Vegetarian Quiche

Quiche was a go-to breakfast food growing up. And lunch food. And anytime food, really. I perfected this recipe in college when I was a vegetarian. The secret is the crust--I use crescent rolls. It's a "secret" family recipe, and as much as I enjoy a homemade pie crust, I'll never stray from my beloved rolls.

I love quiches because they taste good hot or cold, for any meal. This would be a great addition to the table for anyone who doesn't eat much meat.

Vegetarian Quiche
  • 1 tube crescent roll dough
  • 5 eggs
  • 1/4 cup heavy cream
  • 1/2 cup shredded Cabot Sharp Cheddar cheese
  • 8 asparagus spears
  • 1 small onion, sliced
  • 1 portobello mushroom, sliced
  • 1 cup chopped spinach
  • 1 tbsp herbs de provance
  • salt and pepper

-Preheat oven to 350 degrees F. Line a pie tin with the crescent dough, making sure the surface is covered and the triangles of the dough are pressed firmly together.

-In a separate bowl, mix together the rest of the ingredients--if you feel like it, arrange the veggies in a pattern on top instead of mixing into the egg.

-Bake for 30 minutes, until firm. Serve hot or hold.


  1. I always like to provide a vegetarian option at brunch and this fits the bill perfectly!

  2. This is a great addition to any brunch table!! I love the whole round up and can't wait to check out all of them!

  3. What a stunning quiche! I love how you used the portobello and asparagus, they create perfect dividers for slicing.

  4. I love a sophisticated and flavorful quiche! This one knocks it out of the park!

  5. Ohh I love the mushrooms in this!

  6. On the weekends we usually always have brunch instead of breakfast and lunch so I am always looking for great recipes. This is one with portobello mushrooms is one of our favorites. Check it out here...

  7. This is so easy! I'm going to try to make this veggie quiche this weekend.


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