe is that it changes with the seasons.
Try adding:
- Sweet corn
- Roasted peppers
- Mushrooms
- Asparagus
- Kale
- Fresh basil
- Goat cheese
- Feta
- Bacon
- Ham
- Breakfast sausage
No two quiches ever have to be exactly the same.
Storage
Store leftovers covered in the refrigerator for up to 4 days.
Reheat individual slices in a 325°F oven for 10–15 minutes or microwave for about a minute.
Can You Freeze It?
Absolutely!
Bake completely, cool, wrap tightly, and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Bake the quiche the day before, refrigerate overnight, and simply warm it before serving.
Should I blind bake the crust?
If you prefer an extra crispy bottom crust, blind bake it for 10 minutes before filling. It's optional but worth the extra step.
What cheese works best?
Gruyère is wonderfully rich and nutty, but Swiss, white cheddar, mozzarella, Monterey Jack, or a combination all work beautifully.
Farmers Market Vegetable Quiche
Courtney Moody
This Farmers Market Quiche is one of my favorite ways to celebrate seasonal produce. It is simple enough for a weekday breakfast, elegant enough for brunch with friends, and delicious served warm or cold. Whether you're growing vegetables in your own garden or picking them up from your local market, this recipe is endlessly adaptable to whatever is in season.
Ingredients
10 large eggs
1 cup whole milk
2 small zucchinis, sliced into thin rounds
1/2 medium red onion, sliced or diced
1 cup cherry tomatoes, halved
1 cup spinach, washed and chopped
1 cup shredded cheese, cheddar, mozzarella, or your choice
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie plate, crimping the edges as desired. Prick the bottom with a fork to prevent bubbling. Bake the crust in the preheated oven for 10-12 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, heat a skillet over medium heat. Add the diced red onion and sauté for about 3-4 minutes until softened and translucent, stirring occasionally. Add the sliced zucchini and continue to cook for another 3-4 minutes until the zucchini is tender. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, crack the 10 eggs and whisk them together until well combined. Stir in the milk, salt, and black pepper until fully incorporated.
Add the sautéed vegetable mixture to the egg mixture and mix well. Fold in the halved cherry tomatoes and shredded cheese, ensuring everything is evenly distributed.
Pour the egg and vegetable mixture into the pre-baked pie crust, spreading it out evenly.
Bake the quiche in the oven for 35-40 minutes, or until the center is set and a knife inserted into the middle comes out clean. The top should be lightly golden and puffy.
Once baked, remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Serve warm or at room temperature.
