23+ Flavorful Summer Quiche Recipes You’ll Love

Summer is the perfect time to enjoy fresh, light, and vibrant meals that celebrate the season’s bounty.

And what better way to incorporate all of those delicious summer flavors than in a savory, flaky quiche?

Whether you’re hosting a summer brunch, picnicking outdoors, or looking for a quick and satisfying weeknight dinner, quiche offers the ideal balance of convenience and flavor.

From savory vegetables to fresh herbs, cheeses, and even seafood, the possibilities for creating a summer quiche are endless.

In this blog post, we’ve curated over 23+ summer quiche recipes that showcase the best of summer’s seasonal ingredients.

These recipes are easy to prepare, full of fresh flavors, and versatile enough to suit any occasion.

Whether you prefer a classic veggie-filled quiche or something with a bit more flair like seafood or roasted vegetables, you’ll find plenty of inspiration here to keep your summer meals deliciously diverse.

23+ Flavorful Summer Quiche Recipes You’ll Love

Summer is all about enjoying the sunshine, good company, and, of course, great food.

These 23+ summer quiche recipes are the perfect way to make the most of seasonal ingredients and elevate your meals to something special.

Whether you’re savoring a fresh garden vegetable quiche or indulging in a seafood-inspired creation, these recipes are sure to bring joy to your table.

The beauty of quiche is in its versatility—you can easily adapt the recipes to suit your tastes and preferences, making it a go-to dish for every summer gathering.

So next time you’re looking for something quick, delicious, and full of summer flavor, give these quiche recipes a try.

Zucchini, Tomato & Basil Quiche

This light and savory quiche combines the garden-fresh flavors of zucchini, sun-ripened tomatoes, and aromatic basil.

It’s perfect for a summer brunch or a simple weeknight dinner served with a side salad and chilled white wine.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 4 large eggs
• 1 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add zucchini and sauté until slightly softened (about 3–4 minutes).
3. In a mixing bowl, whisk together eggs, milk, Parmesan, salt, and pepper.
4. Arrange the sautéed zucchini, cherry tomatoes, and basil in the pre-baked pie crust.
5. Pour the egg mixture evenly over the vegetables and sprinkle mozzarella on top.
6. Bake for 35–40 minutes or until the center is set and the top is golden.
7. Let cool for 10 minutes before slicing and serving.

This quiche captures the essence of summer—bright, herbaceous, and satisfying without being heavy.

The tender zucchini and sweet tomatoes are beautifully balanced by the creamy filling and the bite of Parmesan. Serve it warm, cold, or at room temperature for ultimate versatility.

Sweet Corn, Red Pepper & Goat Cheese Quiche

This quiche is a celebration of peak summer produce.

The sweetness of fresh corn and roasted red pepper is paired with the creamy tang of goat cheese, creating a harmonious and colorful dish that’s as pretty as it is delicious.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 cup fresh sweet corn kernels (or frozen, thawed)
• 1/2 cup roasted red pepper, chopped
• 1/4 cup chopped green onions
• 4 large eggs
• 3/4 cup half-and-half
• 1/2 cup crumbled goat cheese
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, half-and-half, paprika, salt, and pepper.
3. Layer the corn, red peppers, and green onions into the pie crust.
4. Pour the egg mixture on top and sprinkle with crumbled goat cheese.
5. Bake for 35–40 minutes until the quiche is puffed and the center is set.
6. Cool for at least 10 minutes before serving.

Bright, bold, and bursting with flavor, this quiche makes the most of summer’s harvest.

The smoky sweetness of roasted red pepper contrasts beautifully with the creamy goat cheese, making this dish a standout addition to any picnic or garden gathering.

Spinach, Feta & Sun-Dried Tomato Quiche

This Mediterranean-inspired quiche brings together earthy spinach, salty feta, and rich sun-dried tomatoes in a golden, flaky crust.

It’s hearty enough for lunch but light enough for a warm summer evening.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 cup fresh spinach (lightly wilted)
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup diced red onion
• 4 large eggs
• 1 cup whole milk
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, oregano, salt, and pepper.
3. Spread spinach, sun-dried tomatoes, red onion, and feta evenly in the crust.
4. Pour the egg mixture over the filling.
5. Bake for 35–40 minutes, until the center is set and the top is golden brown.
6. Allow to cool for 10 minutes before slicing.

With its vibrant ingredients and rich flavor profile, this quiche is like a vacation on a plate.

The sun-dried tomatoes provide a burst of umami, while the feta adds creaminess and saltiness. Ideal for entertaining or enjoying on a lazy summer afternoon with iced tea or lemonade.

Asparagus, Leek & Gruyère Quiche

A sophisticated and savory quiche that pairs the delicate flavor of fresh asparagus with the mild sweetness of leeks, all enveloped in a creamy, cheesy filling.

The Gruyère cheese adds depth, making it a perfect dish for a brunch or a special summer gathering.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 leek, cleaned and sliced
• 1 cup Gruyère cheese, grated
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the leeks for 3–4 minutes until softened.
3. Add the asparagus to the skillet and cook for another 3–4 minutes until just tender. Season with salt and pepper.
4. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
5. Layer the sautéed leeks and asparagus in the pre-baked crust, then pour the egg mixture over the vegetables.
6. Sprinkle Gruyère cheese on top and bake for 35–40 minutes until the center is set and the top is golden.
7. Let cool for 10 minutes before slicing.

This quiche is a beautiful celebration of two spring-to-summer vegetables: asparagus and leeks.

The creamy custard filling paired with the nutty Gruyère makes for a dish that’s rich yet light, perfect for a warm weather lunch or dinner.

Peach, Prosciutto & Ricotta Quiche

A sweet and savory quiche that brings together the lush sweetness of fresh peaches with the salty richness of prosciutto, all balanced by the creamy, mild ricotta.

It’s a delightful combination that will brighten up any summer meal.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 2 ripe peaches, peeled and thinly sliced
• 4 slices prosciutto, torn into pieces
• 1/2 cup ricotta cheese
• 1/4 cup heavy cream
• 4 large eggs
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, heavy cream, honey, salt, and pepper.
3. Spread ricotta cheese evenly in the pie crust, followed by the sliced peaches and prosciutto.
4. Pour the egg mixture over the filling.
5. Bake for 30–35 minutes until the custard is set and golden.
6. Let cool for 10 minutes before serving.

This quiche combines a surprising blend of sweet and savory, with the juicy peaches offering a refreshing contrast to the salty prosciutto.

The mild, creamy ricotta pulls it all together, making this an unexpected and delightful dish perfect for summer brunches or casual entertaining.

Broccoli, Cheddar & Ham Quiche

A classic combination of broccoli, sharp cheddar, and savory ham, this quiche is both hearty and satisfying without feeling too heavy.

It’s an easy and delicious way to enjoy a filling meal on a warm day, especially paired with a crisp green salad.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 cup cooked ham, diced
• 1 cup fresh broccoli florets, blanched
• 1 cup sharp cheddar cheese, grated
• 4 large eggs
• 3/4 cup milk
• 1/4 teaspoon mustard powder (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, mustard powder (if using), salt, and pepper.
3. Layer the diced ham, blanched broccoli, and cheddar cheese evenly in the pre-baked pie crust.
4. Pour the egg mixture over the filling.
5. Bake for 35–40 minutes, or until the quiche is puffed and golden brown.
6. Let cool for 10 minutes before slicing and serving.

This quiche is a perfect example of a simple yet satisfying meal that’s easy to make and bursting with flavor. The cheddar cheese gives it a tangy bite, while the ham adds a savory richness, and the broccoli adds a touch of freshness.

This dish will be a hit at any family meal or summer get-together.

Mediterranean Tomato & Olive Quiche

This quiche captures the essence of the Mediterranean, combining sun-drenched tomatoes, briny olives, and creamy feta.

With fresh herbs adding depth, it’s a flavorful and light dish that will transport you to the Mediterranean coast in every bite.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together eggs, heavy cream, oregano, salt, and pepper.
3. Scatter the cherry tomatoes, olives, and feta cheese evenly in the pie crust.
4. Pour the egg mixture over the filling.
5. Sprinkle fresh basil over the top and bake for 30–35 minutes until the center is set and lightly golden.
6. Let the quiche cool for 10 minutes before slicing and serving.

This quiche is perfect for those who love the bold, tangy flavors of Mediterranean cuisine.

The sweet cherry tomatoes, briny olives, and creamy feta make it a vibrant and satisfying dish that’s perfect for brunch or a light summer dinner.

Cucumber & Smoked Salmon Quiche

Light, refreshing, and subtly smoky, this quiche blends the delicate taste of cucumber with the rich flavor of smoked salmon.

It’s a perfect dish for a summer brunch, served alongside a crisp glass of sparkling wine or iced tea.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1/2 cup smoked salmon, chopped
• 1 small cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 1/2 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together eggs, sour cream, cream cheese, lemon zest, salt, and pepper until smooth.
3. Arrange the smoked salmon, cucumber slices, and fresh dill in the pie crust.
4. Pour the egg mixture evenly over the filling.
5. Bake for 30–35 minutes until the quiche is set and golden on top.
6. Allow to cool for 10 minutes before slicing and serving.

This quiche is a perfect balance of flavors, with the refreshing cucumber and bright dill pairing beautifully with the rich smoked salmon.

It’s a delightful, slightly indulgent dish for a summer gathering or special brunch occasion.

Bell Pepper & Chorizo Quiche

Bold, spicy chorizo sausage paired with the sweet crunch of bell peppers makes for a dynamic, flavorful quiche that’s perfect for a casual summer meal.

The rich, savory filling contrasts beautifully with the fluffy custard, and the hint of spice from the chorizo gives this dish an exciting kick.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1/2 pound chorizo sausage, crumbled
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 cup red onion, diced
• 4 large eggs
• 1 cup whole milk
• 1/2 cup cheddar cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the chorizo over medium heat until browned and crumbled, about 5–7 minutes. Drain excess fat.
3. Add the diced bell peppers and onion to the skillet and sauté for 3–4 minutes until softened. Season with salt and pepper.
4. In a bowl, whisk together eggs, milk, and cheddar cheese. Add salt and pepper to taste.
5. Layer the chorizo and vegetable mixture in the pie crust and pour the egg mixture on top.
6. Bake for 35–40 minutes, or until the quiche is puffed and golden.
7. Let cool for 10 minutes before slicing and serving.

This quiche packs a punch with its spicy chorizo and sweet bell peppers.

It’s a hearty, flavorful option that’s perfect for summer picnics, BBQs, or casual family meals. The cheddar cheese adds richness, balancing the spice and creating a filling, delicious dish.

Roasted Beet & Goat Cheese Quiche

This vibrant quiche features earthy roasted beets, creamy goat cheese, and a touch of thyme.

The combination of sweet, roasted beets and tangy goat cheese makes this quiche a beautiful, flavorful choice for any summer gathering.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 2 medium-sized beets, peeled and diced
• 1 tablespoon olive oil
• 4 ounces goat cheese, crumbled
• 1/4 cup fresh thyme leaves
• 4 large eggs
• 1/2 cup whole milk
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced beets with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, until tender and slightly caramelized. Let cool.
3. In a bowl, whisk together the eggs, milk, heavy cream, salt, and pepper.
4. Layer the roasted beets, crumbled goat cheese, and fresh thyme in the pie crust.
5. Pour the egg mixture over the top and bake for 35-40 minutes, or until the quiche is set and golden.
6. Let cool for 10 minutes before slicing and serving.

The sweetness of the roasted beets perfectly complements the tanginess of goat cheese, while the thyme adds a herby freshness.

This colorful and flavorful quiche is ideal for a summer brunch or as a main dish for dinner with a side salad.

Summer Squash & Ricotta Quiche

A light and refreshing quiche that makes the most of tender summer squash and creamy ricotta, this dish is perfect for a warm afternoon.

The mild flavor of the squash pairs beautifully with the smooth ricotta and hints of garlic and herbs.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 2 medium summer squash, thinly sliced
• 1 tablespoon olive oil
• 3/4 cup ricotta cheese
• 4 large eggs
• 1/2 cup whole milk
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the garlic for 1-2 minutes, until fragrant. Add the sliced squash and cook for 5-7 minutes, until softened. Season with salt and pepper.
3. In a mixing bowl, whisk together eggs, ricotta cheese, milk, Parmesan, fresh parsley, and a pinch of salt and pepper.
4. Layer the sautéed squash in the pre-baked pie crust and pour the egg mixture over the top.
5. Bake for 30-35 minutes, until the quiche is set and golden.
6. Let cool for 10 minutes before slicing.

The tender, lightly sautéed squash combined with the creamy ricotta creates a fresh and satisfying quiche.

The addition of garlic and herbs elevates the flavors, making this dish a perfect summer option for lunch or dinner.

Pesto, Tomato & Mozzarella Quiche

This Italian-inspired quiche is bursting with fresh summer flavors, including basil pesto, juicy tomatoes, and creamy mozzarella.

It’s a delicious way to incorporate classic pizza toppings into a quiche, and it’s sure to be a hit at any summer meal.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella, shredded
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Spread a thin layer of pesto evenly across the bottom of the pre-baked pie crust.
3. Arrange the halved cherry tomatoes and shredded mozzarella on top of the pesto.
4. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
5. Pour the egg mixture over the pesto and tomato layers.
6. Bake for 30-35 minutes, until the quiche is set and golden brown on top.
7. Let cool for 10 minutes before slicing and serving.

This quiche is a flavor-packed delight, with the aromatic pesto enhancing the sweetness of the tomatoes and the richness of the mozzarella.

It’s perfect for a summer lunch or served as an appetizer for a larger gathering. A simple side salad would pair beautifully with this dish.

Avocado & Bacon Quiche

This savory quiche is a perfect combination of creamy avocado, crispy bacon, and rich, cheesy filling.

The creamy texture of avocado balances the salty crunch of bacon, making it a comforting yet fresh dish for summer brunches or weekend gatherings.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 ripe avocado, diced
• 6 slices bacon, cooked and crumbled
• 1/2 cup sharp cheddar cheese, grated
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tablespoon fresh cilantro, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
3. Layer the diced avocado, crumbled bacon, and shredded cheddar cheese evenly in the pre-baked pie crust.
4. Pour the egg mixture over the top and sprinkle with fresh cilantro, if using.
5. Bake for 30–35 minutes, until the quiche is golden brown and the center is set.
6. Let cool for 10 minutes before slicing and serving.

This quiche combines rich and creamy avocado with crispy bacon, creating a perfect balance of textures and flavors.

The sharp cheddar adds a deliciously tangy element, making it a wonderful choice for brunch or a casual summer meal.

Caramelized Onion & Swiss Cheese Quiche

This quiche features sweet caramelized onions paired with the nutty flavor of Swiss cheese.

The slow-cooked onions add depth and richness, while the creamy filling makes each bite velvety and satisfying. It’s perfect for a summer lunch or light dinner.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 2 medium onions, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon sugar
• 1 cup Swiss cheese, grated
• 4 large eggs
• 1/2 cup whole milk
• 1/4 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium-low heat. Add the onions and cook slowly, stirring occasionally, for about 20-25 minutes, until the onions are golden brown and caramelized. Add sugar and a pinch of salt during cooking to enhance sweetness.
3. In a bowl, whisk together the eggs, milk, heavy cream, salt, and pepper.
4. Spread the caramelized onions evenly in the pre-baked pie crust, and sprinkle grated Swiss cheese over the top.
5. Pour the egg mixture over the onions and cheese, then bake for 30-35 minutes, or until the quiche is puffed and golden.
6. Let cool for 10 minutes before slicing and serving.

The caramelized onions bring out a sweet, rich flavor that complements the creamy, nutty Swiss cheese.

This quiche is simple yet elegant and pairs wonderfully with a light salad or a glass of crisp white wine.

Fennel & Lemon Ricotta Quiche

This refreshing and aromatic quiche combines the subtle licorice flavor of fennel with the bright zest of lemon and creamy ricotta.

It’s a light yet satisfying dish, perfect for showcasing the flavors of early summer.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 medium fennel bulb, thinly sliced
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup ricotta cheese
• 1/2 cup heavy cream
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté the fennel for 5-7 minutes, until softened and lightly caramelized. Season with salt and pepper.
3. In a bowl, whisk together the eggs, ricotta cheese, heavy cream, lemon zest, salt, and pepper until smooth.
4. Layer the sautéed fennel evenly in the pre-baked pie crust and pour the egg mixture over the top.
5. Bake for 30-35 minutes until the quiche is set and lightly golden.
6. Let cool for 10 minutes before slicing. Garnish with fresh dill or parsley before serving.

The mild, sweet flavor of fennel is enhanced by the bright, fresh lemon zest, while the ricotta adds creaminess to this delicately flavored quiche.

It’s a refreshing dish that pairs beautifully with a side of greens or a light summer soup.

Spinach, Artichoke & Parmesan Quiche

Inspired by the classic spinach and artichoke dip, this quiche is a creamy and savory delight.

The rich combination of spinach, tender artichokes, and nutty Parmesan makes it an irresistible dish for a light lunch or dinner.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 cup fresh spinach, chopped
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/2 cup Parmesan cheese, grated
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, heavy cream, milk, garlic powder, salt, and pepper.
3. Spread the chopped spinach and artichoke hearts evenly in the pre-baked pie crust, then sprinkle the grated Parmesan cheese on top.
4. Pour the egg mixture over the filling.
5. Bake for 30–35 minutes, or until the quiche is set and lightly golden.
6. Let cool for 10 minutes before slicing and serving.

This quiche captures the creamy, savory goodness of spinach and artichoke dip while offering a more substantial, yet still light, dish.

The addition of Parmesan provides a sharp, nutty flavor that ties everything together beautifully. It’s perfect for brunch, lunch, or as a side dish at a summer gathering.

Zucchini, Corn & Cheddar Quiche

Sweet summer corn and fresh zucchini combine in this light yet satisfying quiche.

The crisp texture of the zucchini pairs perfectly with the sweetness of corn, while the sharp cheddar cheese adds richness. It’s an ideal dish to celebrate the bounty of summer vegetables.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 medium zucchini, sliced
• 1 cup fresh corn kernels (or frozen, thawed)
• 1/2 cup sharp cheddar cheese, grated
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the zucchini slices for 3–4 minutes until they are tender. Add the corn and cook for an additional 2–3 minutes, just until heated through. Season with salt and pepper.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
4. Layer the sautéed zucchini and corn mixture evenly in the pre-baked pie crust, then sprinkle with the grated cheddar cheese.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake for 30–35 minutes, or until the quiche is set and golden on top.
7. Let cool for 10 minutes before slicing and serving.

The combination of zucchini and corn offers a refreshing, light texture, while the cheddar adds a rich, tangy flavor.

This quiche is perfect for using up summer produce and makes a fantastic dish for a picnic or casual lunch.

Pesto & Roasted Vegetable Quiche

A delicious combination of fresh pesto and roasted vegetables, this quiche has an irresistible savory flavor that’s perfect for summer.

The roasted vegetables, including peppers, eggplant, and tomatoes, are complemented by the bright, aromatic pesto, making for a colorful and vibrant dish.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup grated mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced bell pepper, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 20–25 minutes until the vegetables are tender and slightly caramelized.
3. In a bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper.
4. Spread the pesto evenly over the bottom of the pre-baked pie crust.
5. Layer the roasted vegetables on top of the pesto, and pour the egg mixture over the vegetables.
6. Sprinkle the grated mozzarella cheese on top and bake for 30–35 minutes, or until the quiche is set and golden.
7. Let cool for 10 minutes before slicing and serving.

This quiche is a great way to showcase summer’s roasted vegetables.

The pesto provides a punch of flavor, while the creamy egg filling binds everything together for a satisfying meal. It’s ideal for a light dinner or as part of a larger spread at a summer gathering.

Shrimp & Asparagus Quiche

This seafood-inspired quiche combines succulent shrimp with tender asparagus for a light, savory dish perfect for a summer brunch or lunch.

The sweetness of shrimp and the freshness of asparagus pair wonderfully with the creamy egg filling.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1/2 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 cup grated Gruyère cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/4 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, sauté the asparagus for 3-4 minutes, until tender but still crisp. Season with salt and pepper.
4. In a bowl, whisk together eggs, heavy cream, milk, paprika, salt, and pepper.
5. Spread the cooked shrimp and asparagus evenly in the pre-baked pie crust, then sprinkle with grated Gruyère cheese.
6. Pour the egg mixture over the shrimp and asparagus.
7. Bake for 30-35 minutes, until the quiche is golden and set in the center.
8. Let cool for 10 minutes before slicing and serving.

This light and flavorful quiche makes the perfect use of sweet shrimp and fresh asparagus, providing a sophisticated option for a summer meal.

The Gruyère cheese adds a nice nutty depth to complement the vegetables and seafood.

Mushroom, Leek & Thyme Quiche

This earthy and aromatic quiche features sautéed mushrooms, leeks, and fresh thyme.

The natural sweetness of the leeks and the umami of the mushrooms create a savory filling that is rich but not heavy—perfect for a cozy summer evening.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 2 cups mushrooms, sliced (any variety, such as cremini or button)
• 1 leek, cleaned and thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup fresh thyme leaves
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1/2 cup grated Gruyère or Swiss cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat butter and olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, until browned and softened.
3. Add the sliced leek and thyme to the skillet, and sauté for another 3-4 minutes until the leeks are soft and fragrant. Season with salt and pepper, then remove from heat and let cool slightly.
4. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper.
5. Spread the mushroom and leek mixture evenly in the pre-baked pie crust and top with grated Gruyère or Swiss cheese.
6. Pour the egg mixture over the filling and bake for 30-35 minutes, until golden and set.
7. Let cool for 10 minutes before slicing and serving.

This quiche brings together the earthy flavors of mushrooms and leeks with the fragrant touch of thyme.

The rich, creamy filling makes it a perfect choice for a light dinner, and it pairs beautifully with a crisp green salad or roasted vegetables.

Tomato, Basil & Burrata Quiche

A light and refreshing quiche that highlights the classic combination of juicy tomatoes, fresh basil, and creamy burrata cheese.

This quiche captures the essence of summer, offering a burst of flavors in every bite.

Ingredients:

• 1 9-inch pie crust (pre-baked)
• 1 cup cherry tomatoes, halved
• 1 ball of burrata cheese, torn into pieces
• 1/4 cup fresh basil, chopped
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, heavy cream, milk, garlic powder, salt, and pepper.
3. Layer the halved cherry tomatoes and torn burrata pieces evenly in the pre-baked pie crust, then sprinkle with fresh basil.
4. Pour the egg mixture over the tomatoes, basil, and cheese.
5. Bake for 30-35 minutes, until the quiche is golden and set in the center.
6. Let cool for 10 minutes before slicing and serving.

This quiche offers a refreshing and creamy taste, with the sweet tomatoes and luscious burrata cheese making each bite heavenly.

The basil provides a pop of freshness, making this quiche an ideal choice for a light summer dinner or a festive brunch.