Recipe: Vegetable Quiche

Quiche is such a wonderful and homey dish. It’s a little more time consuming than your average recipe but since it makes enough for 8 servings the ratio of time to output is actually pretty high. I find that nearly all quiche recipes include bacon which is unnecessary if you have a delicious base of cooked or roasted vegetables boosting the flavor.

Vegetable Quiche
Serves 8
Basic Butter Crust
  1. 1 1/4 cups flour
  2. 1/4 teaspoon salt
  3. 1/2 cup butter, chilled and diced
  4. 1/4 cup ice water
Quiche Insides
  1. 2 tablespoons butter
  2. 1 onion, diced
  3. 1 zucchini, diced
  4. 1 pepper, diced
  5. 3 garlic cloves, minced
  6. 4 oz spinach
  7. 1 tomato, diced
  8. 1/2 teaspoon each: basil, thyme, marjoram, white pepper, red pepper flakes
  9. optional: cayenne pepper, coriander, turmeric
  10. salt and black pepper
  11. 4 eggs
  12. 1/2 cup cream
  13. 1/2 cup grated Gruyere (or cheddar or cheese of your enjoyment)
  14. 4 ounces goat cheese, crumbled
  1. Make your crust: In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse meal. Mix in water slowly until the dough can absorb no more water. Wrap dough in plastic and place in the fridge to set, at least 30-45 minutes.
  2. Preheat oven to 375F. Spray a 9-inch pie pan (I used metal, ceramic or glass are probably both fine) with cooking spray. Then on a lightly floured surface, roll out dough to 1/4 inch thick circle; line the pie pan with the dough. Bake for 5 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, melt butter. vegetables and cook, stirring occasionally for 7-9 minutes or until veggies are soft. Then add garlic, spices, and salt and pepper to the skillet. Cook for 3 minutes; transfer to prepared pie pan.
  4. In a bowl, whisk together eggs, cream, and glorious cheeses and pour this mixture over veggies in the pie pan.
  5. Bake for 30-35 minutes until top is slightly browned and eggs have set.
Mab Made Food