Spring Veggie Quiche (with Easy Homemade Crust)
ThisSpring Veggie Quiche (with Easy Homemade Crust) is so simple to make and makesa great one-pan dinner that the entire family will love!
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Servings: 8 people
Calories: 432kcal
Equipment
Ingredients
Homemade Crust
- 1 1/4 cup all-purpose flour
- 113 g butter cold
- 1 tsp salt
- 2 1/2 tbsp cold water
Quiche Filling
- 1/4 cup onions finely cut
- 2 garlic cloves minced
- 1/2 cup red pepper cut into small pieces
- 1 cup asparagus roughly chopped
- 1 cup mushrooms cut into slices
- 2 tbsp olive oil
- 5 eggs large
- 1 cup heavy cream
- 180 g cheese gruyere, cheddar, parmesan or a mix. Freshly shredded.
- 1/2 tsp salt
Instructions
Preparing the Quiche Crust
- In a food processor, add the flour, unsalted butter, and salt.
- Process it until it starts to form a dough.
- Slowly add the cold water until the dough comes together.
- Shape the pie dough into a flattened ball. Wrap it in plastic wrap or place it inside a Ziploc bag. Refrigerate it for one hour.
Rolling the Quiche Crust
- Add the dough ball to a lightly floured surface.Using a rolling pin, roll the dough out into an 11 ½-inch circle.
- Loosely wrap the crust around the rolling pin foran easy transfer onto a 9-inch pie plate.
- Fold the edges of the crust under itself and, using your fingers, crimp the edges all around.
- Refrigerate the molded quiche crust for one hour.
Preparing the Veggie Filling
- Preheat oven to 356°F.
- In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook for a few minutes.
- Add the veggies, stirring occasionally, until they have slightly softened, about 5 minutes. Season with salt and let cool for 10-15 minutes.
- In a large bowl, whisk the eggs. Add heavy cream, shredded cheese, and room-temperature sauteed veggies.
- Remove the quiche dough from the refrigerator and pour the egg mixture.
- Bake for 40 minutes until golden brown and a toothpick comes out clean.
- Let it cool and firm for about 10-15 minutes before serving.
Notes
- The quiche crust must be refrigerated; don’t skip this step! If you don’t refrigerate, it will not be as firm and crisp.
- Other quiche fillings you may like:
- spinach, mushroom, and fetta
- broccoli, cheddar, and caramelized onion
- Zucchini, tomato, mozzarella, and basil
- Roasted pepper, artichoke, and provolone
- Chicken, roasted peppers, and pepper jack
- Smoked salmon, dill, and ricotta cheese
Nutrition
Nutrition Facts
Spring Veggie Quiche (with Easy Homemade Crust)
Amount per Serving
Calories
432
% Daily Value*
Fat
35
g
54
%
Saturated Fat
19
g
119
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
185
mg
62
%
Sodium
553
mg
24
%
Potassium
207
mg
6
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
1545
IU
31
%
Vitamin C
14
mg
17
%
Calcium
182
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!