Vegetarian Quiche Recipe

Make and blind-bake crust

In a medium bowl, whisk together flour, salt, and sugar. Add cold diced butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces. Drizzle cold water 1 tablespoon at a time and gently toss until dough just comes together. Form into a disk, wrap in plastic, and chill 30 minutes. On a lightly floured surface, roll dough to a 12-inch circle and fit into a 9-inch tart/quiche pan with removable bottom, trimming excess. Chill 15 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Blind-bake 15 minutes, remove weights and parchment, then bake 7–8 more minutes until edges set and lightly golden. Reduce oven to 350°F (175°C).

Prepare spinach and aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add chopped spinach in batches, stirring until wilted and excess liquid has evaporated, about 4–6 minutes total. Transfer spinach and onion to a fine mesh sieve or bowl and press with a spoon to remove remaining moisture. Let cool slightly.

Assemble custard

In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Whisk in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg.

Combine filling and bake

Sprinkle half of the shredded Cabot white cheddar evenly over the pre-baked crust. Spread the pressed spinach and onion mixture over the cheese, then layer the roasted red pepper slices evenly on top. Pour the egg and cream mixture over the filling slowly to avoid displacing ingredients. Sprinkle remaining cheddar on top. Gently tap the pan on the counter to release air bubbles. Bake at 350°F (175°C) for 35–40 minutes, or until the center is just set and a knife inserted near center comes out mostly clean with slight moistness. If the crust or cheese browns too quickly, tent loosely with foil for the last 10 minutes.

Rest

Remove quiche from oven and let rest on a rack for 10–15 minutes to finish setting. Garnish with chopped parsley and an optional pinch of red pepper flakes before slicing.

In a small bowl, whisk together red wine vinegar, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. In a salad bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Toss with the dressing just before serving and divide into triangular portions to accompany quiche slices.

Toast walnut raisin bread slices until golden and crisp. Spread each slice with softened butter while warm and drizzle with 1 teaspoon honey per two slices if desired. Cut each slice on the diagonal to form triangles and serve alongside the quiche and salad.

Plate one slice of quiche per serving with a triangle salad portion and two triangular pieces of walnut raisin toast. Sprinkle a few extra parsley leaves over quiche and serve warm.