Fluffy baked Vegetarian Quiche loaded with fresh vegetables, creamy goat cheese, and tasty soy chorizo in a flaky pie crust. This easy and delicious quiche is perfect for breakfast, lunch, or dinner, and is a great meal prep option.
This vegetarian twist on a classic quiche is well worth trying and won’t leave you disappointed. The combination of textures and fresh flavors make this vegetarian quiche absolutely delicious. It will quickly become a household favorite!
While I don’t have any other quiche recipes to recommend, I do have a delicious frittata for you to try! This Spinach Mushroom Frittata is similar to quiche, just without the pie crust and less egg mixture. It’s brimming with fresh spring vegetables and baked cheesy eggs over soft sautéed potatoes.
Ingredients in this Vegetarian Quiche
Pie Crust – To keep things easy, I used a frozen gluten free pie crust from the brand Wholly Wholesome. Regular pie crusts would work as well!
Soy Chorizo – Chorizo in quiche is such a tasty addition, however, to keep this a vegetarian quiche, I subbed for soy chorizo. I opted for the Trader Joe’s brand as the flavor and texture very closely replicate that of authentic chorizo.
Jalapeno – Fresh sliced jalapenos add the perfect kick of heat to this quiche without overpowering it.
Black Beans – Add texture to the quiche and are a good source of plant based protein + fiber! A simple addition with so many benefits.
Cashew Cream – Helps to thicken the quiche mix and create the fluffy, moist texture. I’ll share the steps for making it down below, it’s super simple! You can also substitute this with heavy cream or Nut Pods Original Creamer if preferred.
Eggs – The base and main character of this quiche. Make sure to use large eggs though, otherwise your quiche may fall a bit flat!
Goat Cheese – Now believe it or now, goat cheese *can* be vegetarian … and it cannot be. A goat cheese made with animal rennet would not be classified as vegetarian whereas one made without rennet (or with a vegetarian rennet) would be vegetarian. So if you’re steadfast on this being a vegetarian quiche, I suggest finding a vegetarian goat cheese or simply subbing it for another vegan cheese option.
Scallions – Add a bit of bite and freshness to the quiche. Chopped chives would be an equally tasty and efficient swap if needed.
How to Make Vegetarian Quiche
- Preheat the oven to 400F.
- Add 1 tbsp olive oil to a large cast iron pan. Add onion, bell pepper, and jalapeno. Cook for 3-4 minutes or until softened.
- Add black beans and cook for an additional 5-8 minutes, or until softened.
- Stir in chopped spinach, sprinkle with salt, and cook 1-2 minutes, or until just wilted. Set aside.
- In a medium-size mixing bowl, stir together cashew cream, eggs, ⅓ cup goat cheese crumbles, ¼ cup of chopped scallions, red pepper flakes, salt and pepper.
- To a pie crust (prepped according to package instructions), add your cooked soy chorizo and spread in an even layer. Top with cooked vegetables, again spreading evenly over the soy chorizo. Next, pour egg mixture over the crust.
- Top quiche with remaining ⅓ cup goat cheese crumbles and extra 2 tbsp chopped scallions.
- Place quiche on a baking tray and move to the oven and bake at 400F for 35-40 minutes or until edges of pie crust are browned and center is cooked through and set.
How to Make Cashew Cream
I use homemade cashew cream *a lot*. It’s great for thickening soups, sauces, casseroles, and so forth. Think of it as a dairy free alternative for heavy cream, an easy way to enhance so many meals.
To make it homemade, simply blend together ½ cup raw cashews and 1¾ cup water in a Vitamix (or high speed blender). Blend on high for 5 minutes and set aside – this will make extra which you can save for use in other recipes.
For this vegetarian quiche, the cashew cream adds fat and moisture to keep the egg mixture fluffy and moist. The Nut Pods Original Creamer would work similarly to the cashew cream if you’d rather take that route. And if you’re not vegetarian, feel free to sub with heavy cream.
What is Quiche?
Think of quiche as a savory pie that’s perfect for breakfast, brunch, lunch, or dinner. Flaky pie crust filled with a savory egg and vegetable mixture that gets baked to golden perfection. Traditionally a quiche is not vegetarian and instead has a variety of cheese and meats within it.
There’s no one recipe that defines a “quiche” though so there’s plenty of room for fun substitutions and swaps. If you’re not vegetarian, use regular chorizo, bacon, or ham in the quiche. And if you’re okay with dairy, I’d recommend any sort of cheddar, parmesan, feta, or swiss cheese. So long as you have a crust and the fluffy egg base, you can make a quiche with whatever add ins you’d like!
Can You Freeze Quiche?
Yes you can! Another reason I love quiche, besides being easy, healthy, and delicious, is that it freezes well. Make life easier and meal prep yourself a quiche to quickly reheat when the hunger strikes.
To freeze the quiche after baking or saving leftovers for a later date, simply store in an airtight container and pop it in the freezer. Reheat in the oven at a low temp until warm or give it a quick heat up in a microwave.
What To Serve With Quiche
While this vegetarian quiche is plenty filling on it’s own, it’s always fun to serve extra alongside and have even more variety!
Sautéed vegetables like mushrooms and zucchini or roasted brussels sprouts and cauliflower would be a tasty addition for more veggies. For more protein, I’d recommend these plant based breakfast patties to keep it vegetarian, otherwise go for the regular bacon and sausage options.
And for a real hearty meal, serve this Easy Sweet Potato Hash alongside the quiche. Now that would be an epic brunch spread!
If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Vegetarian Quiche 🙂
Ingredients
- 1 frozen pie crust gf if needed- I like the brand Wholly Wholesome
- ½ cup cooked soy chorizo prepared according to package instructions
- 1 tbsp olive oil
- ½ sweet onion diced fine
- ½ red bell pepper diced fine
- 1 jalapeno diced fine
- ⅓ cup black beans
- 1 cup fresh spinach rough chopped
- ½ cup cashew cream In Vitamix blend together ½ cup raw cashews and 1¾ cup water. Blend on high for 5 minutes and set aside – this will make extra which you can save for use in other recipes
- 5 large eggs
- ⅔ cup goat cheese crumbles divided
- ¼ cup chopped scallions plus extra 2 tbsp for topping
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 400F.
- Add 1 tbsp olive oil to a large cast iron pan. Add onion, bell pepper, and jalapeno. Cook for 3-4 minutes or until softened. Add black beans and cook for an additional 5-8 minutes, or until softened. Stir in chopped spinach, sprinkle with salt, and cook 1-2 minutes, or until just wilted. Set aside.
- In a medium-size mixing bowl, stir together cashew cream, eggs, ⅓ cup goat cheese crumbles, ¼ cup of chopped scallions, red pepper flakes, salt and pepper.
- To a pie crust (prepped according to package instructions), add your cooked soy chorizo and spread in an even layer. Top with cooked vegetables, again spreading evenly over the soy chorizo. Next, pour egg mixture over the crust.
- Top quiche with remaining ⅓ cup goat cheese crumbles and extra 2 tbsp chopped scallions.
- Place quiche on a baking tray and move to the oven and bake at 400F for 35-40 minutes or until edges of pie crust are browned and center is cooked through and set.
Notes
- You can sub heavy cream or nut pods original creamer for cashew cream.
- You can substitute chopped chives for scallions.
- I like to place quiche over a baking tray with parchment paper to help ensure coverage for any leakage.
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Exactly what I was looking for! I’m not an experienced quiche baker and wanted a dairy free recipe that didn’t use shop bought vegan cream (trying to reduce overly processed foods) and had cashew cream in my mind but wasn’t sure of ratios to ensure the quiche would set. This set perfectly and is very tasty.
I’ve now just made the alfredo sauce recipe with the left over cashew cream – it’s delicious!
Thank you!
Glad you enjoyed this recipe!! Cashew cream is so versatile! – Casey
turned out great! i used bacon instead of soy chorizo, because that’s what i had on hand. omitted the cashew cream and used milk instead. also omitted the black beans. added plenty of baby bella mushrooms! very delicious. thanks!
So glad you loved it with the changes you made! Sounds delicious! – Casey