Hey everyone, Jason Griffith here from Chef Maniac! As summer blossoms, our gardens and local markets burst with an abundance of fresh, colorful vegetables. And there’s no better way to celebrate that vibrant bounty than with a classic, creamy, and utterly delightful Homemade Summer Vegetable Quiche. It’s light enough for a brunch, satisfying enough for a simple dinner, and always a treat.

Why I Love This Recipe

I absolutely adore this Summer Vegetable Quiche because it’s the epitome of fresh, seasonal eating made easy. It’s incredibly versatile, allowing you to use whatever garden vegetables are at their peak. The combination of tender, flavorful vegetables, a rich egg and cream custard, and a crisp pastry crust is simply irresistible. It’s perfect for feeding a crowd for brunch, a light and elegant lunch, or a fuss-free weeknight dinner. Plus, it looks beautifully impressive with minimal effort – a true summer star!

List of Ingredients

Here’s what you’ll need to create this fantastic Homemade Summer Vegetable Quiche:

• 1 shortcrust pastry (store-bought or homemade)
• 2 medium zucchini, diced
• 1 bell pepper (any color), diced
• 2 medium tomatoes, diced
• 3 large eggs
• 200 ml (about ¾ cup + 1 tablespoon) crème fraîche
• 100 g (about 1 cup) grated cheese (such as Gruyère, cheddar, or a mix)
• Salt and black pepper, to taste

Swaps and Notes

• Shortcrust Pastry: Using a good quality store-bought pastry saves a lot of time. If you’re feeling ambitious, a homemade pâte brisée would be wonderful.
• Vegetables: This recipe is incredibly flexible! Feel free to swap or add other seasonal vegetables like corn kernels, spinach (wilt and squeeze out excess water), asparagus tips, or even thinly sliced onions.
• Crème Fraîche: Crème fraîche gives the custard a rich, slightly tangy flavor. Heavy cream or a mix of heavy cream and milk can be used as a substitute.
• Grated Cheese: Gruyère is classic in quiches for its nutty flavor and excellent melt. Cheddar or a mozzarella-cheddar blend also work well for a more familiar flavor profile.
• Seasoning: Adjust salt and pepper to your taste. A pinch of dried herbs like oregano or thyme can also be added to the egg mixture.
• Drying Vegetables: For very watery vegetables like zucchini or tomatoes, lightly salting them and letting them sit for 10-15 minutes, then patting them dry, can help prevent a soggy bottom crust.

List of Steps for the Recipe

1. Preheat Oven & Prep Dish: Preheat your oven to 180°C (350°F). If using a tart pan with a removable bottom, you might not need to grease it, but a light spray is always a good idea.
2. Prepare Vegetables: Peel (if desired, not always necessary for zucchini/bell pepper) and dice the zucchini, bell pepper, and tomatoes. Aim for roughly even-sized pieces for consistent cooking.
3. Prepare Egg & Cream Mixture: In a medium bowl, whisk together the eggs and crème fraîche until well combined and smooth. Season generously with salt and black pepper.
4. Assemble Pastry & Veggies: Carefully place the shortcrust pastry into your tart pan. Press it gently into the bottom and up the sides. Spread the diced vegetables evenly in a single layer over the bottom of the pastry crust.
5. Pour Custard: Carefully pour the egg and cream mixture over the vegetables in the tart pan, ensuring it’s evenly distributed.
6. Add Cheese & Bake: Sprinkle the grated cheese evenly over the top of the quiche. Place the tart pan in the preheated oven and bake for 35-40 minutes, or until the quiche is golden brown, the center is set (a slight jiggle is okay), and a knife inserted near the center comes out clean.
7. Cool & Serve: Let the quiche cool for a few minutes on a wire rack before slicing and serving. This allows the custard to set completely and makes for cleaner slices. Enjoy warm or at room temperature!

Tips for Success

• Blind Baking (Optional but Recommended): For a really crisp crust, consider blind baking your pastry shell for 10-15 minutes before adding the filling. This helps prevent a “soggy bottom.”
• Dice Evenly: Dicing your vegetables to a consistent size ensures they cook evenly in the quiche.
• Don’t Overfill: Make sure not to overfill the pastry shell, leaving a little room for the custard to expand as it bakes.
• Check for Doneness: The quiche is done when the edges are golden, the center is mostly set, and it doesn’t look overly wet. A slight jiggle in the very center is fine, as it will continue to set as it cools.
• Rest Before Slicing: Letting the quiche cool for a few minutes after baking is crucial. It allows the custard to firm up, preventing it from collapsing when sliced.

Serving Suggestions and Pairings

Homemade Summer Vegetable Quiche is a complete and satisfying meal, perfect for a variety of occasions:

• Brunch or Breakfast: A fantastic centerpiece for a weekend brunch, served with fresh fruit.
• Light Lunch: Enjoy a slice with a simple green salad for a refreshing and satisfying midday meal. For another light option, consider my Light Tangy Chicken Salad (with no mayo in sight!).
• Picnic or Potluck: Quiche travels well and is delicious served at room temperature.
• Appetizer: Cut into smaller squares or wedges for an elegant appetizer. You could serve it alongside my Baked Brie Appetizer for a delightful spread.
• Refreshing Drink: Pair with a tall glass of my Blueberry Lemonade for a bright, summery pairing.

Storage and Leftover Tips

Leftover quiche can be stored, covered, in the refrigerator for up to 3-4 days. It’s delicious served cold or gently reheated. To reheat, you can warm individual slices in the microwave (though the crust may soften), or for best results, place slices on a baking sheet and reheat in a 300°F (150°C) oven for 10-15 minutes, or until warmed through and the crust is crisp again.

More Recipes You Will Love

If you loved the fresh, flavorful, and easy nature of this Summer Vegetable Quiche, you’ll definitely want to explore some of my other popular healthy and satisfying dishes:

• For a quick and satisfying dinner packed with Southern goodness, my Tomato Skillet with Okra and Sausage is a go-to.
• If you’re a fan of convenient, all-in-one dishes that are great for sharing, my Sheet Pan Quesadillas are always a winner!

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Final Thoughts

This Homemade Summer Vegetable Quiche is a true celebration of summer’s bounty – easy to make, incredibly flavorful, and perfectly satisfying. It’s proof that fresh, simple ingredients can create something truly special and delicious. Give it a try, and let this wonderful quiche brighten your next meal!

What are your favorite ways to use summer vegetables in your cooking, or your go-to brunch recipes? Share your ideas in the comments below! And for more delicious, easy recipes that bring joy to your kitchen, be sure to follow Chef Maniac.