Three Cheese Quiche with Fresh Herbs — A No-Fail Vegetarian Recipe

Flaky crust, soft herbs, melted cheese — simple enough for a weeknight, beautiful enough for a table worth lingering at.

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I've made this quiche during an All Hands call on a Monday, in the middle of a slow Thursday, and on a Sunday evening before a long week. That flexibility — to cook something real in the middle of a real day — is something I don't take lightly. It's part of how Ambyr Things even exists.

Now — let's make something good.🤍

Ingredients

Prep Time: 15 minutes.
Cook Time: 40 minutes.
Total Time: ~55 minutes
Servings: 6–8 slices, depending on the cut (mine was 8 large slices)

Ingredients

• 1 pre-made pie crust, defrosted

• 4 eggs for a pie-style filling or 6 eggs for a fuller overflow fill

• 1 cup milk (almond milk works perfectly)

• 2 handfuls fresh arugula, washed

• 2 medium tomatoes, thinly sliced

• Olive oil, for rosemary sprig

• Butter, for greasing dish

Seasonings

• Salt and pepper, to taste

• Paprika, to taste

• Dried rosemary, to taste

• Dried oregano, to taste

• Fresh rosemary and oregano, from the herb garden

Cheeses

• Herbs de Provence cheese, grated (a soft, herb-infused cheese — find it in the specialty cheese section)

• Parmigiano Reggiano, grated

• 2 handfuls Mozzarella cheese, for topping

Instructions

1. Preheat oven to 350°F.

2. Lightly butter your quiche dish to prevent sticking.

3. Lay the defrosted pie crust into the dish and pinch the edges against the dish.

4. Place the dish on a baking sheet and par-bake for 10 minutes.

5. While the crust bakes, prepare the filling: whisk together eggs and milk, add salt, pepper, paprika, rosemary, and oregano, then stir in grated Herbs de Provence cheese and Parmigiano Reggiano.

6. Remove crust from oven.

7. Add a light layer of grated cheese to the bottom.

8. Spread arugula evenly across the crust.

9. Layer sliced tomatoes over the arugula.

10. Pour the egg mixture over the top.

11. Add a fresh handful of arugula on top before baking — this is what you'll see before the first slice. It adds color and makes the quiche look as good as it tastes.

12. Finish with a layer of mozzarella cheese.

13. Top with fresh herbs and lightly coat rosemary sprig with olive oil.

14. Bake for 35–40 minutes, or until set and golden.

15. Let cool slightly before slicing and serving.

Notes

• Can be assembled the night before and baked in the morning.

• Flavors deepen overnight — even better the next day.

• Perfect for busy mornings, work-from-home days, or meal prep.

• To store: leave whole on a plate and cover, or slice and stack in a storage dish. To reheat: warm individual slices in the air fryer, or place the whole quiche in the oven at 325°F for 10–15 minutes until heated through.

Before you go — I made something for you. ✨

Join the Ambyr Things community and the 30-Day Practicing Rest Calendar + 10 Gentle Journal Prompts lands in your inbox instantly. A gentle companion for the mornings worth slowing down for.

Enjoy!

With Love,
Ambyr