How To Make Vegetarian Quiche

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 1/4 cup ice water

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (such as spinach, bell peppers, mushrooms, broccoli), chopped
• Salt and pepper to taste
• 4 large eggs
• 1 cup milk or heavy cream
• 1 cup shredded cheese (such as cheddar, Swiss, or Gruyere)
• 1/4 teaspoon nutmeg (optional)
• Fresh herbs (such as parsley, thyme, or basil), chopped for garnish

Instructions:

1. Prepare the Crust:
   • In a large mixing bowl, combine the all-purpose flour and salt. Add the cold diced butter.
   • Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
   • Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Roll Out the Dough:
   • On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your quiche pan or pie dish.
   • Carefully transfer the rolled-out dough to the quiche pan or pie dish. Press it gently into the bottom and sides of the pan. Trim any excess dough and crimp the edges if desired.
4. Blind Bake the Crust (optional):
   • To prevent a soggy bottom, you can blind bake the crust before adding the filling. Line the crust with parchment paper or foil, then fill it with pie weights or dried beans.
   • Bake the crust in the preheated oven for about 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes until the crust is lightly golden. Skip this step if you prefer not to blind bake.
5. Prepare the Filling:
   • In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant.
   • Add the mixed vegetables to the skillet and sauté until they are tender. Season with salt and pepper to taste. Remove from heat and let cool slightly.
6. Assemble the Quiche:
   • In a mixing bowl, whisk together the eggs and milk or heavy cream until well combined. Season with salt, pepper, and nutmeg if using.
   • Spread the sautéed vegetables evenly over the bottom of the prepared crust. Sprinkle the shredded cheese on top.
   • Pour the egg mixture over the vegetables and cheese, ensuring it’s evenly distributed.
7. Bake the Quiche:
   • Place the assembled quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
   • If the crust starts to brown too quickly, you can cover the edges with foil halfway through baking.
8. Serve:
   • Remove the quiche from the oven and let it cool for a few minutes before slicing.
   • Garnish with chopped fresh herbs before serving, if desired.
   • Serve the vegetarian quiche warm or at room temperature, as a delicious breakfast, brunch, or light dinner option.

Enjoy your homemade vegetarian quiche! Feel free to customize the filling with your favorite vegetables and cheese for endless flavor variations.