Vegetable Quiche with Feta

This vegetable and feta quiche combines everything I love about summer: zucchini, eggplant, bell peppers, and cherry tomatoes. To bring out the vegetables’ flavor, I add feta and use a homemade quiche crust made with olive oil and thyme.

This is an easy vegetarian recipe—perfect served warm for an evening with friends, or cold the next day, taken to the office, or on a picnic. And best of all, I’ll share my foolproof tip for avoiding the classic vegetable quiche pitfall: soggy crust.

Vegetable Quiche Recipe

Vegetable Quiche with Feta

4.86 (7 reviews)

A creamy summer vegetable quiche with zucchini, eggplant, bell pepper, cherry tomatoes and feta, all on a homemade shortcrust pastry. Simple, vegetarian, and perfect served warm or cold.

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Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Kitchen equipment

• 1 11-inch quiche or tart pan

Ingredients 

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For the olive oil shortcrust pastry

• 2 cups all-purpose flour
• 1 tsp salt
• 5 tablespoons olive oil
• ½ cup cold water

For the filling

• 1 zucchini diced
• 1 eggplant diced
• 1 bell pepper diced
• 1 tbsp olive oil
• 1 handful cherry tomatoes halved
• 5 oz feta cheese
• 3 eggs
• ¾ cup heavy cream
• 1 tbsp herbes de Provence or dried thyme or rosemary
• 1 clove garlic minced
• 1 pinch Espelette pepper or smoked paprika / red pepper flakes
• Salt and pepper

Instructions 

Make the shortcrust pastry

1. In a mixing bowl, combine the flour, salt, olive oil and water until you have a smooth dough. You can add a little dried thyme. Shape into a ball and let it rest in the fridge while you prepare the rest.
   
2. Roll out the dough and fit it into a parchment-lined tart or quiche pan. Prick the base with a fork, cover with parchment and pie weights (or dried beans), and blind-bake for 15 minutes at 400°F (200°C) in a conventional oven or 350°F (180°C) on convection.
   

Make the filling

1. Sauté the diced eggplant, zucchini and bell pepper in a skillet with a drizzle of olive oil. Season with salt and pepper, add a little herbes de Provence, and cook for 10 minutes — the vegetables should stay slightly crisp.
   
2. In a bowl, whisk the eggs with the cream, garlic, salt and pepper. Crumble in the feta.
   
3. Spread the vegetables and the feta over the pre-baked crust. If you have too much, don't add it all (it depends on the size of your vegetables) — aim for a layer only about ½ inch (1 cm) thick. Scatter over the cherry tomatoes, then pour in the egg mixture.
   
4. Bake for 40 to 45 minutes at 400°F (200°C) conventional or 350°F (180°C) convection, until golden and set. Let rest 5 to 10 minutes before serving.
   

Notes

Storage: This vegetable quiche can be eaten within 3–4 days, stored in an airtight container in the fridge.

Freezing: Quiches freeze beautifully! Check out all my tips on how to freeze quiche while keeping the texture just right.

Reheating: You can reheat it in the oven, microwave, or air fryer. Find all my tips on how to reheat quiche without making the crust soggy.

Nutrition facts

Calories: 505kcal | Carbohydrates: 42g | Protein: 13g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 712mg | Potassium: 455mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1451IU | Vitamin C: 36mg | Calcium: 184mg | Iron: 4mg

Best Vegetables for a Vegetable Quiche

For this summer version, I’m using sun-ripened vegetables: zucchini, eggplant, bell peppers, and cherry tomatoes, with a little garlic. These vegetables roast well and add a splash of color.

Outside of the peak season, this recipe works just as well with winter vegetables or pantry staples: broccoli, cauliflower, carrots, mushrooms, or spinach. The key is to always sauté the vegetables before adding them to the quiche (I’ll explain why right below).

The Best Crust for a Vegetable Quiche

To make a quiche, you can use two types of crusts: puff pastry or shortcrust pastry (or quiche crust). Personally, I recommend using the shortcrust pastry.

First of all, shortcrust pastry is lighter because it contains less fat than butter-rich puff pastry. In addition, shortcrust pastry helps the quiche hold its shape better and absorb any excess moisture.

To make shortcrust pastry, you’ll need all-purpose flour,water, butter, and—depending on the recipe—an egg. To make your shortcrust pastry healthier, you can replace the butter with olive oil (see my recipe for olive oil shortcrust pastry). Sometimes, I also add thyme directly to the dough to give it a little flavor.

My Quiche Is Too Watery! What to do?

That’s THE problem with vegetable quiche: the vegetables release water and the crust gets soggy. Here are my 4 tips to prevent that from happening.

1. Choose a shortcrust pastry. As explained above, it absorbs excess water more effectively.
2. Blind-bake the crust. People often think that vegetables make the crust soggy, when in fact it’s sometimes simply not cooked long enough. If you’re making your own crust, blind-bake it for 15 minutes before adding the toppings.
3. Sauté your vegetables. Cook them in a skillet for a few minutes before adding them to the quiche: they’ll already lose some of their moisture.
4. Don’t overload it with vegetables. For this recipe, I sauté an eggplant, a bell pepper, and a zucchini, but I end up adding only two-thirds of them to my quiche and save the rest as a side dish or freeze them for another recipe, like a classic French ratatouille.
5. Let it rest for 10 minutes before serving. Once it comes out of the oven, this resting time allows the center of the quiche to firm up and absorb the remaining moisture.

FAQ About Vegetable Quiche

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