Name: Vegetable Quiche: The Ultimate Guide to Baking a Delicious & Healthy Quiche
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6-8 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into small cubes; 1/4 cup ice water; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 cup broccoli florets, chopped; 1 cup sliced mushrooms; 1/2 cup chopped zucchini; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; 4 large eggs; 1 cup heavy cream; 1/2 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg; 1 cup shredded Gruyere cheese (or Swiss cheese)

Vegetable Quiche: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine a symphony of flavors dancing on your palate the creamy richness of a custard base, perfectly complemented by the vibrant freshness of garden-fresh vegetables, all nestled within a flaky, golden crust. This isn’t just a recipe; it’s an experience.

The quiche, with its humble origins in the Lorraine region of France, has evolved from a simple bacon and egg tart to a versatile dish enjoyed worldwide. While the classic Quiche Lorraine remains a beloved staple, the beauty of a vegetable quiche lies in its adaptability. It’s a blank canvas for your culinary creativity, allowing you to showcase the best of seasonal produce.

What makes a vegetable quiche so irresistible? Perhaps it’s the satisfying combination of textures the smooth, velvety custard against the crisp, buttery crust. Or maybe it’s the sheer convenience; it’s a make-ahead marvel, perfect for brunch, lunch, or a light dinner. Whatever the reason, this dish has earned its place as a crowd-pleaser, loved by vegetarians and meat-eaters alike. I know that once you try this recipe, it will become a staple in your kitchen too!

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/4 cup ice water

For the Filling:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup broccoli florets, chopped
1 cup sliced mushrooms
1/2 cup chopped zucchini
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
4 large eggs
1 cup heavy cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup shredded Gruyere cheese (or Swiss cheese)

Preparing the Crust:

In a large bowl, whisk together the flour and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is crucial for a flaky crust!
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, which will make the crust easier to roll out and prevent it from shrinking during baking. I usually chill it for an hour, just to be safe.
After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle.
Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
Trim any excess dough from the edges of the pie plate. You can crimp the edges with a fork or your fingers for a decorative look.
Prick the bottom of the crust all over with a fork. This will prevent the crust from puffing up during baking.
Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during blind baking.
Bake the crust in a preheated oven at 375°F (190°C) for 15 minutes.
Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Watch it carefully so it doesn’t burn!
Remove the crust from the oven and let it cool slightly while you prepare the filling.

Preparing the Vegetable Filling:

While the crust is baking, prepare the vegetable filling. Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Add the chopped bell peppers, broccoli florets, sliced mushrooms, and chopped zucchini to the skillet.
Cook the vegetables until they are tender-crisp, about 8-10 minutes. Stir occasionally to ensure even cooking.
Remove the skillet from the heat and stir in the chopped fresh parsley and basil. Season with salt and pepper to taste. Let the vegetables cool slightly.

Assembling and Baking the Quiche:

In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg. Make sure everything is well combined.
Stir in the shredded Gruyere cheese. Reserve a little cheese to sprinkle on top.
Pour the cooled vegetable mixture into the pre-baked crust. Spread the vegetables evenly over the bottom of the crust.
Pour the egg and cheese mixture over the vegetables. Make sure the vegetables are evenly distributed in the egg mixture.
Sprinkle the remaining Gruyere cheese over the top of the quiche.
Bake the quiche in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and the crust is golden brown. The center of the quiche should be just slightly jiggly.
Remove the quiche from the oven and let it cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and makes it easier to slice.

Tips and Variations:

Crust Variations: If you’re short on time, you can use a store-bought pie crust. Just make sure it’s a good quality crust. You can also use a gluten-free pie crust for a gluten-free option.
Cheese Options: Gruyere cheese is my favorite for this quiche, but you can also use Swiss cheese, cheddar cheese, or a combination of cheeses.
Vegetable Substitutions: Feel free to substitute other vegetables based on your preferences or what you have on hand. Spinach, asparagus, and sun-dried tomatoes are all great additions.
Adding Protein: For a heartier quiche, you can add cooked bacon, ham, or sausage to the filling.
Make-Ahead Tip: You can prepare the crust and vegetable filling ahead of time. Store them separately in the refrigerator until you’re ready to assemble and bake the quiche.
Serving Suggestions: This vegetable quiche is delicious served warm or at room temperature. It’s perfect for breakfast, brunch, lunch, or dinner. Serve it with a side salad for a complete meal.
Preventing a Soggy Crust: Blind baking the crust is key to preventing a soggy bottom. Make sure to prick the crust with a fork and use pie weights or dried beans to help it maintain its shape during baking. You can also brush the bottom of the baked crust with a beaten egg white before adding the filling to create a moisture barrier.
Checking for Doneness: The quiche is done when the filling is set and the center is just slightly jiggly. You can also insert a knife into the center of the quiche; if it comes out clean, the quiche is done.
Cooling Time: Letting the quiche cool for at least 15 minutes before slicing is important for two reasons: it allows the filling to set completely, making it easier to slice, and it prevents the quiche from falling apart.
Storage: Leftover quiche can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

Troubleshooting:

Crust Shrinking: If your crust shrinks during baking, it could be due to overworking the dough or not chilling it long enough. Make sure to handle the dough gently and chill it for at least 30 minutes before rolling it out.
Soggy Crust: A soggy crust is usually caused by the filling being too wet. Blind baking the crust and using pie weights can help prevent this. You can also brush the bottom of the baked crust with a beaten egg white to create a moisture barrier.
Cracked Filling: A cracked filling can be caused by baking the quiche at too high of a temperature or for too long. Make sure to bake the quiche at the recommended temperature and check it frequently for doneness. If the top of the quiche is browning too quickly, you can tent it with aluminum foil.
Unevenly Cooked Filling: An unevenly cooked filling can be caused by the oven not being properly preheated or by the quiche being placed too close to the top or bottom heating element. Make sure your oven is properly preheated and place the quiche in the center of the oven.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 400-500 per serving
Fat: 30-40g
Saturated Fat: 15-20g
Cholesterol: 200-250mg
Sodium: 400-500mg

Conclusion:

This isn’t just another quiche recipe; it’s a celebration of fresh vegetables nestled in a buttery, flaky crust, all bound together by a creamy, savory custard. I truly believe this Vegetable Quiche is a must-try for anyone looking for a satisfying and versatile dish. From its vibrant colors to its incredible flavor profile, it’s a guaranteed crowd-pleaser.

But why is it so special? Well, beyond the obvious deliciousness, it’s incredibly adaptable. You can easily customize it to suit your own tastes and dietary needs. Not a fan of zucchini? Swap it out for bell peppers or mushrooms. Want to add a little protein? Consider incorporating some crumbled bacon or sausage. The possibilities are truly endless!

Think of this quiche as a blank canvas, ready for your culinary creativity. And trust me, the aroma that fills your kitchen as it bakes is simply divine. Its a comforting, homey scent that will have everyone eagerly anticipating their first slice.

Serving suggestions? Oh, there are so many! For a light lunch, pair a slice of this Vegetable Quiche with a simple green salad dressed with a lemon vinaigrette. The acidity of the dressing will perfectly complement the richness of the quiche. For a more substantial meal, serve it alongside a bowl of hearty soup, like tomato or butternut squash. It’s also fantastic as part of a brunch spread, alongside fresh fruit, yogurt, and pastries.

And don’t forget about variations! If you’re feeling adventurous, try adding a sprinkle of goat cheese or feta to the custard before baking. The tangy flavor will add a delightful twist. For a spicier kick, incorporate a pinch of red pepper flakes or a dash of hot sauce. You could even experiment with different types of cheese in the crust, like Parmesan or Gruyere.

I’ve made this quiche countless times, and each time it’s a little different, depending on what vegetables I have on hand and what flavors I’m craving. That’s the beauty of this recipe it’s forgiving and adaptable, allowing you to create a truly unique and personalized dish.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake! I promise you won’t be disappointed. This Vegetable Quiche is more than just a recipe; it’s an experience. It’s a chance to connect with fresh, seasonal ingredients and create something truly special.

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience. Did you make any modifications? What vegetables did you use? What did you serve it with? Please, share your thoughts and photos in the comments below! I’m always eager to learn from my readers and see how they’ve put their own spin on my recipes.

Happy baking, and bon appétit! I hope this Vegetable Quiche becomes a staple in your kitchen, just as it has in mine. It’s a dish that’s perfect for any occasion, from a casual weeknight dinner to a festive holiday gathering. And most importantly, it’s a dish that’s made with love and shared with joy.