Description
Savory vegetarian quiche delivers a perfect blend of creamy eggs, roasted vegetables, and flaky pastry. Packed with Mediterranean flavors, this elegant dish promises a delightful culinary experience you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 4 free-range eggs
- 300 milliliters (10.1 fluid ounces) double cream
- 180 grams (6.3 ounces) grated gruyere or veggie cheese
- 260 grams (9.2 ounces) spinach
- 2 onions, sliced
- 200 grams (7.1 ounces) baby courgettes, halved
Pastry Ingredients:
- 225 grams (7.9 ounces) plain flour
- 175 grams (6.2 ounces) cold butter, cubed
- 1 free-range egg
Seasoning and Additional Ingredients:
- 12 tablespoons olive oil
- 1 tablespoon cold water (optional)
- Salt and pepper to taste
Instructions
- Prepare a buttery pastry dough, refrigerate for 30 minutes to firm up the texture and enhance flavor complexity.
- Roll out chilled pastry and carefully drape into a tart tin, ensuring smooth, even coverage along the edges and bottom.
- Line pastry with parchment paper and ceramic weights, blind bake at 375°F for 20-25 minutes until pale golden and set.
- Slice onions and courgettes into uniform pieces, roast at 400°F for 30-35 minutes until caramelized and tender.
- Gently wilt fresh spinach in a hot pan, press out excess moisture using a clean kitchen towel, then roughly chop.
- Create a luxurious custard by whisking cream, farm-fresh eggs, grated cheese, salt, and cracked black pepper until smooth and well-incorporated.
- Sprinkle a layer of cheese across the pre-baked pastry shell, distribute roasted vegetables evenly, then pour custard mixture on top.
- Bake at 360°F for 25-30 minutes until the filling is set and the surface develops a beautiful golden-brown color.
- Allow quiche to rest for 10-15 minutes, which helps the filling stabilize and makes slicing easier.
- Serve warm or at room temperature, garnished with fresh herbs for an elegant presentation.
Notes
- Nail the pastry by keeping ingredients cold and handling minimally to ensure a flaky, tender crust.
- Roast vegetables thoroughly to concentrate flavors and remove excess moisture, preventing a soggy quiche base.
- Drain spinach completely using a clean kitchen towel or pressing in a colander to avoid watery filling.
- Swap dairy for plant-based alternatives like cashew cream and tofu to create a vegan-friendly version that maintains creamy texture.
- Prep Time: 30-40 mins
- Cook Time: 50-60 mins
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 569 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 44 g
- Saturated Fat: 17 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 140 mg