It’s recipe day for my monthly dinner club, and today we’re sharing a wonderful brunch menu with you. My recipe is a simple and delicious veggie brunch quiche.
I’ve been making this quiche recipe for as long as I can remember, and it’s still my very favorite quiche.
If you are coming over from Stacy at Bricks N Blooms, welcome! Didn’t her caramalized pear flatbread look delicious? I can’t wait to try it!
Easter brunch menu
And if you missed the tablescape to go along with this Easter brunch menu, you can see that here.
And you can see my last year’s Easter/Spring tablescape here.
veggie brunch quiche
One of the things I love about this quiche recipe is that you can change out the veggies and make it different every time. You can even add a meat, if you like.
Or, if you’re like me, you find a combo that you love and just stick with it.
Like the saying goes, “if it ain’t broke, don’t fix it”!
ingredients for veggie brunch quiche
1 deep dish pie shell (frozen or your recipe)
2 tablespoons butter
1/2 cup chopped broccoli florets
3-4 chopped green onions
1/2 cup chopped mushrooms
1 cup monterrey jack cheese, shredded
1 pint half and half
2 tablespoons flour
directions for veggie quiche
Saute the vegetables in the butter, for 6-8 minutes or until softened.
Pour veggies into unbaked pie shell.
Top with grated cheese.
In a mixing bowl, beat the eggs, then add half and half and flour.
Mix until smooth and pour over vegetable mixture and cheese.
Bake at 450 degrees for 10 minutes.
Reduce oven to 350 degrees and continue baking for 20-25 minutes or until set in center.
Veggie Brunch Quiche
- 1 deep dish pie shell
- 2 tablespoons butter
- 1/2 cup chopped broccoli florets
- 3-4 chopped green onions
- 1/2 cup chopped mushrooms
- 1 cup monterrey jack cheese shredded
- 4 eggs beaten
- 1 pint half and half
- 2 tablespoons flour
- Saute the vegetables in the butter for 6-8 minutes or until softened.
- Pour vegetables into unbaked pie crust.
- Add shredded cheese to top of veggies.
- In another bowl, beat eggs, then add half 'n half and flour.
- Mix until smooth, then pour over vegetable mixture.
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 350 degrees and continue cooking for 20-25 minutes or until set in center.
This recipe is great for a fairly quick and easy breakfast or brunch.
I also like to make it for lunch and pair with a salad.
It’s perfect if you’re having a ladies brunch, Easter get together, or spring party.
You can easily change up the vegetables, cheese and add a meat, if you like.
I hope you enjoyed this recipe for a simple and delicious veggie brunch quiche. I would love to hear if you try it!
Next up on the recipe tour is Jen from Midwest Life and Style with a Cheesy Hashbrown Casserole.
Click on the link at the bottom of each photo to get all of these amazing brunch recipes.
Cheesy Hashbrown Casserole
Caramelized Pear Flatbread
Asparagus, Bacon & Egg Mini Croissants
Veggie Brunch Quiche
Blueberry Lemon Delight Parfaits
blessings and happy cooking,
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You might also like these tablescapes and recipes. Click the link at the bottom of each photo to see the inspiration or get the recipe.