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Vegetable Quiche with Homemade Pie Crust

Vegetable Quiche with Homemade Pie Crust

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Description

This Vegetable Quiche with Homemade Pie Crust is a deliciously creamy and savory dish perfect for breakfast, brunch, or a light lunch. Packed with colorful bell peppers, mushrooms, and cheddar cheese, all encased in a buttery homemade crust, it’s both comforting and impressive.

Ingredients

Units Scale

Pie Crust

  • 1/2 cup cold cubed salted butter
  • 1 1/4 cups cold all-purpose flour
  • 1 tablespoon ice-cold water

Quiche Filling

  • 3 eggs
  • 3/4 cup (160 grams) cream
  • 1/2 cup cheddar cheese, shredded
  • 1 cup mixed bell peppers (green, yellow, red), cubed
  • 1 cup mushrooms, sliced
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup onions, finely chopped

Instructions

  1. Preheat oven to 375°F (190°C).
  2. For the crust: In a mixing bowl, combine cold butter and flour. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Add ice water gradually and mix until dough comes together. Press dough into a 9-inch tart or pie pan evenly. Chill for 10 minutes.
  3. In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add mushrooms and bell peppers. Cook for 3–4 minutes until slightly softened. Remove from heat and let cool slightly.
  4. In a bowl, whisk together eggs and cream. Stir in shredded cheddar cheese and the sautéed vegetables. Season with salt and pepper to taste.
  5. Pour the filling into the prepared pie crust.
  6. Bake for 35–40 minutes, or until the quiche is set and the top is lightly golden.
  7. Allow to cool slightly before slicing and serving.

Notes

  • Ensure butter and water for the crust are ice-cold to achieve a flaky texture.
  • You can add other vegetables like spinach or zucchini if desired.
  • Make ahead: The quiche can be assembled and refrigerated overnight before baking.
  • Store leftovers in the fridge for up to 3 days. Reheat gently before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 3g
  • Sodium: 210mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 120mg

Find it online: https://cooktune.com/vegetable-quiche-with-homemade-pie-crust/