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.
This quiche combines tender zucchini and carrots with a creamy béchamel sauce baked inside a golden crust. Perfect as a light lunch, brunch dish, or vegetarian dinner, it’s both elegant and comforting.
🛒 Ingredients
For the Crust (shortcrust pastry)
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1/4 teaspoon salt
- 3–4 tablespoons cold water
(Or use a ready-made pie crust for convenience.)
For the Filling
- 1 medium zucchini, thinly sliced
- 2 medium carrots, grated or thinly sliced into ribbons
- 2 tablespoons olive oil
- Salt & pepper, to taste
For the Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (warm)
- Pinch of nutmeg (optional)
- Salt & pepper, to taste
To Assemble
- 1/2 cup grated cheese (Gruyère, Emmental, or mozzarella)
- 2 eggs, lightly beaten
👩🍳 Instructions
Step 1: Prepare the Crust
- Mix flour and salt in a bowl.
- Cut in cold butter until the mixture looks like coarse crumbs.
- Add cold water a little at a time until the dough comes together.
- Wrap in plastic wrap and chill for 30 minutes.
- Roll out and line a greased 9-inch (23 cm) tart pan. Prick the bottom with a fork.
- Blind-bake at 180°C (350°F) for 12–15 minutes. Set aside.
Step 2: Cook the Vegetables
- Heat olive oil in a skillet.
- Sauté zucchini and carrots until just tender, about 5 minutes. Season with salt and pepper.
Step 3: Make the Béchamel
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Slowly add warm milk, whisking constantly until smooth and thickened.
- Season with salt, pepper, and nutmeg (if using).
Step 4: Assemble the Quiche
- In a bowl, mix the béchamel sauce with beaten eggs and half of the grated cheese.
- Spread sautéed zucchini and carrots evenly over the pre-baked crust.
- Pour the béchamel mixture on top.
- Sprinkle with remaining cheese.
Step 5: Bake
- Bake at 180°C (350°F) for 30–35 minutes, or until golden and set.
- Let rest 10 minutes before slicing.
🍴 Serving Suggestions
- Serve warm with a green salad.
- Add extra herbs like thyme or basil for freshness.
- This quiche tastes even better the next day, slightly warmed.
