I cook because I like predictable results that still feel a little special. This deep-dish vegetarian quiche is exactly that: reliable pastry, a custardy interior, and a mix of tangy, salty bites from sun-dried tomatoes and feta. It makes a full, confident centerpiece for brunch, a satisfying lunch with a simple green salad, or a portable addition to a potluck that travels well at room temperature.

The method uses a shortcrust shell par-baked to avoid sogginess, then a deeply filled egg custard that’s richly flavored but uncomplicated to assemble. You can follow the steps without drama and still end up with an impressive quiche that slices cleanly after cooling. The recipe relies on straightforward techniques—pulse the flour and butter, handle the dough gently, squeeze excess water from the spinach, and respect the long bake and cooling time.

I’ll keep the instructions tight and practical. Expect clear tips on handling the crust, what the filling components are doing in the custard, and how to avoid the common traps. If you like a make-ahead weekend project or want to bring something that looks elegant with minimal fuss, this is the one to keep in rotation.

Ingredient Notes

Ingredients

2 ¼ cups all-purpose flour — forms the shortcrust base; use plain flour for a tender, sturdy shell.
12 tablespoons ice cold butter (cut into cubes) — gives flakiness and flavor; keep it very cold for the best texture.
½ teaspoon salt — salt in the crust balances sweetness from the butter and enriches flavor.
5 tablespoons ice cold water — brings the dough together; add exactly as written and pulse just until it holds.
15 large eggs — the structure of the quiche; they set the custard and carry the filling flavors.
2 ¾ cups half & half — creates a rich, creamy custard; don’t substitute thin milk unless you accept a looser texture.
2 ½ cups shredded fontina cheese (or white cheddar) — melts into the custard for creaminess; fontina is milder, cheddar adds a sharper bite.
2 teaspoons Italian seasoning — background herb flavor; keeps the filling savory and aromatic.
1 teaspoon salt — seasoning for the custard; separate from the crust salt so you can balance both elements.
¾ teaspoon onion powder — concentrated onion flavor without extra moisture.
¾ teaspoon garlic powder — savory lift that mixes evenly into the custard.
½ teaspoon cracked black pepper — bright heat; freshly cracked is best for aroma.
8 ounces frozen chopped spinach (thawed and squeezed very well, about ½ cup) — adds color, nutrients, and moisture control; squeeze thoroughly to avoid a watery filling.
½ cup chopped sun-dried tomatoes — concentrated sweet-tart flavor; if packed in oil, drain well.
½ cup chopped feta cheese (or sliced green olives) — salty pops in the finished quiche; feta crumbles, olives lend briny rounds.

From Start to Finish: Deep Dish Vegetarian Quiche

Make the shortcrust: In a food processor, combine 2 ¼ cups all-purpose flour, 12 tablespoons ice cold butter (cut into cubes), and ½ teaspoon salt. Pulse until the mixture resembles coarse crumbs.
Add 5 tablespoons ice cold water to the processor and pulse just until the dough begins to come together and can be formed into a ball.
Turn the dough onto a piece of plastic wrap, flatten it into a disk, wrap tightly, and refrigerate for at least 30 minutes (60 minutes is better).
Preheat the oven to 375°F. Lightly flour a work surface and place the chilled dough disk on it. Using a rolling pin, press and roll the dough into a roughly 14-inch circle.
Transfer the rolled dough into a 9-inch springform pan: lift it carefully (do not stretch), fit it into the pan, and gently press it into the bottom and up the sides, tucking it into the creases. Trim the edge now or leave an overhang to trim after baking, according to your preference.
Line the crust with a piece of parchment paper or foil and fill to the top with ceramic pie weights, dried beans, or dried rice. Fold any excess paper or foil over the crust edges and bake the crust at 375°F for 45 minutes.
While the crust bakes, prepare the filling: In a large bowl, whisk 15 large eggs and 2 ¾ cups half & half until smooth. Whisk in 2 teaspoons Italian seasoning, 1 teaspoon salt, ¾ teaspoon onion powder, ¾ teaspoon garlic powder, and ½ teaspoon cracked black pepper.
Fold the filling additions into the egg mixture: 2 ½ cups shredded fontina cheese (or white cheddar), 8 ounces frozen chopped spinach (thawed and squeezed very well, about ½ cup), ½ cup chopped sun-dried tomatoes, and ½ cup chopped feta cheese (or sliced green olives). Mix until evenly combined.
When the crust’s par-bake is finished, use the edges of the parchment or foil to lift out the weights and remove the paper/foil. If the crust edge is browning, tent the exposed edge with strips of foil to prevent further browning. Carefully pour the filling into the par-baked crust.
Return the filled quiche to the oven and bake at 375°F for 110–130 minutes, or until an instant-read thermometer inserted into the deepest part of the quiche reads 160°F.
Remove the quiche from the oven and let it cool at room temperature for at least 2 hours. If you left an overhang, trim the edges now. Release the quiche from the springform pan.
Slice and serve at room temperature, or reheat individual slices before serving.

Why This Recipe is a Keeper

This quiche balances reliability with depth of flavor. The par-baked shortcrust keeps the base crisp even with a deep, custardy filling that needs a long baking time. That long bake at moderate heat gently sets the interior without turning it rubbery. Fifteen eggs and nearly three cups of half & half give the slice a substantial, silky texture that holds together when cut—perfect for serving without spillover.

The flavor profile reads as layered rather than one-note: melty fontina (or cheddar) for creaminess, sun-dried tomatoes for sweet acidity, spinach for color and vegetal weight, and feta or olives for bursts of salt. These components are simple, but their proportions are tuned so the custard carries each element instead of being overwhelmed by any single addition.

Vegan & Vegetarian Swaps

This recipe is vegetarian as written. If you need to move toward vegan, you’ll be looking at replacing eggs and dairy. That changes texture and structure significantly, so test carefully if you try a vegan version. For a lighter vegetarian tweak, you can swap the fontina for white cheddar (already offered) or use a lower-fat half & half—but expect a slightly firmer set.

If attempting vegan swaps: consider plant-based half & half or full-fat coconut creamer and a commercial egg replacer designed for quiche or firm silken tofu blended with a little starch and seasoning. For cheese, use a well-melting vegan cheese. Note that bake time and internal temperature targets will change; use visual cues and a gentle jiggle rather than the 160°F target.

Gear Checklist

Food processor — for quick, even shortcrust mixing.
9-inch springform pan — the recipe is sized for this pan; release makes serving easier.
Rolling pin — to roll the chilled dough to a 14-inch circle.
Parchment paper or foil and pie weights (or dried beans/rice) — essential for blind-baking.
Instant-read thermometer — the recommended way to check doneness at 160°F.
Large mixing bowl and whisk — for the custard.
Spatula or wooden spoon — to fold cheeses and mix-ins without overbeating.

Steer Clear of These

Do not skip the par-bake. A deep filling with frozen spinach and other moist ingredients will make a soggy bottom if you don’t blind-bake the shell first. Also, don’t rush the chill on the dough; warm butter leads to a tough crust. Avoid overworking the dough when fitting it into the pan—stretching it will cause shrinkage and an odd edge.

Another common mistake: trying to slice the quiche too soon. It needs the two-hour cooling period to finish setting. If you slice it hot, the custard will be soft and runny. Finally, watch the crust edge during the par-bake and tent with foil if it browns too quickly—burnt crust is hard to recover from.

Better Choices & Swaps

Choose a good European-style butter if you can; the higher fat content improves flavor and flakiness. If you prefer a sharper finish, use white cheddar in place of fontina—it’s noted as an option in the recipe and will give a more pronounced bite. For the salty element, stick to feta if you want a tangy, creamy contrast, or choose green olives for a briny, oilier note.

When using frozen spinach, thaw and squeeze until nearly dry—excess moisture is the real enemy. If your sun-dried tomatoes are oil-packed, drain them well and pat dry to avoid extra grease in the custard. Finally, grind your black pepper fresh if you can; it brightens the custard more than pre-ground pepper.

Notes from the Test Kitchen

We tested the dough with exact cold-butter handling: cubes straight from the fridge, pulsed until pea-sized, added water gradually. That approach produced a shortcrust that held up to the long bake without sogging. The filling is intentionally dense—15 eggs is a lot—but the long bake is necessary to fully set the interior for clean slices.

Bake time varied between 110 and 130 minutes across ovens; altitude, pan material, and oven accuracy matter. An instant-read thermometer is the only reliable cue: pull at 160°F in the deepest part. Expect a slight jiggle when it’s done; it continues to finish while cooling.

Storage Pro Tips

Cool completely, then store leftover quiche in an airtight container in the refrigerator for up to 4 days. Slices reheat well in a 325°F oven for 10–15 minutes or in a skillet over medium-low heat for a crisp bottom. For longer storage, you can freeze individual slices wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the refrigerator before reheating.

If you plan to make ahead for a party, you can par-bake the shell and refrigerate it (without weights) for a day before filling and finishing. Alternatively, you can bake the complete quiche, cool, and keep it chilled; bring it to room temperature before serving for best flavor.

Common Qs About Deep Dish Vegetarian Quiche

Q: Can I use fresh spinach instead of frozen?
A: Yes, but cook and drain it well first. Fresh spinach wilts down dramatically; sauté and press it in a towel until nearly dry so it won’t add excess liquid.

Q: Why such a long bake?
A: The quiche is deep and richly filled. A long, moderate bake ensures the custard sets slowly without curdling and that the center reaches a safe, sliceable temperature—160°F.

Q: My crust edge browned too much during par-bake. Now what?
A: Tent the edge with foil for the remaining bake time. For the par-bake, if the edge gets too dark early, drop the oven temperature by 10–15°F and cover with foil strips.

Q: Can I halve this recipe?
A: It’s designed for a 9-inch springform pan and the quantities listed. Halving is possible but tricky because the long bake and deep fill are part of the texture. If you scale down, monitor the thermal behavior carefully and expect reduced bake time.

Bring It to the Table

Slice the quiche into wedges and serve at room temperature so the flavors come through. A crisp lightly dressed green salad, some pickled red onions, or a handful of peppery arugula make excellent, low-effort companions. For a brunch spread, add crusty bread and a fruit salad for contrast. The quiche travels well—it’s nicely portable for picnics or potlucks when cooled to room temperature.

Make it the night before company arrives: bake, cool, and refrigerate, then bring to room temperature before slicing. It looks and tastes like you spent a lot more time on it than you did. That, to me, is the best kind of recipe.

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Deep Dish Vegetarian Quiche

Deep-dish vegetarian quiche with a shortcrust pastry filled with eggs, half and half, fontina (or white cheddar), spinach, sun-dried tomatoes, and feta (or green olives).

Prep Time1

Cook Time2 45

Total Time4 45

Course: Brunch

Servings: 12 servings

Ingredients

2 1/4 cupsall-purpose flour
12 tablespoonsice cold buttercut into cubes
1/2 teaspoonsalt
5 tablespoonsice cold water
15 largeeggs
2 3/4 cupshalf & half
2 1/2 cupsshredded fontina cheeseor white cheddar
2 teaspoonsItalian seasoning
1 teaspoonsalt
3/4 teaspoononion powder
3/4 teaspoongarlic powder
1/2 teaspooncracked black pepper
8 ouncesfrozen chopped spinachthawed and squeezed well about 1/2 cup
1/2 cupchopped sun dried tomatoes
1/2 cupchopped feta cheeseor sliced green olives

Instructions

Make the shortcrust: In a food processor, combine 2 ¼ cups all-purpose flour, 12 tablespoons ice cold butter (cut into cubes), and ½ teaspoon salt. Pulse until the mixture resembles coarse crumbs.
Add 5 tablespoons ice cold water to the processor and pulse just until the dough begins to come together and can be formed into a ball.
Turn the dough onto a piece of plastic wrap, flatten it into a disk, wrap tightly, and refrigerate for at least 30 minutes (60 minutes is better).
Preheat the oven to 375°F. Lightly flour a work surface and place the chilled dough disk on it. Using a rolling pin, press and roll the dough into a roughly 14-inch circle.
Transfer the rolled dough into a 9-inch springform pan: lift it carefully (do not stretch), fit it into the pan, and gently press it into the bottom and up the sides, tucking it into the creases. Trim the edge now or leave an overhang to trim after baking, according to your preference.
Line the crust with a piece of parchment paper or foil and fill to the top with ceramic pie weights, dried beans, or dried rice. Fold any excess paper or foil over the crust edges and bake the crust at 375°F for 45 minutes.
While the crust bakes, prepare the filling: In a large bowl, whisk 15 large eggs and 2 ¾ cups half & half until smooth. Whisk in 2 teaspoons Italian seasoning, 1 teaspoon salt, ¾ teaspoon onion powder, ¾ teaspoon garlic powder, and ½ teaspoon cracked black pepper.
Fold the filling additions into the egg mixture: 2 ½ cups shredded fontina cheese (or white cheddar), 8 ounces frozen chopped spinach (thawed and squeezed very well, about ½ cup), ½ cup chopped sun-dried tomatoes, and ½ cup chopped feta cheese (or sliced green olives). Mix until evenly combined.
When the crust’s par-bake is finished, use the edges of the parchment or foil to lift out the weights and remove the paper/foil. If the crust edge is browning, tent the exposed edge with strips of foil to prevent further browning. Carefully pour the filling into the par-baked crust.
Return the filled quiche to the oven and bake at 375°F for 110–130 minutes, or until an instant-read thermometer inserted into the deepest part of the quiche reads 160°F.
Remove the quiche from the oven and let it cool at room temperature for at least 2 hours. If you left an overhang, trim the edges now. Release the quiche from the springform pan.
Slice and serve at room temperature, or reheat individual slices before serving.

Equipment

Food Processor
Rolling Pin
9-inch springform pan
Parchment Paper
ceramic pie weights or dried beans or rice
Foil
Oven
Instant-read thermometer
Large Mixing Bowl

Notes

Notes
Transfer leftovers to an airtight container, or wrap the serving dish in plastic wrap. Keep the quiche in the refrigerator for up to 4 days. To serve, set slices out at room temperature for several minutes or briefly reheat in the oven.
To freeze: Let the deep dish quiche cool completely at room temperature, for up to an hour or so. Wrap tightly in plastic wrap or store in an airtight freezer-safe container. I suggest also wrapping in a layer or two of aluminum foil for extra protection. Store the quiche in the freezer for up to 3 months; thaw in the fridge before baking at 350°F for 30-45 minutes, until warmed throughout.