The Perfect Vegetable Quiche

 

Everyone loves a good quiche. This one is a winner every time.

 

WHAT YOU NEED

Special equipment:

  • Standard 9” pie plate

  • Food processor (optional, but the pastry making will be so much easier)

Pastry:

  • 6.25 oz (1 ¼ cup) of all-purpose flour

  • 1 stick of butter, cut in small pieces and frozen (I used salted so I didn’t add extra salt. If you use unsalted butter, add ½ tsp of salt)

  • 3 tablespoons of ice-cold water

Filling:

  • 7 eggs

  • ¾ cup cream or milk (I used cream because I had some in the fridge, but milk will work great too)

  • 4 oz mild cheddar cheese, shredded

  • 3 small carrots

  • 10 crimini mushrooms

  • 1 broccoli crown

  • Salt and pepper to taste

HOW TO DO IT

  1. Preheat the oven to 350 °

  2. Make the pastry by combining the flour and butter in the food processor fitted with the “S” blade. If you don’t have a food processor, you can do this on your counter top by working the butter into the flour with your fingertips.

  3. Pulse the flour and butter until it resembles coarse bread crumbs

  4. Add the water and pulse a little bit more (it won’t form a dough ball in the food processor, but if you grab the mixture and squeeze, it should stay together.

  5. Turn the dough out on a lightly floured surface and bring it together – this should be very easy. Work the dough until it forms a nice ball and all the flour is absorbed.

  6. Shape it into a disc, wrap it with Bee’s wrap or cling film, and place in the fridge.

  7. Heat up a tablespoon of olive oil in a skillet over medium heat.

  8. Prepare the vegetables – cut the mushrooms, carrots and broccoli into small pieces and saute until they soften slightly, about 5 minutes.

  9. Place the vegetables on a plate and let cool slightly.

  10. Prepare the egg custard – crack all of the 7 eggs into a large bowl, add the cream or milk, salt, pepper, and whisk together. I like using a big whisk to incorporate air into it and make the quiche lighter. Add the cheese and mix together

  11. When the vegetables are cool, add them to the custard and mix well.

  12. Take the pastry from the fridge, roll it out so that it’s about an inch larger than the pie plate.

  13. Carefully place the pastry inside the pie plate, roll the edges under and flute around the rim. (See picture – I like doing this by putting my thumb and index finger on the inside, and pushing the pastry in between the fingers from the inside to create a nice wavy rim all the way around)

  14. Once the pastry is inside the pie plate, pour in the custard filling.

  15. Add more shredded cheese to cover the top, place in the preheated oven and bake for 45-50 minutes until the custard is set and the pastry is lightly browned.

  16. Let cool for at least 10 minutes and enjoy!

Happy eating!

 
 
 
 
 

Quiche is by far my wife’s favorite breakfast. She asks me to make it every year for her birthday and any other time she wants a fancy breakfast. If you want to really impress your loved ones on any occasion, then read on. Our favorite quiche is filled only with vegetables and cheese, but the options are endless. That’s the great thing about cooking – you have never heard of people putting artichokes in quiches? Well if you like artichokes, give it a go! Just because quiche Lorraine is filled with bacon doesn’t mean you have to stuff yours with bacon too. And I am just going to say it now, so that we get it out of the way: making your own crust is SO MUCH BETTER! I will give you all the tools and instructions on how to make it, so that you never have to go back to the store-bought! And even though making quiche can seem like a lot of work and very difficult, it’s actually quite simple. Enjoy!