Kelly JensenThis post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe PrintThis 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!
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.
Make Ahead Quiche For Easy Brunch Hosting
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!
What’s In This Easy Tomato and Mushroom Quiche Recipe?
I cook with fresh produce from my garden and from Misfits Market” data-eafl-id=”29336″ data-eafl-parsed=”1″ class=”eafl-link eafl-link-text eafl-link-direct” target=”_blank” rel=”nofollow”>Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out seasonal produce for delivery. Get $10 off your first box by clicking here!
- 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.
Vegetarian Brunch Recipes You’ll Love!
This vegetarian tomato quiche is great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!). It’s the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. Quiche is also great for having company over, it’s a crowd pleaser!
Ready in under 30 minutes, this quiche is simple to get on the table, and they will go fast! You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!
How To Make This Tomato Mushroom Quiche for Breakfast or Brunch
- 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!
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
Share This Mushroom Quiche Recipe
If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.
And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration.
Tomato Mushroom Quiche
Equipment
- Mixing Bowl
Ingredients
- 1 9 inch unsweetened pie crust
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 4 ounces cherry tomatoes sliced
- 4 ounces mushrooms sliced
- 1/4 cup fresh basil chopped
- 3/4 cup parmesan cheese plus extra for garnish
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
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Pingback:Berry Compote for Pancakes, Waffles, & French Toast
Great tasting for breakfast lunch or dinner