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Vegetarian Halloumi Quiche Ideas

Category: Flavorful Vegetarian Dishes That Everyone Will Love

This savory vegetarian quiche pairs golden halloumi with tender spinach, bell peppers, and onions in a flaky crust. A luscious egg filling ties together mild and salty flavors, creating a dish that's both satisfying and light. Simple to prepare and perfect for sharing, it shines at spring gatherings or as a weekday lunch. Serve warm or at room temperature with salad or soup for a complete meal. Delightful for vegetarians and cheese-lovers alike.

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Recipes Fives Halima
Created by Mary Loxip Mary Loxip
Last updated on Wed, 03 Dec 2025 21:37:16 GMT
A slice of a vegetarian halloumi quiche. Pin
A slice of a vegetarian halloumi quiche. | panbite.com

Vegetarian Halloumi Quiche is a lovely combination of buttery crust, warm golden halloumi, and fresh seasonal vegetables wrapped in a creamy savory custard. This dish always gets attention at brunch tables or as an easy weeknight dinner with a crisp salad. Even my most veggie-wary friends have been converted by the salty tang and plush texture of the halloumi tucked inside each slice.

I first made this when searching for a dish to bring to a summer picnic. It vanished before I got a second slice. Halloumi was new to me then but now it stars in meals again and again for us.

Gather Your Ingredients

  • All purpose flour: Gives a tender base that stands up to the creamy filling. Look for unbleached for better flavor
  • Cold butter: Makes a flaky crisp crust. Use the best quality you can
  • Cold water: Helps the butter stay chill so the pastry is light
  • Salt: Brightens everything in the crust and filling
  • Halloumi cheese: Provides a unique salty chew that holds its shape unlike most cheeses. Choose fresh blocks and grate or dice right before baking
  • Small onion: Offers a gentle sweetness. White or yellow both work for this
  • Bell pepper: Brings color and a soft bite. Red or yellow are naturally sweeter and look beautiful in the final dish
  • Fresh spinach: Adds a lovely leafy green layer. Use vibrant, perky leaves for best results

How to Make It

Prepare the Pastry Dough:
Work the cold diced butter into the flour and pinch of salt with your fingertips or a pastry blender until you have a coarse crumb. Drizzle in cold water slowly using just enough to pull the dough together. Shape quickly into a disc, wrap, and refrigerate for at least 20 minutes so the butter firms up.
Prebake the Crust:
Roll out the chilled dough and press it into a tart or pie pan. Trim the edges and prick the base with a fork to prevent bubbles. Line with parchment and fill with baking beans or weights. Bake at 375 degrees for about 10 minutes just until set but not browned.
Prepare the Vegetable Filling:
Gently sauté the finely chopped onion and bell pepper over medium heat in a splash of olive oil until fragrant and softened but not browned. Add the spinach and cook just until wilted then remove from the heat and set aside.
Layer the Veggies and Cheese:
Scatter the sautéed vegetables evenly over the prebaked crust. Tuck in the grated or cubed halloumi so it is nestled throughout the pan for maximum cheesy bites.
Mix the Egg Custard:
Whisk together four large eggs and one cup milk with a pinch of salt and a crack of black pepper. Pour this mixture gently over the filling making sure it reaches all corners. Tap the pan on the counter to settle out air pockets.
Bake the Quiche:
Slide the dish onto the middle rack of a preheated oven at 375 degrees and bake for 25 to 30 minutes. The surface should be golden and just set with a tiny jiggle in the very center. Cool about 10 minutes before slicing so the filling is creamy but not loose.
A slice of pie with a slice missing.
A slice of pie with a slice missing. | panbite.com

If I had to pick a hero in this quiche it is the halloumi. The first time my family tried it we could not believe how the edges stayed golden and crisp with a soft bite inside. My kids always ask for extra cubes on top just because they cannot resist those toasty bits. The scent of quiche baking takes me back to cozy Sundays at home with music playing.

Flavor Boosters

Quiche stores beautifully in the fridge for up to four days. Simply cover tightly with foil or plastic wrap. To reheat slices warm them in an oven or toaster oven so the crust stays crisp. You can also enjoy it cold straight from the fridge which makes it perfect for summer meals or travel meals.

Serving Suggestions

Pair your quiche with a simple arugula or mixed green salad for a light meal. It makes a stunning brunch centerpiece alongside fresh fruit. Thin wedges work well as appetizers. I also like to serve it with a dollop of harissa yogurt or a spoon of tomato chutney for extra zip.

Creative Twists

Swap the bell pepper for roasted zucchini mushroom or even asparagus depending on the season. Feta can be substituted if you do not have halloumi. For a dairy free option use plant based cheese but be mindful of melting texture. If you cannot find fresh spinach frozen chopped spinach will work if you squeeze out excess water.

A slice of pie with a cucumber on top.
A slice of pie with a cucumber on top. | panbite.com

Once you try this quiche you will want to make it again and again. The combination of flavors and textures makes it a standout at any meal.

Common Questions About This Recipe

→ What type of crust works best for this dish?

A homemade all-butter shortcrust delivers the best flavor and texture, but a quality store-bought crust is a convenient option.

→ Can I use other cheeses besides halloumi?

Halloumi adds signature flavor and texture, but you can substitute with feta or paneer for a different twist while keeping it vegetarian.

→ How do I prevent a soggy bottom crust?

Blind bake the pastry before adding the filling and ensure vegetables are sautéed to reduce moisture before layering them in the crust.

→ Can I make this dish ahead?

Yes, it can be baked, cooled, and refrigerated for up to two days. Reheat gently in the oven to preserve the texture.

→ Is it suitable for freezing?

Slice and wrap portions well for freezing. Thaw in the refrigerator and reheat in the oven to retain crispness.

Vegetarian Halloumi Quiche

Enjoy this cheesy vegetarian halloumi quiche, packed with golden cheese, fresh veggies, and a creamy egg base. Ideal for spring brunch, lunch, or light dinner with friends. Save & click.

Preparation Time
25 minutes
Cooking Time
25 minutes
Complete Time
50 minutes
Created by Mary Loxip: Mary Loxip

Type of Recipe: Vegetarian

Level of Skill: Some Experience Needed

Cultural Cuisine: Western European

Serves: 8 Portion Size (1 quiche (9-inch pan))

Dietary Needs: Suitable for Vegetarians

What You Need

→ Crust

01 1 1/2 cups all-purpose flour
02 1/2 cup cold butter, diced
03 2 to 3 tablespoons cold water
04 Pinch of salt

→ Filling

05 7 ounces halloumi cheese, grated or cut into small cubes
06 1 small onion, finely chopped
07 1 red or yellow bell pepper, diced
08 1 cup fresh spinach
09 3 large eggs
10 3/4 cup whole milk
11 1/4 teaspoon ground black pepper

How to Make It

Step 01

In a large bowl, combine the all-purpose flour and a pinch of salt. Add the cold diced butter, then use fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.

Step 02

Gradually incorporate cold water, 1 tablespoon at a time, mixing gently until the dough comes together. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.

Step 03

Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the pastry to fit a 9-inch tart or pie pan. Transfer the dough to the pan, pressing gently into the corners. Prick the base with a fork. Line with parchment paper and fill with pie weights. Bake for 10 minutes, remove weights and paper, and bake for an additional 5 minutes to lightly brown.

Step 04

In a skillet over medium heat, sauté the chopped onion and diced bell pepper until softened, about 3 to 4 minutes. Add fresh spinach and cook until wilted. Remove from heat and set aside.

Step 05

Distribute the sautéed vegetables evenly over the partially baked crust. Layer with grated or cubed halloumi cheese.

Step 06

In a mixing bowl, whisk together eggs, whole milk, and ground black pepper until thoroughly blended.

Step 07

Pour the egg mixture over the filled crust, ensuring an even distribution. Transfer to the oven and bake at 400°F (200°C) for 25 minutes, or until the custard is set and the top is lightly golden.

Step 08

Remove the quiche from the oven and let stand for at least 10 minutes before slicing and serving warm or at room temperature.

Extra Tips

  1. For a speedier preparation, a store-bought pie crust may be used in place of homemade pastry.
  2. Halloumi's firm texture holds up well during baking, providing savory bites in each slice.

Tools You'll Need

  • 9-inch tart or pie pan
  • Mixing bowls
  • Skillet
  • Rolling pin
  • Whisk
  • Oven

Allergen Information

Always review ingredients for possible allergens and consult a healthcare provider if unsure.
  • Contains eggs
  • Contains milk and dairy
  • Contains wheat and gluten

Nutritional Details (Per Serving)

These facts are provided as informational and aren't a substitute for professional advice.
  • Calories: 350
  • Fat Content: 18 grams
  • Carbohydrate Content: 30 grams
  • Protein Content: 15 grams