This easy sourdough summer veggie quiche recipe is a fantastic way to enjoy the bounty of seasonal vegetables in a comforting and satisfying meal.

Whether you’re looking for a light lunch, a delicious dinner, or a simple vegetarian option, this quiche fits the bill perfectly. It’s designed to be straightforward, making it accessible for even the busiest home cooks.

Packed with fresh flavors and a delightful texture, this quiche is a versatile dish that can be enjoyed warm or at room temperature. The combination of savory custard and tender vegetables, all nestled in a convenient crust, makes for a truly enjoyable eating experience that the whole family will appreciate.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone seeking a flavorful yet uncomplicated meal. It’s perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen. The beauty of this quiche lies in its simplicity and the way it highlights fresh summer produce. It’s an excellent choice for a light dinner, a satisfying lunch, or even a brunch centerpiece. Families will appreciate how easily adaptable it is to different vegetable preferences, making it a great way to sneak in extra greens and colors. The “sourdough” aspect refers to the flavor profile and the use of a store-bought sourdough crescent roll dough, which provides a unique tang without requiring any complex bread-making skills. This makes it incredibly beginner-friendly and ensures a consistently delicious result every time.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this quiche is a breeze, focusing on fresh, accessible items you can find at any grocery store. The key is using quality produce and pantry staples to build a rich and flavorful dish.

INGREDIENTS:

1 (8-ounce) can refrigerated sourdough crescent roll dough
1 tablespoon olive oil
1 cup chopped zucchini
1 cup chopped yellow squash
1/2 cup chopped bell pepper (any color)
1/4 cup chopped red onion
3 large eggs
1/2 cup milk (dairy or non-dairy)
1/4 cup shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper

For simple substitutions, feel free to swap out the zucchini and yellow squash for other quick-cooking summer vegetables like asparagus, spinach (sautéed and squeezed dry), or cherry tomatoes (halved). If you don’t have Parmesan, shredded cheddar or a blend of Italian cheeses would work well. Any type of milk you have on hand will be fine, whether it’s whole milk, 2%, or even unsweetened almond milk for a slightly lighter option.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it ideal for those busy days when you need a delicious meal without a long wait.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Follow these straightforward steps to create your perfect sourdough summer veggie quiche. The visual cues will help ensure you’re on the right track.

Preheat and Prepare the Crust: Start by preheating your oven to 375°F (190°C). Unroll the sourdough crescent roll dough and press it into a 9-inch pie plate, sealing any seams to form a solid crust. You want it to cover the bottom and sides evenly.
Sauté the Summer Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the chopped zucchini, yellow squash, bell pepper, and red onion. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp and slightly softened. This step helps to remove excess moisture and concentrate their flavors.
Whisk the Egg Mixture: In a medium bowl, whisk together the eggs, milk, shredded Parmesan cheese, salt, and black pepper until well combined. The mixture should be smooth and slightly frothy.
Assemble the Quiche: Spread the sautéed vegetables evenly over the bottom of the prepared crescent roll crust in the pie plate.
Pour and Bake: Carefully pour the egg mixture over the vegetables in the pie plate. Gently shake the pie plate to ensure the egg mixture settles evenly around the vegetables.
Bake Until Golden: Place the quiche in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the center of the quiche is set. You can test for doneness by inserting a knife into the center; if it comes out clean, it’s ready.
Cool and Serve: Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving. This allows the quiche to set further and makes for cleaner slices.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough veggie quiche is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, try adding a handful of shredded mozzarella cheese to the egg mixture or sprinkling it on top during the last 5 minutes of baking. You can also finely dice the vegetables, making them less noticeable for picky eaters.

For a heartier meal, serve a slice of quiche alongside a simple green salad with a light vinaigrette. It’s also fantastic with a bowl of tomato soup or a side of fresh fruit. If you’re hosting a brunch or buffet, cut the quiche into smaller wedges for easy grabbing. Optional toppings include a dollop of sour cream, a sprinkle of fresh chives, or a dash of hot sauce for those who like a little kick. Don’t be afraid to experiment with different herbs like fresh basil or dill mixed into the egg custard for an extra layer of flavor.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few pitfalls, but knowing what to look out for can help you achieve perfect results every time.

Soggy Crust: The biggest culprit for a soggy bottom is not pre-cooking the vegetables enough or not sealing the crescent roll seams properly. Make sure to sauté the vegetables until they’ve released some of their moisture, and firmly press the dough into the pie plate to create a good barrier.
Overcooked or Undercooked Quiche: An overcooked quiche can be rubbery, while an undercooked one will be runny. Keep an eye on it during the last few minutes of baking. The knife test is your best friend here – if it comes out clean, it’s done. The edges should be set, and the center should have a slight jiggle.
Uneven Baking: If your oven has hot spots, rotate the quiche halfway through baking to ensure even browning of the crust and consistent cooking of the filling.
Sticking to the Pan: While crescent roll dough usually has some fat, a light spray of cooking oil in your pie plate before pressing in the dough can prevent any sticking, especially if your pie plate isn’t non-stick.

How To Store It And Make It Ahead Without Ruining Texture

This quiche is great for meal prepping and enjoying throughout the week.

Storage: Once completely cooled, cover the quiche tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days.
Reheating: To reheat individual slices, place them on a microwave-safe plate and microwave for 30-60 seconds, or until warmed through. For a crispier crust, reheat slices in a toaster oven or conventional oven at 300°F (150°C) for about 10-15 minutes.
Make Ahead: You can prepare the vegetable mixture and the egg mixture separately a day in advance. Store them covered in the refrigerator. When ready to bake, assemble the quiche and proceed with the baking instructions. This saves a lot of time on the day you plan to serve it. You can also bake the entire quiche ahead of time, cool it, and then reheat it whole or in slices.

Questions People Always Ask Before Making This Recipe

Here are some common questions and their answers to help you feel confident in making this delicious quiche.

Can I use a different type of crust? Yes, you can use a store-bought pie crust or even a puff pastry sheet instead of the crescent roll dough. Adjust baking times as needed for your chosen crust.
What if I don’t have sourdough crescent rolls? Regular refrigerated crescent roll dough will work perfectly fine. The “sourdough” in the title mostly refers to a flavor profile, and the recipe is designed to be flexible.
Can I add meat to this quiche? Absolutely! Cooked and crumbled sausage, bacon bits, or diced ham would be delicious additions. Just be sure to cook any meat thoroughly before adding it to the quiche.
How do I know when the quiche is fully cooked? The edges of the quiche should be set and slightly puffed, and the center should have a slight jiggle but not be liquid. A knife inserted into the center should come out clean.
**Can I freeze leftover qu

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.