Vegetarian Quiche can be simple and perfect. Use this easy-to-follow recipe with culinary school tips to make it the best it can be!
Quiche is something that I traditionally make for my mom on Mother’s Day. We didn’t get to have our usual Mother’s Day gathering this year, and it turns out, I kind of missed the quiche. That, coupled with the fact that I apparently have not ever published a quiche recipe on this blog makes this long overdue.
Culinary school tips make this the best vegetarian quiche recipe!
I was taught to make a proper quiche in my “Breakfast and Pantry” class in culinary school. A few tips that translate to home cooks:
- Instead of using just a bowl and hand whisk to whisk the egg custard mixture, use a stand mixer or a handheld electric mixer. You’re already dirtying a bowl and a whisk anyway, so it won’t add any more dishes. But, using an electric mixture will ENSURE a silky smooth custard.
- “Blind bake” the pie crust before adding the vegetables, cheese and custard. Blind baking simply means to bake the pie crust for a little bit, before you add the filling. This allows the crust to get a head start on crisping up. Nobody likes a soggy bottom crust!
- Place your quiche pan on a rimmed baking pan. This just makes it WAY easier and safer to transfer to and from the oven, rather than trying to grab a thin, circular dish with oven mitts on.
What vegetables are best for quiche?
Just about any vegetable you love is perfect for quiche. However, keep in mind that most vegetables need to be pre-cooked a little bit before putting them in a quiche. Otherwise, they may not cook all the way through, and you’ll end up with half-raw veggies in your finished quiche.
For this particular vegetarian quiche, I’ve used shitake mushrooms, spinach, sundried tomatoes and a bit of red onion.
Can you freeze a vegetarian quiche?
Yes! Quiches freeze beautifully, and were one of our favorite freezer meals when my husband and I were on parental leave. Simply bake the quiche per the instructions below, and then allow it to cool completely. Wrap well and freeze for up to 2 months. To serve, place frozen quiche in a 350 degree oven and heat until warmed through.
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- Pinch cayenne
- Pinch nutmeg
- Pinch salt and ground black pepper
- 1 refrigerated pie crust
- 2 tablespoons unsalted butter
- 1/4 small red onion, thinly sliced
- 4 ounces shitake mushrooms, sliced
- 2 cups baby spinach
- 1/2 cup sliced sundried tomatoes
- 1 teaspoon fresh thyme leaves
- 6 ounces shredded Gouda cheese
- Preheat oven to 350 degrees F. In bowl of stand mixer fitted with whisk attachment, beat eggs, cream, milk, cayenne, nutmeg, salt and pepper until smooth.
- Press pie crust into 9-inch quiche dish. Place parchment paper over crust and spread dried beans or pie weights across crust to weigh it down. Place quiche dish on rimmed baking pan and transfer to oven. Bake 13 to 15 minutes or until light golden brown. Remove pie weights and parchment paper.
- Meanwhile, heat butter in large skillet over medium-high heat. Add onion and mushrooms. Cook 4 to 6 minutes or until mushrooms are golden brown, stirring occasionally. Stir in spinach, sundried tomatoes and thyme. Cook 1 to 2 minutes longer, while stirring, or until spinach is slightly wilted.
- Sprinkle cheese in even layer across bottom of pie crust. Spread vegetable mixture in even layer over cheese. Evenly pour egg mixture over vegetables.
- Transfer to oven and bake 45 to 55 minutes or until center of quiche is set. Transfer to wire rack; let stand 10 minutes. Slice and serve warm or at room temperature.
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Amount Per Serving: Calories: 361Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 160mgSodium: 341mgCarbohydrates: 16gFiber: 2gSugar: 5gProtein: 12g
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