This colorful veggie quiche is loaded with a variety of veggies and cheese in a pie crust and baked until golden for a delicious and easy breakfast or brunch quiche.

This post is sponsored by the American Dairy Association Mideast. As always, as thoughts and opinions are my own.

We are back from a little spring break getaway to the beach. It was just a few days and the weather wasn't all that great, but it didn't even matter.

Having a change of scenery was very welcome and just seeing some wide, open skies and horizons makes my heart happy. Plus, it was nice to take a break from work and school and have some down time.

But OK, let's talk food!

And specifically, my love for all things brunch-related. And if brunch involves a quiche or some sort of egg casserole, I'm an especially happy lady.

Previously I’ve shared this tomato breakfast tart that is just beautiful to present, and this veggie frittata. It’s a favorite dating back to my childhood and works for breakfast, brunch, lunch or breakfast for dinner.

Today, we’re celebrating all things veggie with this veggie quiche.

It’s loaded with zucchini, spinach, mushrooms and tomatoes, includes a healthy layer of Italian blend cheese and is filled with a milk and egg custard mixture.

It’s baked in a pie crust until golden brown and set, then served warm. (It's also delicious at room temperature.)

(Confession: I also enjoy the leftovers cold. Might just be me, but I think it’s delicious that way, too!)

This veggie loaded quiche is hearty and satisfying but won’t weigh you down.

It’s also got tons of great protein from the dairy to keep you full and fueled through your morning.

And the cheese and pie crust offer just enough decadence to make you want to go back for bite after bite. Seconds for sure. Maybe even thirds…

Don’t worry, you know I don’t judge!

Oh, and you might also want to check out this ham, cheddar and broccoli quiche. It's one of my favorite ways to use leftover ham!

Also, in case you were wondering like me…

Speaking of dairy…

I’m so happy to be partnering with the American Dairy Association Mideast again this year to share some more healthy recipes, especially ones like this that focus on plant-based pairings for dairy.

Cause you know me and veggies. (In case you don’t, my philosophy is pretty much the more, the better, bring ‘em on, can’t get enough. )

And we are big dairy fans in my house, too. Whether it’s my morning Greek yogurt, cheese and snack boards, cheesy dinner dishes or just some everyday milk for my growing kids, you name it, we love it.

And this quiche celebrates milk and cheese and all the glorious veggies.

Cause guess what else? March is National Nutrition Month!

And I'm always happy to celebrate the delicious, healthy, real foods that fuel our bodies.

Milk, cheese and yogurt are powerful sources of essential nutrients. Milk contains 13 of these essential nutrients, including vitamins A and D, zinc and selenium. Dairy also is one of the most affordable and accessible ways of getting calcium, vitamin D and potassium, which many of us are lacking in our diets.

(If you're interested, you can get more dairy nutrition info at www.Drink-Milk.com.)

So let’s get cooking!

Now, I’ve got some notes, tips and substitutions coming up below on how to make veggie quiche. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

• Pie crust: I totally use a store-bought pie crust. It’s one of the frozen ones that’s formed and ready to go. No shame here. But absolutely make your own pie crust if you prefer.
• Veggies: Feel free to swap out any of the veggies to suit your tastes. Onion and bell pepper would be great here, too. Just make sure the total quantity of vegetables stays about the same and that everything is cooked and doesn’t have any extra moisture that might make the quiche soggy.
• Cheese: I use a bagged Italian blend shredded cheese (it’s often 4 or 6 different cheeses all together, depending on the brand). Super convenient and flavorful.
• Cheese swaps: You can also make this quiche with mozzarella cheese instead of an Italian blend, but I’d recommend adding a bit of Parmesan if you have it. Or you could try using a Gruyere cheese or a Gruyere and Swiss cheese mix instead of the Italian blend. Yum!
• Milk: Skim milk is my go-to because it’s what we always have on hand in the fridge. A 1% or 2% milk would be fine as well. Or you could sub half-and-half for the milk or use cream for a richer custard. You need 1 cup.
• Lactose-free: I also tested this with a lactose-free milk, Lactaid, and it works great that way, too, in case you want to use that. It's a great way to get real milk, just without the lactose that can cause some people discomfort.
• Egg yolk: Brushing the pie crust with an egg yolk before sprinkling with cheese and adding the filling gives a great richness to the dish. However, you could skip this step if you prefer.

Warning: This pie is very full. I recommend putting it on a foil-lined baking sheet before you fill it so it catches any bits that might spill over in the oven. Mine usually doesn't spill over but you never know and easy clean-up is always a good thing.

Oh, and I know you’ll be eager to dive right in, but it’s best to let the quiche sit for 5-10 minutes after it comes out of the oven. It helps the filling set up all the way and makes it easier to slice and serve.

Also, if you need to prep this ahead, that’s totally do-able.

Here are a few pointers.

Make Ahead Tips:

- You can prepare the filling for this quiche the day before. Cover and refrigerate overnight. When ready to bake, add it to the prepared pie shell and bake as directed. This is my recommended method.

- You can also make the entire quiche ahead of time, wrap it tightly and refrigerate for up to a day. (Be very careful with this method because, as mentioned, it is a very full pie.) Add 10 minutes to the baking time.

- Or assemble it ahead and freeze it. You’ll need to add 15-20 minutes to the bake time for a frozen quiche.

OK, now that we’ve baked up an absolutely gorgeous quiche, let’s get ready to serve it up!

Cause you're going to want to dive right in!

It’s completely delicious on its own and doesn’t need a thing, but if you’d like to dress it up a bit, that’s great, too.

Optional Garnishes:

• Sliced green onions or chives
• Grated Parmesan cheese
• Chopped fresh herbs (such as parsley or basil)
• Sliced fresh avocado
• Hot sauce (my personal fave!)

You could also also go crazy and add things like salsa and sour cream or Greek yogurt, if you’d like. I will always support any effort at adding more toppings.

If you are making this part of a brunch spread and need some more dishes to round out your menu, I’ve got you covered.

Brunch is one of my favorite meals and has long been one of my favorite times of day to entertain friends and family.

Translation: I have a ton of brunch recipes for you!

Brunch Pairings:

• Overnight cheesy grits casserole - creamy and dreamy
• Overnight French toast casserole - easy to prep ahead
• Healthy banana bread or healthy blueberry muffins
• Baked apple cinnamon donut holes - so poppable!
• Mixed greens salad with fruit - great for a light, fresh side

A fresh fruit salad would also be a great addition.

And of course, don’t forget the bubbly!

Mimosas are a favorite of course, but champagne brunch punch is a great way to kick things up a notch for guests.

Finally, let’s talk about what to do with any leftovers. Assuming you are lucky enough to have some leftovers.

How to store leftovers:

- Leftover quiche can be stored, covered, in the refrigerator for up to 4-5 days. Reheat individual pieces in the microwave until warmed through. (It takes about 45 seconds for me.)

- You can also freeze leftover quiche. Cover with plastic wrap and then wrap in aluminum foil. Write the recipe name and date on the foil. Freeze for up to 3 months. Defrost overnight in the fridge then reheat.

I love having leftover quiche for a quick breakfast another day. I also will enjoy it for lunch, either on its own or with a small salad. And of course, it makes an excellent breakfast-for-dinner item.

If you are a breakfast or brunch lover, or just a veggie lover, I hope you give this veggie quiche a try.

It will start your day off right.

Enjoy!

XO,

Kathryn