Name: “Autumn Vegetable Quiche Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French-inspired
Ingredients: 1 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 cup unsalted butter (cold, cubed); 3–4 tbsp ice water; 1 tbsp olive oil; 1 small onion (sliced); 1 cup butternut squash (peeled, diced, roasted); 1/2 cup mushrooms (sliced); 1/2 cup zucchini (sliced); 1/2 red bell pepper (chopped); 3 large eggs; 1 cup half-and-half (or whole milk + cream); 1 cup shredded Gruyère cheese (or Swiss); 2 tbsp fresh herbs (thyme, parsley, or sage); Salt & pepper, to taste

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If you’re dreaming of a showstopper centerpiece for your next brunch or craving something comfortingly hearty for a cool-weather dinner, the Autumn Vegetable Quiche is exactly what you need. Imagine the creamy richness of a perfectly baked custard wrapped around roasted butternut squash, earthy mushrooms, and vibrant zucchini, all tucked inside a buttery, flaky crust. This beautiful quiche captures peak fall flavor in every slice, making it as lovely to look at as it is delicious to eat. Whether you’re hosting a special gathering or just enjoying a quiet meal at home, the Autumn Vegetable Quiche delivers cozy sophistication with very little fuss.

Ingredients You’ll Need

Every component in this Autumn Vegetable Quiche works together to create richness, color, and that irresistible warmth we all crave in fall. Don’t be intimidated by the ingredient list—most are simple and easy to find, and each one adds a little magic to the final dish.

All-purpose flour: The base for a homemade crust that bakes up tender and flaky every time.
Salt: Enhances both the dough and filling, bringing out the best in the vegetables and cheese.
Unsalted butter: Use cold, cubed butter for the crust; it’s the secret to flakiness.
Ice water: Helps bind the dough without making it tough—add just enough for everything to come together smoothly.
Olive oil: For sautéing the vegetables, lending a subtle richness and helping them caramelize.
Onion: Adds gentle sweetness and depth to the quiche’s savory flavor.
Butternut squash: The heart of this quiche—roasting brings out its candy-like sweetness and rich, golden color.
Mushrooms: Earthy and meaty in texture, they give a wonderful contrast to the custard.
Zucchini: Offers up freshness and a splash of green in every bite.
Red bell pepper: A vibrant pop of color and mild sweetness makes the quiche as beautiful as it is tasty.
Eggs: The main ingredient in the creamy custard that holds everything together.
Half-and-half: Blends beautifully with the eggs for that smooth, luxurious custard texture—whole milk and cream work too.
Gruyère cheese: Melts like a dream and brings nutty, complex flavor; Swiss is a great substitute.
Fresh herbs: Thyme, parsley, or sage add an aromatic, seasonal freshness—choose your favorite or mix them up!
Salt & pepper: Essential for seasoning the filling exactly to your taste.

How to Make

Step 1: Prepare the Crust

If you’re making your own crust, start by mixing flour and salt together in a bowl. Cut in cold, cubed butter until the mixture looks like coarse crumbs. Slowly drizzle in ice water a tablespoon at a time, stirring until the dough just comes together. Form it into a disk, wrap it up, and chill for at least 30 minutes—this rest is key to flaky layers. Once chilled, roll out the dough, gently fit it into a 9-inch pie dish, and trim the edges for a neat finish. Blind bake at 375°F (190°C) for 12 minutes; this gives you a crisp bottom and ensures the crust won’t get soggy. Set aside to cool slightly.

Step 2: Cook the Vegetables

Heat olive oil in a skillet over medium heat and toss in your sliced onion, mushrooms, zucchini, and red bell pepper. Sauté everything for 5 to 7 minutes until the veggies are soft and just beginning to caramelize. This step amplifies their natural sweetness. Mix in the roasted butternut squash last—you can roast the cubes ahead of time or while prepping the crust—which melds all those cozy flavors together perfectly.

Step 3: Make the Custard

In a mixing bowl, whisk together the eggs, half-and-half (or a milk-and-cream combo), fresh herbs, a pinch of salt, and a good grind of black pepper. This is your quiche’s dreamy custard base, giving the whole dish a creamy, melt-in-your-mouth quality that’s impossible to resist.

Step 4: Assemble the Autumn Vegetable Quiche

Now comes the fun part! Arrange your cooked vegetables evenly across the prepared crust. Sprinkle the shredded Gruyère (or Swiss cheese) generously on top—the cheese will melt and mingle with the veggies, making every bite a delight. Pour your custard mix slowly over everything, letting it settle in around the vegetables and cheese for a perfectly balanced filling.

Step 5: Bake to Golden Perfection

Place the assembled quiche in the oven and bake at 375°F (190°C) for 35 to 40 minutes. You’ll know it’s done when the custard is just set and the top has a golden hue. Let the quiche cool for at least 10 minutes before slicing—this little rest helps the filling firm up and makes serving a breeze.

How to Serve

Garnishes

Enhance your Autumn Vegetable Quiche with a sprinkling of freshly chopped herbs (like parsley or chives), or a dusting of cracked black pepper. For a little extra sparkle, add a handful of microgreens or an artful zigzag of crème fraîche on each slice right before serving.

Side Dishes

This quiche pairs beautifully with a crisp, lemony green salad, roasted potatoes, or even a bowl of hearty lentil soup. For brunch, try serving it with fruit salad and a crusty loaf of bread for a complete, satisfying spread.

Creative Ways to Present

For an impressive presentation, bake mini quiches in muffin tins or tart pans for individual servings. You can also use decorative pie dishes or free-form galette shapes for rustic charm. Arrange colorful roasted vegetables on top of the custard before baking for bakery-worthy visual appeal.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Autumn Vegetable Quiche tightly in plastic wrap or store in an airtight container in the refrigerator for up to three days. The flavors often deepen and become even more delicious overnight, making leftovers a treat in their own right.

Freezing

To freeze, allow the quiche to cool completely before slicing. Wrap individual pieces (or the whole quiche) in foil and then place in a freezer-safe bag. It will keep well for up to two months, making it perfect for quick lunches or unexpected guests.

Reheating

Reheat individual slices in a 350°F (175°C) oven for about 15 minutes, or until warmed through. For best texture, avoid the microwave if possible—warming gently in the oven keeps the crust crisp and the filling creamy.

FAQs

Can I make the crust ahead of time?

Absolutely! You can prepare the crust dough a day in advance and keep it chilled in the fridge, or make and blind-bake it, then cover and hold at room temperature for several hours.

Can I substitute other vegetables?

Definitely. Feel free to swap in seasonal favorites like spinach, kale, or roasted carrots, or use up whatever’s in your fridge. The Autumn Vegetable Quiche is wonderfully flexible and forgiving!

Is it possible to make this quiche crustless?

Yes—it’s just as delicious without the crust! Grease your pie dish well and pour the prepared filling directly in; bake as you would with a crust.

What other cheeses work well in this recipe?

Gruyère is classic, but Swiss, cheddar, or even a sprinkle of feta can add great flavor. Mix and match according to your preferences or what you have on hand.

How do I know when the quiche is fully cooked?

The quiche is ready when the custard is set (no longer liquid in the center) and the top is lightly golden. It should jiggle slightly when you gently shake the dish but not appear watery.

Final Thoughts

There’s something deeply satisfying about baking and sharing an Autumn Vegetable Quiche—it’s cozy, colorful, and full of fall spirit. Whether you’re feeding a few or a crowd, give this recipe a try and let those rich, seasonal flavors bring everyone to the table.