California Quiche is a veggie lover’s egg dish with fresh zucchini, red bell peppers, onion, and artichoke hearts. Fresh, cheesy, and delicious, each serving of this yummy vegetable quiche is under 250 calories!
With Thanksgiving just around the corner, this lighter breakfast (or brunch) recipe is one you can really feel good about—especially after consuming a calorie-heavy Thanksgiving feast!
Seriously, friends, how can it be Thanksgiving week already? This girl not only needs to get it in gear and start some Christmas shopping, I need to do the first thing and make a list so that I’ll be ready for the big Cyber Shopping Weekend.
How about you? Do you do the traditional Black Friday shopping in the malls or online? I prefer to avoid the crowds and spend just a little more time in my pajamas, so it’s online for me!
I figure that many of you may have extra houseguests this week, so I’m sharing the recipe for California Quiche which is a great option for brunch.
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. If you like making your own pie dough, this is my favorite pastry recipe.
- Line a tart pan or deep dish pie pan with the dough; refrigerate until ready to assemble the quiche.
- 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.
- Layer the cooked veggies on top of the pie dough with the artichoke hearts and Monterey Jack cheese.
- Top with whipped eggs and cream and sprinkle with fresh oregano, then bake until set.
To make this vegetable quiche, you may need…
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I make California Quiche in a tart pan. Tart pans have a removable bottom so that after baking, you just push up the bottom of the pan to lift off the side ring. I also place a cookie sheet on the shelf below the tart pan in the oven to catch any drips.
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More breakfast egg recipes!
- Rustic Sausage and Grits Egg Skillet — Bake and serve in cast iron for a deliciously fun country brunch with layers of cheesy grits, sausage, and eggs.
- Breakfast Enchiladas — This breakfast casserole is filled with savory sausage, eggs, and cheese and smothered with a versatile green chili cheese sauce.
- Southwestern Breakfast Frittata Casserole — This dish has a soft tamale-like texture and is loaded with pepper jack cheese and garnished with thinly sliced fresh tomatoes.
- Classic Quiche Lorraine — Named for the Lorraine region of France, this savory egg custard is baked in a pie crust with crisply fried and crumbled bacon, sliced scallions, and Swiss cheese.
California Quiche Recipe
When you’re expecting guests, it’s always a good idea to do some meal prep ahead of time to eliminate unnecessary stress and give you more time to visit with your friends. If you’re making the pie dough from scratch, prepare it up to a week ahead of time and refrigerate until ready to assemble the quiche.
Another prep-ahead tip is to chop and sauté the veggies the day before and refrigerate overnight. That way you can assemble the quiche in just minutes when you’re ready to cook. Happy Thanksgiving, Friends!
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The original recipe was posted on November 23, 2015, and was last updated on November 16, 2019.
- 1/2 pkg. refrigerated pie dough (for 1 crust)
- 1 small zucchini, chopped into 1 inch cubes
- 1 cup onion, chopped
- 1/2 red bell pepper, diced
- 1 cup mushrooms, sliced
- 6 oz. artichoke hearts, drained (reserve 3 tablespoons of the marinade)
- 1 cup Monterey Jack cheese
- 4 eggs
- 1 1/2 cups half and half
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon fresh oregano, chopped
- 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.
* If using a tart pan, place a cookie sheet on the rack underneath.
- Make the pie dough up to a week ahead of time and refrigerate it until ready to assemble the quiche.
- Chop and sauté vegetables the night before. Refrigerate until ready to use.
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Serving Size:10 Servings
Amount Per Serving: Calories: 198 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 98mg Sodium: 289mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 8g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!