Vegetable Quiche Recipe

Name: Vegetable Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant cut in cubes; 1/2 cup vegetable oil; 1 each onions chopped; 1 clove garlic minced; 6 each mushrooms fresh, chopped; 3 medium zucchini chopped; 3/4 teaspoon basil dry, and oregano; 1/2 teaspoon salt; 1/2 teaspoon garlic salt; 1/2 teaspoon black pepper; 1 teaspoon worcestershire sauce; 3 large tomatoes peeled and chopped; 4 large eggs beaten; ⅔ cup parmesan, parmigiano-reggiano cheese, grated grated; 12 ounces mozzarella cheese grated

Servings: persons

1 small eggplant cut in cubes
1/2 cup vegetable oil
1 each onions chopped
1 clove garlic minced
6 each mushrooms fresh, chopped
3 medium zucchini chopped
3/4 teaspoon basil dry, and oregano
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon worcestershire sauce
3 large tomatoes peeled and chopped
4 large eggs beaten
⅔ cup parmesan, parmigiano-reggiano cheese, grated grated
12 ounces mozzarella cheese grated

1
Heat oil in large frying pan; add eggplant, tomatoes and garlic.
2
Cook, stirring often until vegetables are soft.
3
Add zucchini, mushrooms, basil, oregano, salt, pepper and Worcestershire sauce.
4
Blend and continue cooking until almost all juice evaporated.
5
Place vegetable mixture in large bowl to cool.
6
Beat 4 eggs with 1/2 Parmesan cheese.
7
Use wire whisk.
8
Pour over vegetable mixture; blend well.
9
Spray 10-inch quiche dish with nonstick cooking spray.
10
Pour 1/2 vegetable mixture into quiche dish.
11
Sprinkle rest of Parmesan cheese and 1/2 Mozzarella evenly over mixture.
12
Pour in balance of vegetable mixture.
13
Spread evenly; cover with balance of Mozzarella cheese.
14
Bake in 325 degree F oven for 45 to 50 minutes.
15
Quiche should be set and well browned.
16
Cool.
17
Serve hot or cold.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small eggplant cut in cubes, 1/2 cup vegetable oil, 1 each onions chopped, 1 clove garlic minced, and more.

Yes, Vegetable Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions