Simple Veggie Quiche with Shortcrust Pastry
Raise your hand if you need to incorporate more vegetables into your daily eating. Everyone? Yeah, cool.
I love a quiche, they are a creamy, delicious, and tasty way to start your day. Or have for lunch. Or dinner. Honestly, anytime is quiche time. Add in some vegetables and you’ve got yourself a home run to kick any part of your day off right. For me, this recipe began (from the origins of my Aunt Jean’s cheese quiche recipe) as a way for me to load up on vegetables while simultaneously getting rid of produce that needed to be used, all in one go.
This recipe acts as the perfect base for your veggie quiche dreams. Mix and match your herbs, cheeses, and vegetables based on what you have on hand, for the perfect nutrient-packed quiche. Get to cooking!
VEGETABLE QUICHE w/ SHORTCRUST PASTRY
(sorry, coming soon with a website update – full recipe available at the bottom!)
What is shortcrust pastry? (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
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HOW TO MAKE VEGETABLE QUICHE WITH SHORTCRUST PASTRY
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3 reasons you’ll love this quiche
TIPS & VARIATIONS
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MAKING AHEAD & STORING
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MORE BREAKFAST RECIPES
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Equipment
- Pie dish
- Pitcher
- Frying Pan
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Spatula
- Whisk
- Rolling Pin
- Bowl
- Parchment Paper
Ingredients
- 200 g flour
- 100 g cold butter cubed
- ½ tsp table salt
- 1 whole egg
- water cold (if needed)
- 8 eggs
- ½ cup Greek yogurt
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried herbs 1-2 tbsp fresh
- 1 cup cheese shredded or crumbled*
- 1 cup vegetables cooked and diced*
Instructions
CRUST
- In a bowl, rub together flour, butter and salt.
- In a separate bowl, beat together egg then dump the beaten egg into the flour mixture
- Combine with hands. The mixture should be slightly pasty – if it doesn’t feel like it’s coming together early on, add a little bit of water before you mix the egg in too much
- Flatten dough into a disk, wrap it or place it in an airtight tub, and refrigerate for at least 30 minutes
- Roll the dough out and prick the bottom with a fork
- Blind bake at 160C (320F) convection w/ beans/rice for 10-11 minutes
- Remove beans/rice and return to oven and bake until pastry is just dried through (no moisture)
- Cool completely before adding quiche filling
ASSEMBLY
- Preheat your oven to 350F non-convect
- In a pitcher, crack your eggs. Add your salt, pepper, herbs*, yogurt, and milk and whisk together until homogenous. You don’t want any clumps of egg whites or yolks.
- Add your cheese to the egg mixture and stir with a spatula to combine. If you use a whisk, you’ll likely get cheese clumps stuck in it.
- Pour your mixture into your cooled pie crust.
- Once you’ve diced and cooked your veggies, allow them a few minutes to cool.
- Gently add cooled, cooked vegetables to your pie dish and, using a spatula, stir around to incorporate evenly.
- Bake for 40 minutes, until the edges are set and slightly browned and the center of the quiche barely gives a wobble.
- Cool 10-15 minutes and then cut into six slices
- Seal and refrigerate for up to four days or freeze* individual slices for two to three months.
