Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quiche Filling
Pie Crust
Mixed Greens Salad
Method
Quiche Crust Preparation
- 1
Make the Pie Crust
In a mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter, and mix until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together. Do not overwork it. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Quiche Filling Preparation
- 3
- 4
Mix Egg Filling
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg. Fold in the sautéed vegetables and shredded cheese.
Quiche Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Roll Out Dough
On a floured surface, roll out the chilled dough into a circle to fit your pie dish. Transfer the dough to the dish and trim any excess.
- 7
Fill and Bake
Pour the egg and vegetable mixture into the prepared pie crust. Bake for 30-35 minutes or until the quiche is set and lightly golden on top. Let it cool for a few minutes before slicing.
Mixed Greens Salad Preparation
- 8
Prepare Salad
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
- 9
Make Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- 10
Combine and Serve
Drizzle the dressing over the salad, toss gently to combine, and top with crumbled feta cheese. Serve immediately.