Grilled Veggie Quiche

Grilled Veggie Quiche Recipe

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Dora Komaromi


After a company picnic, we had a bunch of leftover grilled vegetables, so I took them home and made this. I brought it back the next day & it disappeared very quickly! Everyone said it was fabulous! Makes 2 9-inch pies.

★★★★★ 1 vote
10 Min
50 Min


9-inch pie shells, thawed
eggs, or egg substitute equivalent to 6 eggs
1 c
milk, low-fat
8 slice
pepper-jack cheese
assorted grilled veggies (see below)
1/4 tsp
montreal grill seasoning
1/2 tsp

How to Make Grilled Veggie Quiche


  • 1The veggies were all drizzled with olive oil, salt & pepper, then grilled over a medium hot grill until you get nice grill marks and veggies are tender-crisp. I used green and red bell peppers, asparagus, zucchini and red onion.
  • 2Preheat oven to 400 degrees and place rack in the bottom slot. Lay cheese slices into bottom of pie shells - 4 slices per shell.
  • 3Chop grilled veggies roughly and spread out over cheese, dividing evenly between the 2 pie shells.
  • 4Combine eggs, milk, grill seasoning and salt. Whisk to break up the eggs until smooth. Divide between the 2 pies, pouring slowly over the veggies and cheese. Fill to just barely under the top edge.
  • 5Bake 50-60 minutes until golden brown on top and the egg is totally set. Remove from oven and let sit for 10-15 minutes before cutting. Serve warm or at room temperature.
  • 6If you want to add meat, you can add cooked bulk sausage, or diced ham and it would still be great! Enjoy.

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About Grilled Veggie Quiche

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy