Guide To Prepare Quiche Recipe Vegetarian Simple

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Craving a hearty, satisfying breakfast or brunch that’s packed with flavor and vegetables? Look no further than the quiche! This classic French dish can be easily adapted to a vegetarian diet, offering a delightful combination of flaky pastry crust and a creamy, savory filling.

This guide delves into everything you need to know about creating the perfect vegetarian quiche. We’ll cover the essential ingredients, detailed step-by-step instructions, and even provide a basic nutritional breakdown.

Veggie Quiche
Veggie Quiche


For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3-4 tablespoons ice water

  • For the Filling:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional)
  • 1 green bell pepper, diced (optional)
  • 1 cup sliced mushrooms
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup crumbled feta cheese
  • 1/4 cup shredded Gruyère cheese (or any other melty cheese)
  • 4 large eggs
  • 1 cup milk (dairy or non-dairy)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

  • Step-by-Step Instructions

    1. Prepare the Crust:

  • In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  • Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  • 2. Preheat the Oven:

  • Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.

  • 3. Roll Out the Dough:

  • On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the prepared pie dish and gently press it into the bottom and sides. Trim any excess dough from the edges.

  • 4. Blind Bake the Crust (Optional):

  • For a flakier crust, pre-bake the empty crust for 10-15 minutes. Line the bottom of the pie crust with parchment paper and fill it with pie weights or dried beans. This helps prevent the bottom from puffing up. Remove the weights and parchment paper for the last few minutes of baking.

  • 5. Saute the Vegetables:

  • While the crust bakes (or preheats), heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened. Add garlic, bell peppers (if using), and mushrooms and cook for another 5-7 minutes, or until softened and slightly browned. Stir in the drained spinach and cook for another minute until wilted.

  • 6. Prepare the Filling:

  • In a large bowl, whisk together eggs, milk, thyme, salt, and pepper.

  • 7. Assemble the Quiche:

  • Spread the cooked vegetables evenly over the bottom of the pre-baked crust. Sprinkle with crumbled feta and Gruyère cheese. Pour the egg mixture over the vegetables and cheese.

  • 8. Bake the Quiche:

  • Bake the quiche for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.

  • 9. Cool and Serve:

  • Let the quiche cool slightly before slicing and serving. Enjoy warm or at room temperature.

  • Nutritional Facts (per slice, approximate)

    Calories: 400

  • Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 180mg
  • Sodium: 400mg
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 15g

  • Conclusion

    This vegetarian quiche recipe is a versatile and delicious option for any occasion. The combination of fresh vegetables, creamy filling, and flaky crust creates a truly satisfying dish. Feel free to experiment with different vegetables and cheese variations to personalize your quiche and discover your favorite flavor combinations.

    Frequently Asked Questions (FAQs)

    1. Can I use a store-bought pie crust?