Vegetarian Quiche Recipe

Make the dough

In a bowl or food processor, combine 1.25 cups all-purpose flour and 0.25 tsp salt. Add 6 tbs cold unsalted butter cubes and work quickly with a pastry cutter or pulse in the processor until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add water and chill

Sprinkle 2 tbs ice water over the flour-butter mixture, toss gently and press to form a rough dough. If needed add up to 1 more tablespoon water very gradually until the dough holds together when pinched. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Blind-bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough into a 12-inch circle and fit into a 9-inch (23 cm) tart or pie pan with a removable bottom, trimming excess. Chill crust in the pan for 10 minutes. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until edges are lightly golden. Reduce oven to 350°F (175°C).

Sauté vegetables

Heat 1 tbs extra virgin olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and cook 4–5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 1/2 diced bell pepper, 1 diced small zucchini and 1 cup sliced mushrooms. Cook 5–7 minutes until vegetables are tender and liquid mostly evaporated.

Wilt spinach and season

Add 2 packed cups chopped baby spinach to the skillet and cook 1–2 minutes until wilted. Season the vegetable mixture with 0.75 tsp salt, 0.5 tsp freshly ground black pepper and 0.5 tsp dried thyme. Remove from heat and let cool slightly.

Assemble vegetable layer

Evenly spread the sautéed vegetable mixture into the pre-baked crust. Sprinkle 1 cup grated Gruyère or cheddar cheese over the vegetables.

Prepare custard

In a medium bowl, whisk together 4 large eggs, 1 cup whole milk and 0.5 cup heavy cream until smooth. Stir in 0.125 tsp nutmeg, 0.25 tsp salt and 0.25 tsp black pepper.

Fill and bake

Carefully pour the custard mixture over the vegetables and cheese in the crust, filling to just below the rim. Place the quiche on a baking sheet to catch any spills and bake at 350°F (175°C) for 35–40 minutes, until the center is set but still slightly jiggly and the top is lightly golden. If the edges brown too quickly, tent loosely with foil for the last 10 minutes.

Rest

Remove quiche from the oven and allow to rest 10–15 minutes before slicing so the custard finishes setting.

Make dressing and toss

In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 0.25 tsp salt and 0.125 tsp black pepper. In a salad bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes and 0.5 sliced cucumber. Drizzle dressing over salad and toss just before serving.

Serve

Slice the quiche into 6 portions and serve each slice with a portion of the dressed salad.