The Veggie-Lover’s Quiche

March 5, 2012 § 2 Comments

J: A couple years back, Erik introduced me to the versatility of the simple quiche.  Of course, I had eaten (and loved!) quiche before, but I suppose it never really occurred to me just how much fun you can have playing with different ingredients and flavors to make a breakfast quiche, dinner quiche, or maybe even dessert quiche if you wanted. (Also, as a side note, quiche is a really fun word.  I always want to pronounce it “kweesh” just for the lulz.)

Anyway, while we were home for the holidays this year, for one of our big meals we decided a quiche would be a perfect side-dish.  And, to have some semblance of being healthy, we decided to add a ton of vegetables to it.  That totally cancels out all the eggs and milk that go into it, right?  …right?

look at all that green!

We decided to make the crust from scratch using a simple pie dough recipe from Joy of Cooking, mostly because I will take any and every opportunity to play with dough, but if you are not so zealous about that — or simply don’t have time — you can do a simple pat-in-the-pan crust or of course buy a premade crust if you like.

The Veggie-Lover’s Quiche:
1 small head of broccoli
6-8 crimini mushrooms
1/3 to 1/2 of a yellow onion
3 cloves garlic
1/2 C. peas, frozen or fresh
6-8 oz. of cheese (we used a mix of cheddar, Parmesan, and Gouda)
4 eggs, beaten with enough milk to fill the crust (try 1 C.)
salt, pepper, and any other herbs or spices to taste

For a single 9 1/2 inch crust:
1 1/4 C. all-purpose flour
3/4 tsp salt (or just under)
3/4 C. + 3 Tbsp. (15 Tbsp.) cold unsalted butter
3-3 1/2 Tbsp. ice water

E: (Quick crust instructions: refer to another pie recipe such as the rum berry pie. But basically, mix the dry ingredients. Cut in the butter keeping it as cold as possible until the mixture is coarse crumbs. Sprinkle 3 Tbsp. of the water into the dough until it just comes together. Add a little more water if necessary. Wrap up for later or roll out to bake immediately. We suggest pre-baking the crust and brushing with egg yolk to keep the crust from getting soggy but it isn’t necessary: we didn’t do it this time.)

So start out by cutting up all the vegetables. Mince the garlic and dice the onion. Cut up the broccoli into bite-sized pieces. Do something like cut open the bag of frozen peas, if you like, but really they are just frozen peas and don’t need any special prep. To add some flavors and make sure everything got cooked, we prepared a lot of these components individually and cooked them before adding them to the quiche.

ALL of the vegetables

Slice the mushrooms thinly, and cook them a few at a time in oil or butter until they are golden and fragrant.


Set those aside. Then add a little more oil to the same pan and cook the onion until soft. You’ll want to cook both the onions and mushrooms with a little salt, and consider adding some pepper or other spices as well. Sauteéing in oil first will help release the flavors.

cooked, steamy delicousness

Take the cut broccoli florets and steam them over some water. You could also blanch them if you wanted. We are just trying to get them a little bit cooked. Otherwise, as I know from experience, they aren’t so pleasant to have in a quiche.

we know you know what steamed broccoli looks like, but here's a photo anyway

You want these to be bright green but not fully cooked. Once they are ready, you can put the quiche together. Preheat your oven to 375F.

Add the vegetables and cheese to the crust in layers. We started off with the onions and mushrooms and a layer of cheese. We put the garlic and broccoli on top of that. Then we added more cheese. And, finally, we sprinkled the frozen peas over the top. When your layers are complete, beat the eggs and milk together with a little salt and pour the mixture over the top of the filling. If it isn’t quite enough, you can add a little more milk over the top and it will mix in while baking.

Bake for about 40 minutes (though your time may vary: check by inserting a fork, knife, toothpick, chopstick, or other pointed object to see if the insides of the quiche are still too liquid). The top should be golden brown, and it will have puffed up.

golden-brown and bubbly

Let cool for at least 15 minutes if not longer. Cut into slices and enjoy!

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