Colorful, hearty, and brimming with flavor—this garden veggie quiche takes the classic up a notch. With tender green beans, sweet corn, green peas, and protein-packed beans, every slice is loaded with wholesome goodness and just the right amount of cheese.
Whether you’re serving it for brunch, lunch, or a quick weekday dinner, this quiche is a nourishing and satisfying one-dish wonder. Bonus: it’s just as tasty cold as it is warm.
⏱ Prep Time 20 minutes ｜ 🔥 Cook Time 40 minutes ｜ 🍽 Servings 6–8 ｜ 🌱 Difficulty Level Moderate ｜ 📦 Storage Tips Store covered in the fridge for up to 4 days or freeze slices for up to 1 month.
Ingredients List
- For the crust (or use store-bought pie crust):
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter (cubed)
- 3–5 tablespoons ice water
For the filling:
- 1 tablespoon olive oil
- 1/2 onion (chopped)
- 1/2 red bell pepper (chopped)
- 1/2 cup green beans (chopped)
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup cooked beans (e.g. kidney or black beans, rinsed and drained)
- 4 large eggs
- 1 cup milk (or half-and-half for richer flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or Italian herbs
- 1 cup shredded cheese (cheddar, Swiss, or a mix)
Instructions
- Make the crust: In a bowl, mix flour and salt. Cut in butter until crumbly. Add ice water gradually until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough and press into a 9-inch pie dish. Trim and crimp edges. Prick bottom with a fork and pre-bake for 10 minutes.
- Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, green beans, green peas, and corn for 5–7 minutes until softened. Let cool slightly.
- In a large bowl, whisk eggs, milk, salt, pepper, and herbs. Stir in the sautéed vegetables, cooked beans, and shredded cheese.
- Pour filling into pre-baked crust. Bake for 35–40 minutes until the center is set and top is lightly golden.
- Let rest for 10–15 minutes before slicing. Serve warm or at room temperature.
Recipe Notes / Tips
Beans and corn give this quiche extra fiber and protein—great for a complete meal.
Use a fork to gently stir the filling before baking to distribute ingredients evenly.
Want a crustless version? Grease the dish well and skip the pastry!
Nutrition Info (approx. per slice)
- Calories: 275
- Carbs: 20g
- Fat: 17g
- Protein: 11g
- Sugar: 3g
FAQs
- Q: Can I add more eggs?
- A: Yes—use 5 eggs for a firmer, higher-set filling. Adjust baking time slightly.
- Q: What kind of beans should I use?
- A: Kidney, black, or white beans all work well—use your favorite or a mix.
- Q: Can I skip the cheese?
- A: Sure—it’ll still be creamy thanks to the eggs and milk.
Baked a colorful slice of garden goodness? Show off your veggie-packed quiche and tag it with #the_food_pedia on Instagram! 🥚🌽🥦🥧✨
