Prep Time: 60 mins | Cook Time: 30 mins | Total Time: 90 mins | Yield: 6 huge or 8 regular slices
Rich and creamy vegetable quiche with a homemade flaky and buttery crust filled with a simple yet delicious custard. This easy recipe is pretty versatile. You are welcome to add any vegetables you prefer. For the filling, feel free to add more spices such as thyme, oregano, and chili flakes for a little heat. As for the cheese, Gouda/ Gruyere is a great option. Or use all three (cheddar, Gouda, and Gruyere)!
INGREDIENTS :
PIE CRUST:
- 1 tablespoon ice-cold water
- 1 1/4 c. cold regular flour
- 1/2 c. cold cubed regular salted butter
QUICHE FILLING:
- 2 tablespoons extra virgin olive oil
- 3 eggs
- 1 c. mixed peppers: green, yellow, and red capsicum (cubed)
- 3/4 c. or 160 g. cream
- 1 c. mushrooms (sliced)
- 1/4 c. onions (finely chopped)
- 1/2 c. cheddar cheese (shredded)
DIRECTIONS :
PIE CRUST:
Step 1: Add the flour and butter to a large mixing bowl. Using the tips of your fingers, gently rub the flour and butter shuffling with both of your hands. Bring the dough together. To make a soft circular dough, add 1 tbsp of ice-cold water.
Step 2: Using cling wrap, cover the dough and place it in the fridge for an hour.
QUICHE FILLING:
Step 3: Heat the oil in a griller/pan over medium heat. Then, add the onions and cook for about 2 minutes until light brown. Next, add the mushrooms along with peppers and continue to cook until nicely grilled and brown. To a bowl, transfer the vegetables and let them cool at room temperature.
Step 4: To make the custard, whisk 2 eggs in a large bowl. Add in the cream, grated/shredded cheddar, and mix again. Then, add the vegetables and season with salt and pepper. Mix well until everything is blended.
TO ASSEMBLE:
Step 5: Prepare the oven. Preheat it to 180 degrees C.
Step 6: To a floured surface, transfer the pie/crust dough. Using a rolling pin, gently roll the dough.
Step 7: To an 8-inch pie dish, very carefully transfer the dough. It is all good if the dough breaks. Simply pinch and press the dough to give it a form in the pie dish. Using a fork, make insertions. Then, place the pie dish in the preheated oven and bake the crust for about 10 minutes.
Step 8: To the kitchen counter, transfer the slightly baked crust. Onto the crust, pour the filling. Return to the oven and resume baking for another 30 to 35 minutes. Remove from the oven when done and allow the quiche to sit for about 8 to 10 minutes on the kitchen counter before slicing.
VEGETABLE QUICHE WITH HOMEMADE PIE CRUST
Ingredients
- PIE CRUST:
- 1 tablespoon ice-cold water
- 1 1/4 c. cold regular flour
- 1/2 c. cold cubed regular salted butter
- QUICHE FILLING:
- 2 tablespoons extra virgin olive oil
- 3 eggs
- 1 c. mixed peppers: green, yellow, and red capsicum (cubed)
- 3/4 c. or 160 g. cream
- 1 c. mushrooms (sliced)
- 1/4 c. onions (finely chopped)
- 1/2 c. cheddar cheese (shredded)
Instructions
PIE CRUST:
Step 1: Add the flour and butter to a large mixing bowl. Using the tips of your fingers, gently rub the flour and butter shuffling with both of your hands. Bring the dough together. To make a soft circular dough, add 1 tbsp of ice-cold water.
Step 2: Using cling wrap, cover the dough and place it in the fridge for an hour.
QUICHE FILLING:
Step 3: Heat the oil in a griller/pan over medium heat. Then, add the onions and cook for about 2 minutes until light brown. Next, add the mushrooms along with peppers and continue to cook until nicely grilled and brown. To a bowl, transfer the vegetables and let them cool at room temperature.
Step 4: To make the custard, whisk 2 eggs in a large bowl. Add in the cream, grated/shredded cheddar, and mix again. Then, add the vegetables and season with salt and pepper. Mix well until everything is blended.
TO ASSEMBLE:
Step 5: Prepare the oven. Preheat it to 180 degrees C.
Step 6: To a floured surface, transfer the pie/crust dough. Using a rolling pin, gently roll the dough.
Step 7: To an 8-inch pie dish, very carefully transfer the dough. It is all good if the dough breaks. Simply pinch and press the dough to give it a form in the pie dish. Using a fork, make insertions. Then, place the pie dish in the preheated oven and bake the crust for about 10 minutes.
Step 8: To the kitchen counter, transfer the slightly baked crust. Onto the crust, pour the filling. Return to the oven and resume baking for another 30 to 35 minutes. Remove from the oven when done and allow the quiche to sit for about 8 to 10 minutes on the kitchen counter before slicing.
