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Tomato Mushroom Quiche Recipe

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This 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

tomato quiche with mushrooms vegetarian quiche hearty quiche recipes with premade crust slice of quiche with a pie server
 
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.
mushroom tomato quiche recipe easy vegetarian egg quiche with basil and parmesan cheese with frozen crust

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.
quiche with tomatoes and mushroom breakfast recipes vegetarian brunches with vegetables

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

  1. Preheat the oven to 400 degrees Fahrenheit. Prepare pie crust according to package directions, place in a 9 inch pie dish, and set aside.
  2. 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.
  3. Pour the egg and veggie mixture into the pie crust.  Top with extra parmesan cheese if desired.
  4. 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!
tomato mushroom quiche recipe vegetarian brunch recipes meatless

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mushroom tomato quiche recipe easy vegetarian egg quiche with basil and parmesan cheese with frozen crust

Tomato Mushroom Quiche

Kelly Jensen
This 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.
5 from 4 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dinner
Cuisine American, French
Servings 8 servings
Calories 228 kcal

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

Calories: 228kcalCarbohydrates: 14gProtein: 10gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 141mgSodium: 383mgPotassium: 173mgFiber: 1gSugar: 3gVitamin A: 919IUVitamin C: 15mgCalcium: 167mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Breakfast, Easy Weeknight Meals, High Protein, The Herbeevore Recipes, Vegetarian Recipes, Winter Recipes

4 Comments

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