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When looking for a delightful dish that marries convenience and flavor, nothing quite compares to a Vegetable Quiche with Homemade Pie Crust. This recipe is perfect for brunch, lunch, or even a light dinner. The combination of fluffy eggs, creamy cheese, and fresh vegetables enveloped in a buttery pie crust makes it an irresistible option for any meal.
Why Choose This Recipe
Opting for a Vegetable Quiche with Homemade Pie Crust not only elevates your culinary skills but also introduces you to a world of flavors and textures. This dish harmonizes crisp vegetables with a rich, creamy filling, making it a satisfying experience. For a collection of savory quick meals, you can explore our Breakfast category.
Flavor & Texture
The richness of cheddar cheese blends beautifully with the earthiness of mushrooms and the sweetness of bell peppers. The crust adds a flaky texture that perfectly complements the soft filling, providing a delightful contrast. Every bite delivers a burst of flavor while remaining light, making it an excellent choice for any palate.
Convenience & Time
One of the standout features of this Vegetable Quiche is its quick preparation time. With the total cooking time clocking in at under 30 minutes, it’s the perfect choice for a hurried weekday meal or an impromptu gathering. Imagine whipping this up while keeping your guests engaged ideal for hosting!
Diet-Friendly Options
This dish can easily be modified to fit various dietary preferences. Whether you are gluten-free or seeking a vegetarian option, this quiche can accommodate your needs. For gluten-free alternatives, consider using a gluten-free flour blend for the pie crust. You can also experiment with different cheeses and vegetables to suit your taste.
Optional: Cultural Background
The quiche, originating from Germany’s Lorraine region, has taken on various forms worldwide. Modern interpretations, like our Vegetable Quiche, showcase seasonal vegetables, elevating this traditional dish into contemporary cuisine.
Ingredients
- 1/2 cup cold cubed salted butter
- 1 1/4 cups cold all-purpose flour
- 1 tablespoon ice-cold water
- 3 eggs
- 3/4 cup (160 grams) cream
- 1/2 cup cheddar cheese, shredded
- 1 cup mixed bell peppers (green, yellow, red), cubed
- 1 cup mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- 1/4 cup onions, finely chopped
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cold cubed butter and flour.
- Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water and mix until the dough comes together.
- Press the dough into a 9-inch tart or pie pan evenly and chill for 10 minutes.
- While the crust chills, heat the olive oil in a skillet over medium heat.
- Sauté the chopped onions until translucent, then add the sliced mushrooms and cubed bell peppers.
- Cook the vegetables for 3–4 minutes until slightly softened, then remove from heat and let cool slightly.
- In a separate bowl, whisk together the eggs and cream.
- Stir in the shredded cheddar cheese and the sautéed vegetables, seasoning with salt and pepper to taste.
- Pour the filling into the prepared pie crust.
- Bake the quiche for 35–40 minutes, or until set and the top is lightly golden.
- Allow to cool slightly before slicing and serving.
Tips & Tricks for Success
- Ensure your butter is very cold before beginning the crust for a flaky texture.
- Avoid overcooking the vegetables; they should remain slightly crisp for added texture.
- Allow the quiche to cool for a few minutes before slicing to help it retain its shape.
Timing & Texture
Perfecting the timing of this Vegetable Quiche is crucial. Bake until the edges are set and the center has a slight jiggle. Remember, the quiche will continue to set as it cools.
Ingredient Swaps
Feel free to mix up the ingredients! Try using different vegetables like spinach or zucchini, or cheese variations like feta or mozzarella.
Make it Fool-Proof
To ensure your quiche turns out perfectly, consider blind-baking the crust for 10–15 minutes prior to adding the filling. This prevents a soggy bottom and ensures a flaky crust.
Creative Variations
- Mediterranean Quiche: Swap the veggies for spinach, sun-dried tomatoes, and feta cheese.
- Spicy Quiche: Add diced jalapeños or red pepper flakes for an extra kick.
15-Minute Version
Need a quicker option? Use a store-bought pie crust and pre-chopped vegetable mixes. With these shortcuts, you can have a delightful Vegetable Quiche on the table in just 15 minutes!
Healthy Option
For a lighter version, replace the cream with milk or a plant-based alternative and use low-fat cheese.
Pairings & Serving Suggestions
This quiche pairs beautifully with:
- A fresh green salad dressed with vinaigrette.
- Crisp, roasted potatoes as a side dish.
- A light soup for a complete meal.
What to Serve With It
For a wholesome meal, consider pairing the Vegetable Quiche with a simple mixed greens salad drizzled with balsamic vinaigrette.
Occasions & Presentation
This Vegetable Quiche is suitable for brunch gatherings, picnics, or weeknight dinners. Serve it warm, with a garnish of fresh herbs for a colorful presentation.
Storage & Make-Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This quiche can also be made ahead of time and reheated for a quick meal option.
Nutrition & Health Benefits
With its array of vegetables, this quiche is packed with nutrients. Bell peppers are rich in Vitamin C and antioxidants, while mushrooms offer taste and health benefits such as essential nutrients and a low-calorie profile.
Mistakes to Avoid
- Don’t skip the chilling time for your crust; it helps maintain its shape while baking.
- Avoid overfilling the quiche; too much filling can lead to spilling during the baking process.
Hosting & Presentation Tips
Slice the quiche into wedges and serve it on a large platter. Consider garnishing it with fresh herbs like parsley or chives for an added touch of elegance.
FAQs
1. Can I freeze the Vegetable Quiche?
Yes, you can freeze the quiche before baking or after it’s fully cooked.
2. What vegetables work best in the quiche?
Almost any vegetable works well, including spinach, kale, and tomatoes.
3. How do I know when the quiche is done baking?
The quiche is done when the center is set and no longer jiggly, typically 35–40 minutes.
4. Can I make this quiche dairy-free?
Absolutely! Use non-dairy milk and cheese alternatives for a dairy-free version.
A Vegetable Quiche with Homemade Pie Crust can easily elevate your dining experience with minimal effort. As you experiment with this customizable dish, you’ll discover new combinations that suit your taste. So preheat that oven and let your creativity shine in the kitchen!
Vegetable Quiche with Homemade Pie Crust
A delightful dish made with fluffy eggs, creamy cheese, and fresh vegetables in a buttery homemade pie crust, perfect for brunch or light dinner.
Pie Crust Ingredients
- 1/2 cup cold cubed salted butter (Ensure it’s very cold for a flaky texture.)
- 1 1/4 cups cold all-purpose flour
- 1 tablespoon ice-cold water
Filling Ingredients
- 3 pieces eggs
- 3/4 cup cream (You can substitute with milk for a lighter option.)
- 1/2 cup cheddar cheese, shredded (Feel free to use other cheese options like feta or mozzarella.)
- 1 cup mixed bell peppers, cubed (Use a mixture of green, yellow, and red.)
- 1 cup mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- 1/4 cup onions, finely chopped
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cold cubed butter and flour.
- Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water and mix until the dough comes together.
- Press the dough into a 9-inch tart or pie pan evenly and chill for 10 minutes.
Cooking
- While the crust chills, heat the olive oil in a skillet over medium heat.
- Sauté the chopped onions until translucent, then add the sliced mushrooms and cubed bell peppers.
- Cook the vegetables for 3–4 minutes until slightly softened, then remove from heat and let cool slightly.
- In a separate bowl, whisk together the eggs and cream.
- Stir in the shredded cheddar cheese and the sautéed vegetables, seasoning with salt and pepper to taste.
- Pour the filling into the prepared pie crust.
- Bake the quiche for 35–40 minutes, or until set and the top is lightly golden.
- Allow to cool slightly before slicing and serving.
For a fool-proof quiche, consider blind-baking the crust for 10–15 minutes prior to adding the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days.