California Quiche (Fresh Vegetable Quiche with Artichokes)
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California Quiche is a vegetable-packed brunch recipe made with zucchini, red bell peppers, onions, mushrooms, and artichoke hearts layered into a flaky pie crust and baked with a creamy egg custard. Everything cooks first in a skillet before going into the oven, so you get tender vegetables without a watery filling.
This is the kind of make-ahead dish that works just as well for a weekend brunch as it does for hosting overnight guests. It’s lighter than a traditional meat-filled quiche, but still hearty enough to serve as a main dish.
Sheila’s Recipe Snapshot
The combination of zucchini and artichoke hearts gives this quiche a fresh, almost spring-like feel, and taking a few extra minutes to sauté the vegetables makes all the difference. It keeps the filling from getting watery and brings out more flavor in every bite.
I also love that this is easy to make ahead. Whether you’re planning a weekend brunch or just want something ready to go for the next day, this quiche slices beautifully and reheats well without losing that creamy texture.
At our house, it’s just as welcome alongside fresh fruit for a simple brunch as it is paired with a salad for an easy dinner. If you want to add something warm and sweet, cinnamon bananas are a simple side that pairs nicely with the savory flavors of this quiche.
Ingredient Notes
- Pie crust | Use a store-bought crust for convenience or your favorite homemade version. A deep-dish crust works best to hold all the filling.
- Zucchini | Adds a fresh, mild flavor. Slice thinly so it cooks quickly and blends into the filling without adding excess moisture — no need to peel!
- Artichoke hearts (marinated) | One of the standout ingredients in this recipe. Be sure to drain well.
- Red bell pepper | Adds a touch of sweetness and color. You can substitute with yellow or orange peppers if needed.
- Mushrooms | Bring a savory, earthy note. Cook them until they release their moisture for the best texture.
- Onion & garlic | Builds the flavor base.
- Eggs | The foundation of the custard. Use large eggs for consistent results.
- Half-and-half | Creates a creamy, tender texture without being too heavy. Whole milk can be used for a slightly lighter version.
- Cheese (Swiss or Monterey Jack) | Melts smoothly and complements the vegetables without overpowering them.
Variations and Substitutions
- Make it heartier. Add cooked bacon, ham, or breakfast sausage if you want a more traditional, protein-packed quiche.
- Switch up the vegetables. This recipe is flexible — try spinach, asparagus, or cherry tomatoes in place of or alongside the zucchini and peppers.
- Try a different crust. Instead of the refrigerated pie crust, make California Quiche in this hash brown crust.
- Use a different cheese. Gruyère, cheddar, or a blend of cheeses all work well here depending on what you have on hand.
How to Make California Quiche
This quiche may sound fancy, but it’s very easy to put together. The recipe call for refrigerated pie dough which you can purchase in the dairy section of your grocery store.
STEP 1 | Prep the dough
Line a tart pan or deep dish pie pan with the dough; refrigerate until ready to assemble the quiche.
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STEP 2 | Saute the veggies
Drain the can of artichoke hearts and reserve the liquid to sauté the veggies instead of using oil—a real calorie saver!
Chop up zucchini, onions, red bell peppers, and mushrooms, then sauté about 5 minutes until tender. Be careful not to overcook the zucchini at this point. Too much and it will release a lot of liquid and become soggy.
STEP 3 | Assemble the quiche
Layer the cooked veggies on top of the pie dough with the artichoke hearts and Monterey Jack cheese.
STEP 4 | Add whipped eggs and bake
Top with whipped eggs and cream, then sprinkle with fresh oregano. Bake about 35 minutes or until set.
Recipe Success Tips
Storage and Reheating Tips
- To store: Cool completely, then refrigerate for up to 3 days. Reheat slices in the oven or microwave when ready to serve.
- To freeze: Let the baked quiche cool completely, then place on a baking sheet in the freezer until frozen solid. Wrap in plastic wrap and aluminum foil or store in a resealable freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for best texture.
- To reheat from frozen: Preheat the oven to 400 degrees. Place the frozen quiche (in the pan) on a baking sheet and bake for 30 to 35 minutes, until the quiche is warmed through.
Frequently Asked Questions
For this recipe, it’s not required. Since the vegetables are cooked first and the filling isn’t overly wet, the crust bakes up nicely without blind baking. If you prefer an extra crisp bottom, you can partially bake the crust for 8–10 minutes before filling.
The key is cooking the vegetables first. Zucchini, mushrooms, and peppers all release moisture as they cook, so sautéing them before adding to the filling helps prevent excess liquid in the finished quiche. Always be sure to transfer sautéed veggies with a slotted spoon into the crust to make sure you leave as much liquid behind as possible.
Some of the ingredients in this quiche are just too wet to successfully bake as a crustless quiche. If you’re watching carbs, I suggest my Crustless Spinach Quiche as a tasty option.
What to Serve With California Quiche
For a fresh finish, try topping your California Quiche with sliced avocado and a sprinkle of chopped tomatoes.
To round out the meal, add a bowl of fresh fruit or a simple green salad with a light vinaigrette. If you’re serving brunch, a small sweet bite—like these pumpkin muffins or this pecan coffee cake — fits right in alongside this vegetable-packed quiche.
Looking For More Versatile Quiche Recipes?
If you enjoy this California Quiche, there are plenty of other options to keep in rotation. A classic Quiche Lorraine is always a go-to, while a creamy Spinach Quiche makes a great meatless option.
When you’re in the mood for something a little more filling, this Breakfast Quiche with sausage and mushrooms is a hearty choice that works just as well for dinner as it does for brunch.
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California Quiche
Ingredients
- ½ pkg. refrigerated pie dough for 1 crust
- 1 small zucchini chopped into 1 inch cubes
- 1 cup onion chopped
- ½ large red bell pepper diced
- 1 cup mushrooms sliced
- 6 ounces artichoke hearts drained (reserve 3 tablespoons of the marinade)
- 1 cup Monterey Jack cheese
- 4 large eggs
- 1 ½ cups half and half
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh oregano chopped
Instructions
- Make pie dough and line a 10-inch tart pan or deep dish pie plate. Refrigerate until ready to assemble the quiche.
- Preheat the oven to 425 degrees.
- Add the 2 tablespoons of reserved artichoke marinade (liquid from the can) to a large skillet along with the chopped onion, bell peppers, and mushrooms. Sauté veggies over medium high heat for 2 – 3 minutes.
- Add another tablespoon of the artichoke marinade to the skillet and stir in the chopped zucchini. Continue cooking for about 5 minutes, or until the zucchini begins to soften.
- Layer the cooked veggies on top of the prepared pie crust, then top with the drained artichoke hearts. Sprinkle evenly with Monterey Jack cheese.
- Whisk together the eggs, half and half, salt, and pepper; pour over cheese. Sprinkle with fresh oregano (or 1/2 teaspoon dried oregano).
- Bake at 425 degrees for 15 minutes. *
- Reduce the oven temperature to 350 degrees and continue baking 20 minutes or until set. Cool for 15 minutes before serving.
Notes
- Cook the vegetables first. Sauté the zucchini, mushrooms, and peppers to release excess moisture so the quiche sets properly—not watery.
- Don’t overfill the crust. A deep-dish crust works well, just leave a little space at the top to prevent spillover as it bakes.
- Let it rest before slicing. Allow the quiche to sit for 10–15 minutes so it cuts cleanly and holds its shape.
- Store leftovers properly. Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Freeze for later. Cool completely, then freeze until solid. Wrap tightly and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat from frozen. Bake at 400°F for 30–35 minutes, until heated through.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
you definitely need to bake the crust a bit first before adding the quiche ingredients. Ref. The Joy of Baking or the Joy of Cooking;)
I’m new to pie crusts. I purchased a rolled refrigerated one and it says to bake it first for a quiche recipe. Do I bake it first, or add the veggies to an unbaked crust?
Heide, if the brand of pie crust you purchased recommends blind baking the crust first, then I’d say do that and perhaps use a pie shield if the crust starts getting too brown as you cook the quiche.
I added about a third of an Anaheim pepper and 3 sticks of peperjack cheese chopped small. It was delicious.
Can I use milk or buttermilk instead of the half and half?
I’ve never tried the recipe with buttermilk, so I’m not sure how it would taste in the egg mixture.
Mine was not that good. There were too many vegetables and made the quiche rather watery. Would not make this again.
I made this crustless in a 9×9” casserole. It held up just fine but when I took the first piece out a lot of liquid was left behind. I can’t help but think all the liquid was from the zucchini and other sautéed veggies. I’m considering making again but not sautéing the veggies first. Any thoughts? I’m also thinking my crust would have been soggy had I used one. Is your crust usually ok, or does it get mushy/soggy?
Hi, Julie. I’d suggest that you’re sure to remove the sauteed veggies with a slotted spoon into the crust to make sure you leave as much liquid behind as possible. Zucchini is kind of tricky sometimes, and will get watery if it is cooked too much. That being said, some stoves have different heat levels, so maybe saute at a lower temperature just until the zucchini begins to soften slightly next time.
Best,
Sheila
Thanks for sharing! Does it keep long?
Vanessa, this quiche keeps well for about 3 days refrigerated.
This looks so good! What a tasty and healthy blend of veggies for this dish!
Did you use a 9 inch tart pan or 11 inch tart pan?
I actually used a 10=inch tart pan.
Love this recipe, make it often. Thank You!!!
I am so glad you like this quiche recipe! Thanks for letting me know 🙂
Sheila can this be frozen? It says 10 servings, sounds delish, May take me awhile to eat. Thank you
I haven’t personally tried freezing this recipe, but I do think that it would work. I suggest reheating covered with foil in a 350 degree oven until warmed through, then remove foil and continue heating for 5 minutes to crisp up the crust.
Please clarify the marinade is water that you drain or oil that you drain. The artichokes in water to sauté would be just water. The one in oil has seasonings ? Which did you use
Yes, the marinade is what you drain from the can of artichokes. I usually use artichokes that are packed in water.
Can you use a pre made pie crust
Sure! That should work.
When you say marinade the vegetables overnight… what do you marinade them in? And is that before or after you’ve sauteed them?
Jeanne, the marinade is from the can of artichokes and is used instead of oil to saute the vegetables — no overnight step in this recipe. Sorry for any confusion!
Could u make this a crust less quiche?
Thanks
Edna, I don’t think this quiche would hold up as a crustless version.
Edna, I don’t think this recipe will hold up as a crustless quiche.
Can I make this in a pie plate r maybe a deep dish pie plate
Nonnie, I would definitely use a deep dish pie plate instead of a regular one.
Are the artichokes in water or oil? Thank you, looks delicious! Nancy
Nancy, I would use the artichokes in water (drained well) for best results. Enjoy!
Is it a 10x 2 inch tart pan the size bc 10 inch tart pans come in different depths
Tia
JoAnn, you’ll need a tart pan that is at least 2 inches in depth to layer all the ingredients.
Are there mushrooms in the picture, but not in the ingredient list?
Rena, you are absolutely right! I missed listing the mushrooms in the recipe, but have corrected it now. Thanks for pointing that out 🙂