Get ready to enjoy a fantastic meal with this easy sourdough summer veggie quiche! It’s packed with delicious roasted vegetables and comes together without a fuss, making it perfect for busy weeknights or a relaxed weekend brunch. This vegetarian quiche is a savory delight that’s sure to become a family favorite.
This recipe is designed for simplicity and incredible flavor, proving that a satisfying meal doesn’t have to be complicated. Whether you’re an experienced cook or just starting out, you’ll love how straightforward it is to create this beautiful and tasty dish.
Table of Contents
- 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
Sourdough Summer Veggie Quiche
- Total Time: 55-60 minutes
- Yield: 6-8 servings 1x
Description
This easy sourdough summer veggie quiche is packed with delicious roasted vegetables and comes together without a fuss, making it perfect for busy weeknights or a relaxed weekend brunch. This vegetarian quiche is a savory delight that’s sure to become a family favorite. It’s versatile for any meal, great for meal prepping, and a wonderful way to use seasonal vegetables.
Ingredients
Instructions
1. Preheat your oven to 375 F (190 C). In a medium bowl, toss the diced zucchini, yellow squash, red bell pepper, cherry tomatoes, and chopped red onion with olive oil. Spread the vegetables in a single layer on a baking sheet.
2. Place the baking sheet with the vegetables into the preheated oven. Roast for 10-12 minutes, or until the vegetables are tender-crisp and slightly browned. Remove from the oven and set aside to cool slightly.
3. While the vegetables are roasting, unroll your store-bought sourdough pie crust and carefully press it into a 9-inch pie plate. Crimp the edges decoratively if you wish. Prick the bottom of the crust several times with a fork.
4. In a large bowl, whisk together the eggs, half-and-half (or milk), salt, pepper, and dried thyme until well combined and slightly frothy.
5. Sprinkle half of the shredded Gruyere cheese evenly over the bottom of the prepared pie crust. Then, arrange the roasted vegetables over the cheese in the pie crust. Pour the egg mixture evenly over the vegetables and sprinkle the remaining cheese on top.
6. Carefully transfer the pie plate to the preheated oven. Bake for 40-45 minutes, or until the center is set and the top is golden brown. To check for doneness, gently shake the pie plate; if the center jiggles only slightly, it’s ready. A knife inserted near the center should come out clean.
7. Once baked, remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This cooling period allows the custard to fully set, making for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: main dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: quiche, vegetarian, sourdough, summer, vegetable, brunch, easy, savory, make-ahead, weeknight
What You’ll Love About This Quick And Easy Recipe
This sourdough summer veggie quiche is a true winner for so many reasons. First, it’s incredibly versatile, making it suitable for breakfast, brunch, lunch, or a light dinner. The combination of savory custard and tender roasted vegetables creates a satisfying meal that feels both wholesome and indulgent. It’s perfect for families because it’s packed with veggies in a way that’s appealing to even picky eaters, especially when they’re roasted to sweet perfection. This recipe is also fantastic for meal prepping; you can bake it ahead of time and enjoy slices throughout the week. It’s a wonderful option for potlucks or gatherings, as it travels well and is always a crowd-pleaser. Plus, it’s a great way to use up those abundant summer vegetables from your garden or farmer’s market, minimizing food waste while maximizing flavor. The “sourdough” aspect refers to the crust, which provides a lovely tang without requiring you to make a sourdough starter from scratch.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking is a great way to ensure a smooth and enjoyable experience in the kitchen. This recipe uses common pantry staples and fresh summer produce that are easy to find at any grocery store.
INGREDIENTS:
- 1 store-bought sourdough pie crust (9-inch), unbaked
- 1 tablespoon olive oil
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 4 large eggs
- 1 1/2 cups half-and-half (or whole milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 cup shredded Gruyere cheese (or Swiss cheese)
For simple substitutions, you can easily swap out the vegetables based on what you have on hand or what’s in season. Broccoli florets, chopped asparagus, or spinach (sautéed and squeezed dry) would all work wonderfully. If you don’t have Gruyere, shredded Swiss cheese or even a good quality cheddar will provide a similar creamy, melty texture and flavor. For a slightly richer quiche, you can use heavy cream instead of half-and-half, or for a lighter version, skim milk can be used, though it might result in a slightly less creamy texture. Feel free to adjust the herbs; dried oregano or a pinch of rosemary would also be delicious additions.
Time Needed From Start To Finish
This quiche is designed to be a quick and efficient meal to prepare, perfect for fitting into a busy schedule without sacrificing homemade goodness.
- Preparation time: 15 minutes
- Cooking time: 40-45 minutes
- Total time: 55-60 minutes
The bulk of the time is spent letting the quiche bake to golden perfection in the oven, leaving you free to attend to other tasks or simply relax while dinner cooks itself. The roasting of the vegetables is quick and can even be done while the oven preheats, streamlining the process even further.
How To Make It Step By Step With Visual Cues
Creating this delicious sourdough summer veggie quiche is a straightforward process. Follow these steps for a perfect result every time.
- Prepare the Vegetables for Roasting: Preheat your oven to 375°F (190°C). In a medium bowl, toss the diced zucchini, yellow squash, red bell pepper, cherry tomatoes, and chopped red onion with olive oil. Spread the vegetables in a single layer on a baking sheet. This ensures they roast evenly and get a nice caramelization.
- Roast the Vegetables: Place the baking sheet with the vegetables into the preheated oven. Roast for 10-12 minutes, or until the vegetables are tender-crisp and slightly browned. You want them cooked through but still retaining a bit of their shape and texture. Remove from the oven and set aside to cool slightly.
- Prepare the Pie Crust: While the vegetables are roasting, unroll your store-bought sourdough pie crust and carefully press it into a 9-inch pie plate. Crimp the edges decoratively if you wish. Prick the bottom of the crust several times with a fork. This helps prevent the crust from puffing up too much during baking.
- Assemble the Filling: In a large bowl, whisk together the eggs, half-and-half (or milk), salt, pepper, and dried thyme until well combined and slightly frothy. This creates the creamy custard base for your quiche.
- Layer the Quiche: Sprinkle half of the shredded Gruyere cheese evenly over the bottom of the prepared pie crust. This creates a delicious cheesy layer. Then, arrange the roasted vegetables over the cheese in the pie crust. Pour the egg mixture evenly over the vegetables and sprinkle the remaining cheese on top.
- Bake the Quiche: Carefully transfer the pie plate to the preheated oven. Bake for 40-45 minutes, or until the center is set and the top is golden brown. To check for doneness, gently shake the pie plate; if the center jiggles only slightly, it’s ready. A knife inserted near the center should come out clean.
- Cool and Serve: Once baked, remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This cooling period allows the custard to fully set, making for cleaner slices.
Easy Variations And Serving Ideas That Fit Real Life
This sourdough summer veggie quiche is incredibly adaptable, making it a fantastic addition to any meal plan. For a kid-friendly twist, you can finely dice the vegetables even smaller or use milder options like corn and peas, which often appeal more to younger palates. You could also add a sprinkle of their favorite mild cheese, like mozzarella, on top.
When it comes to swaps, feel free to experiment with different cheeses. A sharp white cheddar would add a robust flavor, while a blend of Italian cheeses could give it a Mediterranean flair. For a heartier quiche, consider adding cooked and crumbled breakfast sausage or diced ham, though this would make it non-vegetarian. If you enjoy a bit of heat, a pinch of red pepper flakes in the egg mixture would be a welcome addition.
This quiche is perfect for a variety of serving occasions. For a casual family dinner, serve it alongside a simple green salad with a light vinaigrette. For a brunch or buffet, cut it into smaller squares or wedges and arrange them on a platter with fresh fruit. It’s also excellent as part of a packed lunch, as it tastes great cold or at room temperature. Optional toppings can elevate the experience; a dollop of sour cream or Greek yogurt, a sprinkle of fresh chives or parsley, or a drizzle of balsamic glaze would all be delicious.
Common Slip-Ups And How To Avoid Them
Even with a straightforward recipe like this quiche, a few common mistakes can occur. Knowing how to avoid them will ensure your quiche turns out perfectly every time.
One frequent issue is a soggy crust. This often happens if the vegetables release too much moisture into the quiche filling during baking. To prevent this, make sure to roast your vegetables first as instructed. This step not only enhances their flavor but also cooks off excess water. Additionally, pricking the bottom of the pie crust with a fork before filling helps steam escape and keeps the crust from getting soggy.
Another common problem is an undercooked or overcooked custard. An undercooked custard will be too runny in the center, while an overcooked one can become rubbery. The key is to bake until the center is just set. Gently jiggle the pie plate; if the center has a slight wobble but isn’t liquid, it’s done. A knife inserted near the center should come out clean. If the crust is browning too quickly before the custard is set, you can loosely tent the edges of the quiche with aluminum foil.
Finally, not letting the quiche cool before slicing can lead to messy, crumbling slices. The custard needs time to fully set and firm up after coming out of the oven. Resist the urge to cut into it immediately. Allowing it to rest for at least 10-15 minutes on a wire rack makes a huge difference in the presentation and integrity of each slice.
How To Store It And Make It Ahead Without Ruining Texture
This sourdough summer veggie quiche is fantastic for making ahead, which makes meal planning a breeze. Once baked and completely cooled, you can store the entire quiche or individual slices in the refrigerator.
To store, cover the quiche tightly
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.
