Vegetable Quiche is a vibrant, savory tart made with puff pastry, fresh zucchini and carrots, and a creamy béchamel filling. This colorful one-dish meal is perfect for brunch, lunch, or a light dinner. It’s satisfying, easy to make, and guaranteed to impress with its stunning spiral vegetable design.
Why Everyone Will Love This Recipe
- Visually Stunning: The spiral of zucchini and carrots is both eye-catching and elegant.
- Family-Friendly: Kids will love the colors, and adults will appreciate the creamy texture and flavor.
- Perfect Make-Ahead Option: Serve warm or at room temperature—great for gatherings or meal prep.
- Customizable: Add your favorite herbs, cheese, or other veggies to make it your own.
- Vegetarian and Satisfying
What Is Vegetable Quiche?
Vegetable quiche is a savory pie typically made with a pastry crust and filled with vegetables, eggs, cheese, or cream-based sauces. This version skips the eggs and uses a velvety béchamel sauce as the base, creating a rich and smooth filling. Originating from French cuisine, quiches are loved for their versatility and are often served as a main course, especially during spring and summer when fresh vegetables are abundant.
Pro Tips for the Best Vegetable Quiche
- Use a Mandoline or Peeler: For uniform, paper-thin slices that roll easily into a spiral.
- Avoid Soggy Crust: Sprinkle breadcrumbs on the base before adding béchamel to absorb moisture.
- Don’t Overbake: Remove once the edges are golden and the veggies are just tender.
- Add Cheese: Grated Parmesan or Gruyère adds a delicious savory layer.
- Make It Ahead: Bake in advance and reheat gently, or serve cold for picnics and potlucks.
Frequently Asked Questions
Can I Use a Different Type of Pastry?
Yes, shortcrust or pie dough also works if you prefer a firmer, crumblier texture.
Do I Have to Use Béchamel Sauce?
No, you can substitute it with a mixture of eggs and cream, or use ricotta for a lighter alternative.
Can I Add Other Vegetables?
Absolutely—thinly sliced eggplant, bell peppers, or sweet potatoes are great additions.
How Thin Should the Veggie Slices Be?
Aim for about 1/16 inch thick so they’re pliable enough to roll without breaking.
Can I Make It Gluten-Free?
Yes! Use gluten-free puff pastry and swap all-purpose flour for gluten-free flour in the béchamel.
What Size Pan Should I Use?
This recipe is designed for a 24cm (9.5-inch) round baking dish.
How to Store
Let the quiche cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to preserve the crust’s texture.
How to Freeze
To freeze, allow the quiche to cool fully, then wrap tightly in foil or plastic wrap. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until hot and crisp.
Ingredients
How to Make Vegetable Quiche
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In a saucepan, melt the butter. Add the flour and whisk to form a roux. Gradually add the milk, whisking constantly until the mixture thickens into a smooth béchamel. Season with salt and nutmeg. Set aside to cool slightly.
In a saucepan, melt the butter. Add the flour and whisk to form a roux. Gradually add the milk, whisking constantly until the mixture thickens into a smooth béchamel. Season with salt and nutmeg. Set aside to cool slightly.
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Peel and trim the carrots and zucchini. Using a potato peeler or mandoline, slice them lengthwise into thin ribbons.
Peel and trim the carrots and zucchini. Using a potato peeler or mandoline, slice them lengthwise into thin ribbons.
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Roll out the puff pastry and fit it into a 24cm (9.5-inch) baking dish. Prick the base with a fork to prevent bubbling.
Roll out the puff pastry and fit it into a 24cm (9.5-inch) baking dish. Prick the base with a fork to prevent bubbling.
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Sprinkle breadcrumbs evenly across the bottom of the pastry.
Sprinkle breadcrumbs evenly across the bottom of the pastry.
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Pour the béchamel sauce on top and smooth it out.
Pour the béchamel sauce on top and smooth it out.
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Starting from the outer edge, alternate zucchini and carrot slices to form a spiral, working your way toward the center. Sprinkle with salt and pepper, then drizzle with olive oil.
Starting from the outer edge, alternate zucchini and carrot slices to form a spiral, working your way toward the center. Sprinkle with salt and pepper, then drizzle with olive oil.
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Place in a preheated oven at 360°F (180°C) and bake for 30 minutes, or until golden and set. Let cool slightly before slicing. Serve warm or at room temperature.
Place in a preheated oven at 360°F (180°C) and bake for 30 minutes, or until golden and set. Let cool slightly before slicing. Serve warm or at room temperature.
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