This delicious vegetable quiche is both nutritious and easy to make. You can use pre-cooked vegetables of your choice or quickly prepare them using the “scored” method described below. For the crust, I recommend this super quick Greek yogurt dough, but store-bought puff pastry works just as well (and it is even faster).

This recipe yields 4 servings, which you can portion and save for later (even freeze). That means once you’ve put in the time to prepare it, you’ll have 4 meals ready to go—just add a fresh salad or piece of fruit to complete your meal.

This recipe is perfect for a take-away meal at work or school.

Cost estimate:

• Total recipe cost is $12.44
• 4 servings
• prices calculated on August 2025 using mostly organic ingredients from Trader Joe’s.

Ingredients

For the yogurt crust*:

• All-purpose flour 200 g
• Low-fat Greek yogurt 125 g
• Extra virgin olive oil 1 tablespoon
• Cold water 1–2 tablespoons
• Salt a pinch
• Baking powder 1 teaspoon
• *Alternatively, use store-bought puff pastry.

For the filling:

• Salt and pepper to taste
• Eggs 4
• Zucchini 1
• Red bell pepper 1
• Leek (optional) 1
• Milk 250 g
• Grated aged cheese* 3 tablespoons *
• Breadcrumbs (or panko) 2 tablespoons
• Sliced cheese (Provolone or similar) 4 slices
• Fresh parsley or other herbs (optional) as desired
• *Any aged cheese works—Pecorino, Parmesan, Grana Padano, Provolone, or whatever you have in the fridge.

Preparation:

Prepare the crust:

Quickly mix all the ingredients in a bowl or food processor, adding a bit of water if the dough is still too dry. Form a soft ball, place it in an oiled bowl, cover with a plate, and let it rest in the fridge for at least 30 minutes.

For the filling:

Meanwhile, prepare the vegetables:

Wash and slice the zucchini. Wash and deseed the pepper, then cut it into large pieces (once cooked, you will break the pepper apart using your hands). Score the surface of each piece in a crisscross pattern to help it cook faster. Clean and slice the leek into rounds.

Preheat the oven to 180°C (356°F).

Line a baking tray with parchment paper, brush lightly with olive oil, and arrange the vegetables in a single layer. Do not add salt at this stage, as it will cause the vegetables to release water. Bake for about 10-15 minutes, then season with salt.

Stretch the Dough:

Roll out the yogurt dough or puff pastry into a round slightly larger than your baking dish. Transfer it to the dish lined with parchment paper, poke several holes with a fork, and spread the breadcrumbs over it.

Assemble the quiche:

Distribute the cooked vegetables evenly over the crust. Top with cheese slices.

In a bowl, whisk together the eggs, milk, chopped parsley (optional), and grated cheese. Season with salt and pepper. Pour the mixture over the vegetables.

Bake in a static oven preheated to 200°C (392°F) for about 35–40 minutes, or until golden and set.

Enjoy!

Tips:

You can use other types of cooked vegetables (even leftovers) instead of zucchini and peppers. Frozen spinach also works well—just thaw and sauté briefly to remove excess moisture, and If the vegetables seem too watery, add some extra breadcrumbs..

If you have access to a microwave, you can even use it to cook the vegetables instead of roasting them in the oven. Another option is to cut the vegetables into smaller pieces and sauté them in a pan with a tablespoon of oil.

For best storage, slice the quiche once cooled and store in airtight glass containers. It keeps well in the fridge for 4–5 days or can be frozen.

To reheat: use a microwave followed by a quick pan-toast to restore crispiness, or preheat the oven to 160 degrees and bake for 10/15 minutes or until ready.

For a richer version, you can replace the milk with cream, ricotta, or a mix of creamy cheeses.

Basic Equipment Needed

• Mixing bowl
• Measuring spoons and a kitchen scale
• Rolling pin
• Baking dish or tart pan
• Parchment paper
• Baking tray
• Sharp knife and cutting board
• Small brush – optional
• Whisk or fork
• Oven
• Glass storage containers optional