Vegetarian quiche
Quiche is a classic of French cuisine, I used to make it in most of the french bakeries I worked at. In France, a lot of people eat quiche, on-the-go for their lunch break or as a comforting dinner with a green salad.
You can easily reheat the leftovers in a preheated oven at 350°F for about 15 to 20 minutes, with a piece of foil on top. You can also eat the quiche cold. But I don’t recommend using the microwave because the crust is going to get soft…
This time I decided to put broccoli, mushrooms and onions but there are so many pairing possible depending on your taste and the season : spinach and goat cheese ; zucchini, tomatoes and feta ; leak and potatoes…
Vegetarian quiche
Ingredients
Dough
- 1¼ cup AP flour 200 g
- ⅔ cup unsalted butter 150 g – room temperature
- ¼ cup cold water 60 ml
- ¾ tsp salt 4 g
Quiche mix
- 2 eggs
- ½ cup milk 100 ml
- ½ cup heavy cream 100 ml
- ½ tsp salt 3 g
- pepper and dill to taste
Veggies
- 2 cups button mushrooms
- ½ broccoli crown
- 1 cup onion
- 1 tbsp cooking white wine
- 1 garlic clove
- ⅓ cup grated gouda cheese to sprinkle on top
Start by making the dough, put the flour and the butter in pieces in a stand mixer bowl, sand together using the hook attachment. Add the cold water and the salt, mix until combined. Do not over mix the dough as you don’t want gluten to form.
Cover the dough with saran wrap and place in the fridge for at least an hour.
Grease your pie pan and cut a round of parchment paper for the bottom.
Roll the dough on a floured surface, it needs to be bigger than the dish you’re using. Place it on top and push the dough along the sides to form a nice angle, as shown in the picture.
Trim the top with a knife.
Prick the bottom with a fork, place a piece of saran wrap on top of the pie, pour some dry beans and close the saran wrap to cover them, don’t let it touch the metal. You can use parchment paper as an alternative.
Bake in a preheated oven at 350°F for 10 minutes.
In the meantime, cook the veggies.
Start by cleaning and trimming the broccoli, as well as peeling the mushrooms – there are many ways of cleaning mushrooms, I’ve been used to peel them which can take a bit of time, I just don’t want to soak them in water and the last thing I want to find is soil in my dish… Then I simply cut them in half.
Dice the onions, and cook them in a frying pan with some oil or butter, once they have a nice golden color, pour a splash of wine. Wait until evaporated and put the onions in a bowl. Add some more oil in the pan and fry the mushrooms. Repeat the same process for the broccoli.
Prepare the quiche mix, simply whisk the eggs, milk, cream, herbs and seasoning together.
Put the vegetables on the pie dough, pour the quiche mix up to the top and sprinkle cheese.
Bake for about 50 minutes to 1 hour in a preheated oven at 350°F.