Simple Veggie Quiche with Shortcrust Pastry
Spinach and goat cheese quiche topped with tomatoes in a shortcrust pastry shell
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!
Equipment:
Yields: 6-8 servings
Ingredients:
SHORTCRUST PASTRY
200g AP Flour
100g cold butter, cubed
½ tsp table salt
1 whole egg
Water, cold (if needed)
FILLING
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*
Directions:
SHORTCRUST PASTRY
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
QUICHE 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.
Notes:
Use any variation of cheese you’d like (or that you have sitting in your cheese drawer). I often do a mixture of mozzarella, cheddar, and parmesan but I also love subbing in feta or goat cheese. The cheese you choose will determine whether you need to shred it or crumble it, just make it smaller so you can evenly distribute the cheesy love throughout your quiche.
If I use goat cheese, I like to wait until everything else is mixed in and place chunks on top, before popping in the oven. You do you though!
Vegetables-wise, this is the perfect recipe for a fridge clearout. Often I mix and match mushrooms, onions, kale, zucchini, and tomatoes. Similar to the cheese note, you want to have these cut smaller so they’ll disperse evenly throughout the quiche mixture. The only exception is tomatoes, which I love to slice and lay on top of the mixture, before putting into the oven.
Important note - If you are using fresh tomatoes, make sure to dehydrate them a little bit. Slice them and sprinkle a little salt over before placing a paper towel on top. Gently press down and let sit to absorb some of that excess liquid. This helps to prevent a watery quiche!
For herbs, I love interchanging basil, oregano, and thyme. Dried works fine but fresh is supreme (if you have it). Measure to your heart's content (the above are just guides)!
I regularly make this quiche and then freeze individual slices. If I know for sure I will eat three pieces, I’ll keep those in the fridge but freeze the rest to ensure freshness.
I’m lazy with my meal prep sometimes, so I often don’t make a crust to go below this quiche, but you can easily place this in a shell as well! Yay for food rhymes!
Tag @accentgolden in your quiche posts!
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