Need a healthy veggie quiche recipe to add to your family favorites? This is a lovely Summery quiche, packed with flavor, vegetable ribbons and a touch of pesto. It's pretty good for lunchboxes and picnics, outside suppers and gatherings, plus...it looks so pretty on top of being delicious. It's a winner :)

Healthy Veggie Quiche Recipe

Once you get the kids to enjoy quiche, you've opened the door to being able to adapt and add in (read: sneak in) as many different veggies as you like.

In much the same way you can add fruits and veggies into muffins and get away with it, a good quiche can go a long way to getting the kids to start eating a wider variety of vegetables.

We all know we eat with our eyes, right? If something looks lovely and appealing we're more likely to eat it, and this is certainly true with my family. If the kids can help make something, they're more likely to eat it, if they've chosen something, they're more likely to eat it and if they think it looks good, they're more likely to eat it. You've seen the theme here, haven't you! This quiche gets them doing all of the above and as predicted, everyone eats it!

I know many people who eat quiche warm, but we rarely do. It's a cold lunch or supper here, served often with a salad like this Artichoke salad, or this Tomato salad, and often with a potato side dish like this one.

If you're using quiche for a lunchbox, being cold keeps it firmer and travels better, but if you're at home feel free to heat it up if you prefer!

I use a loose bottom quiche pan like this one to make this. It makes removing the quiche from the pan super easy!

What Veggies Can You Use?

I've used carrots, zucchini and red pepper for this quiche. As long as the vegetables can keep their shape whilst they're cooking, you can add in or sub out other vegetables you like. I find this combo keeps its shape really well and cuts neatly when it's cooled and we like the color combo.

You can also use this recipe to use up any left over veggies you've got in the fridge. I use only fresh vegetables though, as frozen ones add too much water to the recipe and the quiche doesn't end up setting as well and being as firm.

Quiche Crust

The crust I use for quiches is my wholemeal pastry and you can find that here. Whilst I do make crustless quiches, this one's good with a crust and the regular wholemeal pie crust works really well. It adds a bit of crispy crunch to the recipe, but if you'd prefer, this will work without it. You'll need to make sure the quiche tin you use is well greased though, or you'll have a job and a half getting it off the sides!

Slicing Veggies For Quiche

After a particularly nasty mandolin experience years ago, I've not had another one since! I do keep meaning to look at them and think about buying one but haven't gotten around to it yet. This means I slice veggies like the ones in this quiche with a knife. Yes, it's more work, and no, I don't let the little ones help with this part. They can arrange the veggies in the dish, but no cutting's allowed!

You need a shape knife to get the thin ribbons of veg needed, along with a steady hand. It's time consuming, but worth it :)

Freezing Veggie Quiche

Once this is cooled down completely, you can freeze this if you like. While I'm usually more a fan of having quiche fresh, you absolutely can freeze this and one thing I've found super handy and do often, is freeze this is pre cut portions individually so I can take them out of the freezer and use them for lunchboxes as and when I need them.

If you wrap each piece in a little parchment paper, you don't need to take the whole thing out and defrost it, just take slices out as you need them. It reduced waste and means you've got a healthy lunchbox filler ready to go.

Once cooked and cooled, you can freeze this quiche for up to a month.

To defrost this, I put it on a plate in the fridge overnight and by morning it's good to go.

More Quiche Recipes

How To Make This Healthy Veggie Quiche

Ingredients

2 Eggs Whisked
¾ Cup Mascarpone cheese Full fat
2 tbsp Basil pesto
1 Batch Wholemeal pastry See post for recipe
1 Carrot Sliced into ribbons
1 Zucchini Sliced into ribbons
1 Red pepper Sliced thinly

Instructions

Make up one batch of Wholemeal pastry, see post for the recipe link, and line an 8 inch quiche pan with it. Pick the bottom of the pastry with a fork
Peel and slice your vegetables
In a bowl, whisk the eggs, pesto and Mascarpone cheese until well combined
Pour into the pastry case, the mix should fill the pastry case no more than half the way full
Arrange the vegetable ribbons in a circle in the quiche mix. Start in the middle and work your way to the outside so they support each other and don't fall!
Bake for 35-40 minutes until the quiche is cooked and the vegetables are tender. There will be a slight 'wobble' when it first comes out of the oven, the quiche will firm up once it's cooled down and sets
Serve!