Tomato Mushroom Quiche Recipe
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Jump to RecipeThis tomato mushroom quiche recipe is an easy & flavorful vegetarian breakfast or brunch ready in about 30 minutes! Great for a weekend brunch, a busy holiday, or just a regular weekend family meal.
This easy breakfast quiche can be made with fresh veggies, milk, parmesan cheese, and eggs. Serve this quiche up with any of your favorite quiche side dishes!
Quiches are one of my favorite weekend brunches – they’re easy to make, cook up quick, and are so versatile. You can add seasonal vegetables or any you happen to have on hand.
This tomato mushroom quiche has so many great flavors from the fresh vegetables, to the basil, to the creamy quiche. I actually buy pre-made crusts that I fill with the quiche mixture, and pop in the oven. It makes a great breakfast, brunch, lunch, or dinner option… this one hits all the marks!
This Tomato Mushroom Quiche Recipe Is
- Rich
- Cheesy
- Loaded with vegetables
- Flavorful
- Savory
- Vegetarian and high in protein
- Make ahead friendly! Make 1 quiche or a few, freeze and re-heat anytime.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Tomatoes – I used homegrown cherry tomatoes for this, fresh from the garden! You can use halved cherry tomatoes, or larger tomatoes if you dice them small.
- Mushrooms – I used sliced white mushrooms in this, which were great.
- Pre-Made Pie Crust – no shame in the pre-made game here. I like to get a two pack of pie crusts (which taste amazing!) and make 2 quiches. One to bake on the weekend, and one to freeze for another time.
- Eggs: I like to get out eggs local from the farm down the road – support your local farmers and homesteaders where you can!
- Milk: you can use any milk of your choice, but if you want to make this dairy free, you can use coconut milk or almond milk instead of regular.
- Salt & Pepper
- Vegetarian Parmesan Cheese – not all parmesan cheeses are vegetarian, some contain animal rennet. I like a vegetarian version, which tastes just a good as authentic parm! Or you can use a vegan version instead too.
How To Make This Recipe
- Preheat the oven to 400 degrees Fahrenheit. Prepare pie crust according to package directions, place in a 9 inch pie dish, and set aside.
- In a large bowl, scramble together the eggs, milk, salt and pepper. Sprinkle in the parmesan cheese, and add in the sliced tomatoes and mushrooms.
- Pour the egg and veggie mixture into the pie crust. Top with extra parmesan cheese if desired.
- Bake the quiche at 400 degrees Fahrenheit for 30 minutes, until the middle of the quiche has set and is firm. Serve hot, and enjoy!
Make This Quiche Ahead of Time
This make ahead vegetable quiche is a fantastic and simple recipe to make ahead of time for your next brunch. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking.
All you have to do is mix the filling ahead of time, then bake it in the crust right before serving. Browse all my make ahead meals on The Herbeevore for some inspiration to help you prep, keep, heat, and heat!
Easy Brunch Recipes You May Enjoy
- Sweet Potato Breakfast Bowl Recipe
- Apple Toast with Honey Butter Recipe
- Cottage Cheese and Fruit Bowl Recipe
- Papaya Mango Smoothie Recipe
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Tomato Mushroom Quiche
Equipment
Ingredients
- 1 9 inch unsweetened pie crust
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 3/4 cup parmesan cheese plus extra for garnish
- 4 ounces cherry tomatoes sliced
- 4 ounces mushrooms sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare pie crust according to package directions, place in a 9 inch pie dish, and set aside.
- In a large bowl, scramble together the eggs, milk, salt and pepper. Sprinkle in the parmesan cheese, and add in the sliced tomatoes and mushrooms.
- Pour the egg and veggie mixture into the pie crust. Top with extra parmesan cheese if desired.
- Bake the quiche at 400 degrees Fahrenheit for 30 minutes, until the middle of the quiche has set and is firm. Serve hot, and enjoy!
Notes
Dietary Modifications
This recipe is meat free – to make vegetarian, ensure you use a vegetarian cheese (some parmesan cheeses contain animal rennet). To make this dairy free, substitute the milk for a plant-based milk such as coconut milk or almond milk. And use a dairy free cheese.Nutrition
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Do you cook the mushrooms first?
Great tasting for breakfast lunch or dinner