If you’re on the hunt for a dish that feels indulgent but is packed with wholesome ingredients, look no further than this Deep Dish Vegetarian Quiche. It’s the perfect blend of creamy, cheesy goodness and vibrant veggies nestled in a flaky crust. Whether you’re serving it for brunch, a cozy dinner, or meal prep for the week, this quiche checks all the boxes. Plus, it’s versatile enough to accommodate whatever seasonal veggies you have on hand. Let’s dive into the deliciousness of this quiche and learn how to make it from scratch!

Why You’ll Love This Recipe

This Deep Dish Vegetarian Quiche is a showstopper, both in flavor and presentation. Here’s why you’ll adore it:

Rich Flavor: The combination of fontina cheese and sun-dried tomatoes creates a depth of flavor that is nothing short of heavenly.
Loaded with Vegetables: Packed with spinach and the tang of feta, this quiche is a great way to sneak in those greens.
Crowd-Pleasing: It’s perfect for gatherings and will have everyone coming back for seconds.
Make-Ahead Friendly: This quiche can be made in advance, making it a great option for busy days.
Customizable: Feel free to swap in your favorite veggies or cheeses!

What Goes In

To create this Deep Dish Vegetarian Quiche, you’ll need the following ingredients:

2 cups all-purpose flour
12 tablespoons ice cold butter, cut into cubes
1 teaspoon salt
5 tablespoons ice cold water
15 large eggs
2 cups half & half
2 cups shredded fontina cheese or white cheddar
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cracked black pepper
8 ounces frozen chopped spinach, thawed and squeezed well (about 1 cup)
½ cup chopped sun-dried tomatoes
½ cup chopped feta cheese or sliced green olives

Gear Up: What to Grab

Before you start cooking, make sure you have the following kitchen gear:

Large mixing bowls: For combining the dough and filling.
9-inch deep dish pie pan: To hold all that delicious quiche goodness.
Whisk: To beat the eggs and combine the filling ingredients smoothly.
Rolling pin: For rolling out the pie crust to the perfect thickness.
Measuring cups and spoons: Precision is key for baking success!
Oven mitts: Safety first when handling the hot quiche!

Deep Dish Vegetarian Quiche — Do This Next

Time to get cooking! Follow these simple steps to create your Deep Dish Vegetarian Quiche:

Step 1: Prepare the Pie Crust

In a large mixing bowl, combine the all-purpose flour and salt. Add the ice-cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing until the dough comes together.

Step 2: Roll Out the Dough

Turn the dough out onto a floured surface. Roll it out into a circle large enough to fit your deep dish pie pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.

Step 3: Pre-bake the Crust

Preheat your oven to 375°F (190°C). Place the pie crust in the oven and bake for 10-12 minutes, or until just lightly golden. Remove from the oven and set aside to cool slightly.

Step 4: Prepare the Filling

In a large bowl, whisk together the eggs and half & half until well combined. Stir in the shredded fontina cheese, Italian seasoning, salt, onion powder, garlic powder, and cracked black pepper.

Step 5: Add the Vegetables

Fold in the thawed spinach, sun-dried tomatoes, and feta cheese (or green olives) until everything is evenly distributed.

Step 6: Assemble and Bake

Pour the filling mixture into the pre-baked crust, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.

Step 7: Cool and Serve

Once baked, remove the quiche from the oven and allow it to cool for about 10-15 minutes before slicing. This helps the filling set up nicely. Serve warm or at room temperature.

Variations by Season

Feel free to mix things up with seasonal ingredients! Here are some ideas:

Spring: Add asparagus and fresh herbs like dill or chives.
Summer: Incorporate zucchini and fresh tomatoes for a burst of color.
Fall: Use roasted butternut squash and sage for a cozy flavor.
Winter: Swap in kale or hearty root vegetables like carrots and parsnips.

Method to the Madness

Creating the perfect Deep Dish Vegetarian Quiche is all about balance and technique. Here are a few tips to ensure you achieve quiche perfection:

Use Cold Ingredients: Keeping your butter and water ice-cold helps create a flaky crust.
Don’t Overmix: When combining the filling, mix just until combined to keep the eggs fluffy.
Let it Rest: Allowing the quiche to rest before slicing helps prevent it from falling apart.
Experiment: Play with different cheeses and vegetables to find your ideal flavor combination!

Storing, Freezing & Reheating

To keep your Deep Dish Vegetarian Quiche fresh:

Storing: Keep any leftover quiche in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap the quiche tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual slices in the microwave or reheat the whole quiche in a 350°F (175°C) oven until heated through.

Quick Q&A

Can I make the crust ahead of time?

Absolutely! You can prepare the pie crust the day before and store it in the refrigerator until you’re ready to assemble your quiche.

Is there a gluten-free option for this quiche?

Yes! Substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free crust.

Can I add meat to this quiche?

Definitely! You can add cooked bacon, sausage, or ham to the filling for added protein and flavor.

How do I know when the quiche is done?

The quiche is done when the edges are set and the center is slightly jiggly. It will continue to firm up as it cools.

Serve with These

Pair your Deep Dish Vegetarian Quiche with these delightful sides:

See You at the Table

This Deep Dish Vegetarian Quiche is a dish that brings people together, whether you’re sharing it at a brunch table or enjoying it solo with a good book. No matter how you serve it, the delicious flavors and nourishing ingredients will make every bite memorable. Now it’s time to gather your ingredients, roll up your sleeves, and get cooking! Enjoy!

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Deep Dish Vegetarian Quiche

This Deep Dish Vegetarian Quiche is a creamy, cheesy delight packed with vibrant veggies and a flaky crust—perfect for brunch or cozy dinners!

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course

Cuisine: American

Keyword: Brunch, Easy, Make Ahead, Quiche, Vegetarian

Servings: 8 servings

Ingredients

For the Pie Crust:

2 cups all-purpose flour
12 tablespoons ice cold butter cut into cubes
1 teaspoon salt
5 tablespoons ice cold water

For the Filling:

15 large eggs
2 cups half & half
2 cups shredded fontina cheese or white cheddar
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cracked black pepper
8 ounces frozen chopped spinach thawed and squeezed well (about 1 cup)
½ cup chopped sun-dried tomatoes
½ cup chopped feta cheese or sliced green olives

Instructions

Prepare the Pie Crust

In a large mixing bowl, combine the all-purpose flour and salt. Add the ice-cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing until the dough comes together.
Turn the dough out onto a floured surface. Roll it out into a circle large enough to fit your deep dish pie pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
Preheat your oven to 375°F (190°C). Place the pie crust in the oven and bake for 10-12 minutes, or until just lightly golden. Remove from the oven and set aside to cool slightly.

Prepare the Filling and Bake

In a large bowl, whisk together the eggs and half & half until well combined. Stir in the shredded fontina cheese, Italian seasoning, salt, onion powder, garlic powder, and cracked black pepper.
Fold in the thawed spinach, sun-dried tomatoes, and feta cheese (or green olives) until everything is evenly distributed.
Pour the filling mixture into the pre-baked crust, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
Once baked, remove the quiche from the oven and allow it to cool for about 10-15 minutes before slicing. This helps the filling set up nicely. Serve warm or at room temperature.