Vegetarian Quiche (v) Recipe

Make the crust

In a medium bowl, whisk 1.5 cups all-purpose flour with 1/4 tsp fine salt. Cut 6 tbs cold cubed butter into the flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 1 to 3 tbs ice water over the mixture, tossing gently until dough comes together when pressed (use a total of 3 tbs). Form dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Pre-bake (blind) the crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle and fit into a 9-inch tart or quiche pan with removable bottom. Trim excess and flute edges as desired. Line the crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 6–8 more minutes until the bottom sets and edges are lightly golden. Reduce oven temperature to 350°F (175°C).

Prepare custard

In a medium bowl, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until smooth. Set aside.

Sauté the spinach and garlic: Heat 1 tbs olive oil in a large skillet over medium heat. Add 1 clove minced garlic and cook 20–30 seconds until fragrant. Add 4 cups packed fresh spinach and 1/4 tsp salt; sauté, stirring, until wilted (about 2–3 minutes). Transfer spinach to a sieve or bowl and press or squeeze out excess moisture. Roughly chop if large.

Assemble filling: Scatter the drained, chopped spinach evenly across the pre-baked crust. Arrange 3/4 cup roasted red pepper strips over the spinach. Sprinkle 1.25 cups shredded Cabot white cheddar evenly over the vegetables. Pour the egg-milk custard slowly into the crust, allowing it to settle among the fillings but not overfill (custard should come near the top but not spill).

Bake the quiche: Place quiche on a rimmed baking sheet and bake at 350°F (175°C) for 35–45 minutes, or until the center is set but slightly wobbly (internal temp ~165°F/74°C). If the crust edges brown too quickly, tent loosely with foil for the last 10–15 minutes. Remove from oven and rest for 10–15 minutes to finish setting.

Prepare the salad: While the quiche bakes, combine 4 cups mixed baby greens, 1/2 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion in a bowl. Whisk together 2 tsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/8 tsp salt, and 1/8 tsp black pepper; drizzle over the greens and toss gently to coat. Keep chilled until plating.

Form the triangle salad: For plating, mound salad and shape into a neat triangle using a small ring mold or an inverted small bowl to mimic the menu presentation. Garnish with a sprinkle of chopped parsley if desired.

Toast the bread: Lightly toast 4 slices walnut raisin bread until golden. Spread 2 tbs unsalted butter over the warm slices so it melts into the bread. If desired, drizzle each slice with 1 tsp honey for a touch of sweetness.

Plate the dish: Cut the quiche into 6 equal slices. Place one slice on each plate (this recipe yields 6 slices; see servings). Add a triangle-shaped portion of the dressed salad beside the quiche slice. Serve one slice of walnut raisin toast alongside. Sprinkle 1 tbs chopped fresh parsley over the quiche slice and salad, and finish with a light pinch (about 1/8 tsp) of red pepper flakes over the quiche if using.

Serve: Quiche is best warm, with the custard set but tender. Leftovers can be refrigerated up to 3 days and gently reheated in a 300°F (150°C) oven until warmed through.