Vegetarian Quiche recipe

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Vegetarian Quiche Recipe

This vegetarian quiche is packed with fresh vegetables, creamy custard, and cheesy goodness in a buttery crust. Perfect for breakfast, brunch, or a light dinner!

Ingredients:

For the Crust:

  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1/4 tsp salt
  • 3–4 tbsp cold water

For the Filling:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cups (200g) mixed vegetables (e.g., bell peppers, spinach, mushrooms, zucchini)
  • 1/2 cup (60g) shredded cheddar cheese or Gruyere cheese
  • 4 large eggs
  • 1 cup (240ml) heavy cream or milk (or a mix of both)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg (optional)

Instructions:

1. Prepare the Crust:

  • In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  • Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Shape it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
  • Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23cm) tart pan or pie dish. Press the dough into the pan and trim the edges. Prick the bottom with a fork.
  • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes. Set aside to cool slightly.

2. Prepare the Filling:

  • Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes.
  • Add the mixed vegetables and cook until tender, about 5–7 minutes. Remove from heat and set aside to cool.

3. Make the Custard:

  • In a mixing bowl, whisk together the eggs, cream/milk, salt, pepper, and nutmeg (if using).

4. Assemble the Quiche:

  • Sprinkle half of the shredded cheese over the bottom of the pre-baked crust.
  • Evenly distribute the cooked vegetables over the cheese.
  • Pour the custard mixture over the vegetables, then sprinkle the remaining cheese on top.

5. Bake the Quiche:

  • Place the quiche in the preheated oven and bake for 30–35 minutes, or until the custard is set and the top is lightly golden. The center should jiggle slightly when shaken but not be liquid.

6. Cool and Serve:

  • Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Tips:

  • Vegetable Options: Use your favorite vegetables, such as asparagus, broccoli, or roasted cherry tomatoes.
  • Cheese Variations: Try feta, goat cheese, or mozzarella for a different flavor.
  • Make Ahead: The crust can be made and chilled up to a day in advance, and the quiche can be stored in the fridge for up to 3 days.

Enjoy this versatile and delicious vegetarian quiche with a side salad or on its own! 🥧✨

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