A vegetarian is invited to your Thanksgiving brunch and it totally slipped your mind. Don’t worry, they'll never have to know. And don’t panic over what to make a vegetarian for breakfast—a delicious solution is easy as pie. Whip up this impressive vegetarian quiche using whatever vegetables you may have on hand. It’s easy to make and no one will ever expect that it was a last-minute decision. It works for any season, too. Try summer squash in the warmer months, and butternut squash and sweet potato when it’s cold. In this bacon-free quiche Lorraine, we subbed in spiralized beets and carrots. The classic Gruyère adds a sophisticated touch to this breakfast quiche, but cheddar works beautifully, too.
Vegetarian Breakfast Quiche
1 (9-inch) refrigerated pie crust
5 large eggs
¼ cup half and half
1 cup shredded Gruyère cheese
½ cup beet noodles
½ cup carrot noodles
How to Make It
Preheat oven to 375°F.
Line a 9-inch pie pan with store-bought crust and crimp as desired.
Whisk together eggs, half and half, cheese, salt, and pepper in a large bowl. Pour the egg mixture into pie pan and bake for 15 minutes, or until the eggs are slightly set.
Remove the quiche from the oven and swirl vegetable noodles over top, pressing down gently. Bake for 20 minutes or until quiche is completely set and crust is golden.