Best Veggie Parmesan Quiche

Ingredients

• 1unbaked pie crust, homemade or shop-bought
• 5 largeeggs
• 1red onion, chopped
• 240 ml (1 cup)chopped kale
• 240 ml (1 cup)grape tomatoes, halved
• 240 ml (1 cup)freshly grated Parmesan
• 120 ml (1/2 cup)unsweetened almond milk
• 120 ml (1/2 cup)double cream
• 2.5 ml (1/2 tsp)sea salt
• 2.5 ml (1/2 tsp)black pepper
• 2.5 ml (1/2 tsp)smoked paprika
• 2.5 ml (1/2 tsp)dried parsley
• 2.5 ml (1/2 tsp)garlic powder
• 2.5 ml (1/2 tsp)dried basil
• 2.5 ml (1/2 tsp)dried thyme
• 15 ml (1 tbsp)olive oil

Instructions

1. 1

   Prepare the crust

   If using a shop-bought pie crust, skip this step. To make one from scratch, follow the crust recipe for the publisher’s Dutch Apple Pie.

2. 2

   Heat the oven

   Preheat the oven to 180°C (350°F) and lightly grease a quiche or pie dish with oil or butter.

3. 3

   Soften the vegetables

   Heat 15 ml (1 tbsp) olive oil in a frying pan. Add the onion and tomatoes and sauté for about 2–3 minutes, until softened and fragrant, then set aside.

4. 4

   Whisk the filling

   Whisk the eggs, almond milk, double cream, salt, black pepper, smoked paprika, parsley, garlic powder, basil and thyme in a bowl until smooth and combined. Stir in the Parmesan.

5. 5

   Add the vegetables

   Fold the sautéed onion and tomatoes, along with the kale, into the egg mixture until evenly combined.

6. 6

   Fill the crust

   Set the unbaked pie crust in the prepared quiche or pie dish, spreading it out evenly and crimping the edges if needed. Pour in the filling until the crust is about three-quarters full.

7. 7

   Bake and cool

   Bake for 45–50 minutes, until the crust edges are golden brown or slightly darker if preferred, and the centre is set. Remove from the oven and leave to cool at room temperature for 20 minutes before slicing.

What is a veggie Parmesan quiche?

Quiche is a savoury baked tart, traditionally made with a pastry case and a set egg-and-cream filling. It is associated with French cooking, though savoury custard tarts have a longer history across Europe.

This version pairs Parmesan with kale, tomatoes and red onion, while almond milk lightens the dairy mixture. Softening the onion and tomatoes first helps bring their flavour into the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 9g protein, 5g carbs, 12g fat.

Eggs and Parmesan provide much of the protein, while the pastry, tomatoes and onion contribute carbohydrates. The cream, cheese, eggs and pastry account for much of the fat; serve a slice with salad or extra vegetables to balance the plate.

The vegetables and cheese

Red onion and tomatoes: a brief sauté softens them and makes them fragrant before they go into the filling. Let them sit aside while you mix the eggs and dairy.

Kale: fold it into the filling rather than cooking it separately. Chop it so it is easy to distribute through each slice.

Parmesan: freshly grated cheese stirs into the egg mixture and brings a savoury, salty note. The recipe seasons the filling as well, so measure the salt rather than adding it casually.

Getting a smooth filling

Eggs and dairy: whisk the eggs, almond milk and cream with the seasonings until the mixture looks smooth and combined. Stir in the Parmesan before folding in the vegetables.

Gentle folding: add the vegetables without beating the mixture again. This helps keep the chopped ingredients spread through the filling rather than broken up.

How to tell when it is done

Centre: the recipe’s main doneness cue is a set centre. The edges of the pastry should be golden brown, or slightly darker if that is your preference.

Resting: leave the quiche to cool for 20 minutes at room temperature before slicing. This gives the filling time to settle after baking.

Pastry and dish preparation

Crust: use an unbaked homemade or shop-bought pie crust. If making it from scratch, the supplied method points to the publisher’s Dutch Apple Pie crust recipe.

Dish: lightly grease the quiche or pie dish before fitting the crust. Crimp the edges if needed, then pour in the filling to about three-quarters full.

When to serve it

The recipe suggests this quiche for breakfast or brunch, but its savoury filling also suits a relaxed lunch. It can be sliced after the stated 20-minute cooling period.

Serve it with a crisp green salad or fresh fruit for a simple meal alongside the rich egg, cream and cheese filling.

Recipe notes & tips

• Chop the kale into small pieces so it is easier to fold through the filling.
• Have the onion and tomatoes sautéed before you start whisking the filling.
• Grate the Parmesan fresh so it stirs readily into the egg mixture.
• Avoid filling the crust past the stated three-quarters-full level.
• Check both the pastry colour and the centre when judging doneness.
• Allow the full 20-minute rest before slicing.

Variations

• Add mushrooms: sauté them with the onion and tomatoes before folding them into the filling.
• Use spinach: swap it for the kale and chop it before mixing it through.
• Change the cheese: use another hard, savoury cheese in place of Parmesan.
• Add spring onion: use some alongside the red onion for a milder allium flavour.
• Make it more herby: adjust the dried basil, parsley or thyme to suit your taste.

Common mistakes to avoid

• Skipping the sauté: raw onion and tomatoes miss the recipe’s soft, fragrant starting point; cook them for 2–3 minutes first.
• Overmixing the vegetables: vigorous stirring can break them up; fold them through gently.
• Filling too high: excess filling can spill; stop when the crust is about three-quarters full.
• Relying on time alone: the centre should be set and the crust edges golden brown before you take it out.
• Slicing too soon: the filling needs to rest; cool the quiche for 20 minutes before cutting.

How to store

Refrigerate leftover quiche in a covered container and eat within 3–4 days. Reheat slices in an oven until warmed through, or serve them cold.

Frequently asked questions