Simple Vegetable Quiche {Gluten Free}

posted by Andrea | 10/24/2018

Ever since Dave and I started waking up at 4:00am (about 2 months ago) we have been enjoying much more productivity, and many more delicious homemade breakfasts.

Quiche has been one of my favorite breakfasts to make this fall as it’s so easy to just pop in the oven and continue getting ready, doing laundry, or working on a blog post while it bakes. The kids wake up to the yummy smells, and since I often assemble the quiche the night before, we can all enjoy a hot breakfast together with minimal effort on my part.

Our kids all LOOOOOOOOVE eggs — although they prefer ham, sausage, and cheese quiche over this vegetable version! I’ll often make 2 pie pans of quiche at the same time — one with meat, potatoes, and cheese, the other with veggies. I serve them both with fresh fruit, toast or muffins (and sweet potatoes for me and Clara!)

We all like leftover quiche as well — so we’ll eat the leftovers with pancakes or french toast the next day.

Even though no one in our family is gluten-free or low-carb, this veggie quiche fits the bill for both. The veggies serve as somewhat of a crust, and the tomatoes on top add a fantastic pop of color!

If you’re looking for a really yummy way to incorporate lots of veggies into your breakfast, give this Vegetable Quiche a try!

Recipe for Simple Vegetable Quiche

Serves 4-6

{print recipe}


  • 2 T. oil or butter
  • 2 medium zucchini or squash; shredded
  • 1 medium yellow onion; diced
  • 8 oz. mushrooms; diced
  • 2 c. spinach; chopped
  • salt and pepper to taste
  • 1 t. Italian seasonings (optional — feel free to season veggies however you prefer)
  • 8 large eggs
  • 1/4 c. feta cheese (or more if you prefer)
  • tomatoes; thinly sliced


Preheat oven to 375ºF. Spray a 9″ glass pie pan with cooking spray; set aside.

Heat oil in a large frying pan and sauté veggies until soft (I always do this ahead of time). Add salt, pepper, and seasonings part way through cooking.

Place cooked veggies in the bottom of greased pie pan.

In a medium bowl, beat eggs. Pour over veggies.

Sprinkle cheese over egg.

Thinly slice tomatoes and lay over cheese in a decorative pattern.

Bake in preheated oven for 45-60 minutes, or until middle is set.

Let sit for 5-10 minutes before serving.

I’ve played with the spices and seasonings a bit — but I always come back to Italian seasonings (Basil, Oregano, Garlic, etc.) I just love that combo with the feta cheese and tomatoes.

I’m a big veggie lover (yes, even for breakfast), so I realize this recipe might not be for everyone. However, this quiche has truly been one of my most favorite breakfast dishes since our zucchini and tomato plants started over-producing back in July, so I wanted to share it on the blog!

Even if you don’t normally eat vegetables for breakfast, I’d encourage you to give this recipe a try sometime — you might be surprised how tasty it is!

What are your favorite quiche ingredients?

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Filed under: Food

Leave a comment


  1. calliope


    As a gluten free intolerant I thank you a lot and I will def try this recipe in the weekend! As lunch though with a greek salad on the side!


    Andrea Reply:

    yes, I love eating the leftovers for lunch! Also, just out of curiosity, is your definition of a true “Greek salad” similar to this recipe?? I read on a Greek food blog how that specific recipe is a “true Greek salad” and I’ve bene eating it for lunch at least 2-3 times a week because I love it so much! Just wondering what you would say 🙂


    Calliope Reply:

    Yes! You are eating the real deal! No lettuce or other leafy veggies. Sometimes I add very stale bread in the bottom of the salad dish and layer the veggies on top. Also sometimes I’ll add cappers or instead of feta, fresh goat cheese. And a very popular greek variation is to add boiled potatoes still warm, boiled eggs and vinegar. This makes it a complete dish for lunch or dinner.


    Andrea Reply:

    oh wow — I’m not sure I like the stale bread idea, but I could get on board with boiled potatoes and eggs! It’s an amazing salad — I love it!!


  2. Kathy


    Just curious…what are you planning to do with the tomatoes in the jars pictured? Can them?


  3. Avia


    Quiche is one of my favorite things but I don’t usually eat it because I’m gluten free. So thank you for this idea. It also sounds like a great way to use up leftover roasted veggies.


    Andrea Reply:

    I have a feeling you’ll really enjoy this recipe — the feta cheese and tomatoes on top are SO tasty!


  4. Diana Still


    What is the last photo of the tomatoes? It looks like you’re about ready to can diced tomatoes, but I thought you had to cook tomatoes before filling jars? Would love to know more!


    Brenda Reply:

    You don’t need to cook the tomatoes before you can them, but some people prefer to boil/shock them to peel them before they can them. It appears that Andrea didn’t do that. The skin cooks down, but some people don’t like that in their sauce/tomatoes. IMHO, if you are making a chunky sauce/chunk tomatoes, what’s more chunks of skin.


    Andrea Reply:

    yes, and yes! 🙂 Thanks for the response Brenda!


  5. Heather Hightower


    These sound delicious! I want to make the vegetable one for tomorrow’s breakfast & would like to prep/assemble it tonight. Would you please tell me how much of it you put together the night before?


    Andrea Reply:

    you can assemble the entire think tonight and just stick it in the oven tomorrow morning — this is often what I do!