24+ Delicious Summer Vegetable Quiche Recipes to Brighten Your Brunch

Summer is the season of vibrant, fresh produce, and there’s no better way to enjoy it than by creating delicious vegetable quiches.

Whether you’re hosting a brunch, preparing a light lunch, or simply craving a savory pie, vegetable quiches are versatile, satisfying, and perfect for showcasing the season’s best offerings.

From sweet corn and zucchini to roasted tomatoes and fresh herbs, the variety of vegetables available in summer allows you to mix and match flavors and textures, making every quiche a new culinary adventure.

In this article, we’ve rounded up 24+ mouthwatering summer vegetable quiche recipes, each one designed to capture the essence of summer.

These quiches are easy to make, customizable, and full of flavor, ensuring that there’s something for everyone to enjoy.

Whether you’re a fan of creamy cheeses, smoky grilled veggies, or fresh herbs, these recipes will inspire your next summer meal.

24+ Delicious Summer Vegetable Quiche Recipes to Brighten Your Brunch

There you have it—24+ irresistible summer vegetable quiche recipes to help you celebrate the season’s bounty.

These quiches are the perfect balance of light, fresh, and comforting, making them ideal for everything from casual family gatherings to more elegant brunches.

The great thing about vegetable quiches is how adaptable they are; you can swap out ingredients based on what’s in season or according to your personal preferences, making them endlessly customizable.

With these recipes, you can transform your summer vegetables into savory pies that will impress your guests and satisfy your taste buds.

Whether you’re a fan of roasted vegetables, creamy cheeses, or fresh herbs, there’s a quiche here that will brighten up your table and bring a burst of summer flavor to your meals.

Garden Fresh Zucchini & Tomato Quiche

Nothing says summer like a garden overflowing with ripe tomatoes and zucchini.

This quiche captures that fresh-from-the-garden flavor in a flaky crust, making it a perfect brunch or light dinner option. The sweetness of the tomatoes balances the earthy zucchini, while fresh basil and creamy cheese tie everything together in a satisfying bite.

Ingredients:

• 1 pre-made 9-inch pie crust (or homemade)
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled goat cheese
• 3 large eggs
• 1 cup whole milk or half-and-half
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out and place the pie crust into a 9-inch pie pan. Prick the bottom with a fork and pre-bake for 10 minutes. Set aside.
3. In a skillet over medium heat, sauté the zucchini in olive oil with garlic for about 5 minutes until softened. Season with salt and pepper.
4. Spread the zucchini evenly over the bottom of the crust. Top with cherry tomatoes, mozzarella, and goat cheese.
5. In a bowl, whisk together the eggs, milk, basil, salt, and pepper. Pour the egg mixture over the vegetables.
6. Bake for 35–40 minutes, or until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

This zucchini and tomato quiche is summer simplicity at its finest—light, fresh, and bursting with flavor.

Serve it with a side of arugula salad or chilled white wine for a memorable warm-weather meal.

Corn, Spinach & Red Pepper Quiche

Sweet corn is a hallmark of summer, and in this quiche, it pairs beautifully with vibrant red bell pepper and tender spinach.

This vegetarian quiche is colorful, nutrient-rich, and full of summery flair, ideal for picnics, potlucks, or make-ahead lunches.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 cup fresh or frozen corn (thawed if frozen)
• 1 cup baby spinach, roughly chopped
• 1/2 red bell pepper, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup Parmesan cheese
• 4 large eggs
• 1 cup milk
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter or olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat butter or oil over medium heat. Add red pepper and sauté for 3–4 minutes. Add corn and spinach, cook for another 2 minutes until spinach wilts. Remove from heat.
3. Spread the vegetable mixture into the pre-baked pie crust. Sprinkle cheddar and Parmesan over the top.
4. In a bowl, whisk together eggs, milk, paprika, salt, and pepper. Pour evenly into the crust.
5. Bake for 35–40 minutes or until the quiche is set in the center and lightly browned on top. Let rest 10 minutes before serving.

This quiche is a celebration of late summer harvests—each bite is packed with color, sweetness, and a hint of smoky warmth.

It’s great warm or cold, and makes delicious leftovers for busy summer days.

Asparagus, Leek & Feta Quiche

Asparagus and leeks shine in this elegant, savory quiche that’s perfect for summer brunches or alfresco dinners.

The sharp, briny feta balances the sweetness of the sautéed leeks and the tender green crunch of asparagus. It’s a refined twist on classic quiche that still feels homey and comforting.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 medium leek, white and light green parts only, thinly sliced
• 1/2 cup crumbled feta cheese
• 4 eggs
• 1 cup heavy cream or half-and-half
• 1 tbsp olive oil
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add sliced leek and cook until soft, about 5 minutes. Add asparagus and sauté for another 3–4 minutes. Season lightly.
3. Spread the vegetables evenly in the pre-baked crust and sprinkle feta over the top.
4. In a bowl, whisk together eggs, cream, a pinch of nutmeg, salt, and pepper. Pour the egg mixture over the filling.
5. Bake for 35–40 minutes or until the center is set and the top is golden. Allow to cool slightly before slicing.

Sophisticated yet rustic, this asparagus and leek quiche is a seasonal delight.

With its creamy texture and layers of flavor, it’s just right for impressing guests or simply treating yourself to something special on a sunny day.

Roasted Bell Pepper & Goat Cheese Quiche

Roasted red bell peppers bring a smoky, sweet flavor to this delicious quiche, balanced by the creamy richness of goat cheese.

The vibrant colors and the slightly tangy cheese make this a beautiful and tasty dish for summer gatherings, especially when paired with a crisp salad.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 2 large red bell peppers, roasted, peeled, and diced
• 1/2 cup goat cheese, crumbled
• 1 small onion, thinly sliced
• 4 large eggs
• 1 cup heavy cream or whole milk
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the bell peppers directly on a gas flame or under a broiler until charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds, and dice the peppers.
3. In a skillet, heat olive oil and sauté onions until translucent, about 4 minutes. Add the roasted peppers and cook for another 2 minutes. Remove from heat and cool.
4. Spread the pepper and onion mixture in the pre-baked pie crust. Sprinkle crumbled goat cheese evenly on top.
5. In a bowl, whisk together eggs, cream, cumin, salt, and pepper. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35–40 minutes, or until the quiche is set and the top is golden. Let cool for 10 minutes before serving, garnished with fresh parsley if desired.

This roasted bell pepper and goat cheese quiche offers a warm, savory bite that’s perfect for summer evenings.

The smokiness of the peppers combined with the tangy goat cheese creates a harmony of flavors that’s both satisfying and refreshing.

Summer Squash & Ricotta Quiche

This light and creamy quiche features the delicate flavors of summer squash paired with rich ricotta cheese.

It’s a simple but elegant dish, showcasing the subtle sweetness of the squash and the creaminess of ricotta in a perfect, comforting balance.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 2 medium yellow summer squash, thinly sliced
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1/4 tsp freshly ground black pepper
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced summer squash and cook for about 5 minutes, until slightly softened. Remove from heat and let cool.
3. Spread the cooked squash evenly in the pre-baked pie crust. Spoon dollops of ricotta cheese around the squash and sprinkle with Parmesan cheese.
4. In a bowl, whisk together eggs, heavy cream, lemon zest, salt, and pepper. Pour the mixture evenly over the squash and cheese.
5. Bake for 30–35 minutes, or until the quiche is set and lightly golden on top. Let cool for 10 minutes before serving, garnished with fresh basil if desired.

This summer squash and ricotta quiche is the perfect combination of creamy and fresh.

It’s light enough to be enjoyed as part of a summer picnic or served with a chilled glass of white wine. It also makes for a great light lunch.

Sweet Potato & Kale Quiche

Sweet potatoes and kale come together in this heartwarming yet light summer quiche.

The earthy flavor of the kale pairs wonderfully with the natural sweetness of roasted sweet potatoes, making this a hearty and healthy option for any summer meal.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 large sweet potato, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup grated sharp cheddar cheese
• 4 large eggs
• 1 cup half-and-half
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss the cubed sweet potato with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, or until tender and lightly caramelized.
3. While the sweet potatoes roast, sauté the kale in a skillet over medium heat with a little olive oil for about 3–4 minutes until wilted. Set aside to cool.
4. Spread the roasted sweet potatoes and sautéed kale evenly over the pre-baked pie crust. Sprinkle with grated cheddar cheese.
5. In a bowl, whisk together eggs, half-and-half, smoked paprika, salt, and pepper. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35–40 minutes or until the quiche is set and golden. Let cool for 10 minutes before serving.

The sweet potato and kale quiche is a satisfying, nutrient-packed dish that brings hearty vegetables and delicious flavors together.

It’s filling enough for a dinner yet light enough for a summer gathering, and can be enjoyed warm or at room temperature.

Broccoli, Cheddar & Mushroom Quiche

This hearty yet light quiche combines earthy mushrooms, fresh broccoli, and sharp cheddar cheese in a creamy egg mixture.

It’s a simple yet satisfying dish, perfect for a summer brunch or as a comforting weeknight dinner. The flavors meld beautifully, creating a perfect balance of savory and creamy.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 cup broccoli florets, blanched
• 1 cup mushrooms, sliced
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup grated Parmesan cheese
• 4 large eggs
• 1 cup half-and-half or whole milk
• 1 tbsp olive oil
• 1 small onion, diced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3 minutes. Add sliced mushrooms and cook for another 5 minutes until the mushrooms release their moisture and start to brown. Remove from heat and set aside.
3. Blanch the broccoli florets in boiling water for 2-3 minutes, then drain and set aside.
4. Spread the sautéed mushrooms, onions, and blanched broccoli evenly in the pre-baked pie crust. Sprinkle with cheddar and Parmesan cheese.
5. In a bowl, whisk together eggs, half-and-half, salt, and pepper. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35–40 minutes, or until the quiche is set and lightly golden on top. Let cool for 10 minutes before serving.

This broccoli, cheddar, and mushroom quiche is rich and satisfying, making it an excellent choice for any meal of the day.

Its earthy vegetables and sharp cheese will have your guests coming back for more!

Heirloom Tomato & Basil Quiche

Fresh, juicy heirloom tomatoes are the star of this vibrant, summer-perfect quiche.

The sweet tomatoes, paired with fragrant basil and creamy cheese, make this quiche an irresistible option for a light lunch or dinner. Its burst of fresh flavor is like a taste of summer in every bite.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 2 medium heirloom tomatoes, sliced
• 1/4 cup fresh basil, chopped
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 3 large eggs
• 1/2 cup heavy cream
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta cheese, mozzarella, and fresh basil. Season with salt and pepper. Spread this mixture evenly over the pre-baked pie crust.
3. Arrange sliced heirloom tomatoes over the ricotta mixture, layering them slightly for a beautiful presentation.
4. In a bowl, whisk together eggs and heavy cream. Pour the egg mixture over the tomatoes, making sure to distribute it evenly.
5. Drizzle a little olive oil on top of the tomatoes for extra flavor.
6. Bake for 30–35 minutes, or until the quiche is golden and set in the center. Let cool for 10 minutes before serving.

This heirloom tomato and basil quiche is bursting with freshness and flavor.

It’s perfect for a summer brunch or a light dinner, and the combination of creamy cheese, sweet tomatoes, and fragrant basil will have everyone asking for the recipe!

Carrot & Pea Quiche

Sweet carrots and peas bring a vibrant splash of color and flavor to this veggie-packed quiche.

The creamy filling is enriched with eggs and cream, while the slight sweetness of the vegetables makes this a delightful and fresh dish for a summer gathering.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 cup carrots, grated
• 1 cup peas (fresh or frozen)
• 1/2 cup ricotta cheese
• 1/2 cup Parmesan cheese
• 4 large eggs
• 1 cup whole milk
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp butter (for sautéing)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat butter in a skillet over medium heat. Add grated carrots and sauté for about 3–4 minutes until softened. Add peas and cook for another 2 minutes. Season with salt and pepper, then remove from heat and let cool.
3. Spread the sautéed carrots and peas evenly in the pre-baked pie crust. Sprinkle with ricotta and Parmesan cheese.
4. In a bowl, whisk together eggs, milk, nutmeg, salt, and pepper. Pour the egg mixture over the vegetables and cheese.
5. Bake for 35–40 minutes, or until the quiche is golden and set in the center. Allow to cool for 10 minutes before serving.

This carrot and pea quiche is an incredibly light and refreshing dish that captures the essence of summer.

The natural sweetness of the vegetables combined with the creamy filling makes it a perfect addition to any summer table.

Spicy Sweet Potato & Black Bean Quiche

This zesty quiche brings together the sweetness of roasted sweet potatoes with the hearty richness of black beans.

Infused with a bit of heat from chili powder and cumin, it’s a bold, flavorful dish that pairs beautifully with a light salad or a refreshing iced tea for a summer meal.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 large sweet potato, peeled and cubed
• 1 cup black beans, drained and rinsed
• 1/2 red onion, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then roast on a baking sheet for 20–25 minutes until tender.
3. In a skillet, sauté the diced onion until softened, about 3 minutes. Add the black beans and cook for an additional 2 minutes. Remove from heat.
4. In the pre-baked pie crust, layer the roasted sweet potatoes, sautéed onions, and black beans. Sprinkle with shredded cheddar and chopped cilantro.
5. In a bowl, whisk together eggs, milk, chili powder, cumin, salt, and pepper. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35–40 minutes, or until the quiche is golden and set in the center. Let cool for 10 minutes before serving.

This spicy sweet potato and black bean quiche is a filling and flavorful dish with a touch of heat.

It’s perfect for a summer dinner, and its bold flavors will be a hit at your next gathering!

Cucumber & Cream Cheese Quiche

Fresh, crisp cucumbers make a light, refreshing base for this creamy quiche.

Paired with tangy cream cheese and fresh dill, it’s a delicate and delightful option for a summer lunch or brunch, especially when served alongside fresh fruit or a green salad.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 cucumber, thinly sliced
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup fresh dill, chopped
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine the cream cheese and sour cream until smooth. Stir in chopped dill and a pinch of salt and pepper. Spread this mixture evenly over the pre-baked pie crust.
3. Layer the cucumber slices on top of the cream cheese mixture, slightly overlapping them for an attractive presentation.
4. In a bowl, whisk together eggs and heavy cream, then season with salt and pepper. Pour the egg mixture over the cucumbers and cream cheese.
5. Bake for 30–35 minutes, or until the quiche is set and lightly golden on top. Let cool for 10 minutes before serving.

This cucumber and cream cheese quiche is the ultimate refreshing dish for warm summer days.

The cool crunch of cucumber paired with creamy, tangy cheese is a perfectly balanced combination, ideal for a light and delicious meal.

Eggplant & Roasted Garlic Quiche

Eggplant, with its rich, savory flavor, pairs beautifully with the aromatic sweetness of roasted garlic in this indulgent summer quiche.

The creamy custard and earthy vegetables create a satisfying and elegant dish that is perfect for dinner parties or a quiet evening at home.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 medium eggplant, peeled and diced
• 1 bulb garlic, roasted (see instructions for roasting)
• 1/2 cup feta cheese, crumbled
• 4 large eggs
• 1 cup whole milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. To roast the garlic, slice the top off the bulb, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Once cool, squeeze the garlic cloves out of their skins and mash into a paste.
3. Heat olive oil in a skillet over medium heat. Add diced eggplant and sauté for about 5–6 minutes, until tender. Season with salt and pepper, then set aside to cool.
4. Spread the roasted garlic paste and sautéed eggplant evenly in the pre-baked pie crust. Sprinkle with crumbled feta.
5. In a bowl, whisk together eggs and milk, season with salt and pepper, and pour over the vegetables.
6. Bake for 35–40 minutes, or until the quiche is golden and set. Let cool for 10 minutes before serving, garnished with fresh thyme or parsley.

This eggplant and roasted garlic quiche is perfect for lovers of deep, savory flavors.

The creamy custard and earthy vegetables make it a standout dish that’s both hearty and refreshing, ideal for summer evenings.

Grilled Peppers & Feta Quiche

Grilled bell peppers bring a smoky sweetness to this vibrant, colorful quiche, complemented by the tangy feta cheese.

This is a flavorful and light summer dish that’s perfect for a casual dinner or a picnic. The smoky flavor of the grilled peppers adds depth, while the feta provides a nice salty contrast.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 2 red bell peppers, halved and seeds removed
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1 cup whole milk
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill or grill pan over medium heat. Grill the bell pepper halves for 5–7 minutes, turning occasionally until charred and softened. Remove and let cool. Once cool, peel off the skin and dice the peppers.
2. Spread the grilled peppers evenly in the pre-baked pie crust. Sprinkle with crumbled feta cheese.
3. In a bowl, whisk together eggs, milk, oregano, salt, and pepper. Pour the mixture over the peppers and feta.
4. Bake at 375°F (190°C) for 30–35 minutes, or until the quiche is set and golden on top. Let cool for 10 minutes before serving, garnished with fresh basil leaves.

This grilled peppers and feta quiche is perfect for any summer gathering.

The smokiness of the peppers combined with the tangy feta cheese creates a delightful flavor combination that’s sure to please a crowd.

Spinach & Artichoke Quiche

If you love the flavors of a spinach and artichoke dip, this quiche is for you!

Creamy and savory, with a slightly tangy bite from the artichokes, this quiche is perfect for a summer brunch or a light dinner. The fresh spinach adds a lovely green color and earthy taste, balancing the rich cheese and artichokes.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 cup whole milk
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add spinach and cook for 2-3 minutes to remove any excess moisture. Remove from heat and let cool.
3. Spread the spinach and chopped artichokes evenly in the pre-baked pie crust. Add dollops of cream cheese around the filling. Sprinkle Parmesan over the top.
4. In a bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture over the spinach and artichokes.
5. Bake for 30–35 minutes, or until the quiche is set and golden on top. Let cool for 10 minutes before serving.

This spinach and artichoke quiche is creamy and comforting with a burst of flavor from the artichokes.

It’s a perfect choice for summer gatherings and makes for an elegant addition to any brunch spread.

Roasted Beet & Goat Cheese Quiche

Roasted beets bring an earthy sweetness and a vibrant color to this rich and creamy quiche, while tangy goat cheese adds depth.

The sweet and savory combination makes this quiche a beautiful and delicious dish, perfect for summer entertaining.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 2 medium beets, roasted and peeled, then sliced
• 1/2 cup goat cheese, crumbled
• 1/2 cup fresh arugula, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tsp balsamic vinegar (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45 minutes until tender. Once cool, peel and slice the beets.
3. Layer the sliced beets evenly in the pre-baked pie crust. Add crumbled goat cheese and chopped arugula on top.
4. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Pour the egg mixture over the beets, cheese, and arugula.
5. Bake for 35–40 minutes, or until the quiche is golden and set. For extra flavor, drizzle balsamic vinegar over the top before serving.

This roasted beet and goat cheese quiche is not only stunning in color but also packed with flavor.

The sweetness of the beets pairs wonderfully with the tangy goat cheese, making it a standout dish for any summer occasion.

Zucchini & Ricotta Quiche

This light and flavorful quiche is the perfect way to showcase summer zucchini.

The combination of soft ricotta cheese and tender zucchini gives it a delicate texture, making it a perfect dish for brunch, lunch, or even a light dinner.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 2 medium zucchinis, thinly sliced
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 4 large eggs
• 1 cup whole milk
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the zucchini slices and cook for 5–6 minutes, stirring occasionally, until the zucchini softens and releases its moisture. Season with salt, pepper, and garlic powder. Set aside to cool.
3. In a bowl, whisk together eggs, milk, mozzarella cheese, oregano, and additional salt and pepper.
4. Spread the cooked zucchini evenly in the pre-baked pie crust. Add dollops of ricotta cheese on top, followed by the egg mixture.
5. Bake for 30–35 minutes, or until the quiche is set and lightly golden on top. Let cool for 10 minutes before serving.

This zucchini and ricotta quiche is a light and refreshing option that brings out the natural sweetness of zucchini while the creamy ricotta provides a smooth contrast.

It’s perfect for a summer brunch or as a light lunch.

Roasted Asparagus & Leek Quiche

Roasted asparagus and leeks are the perfect combination for a savory, earthy summer quiche.

The tender asparagus paired with the mild sweetness of leeks creates a balanced flavor profile that’s elevated by the creamy egg custard.

Ingredients:

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

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss the asparagus pieces with olive oil, salt, and pepper. Roast them on a baking sheet for 10–12 minutes, or until tender and lightly browned.
3. In the same pan, sauté the sliced leeks in a bit of olive oil over medium heat until softened and golden, about 5 minutes.
4. Spread the roasted asparagus and sautéed leeks evenly in the pre-baked pie crust. Sprinkle with grated Gruyère cheese.
5. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Pour the egg mixture over the vegetables and cheese.
6. Bake for 30–35 minutes, or until the quiche is golden and set. Let cool for 10 minutes before serving.

This roasted asparagus and leek quiche is a savory and satisfying choice for any summer meal.

The sweet, tender leeks and earthy asparagus make for a perfectly balanced quiche that is sure to impress.

Pea, Mint & Parmesan Quiche

This refreshing quiche is perfect for the summer, thanks to the sweet peas and bright mint flavor.

The Parmesan cheese adds a nutty richness, while the fresh mint lifts the flavors, making this quiche a unique and aromatic option for any occasion.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 1/2 cups peas (fresh or frozen)
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 cup whole milk
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small skillet, heat olive oil over medium heat. Add the peas and cook for about 2–3 minutes until tender, then remove from heat.
3. Spread the cooked peas evenly in the pre-baked pie crust. Add chopped mint and grated Parmesan cheese over the top.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the peas and cheese.
5. Bake for 30–35 minutes, or until the quiche is set and lightly golden on top. Let cool for 10 minutes before serving.

This pea, mint, and Parmesan quiche offers a fresh, vibrant flavor profile that’s perfect for summer.

The sweetness of the peas and the brightness of the mint create a refreshing contrast to the savory richness of the Parmesan.

Sweet Corn & Jalapeño Quiche

This quiche combines the sweet, juicy flavor of fresh summer corn with the spicy kick of jalapeños. It’s a flavorful and vibrant dish that is perfect for those who like a little heat in their food.

The creamy egg base and the crisp corn kernels provide a satisfying contrast, making this quiche a memorable choice for your summer meals.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 cup fresh corn kernels (or frozen, thawed)
• 1–2 fresh jalapeños, seeded and diced
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced jalapeños and cook for 1–2 minutes, just until fragrant. Add the corn kernels and cook for another 3 minutes. Remove from heat and set aside to cool.
3. In the pre-baked pie crust, spread the cream cheese evenly, followed by the sautéed corn and jalapeños. Sprinkle with shredded cheddar cheese.
4. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Pour the mixture over the corn and jalapeños.
5. Bake for 30–35 minutes, or until the quiche is set and golden. Let cool for 10 minutes before serving.
6. Garnish with fresh cilantro before serving.

This sweet corn and jalapeño quiche offers the perfect balance of heat and sweetness, with the creamy base tying everything together.

It’s great for a summer brunch or a lively dinner with a side of salsa.

Roasted Carrot & Thyme Quiche

This roasted carrot and thyme quiche is a perfect way to enjoy sweet, caramelized carrots paired with the earthy, fragrant flavor of fresh thyme.

The subtle sweetness of the carrots, combined with the savory egg custard, creates a beautifully balanced dish.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 3 medium carrots, peeled and cut into thin slices
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/2 cup grated Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sliced carrots with olive oil, salt, and pepper, then roast them on a baking sheet for 20–25 minutes, or until tender and lightly caramelized.
3. Spread the roasted carrots evenly in the pre-baked pie crust. Sprinkle with fresh thyme leaves and grated Gruyère cheese.
4. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Pour the egg mixture over the carrots and cheese.
5. Bake for 30–35 minutes, or until the quiche is golden and set. Let cool for 10 minutes before serving.

This roasted carrot and thyme quiche is a great way to enjoy the natural sweetness of carrots.

The thyme adds a lovely aromatic touch, making it an elegant dish for any occasion.

Summer Squash & Ricotta Quiche

Summer squash, with its mild flavor and tender texture, pairs beautifully with the creamy richness of ricotta cheese in this delicious quiche.

The bright yellow squash adds a pop of color to the dish, while the ricotta provides a smooth and delicate filling that complements the summer produce perfectly.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 2 medium summer squash, thinly sliced
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 4 large eggs
• 1 cup whole milk
• 1 tbsp olive oil
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced squash and sauté for 4–5 minutes, just until softened. Season with salt, pepper, and dried basil.
3. Spread the sautéed squash evenly in the pre-baked pie crust. Add dollops of ricotta cheese, followed by shredded mozzarella.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the squash and cheese.
5. Bake for 30–35 minutes, or until the quiche is golden and set. Let cool for 10 minutes before serving.

This summer squash and ricotta quiche is light, creamy, and bursting with flavor.

The tender squash and the rich ricotta make it a great dish for any summer gathering or casual dinner.

Cherry Tomato & Basil Quiche

Fresh cherry tomatoes and fragrant basil are the stars of this vibrant and refreshing quiche.

The sweetness of the tomatoes balances beautifully with the aromatic basil, while the creamy egg custard brings everything together for a light yet satisfying dish perfect for summer brunch or dinner.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup mozzarella cheese, shredded
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 375°F (190°C).
2. Spread the halved cherry tomatoes evenly in the pre-baked pie crust. Sprinkle with chopped basil and shredded mozzarella.
3. In a bowl, whisk together eggs, heavy cream, salt, and pepper. Pour the egg mixture over the tomatoes, basil, and cheese.
4. Bake for 30–35 minutes, or until the quiche is set and golden.
5. Let the quiche cool for 10 minutes before serving. Drizzle with a little olive oil just before serving.

This cherry tomato and basil quiche is a perfect summer dish, bursting with the flavors of the season.

The sweetness of the tomatoes and the fresh basil create a beautifully aromatic and flavorful combination.

Broccoli & Cheddar Quiche

A classic quiche with a comforting combination of broccoli and sharp cheddar cheese.

This quiche is hearty and satisfying, with the earthy taste of broccoli pairing wonderfully with the rich and creamy cheddar. It’s an excellent option for a filling lunch or dinner during the summer months.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 2 cups broccoli florets, steamed until tender
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk
• Salt and pepper to taste
• 1/2 tsp dried mustard powder (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Spread the steamed broccoli evenly in the pre-baked pie crust. Top with shredded cheddar cheese.
3. In a bowl, whisk together eggs, milk, salt, pepper, and mustard powder (if using). Pour the egg mixture over the broccoli and cheese.
4. Bake for 30–35 minutes, or until the quiche is set and golden.
5. Let cool for 10 minutes before slicing and serving.

This broccoli and cheddar quiche is rich, cheesy, and comforting, with the broccoli providing a nutritious and flavorful contrast to the sharp cheddar.

It’s a great addition to any summer meal, especially when served with a light salad.

Summer Ratatouille Quiche

This quiche takes inspiration from the classic French ratatouille dish, filled with a mix of roasted summer vegetables like zucchini, eggplant, and bell peppers.

The savory vegetable medley paired with a creamy egg custard makes for a flavorful and hearty quiche that’s perfect for a summer feast.

Ingredients:

• 1 9-inch pie crust, pre-baked
• 1 small zucchini, diced
• 1 small eggplant, diced
• 1 red bell pepper, diced
• 1/2 yellow onion, diced
• 2 tbsp olive oil
• 1 tsp dried Italian herbs
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 1 cup whole milk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss the diced zucchini, eggplant, bell pepper, and onion with olive oil, Italian herbs, salt, and pepper. Roast on a baking sheet for 20 minutes, or until tender and lightly caramelized.
3. Spread the roasted vegetables evenly in the pre-baked pie crust and sprinkle with grated Parmesan cheese.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the vegetables.
5. Bake for 30–35 minutes, or until the quiche is set and golden.
6. Let cool for 10 minutes before slicing and serving.

This summer ratatouille quiche is a hearty and flavorful dish that celebrates the abundance of summer vegetables.

The combination of roasted vegetables and a rich egg custard makes this quiche both satisfying and vibrant.