I’m going to let you in on a little secret — it’s not hard to make a good quiche.
Recently, at a potluck event, my little vegetable quiche surprisingly garnered a handful of compliments. How did you make it? What’s your secret? I was taken aback because quiche is incredibly simple to make and the basic “quiche” format has a lot to offer. Just because it looks fancy and sounds French, doesn’t mean it’s hard to make (it’s not!). So, today, I’m sharing a customizable vegetable quiche recipe because anyone can make a good quiche.
- 9” pie dish
- Food processor (if you choose to make the crust from scratch)
- Freezer/ refrigerator
- Stove (+ pot/ pan) or Microwave (dependent on the vegetables you choose to prepare)
- Small and Large bowl
- Utensils + measuring cups/ spoons
- Optional — colander to drain boiled vegetables
- Optional — foil to cover dough/ to prevent crust from browning
- Optional — roller for dough (hands are an adequate substitute)
Part I – Crust
- I have provided a simple crust recipe (10 mins hands-on time/ 20 mins hands-off)
- You can save time by purchasing a frozen 9” pie dish (no need to defrost!)
- You can also skip the crust altogether (healthier option — no butter!) and just line the pie dish with a non-stick spray
Part II — Filling
- Suggested vegetables — broccoli or asparagus or spinach + mushrooms or onions
- Suggested milk — whole or 2% (I used skim, which was fine, but I have used whole milk in the past with better results; I’ve never used a non-dairy milk…I’m just not sure what would happen…).
- Suggested cheese — shredded cheddar; blended cheeses (like Colby Jack or Mexican Cheese)
PART I. CRUST
10 mins prep/ 20 mins in the freezer
- 1 egg
- 1 tablespoon cold water
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon salt (sea salt, table salt — whichever!)
- 1/2 cup unsalted butter (one stick), sliced into small cubes
- If you only have salted butter — that’s cool too! Just omit the 1/2 teaspoon salt from your recipe.
Time-saving note: A store-bought, frozen 9” crust also works well! Usually, there is no need to defrost these before using them. If you are calorie conscious, you can even go crustless!
- In a small bowl, whisk the egg and cold water until combined. Set aside.
- In a food processor, add the flour, butter, and salt. Pulse until mixed.
- Add the egg-water mixture into the food processor. Pulse until the lumps become dough.
- Remove the dough from the food processor and transfer the dough onto a lightly-floured surface. (You may also want to add flour to your hands or the roller)
- Roll out the dough (and estimate the measurements so it stretches out over your 9” pie tin)
- Place the stretched-out dough in the pie tin. Press the dough so it covers all the edges
- Let the dough sit in the pan in the freezer for 20 minutes, cover with plastic wrap or foil, (if you’ve got a lot of time on your hands, let the dough sit in the refrigerator for at least an hour).
PART II. FILLING & BAKING
15-20 mins prep/ 30-40 mins bake
- 4 large eggs
- 2 cups chopped vegetables
- Best options include: broccoli florets, asparagus, mushrooms (or a mix!)
- If you would like spinach; consider substituting 1 10-ounce package frozen chopped spinach, defrosted, and wrung free of water; or 3 cups fresh spinach
- Option: add a little flavor like 1/4 cup sweet or red onion; or add a dash or parsley or something else fancy
- Be sure to have some oil or butter on hand to cook onions/ mushrooms if you choose to use them
- 3/4 cup whole milk (can use 2% or less, but full-fat milk is better)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese
- Cheese blends work great (“Mexican cheese,” Colby Jack, etc.) for maximum flavor
- Shredded cheddar also works well
FILLING & BAKING INSTRUCTIONS
- Preheat oven to 375 degrees F
- Prepare vegetables
- If your broccoli came frozen in a bag, cook according to microwave or boiling advice.
- If you’re working with frozen spinach defrost, and wring free of water
- If you’ve chosen mushrooms or onions, add cooking oil to a pan (set stove to medium high) and cook until lightly browned; cool, set aside
- If you have fresh vegetables (broccoli or asparagus), add water to a small pot, add vegetables, cover, and bring to a boil. Cook the broccoli until crisp-tender, about 4 minutes. Transfer vegetables to a colander, drain, and cool. Chop vegetables into small pieces.
- In a large bowl, whisk together the eggs, milk, salt, and pepper
- Stir in the chopped vegetables and shredded cheese
- Pour mixture into the prepared pie crust
- Bake quiche for 30-40 minutes (ovens vary, so start checking after 25 mins; bake until the center is firm).
- Crust may brown, if you’re talented enough to the tent crust with foil consider doing so.
- Cool (for like 10 mins) and serve
Enjoy your deceptively simple and fancy creation.