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.
Crust
Filling
Salad
Method
Crust Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 3
- 4
Mix Eggs and Cream
In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg (if using) until combined.
- 5
Combine Ingredients
Stir in the sautéed vegetables and shredded cheese into the egg mixture until evenly distributed.
Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 375°F (190°C).
- 7
Roll Out the Dough
On a lightly floured surface, roll out the chilled dough to fit your pie dish. Place the dough in the dish and trim the edges.
- 8
Add Filling
Pour the egg mixture into the prepared crust, spreading it evenly.
- 9
Bake
Bake the quiche in the preheated oven for 35-40 minutes or until the center is set and the top is lightly golden.
- 10
Cool and Slice
Allow the quiche to cool for 10 minutes before slicing.
Salad Preparation
- 11
Prepare Salad
In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber.
- 12
Dress the Salad
Drizzle olive oil and balsamic vinegar over the salad. Season with salt and black pepper to taste, and toss gently to combine.