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English Muffin Bread Veggie Quiche closeup. Breakfast, brunch, or lunch recipe. #breakfast #quiches #quicherecipes #quichdish #vegetarianfood #vegetariandishes #vegetarianrecipe #breakfasttime #breakfastlover #breakfastrecipe #brunch #brunchtime #lunch #lunchtime #lunchideas #eggdishes

English Muffin Bread Veggie Quiche

Looking for a new tasty quiche recipe? I have a super delicious one for you! It uses one of  my favorite breads the English Muffin Bread. This English Muffin Bread Veggie Quiche is easy to make and so good! I think it's perfect for anytime of year, but it works especially well for when having holiday houseguests like Christmas morning. This quiche is loaded with great veggies including zucchini, tomatoes, mushrooms, and onions. I love how the English Muffin bread makes a delicious crust on this quiche. I worked on this recipe over a few weeks (I ate alot of quiche!) and reached perfection with it.
Cook Time 1 hour 7 minutes
Total Time 1 hour 7 minutes
Course Breakfast or Snack
Cuisine American
Servings 6 people


  • 8 slices English Muffin Bread
  • 1 teaspoon coconut oil
  • 8 eggs
  • 2 cups milk, skim
  • 2 Tablespoons parsley, fresh chopped, or use 1 mounded Tbsp. dried parsley
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 cup green onions chopped
  • 2 cups zucchini diced
  • 8 ounces mushrooms, sliced
  • 2 cups Colby and Monterey Jack cheese, shredded
  • 1 cup tomato diced


  • Grease a 9x13 inch glass dish with 1 tsp. coconut oil.
  • Break up 8 slices of English muffin bread and spread across bottom of the dish.
  • Blend the following ingredients together in a large mixing bowl using a hand blender for 45 seconds to 1 minute: 8 eggs, 2 c. skim milk, 2 Tbsp. chopped fresh parsley, 1 tsp. dry mustard, and 1 tsp. salt.
  • Stir the 2 c. diced zucchini, 1 c. diced tomato, 1/4 c. chopped onion, and 8 oz. sliced mushrooms into the egg mixture and stir. Pour it all over bread pieces in the pan.
  • Gently turn over to stir veggies and bread together with a large spoon in the 9x13 inch dish. Press flat lightly with back of the spoon.
  • IF MAKING THIS HYBRID AS LISTED ABOVE IN THE TEXT: add in ham to one side of the pan and tofu pieces to the other side of the pan and press down slightly into the bread/veggie/egg mixture. Skip that part if you are making it just veggie. Sprinkle evenly with 2 c. shredded Colby and Monterey Jack cheese.
  • Cook on the middle oven rack at 375° for 67-70 minutes. Quiche is done when a butter knife is inserted in the center and comes out clean (it can be moist however). Let quiche sit for 10 minutes minimum to settle and cool before cooking. It will be puffy when first taken out of the oven and it will sink and settle.


This recipe works very well as a leftover, it's just as good when eating it over a few days.
Tried this recipe?Let us know how it was!