- Author: Sheenam
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 6 huge or 8 regular slices 1x
- Category: breakfast & brunch
- Method: oven
- Diet: Vegetarian
Vegetable quiche recipe that is so rich and creamy made with homemade pie crust that is so flaky and buttery, filled with delicious and easy custard made of cream and eggs & lots of veggies.
FOR THE PIE CRUST:
- 1/2 cup cold cubed regular salted butter (see recipe note 1)
- 1 1/4 cup cold regular flour (see recipe note 1)
- 1 tbsp ice cold water (see recipe note 1)
FOR QUICHE FILLING
- 3 eggs
- 3/4 cup or 160 grams cream
- 1/2 cup cheddar cheese (shredded)
- 1 cup mixed peppers: green, yellow and red capsicum (cubed)
- 1 cup mushrooms (sliced)
- 2 tbsp extra virgin olive oil
- 1/4 cup onions (finely chopped)
FOR THE PIE CRUST (SEE RECIPE NOTE 1)
- In a large mixing bowl, add flour and butter and gently rub with the tips of your fingers shuffling the flour and butter with both hands. The heat of the fingers will bring the cold butter to soft room temperature and at the same time, mix well with the flour.
- Bring the dough together and add 1 tbsp of ice cold water to finally form a soft circular dough.
- Cover with cling wrap and refrigerate the dough for 1 hour. In the meanwhile, prepare the quiche filling.
FOR THE QUICHE FILLING
- To a griller/ pan, add oil and let heat on medium flame.
- Add onions and cook until light brown- roughly 2 minutes.
- Add the mushrooms and peppers and cook until they are nicely grilled or brown-ish in colour.
- Transfer the vegetables to a bowl to cool down to room temperature.
- Prepare the custard: In a large bowl, add 2 eggs, whisk and add cream, grated/ shredded cheddar and mix well.
- Add the cooled down vegetables, salt and pepper and mix well until a very well incorporated creamy custard is prepared.
BRING IT ALL TOGETHER
- Preheat the oven to 180 degree celsius.
- Transfer the pie/ crust dough from the fridge to a floured surface and gently roll out with the help of a rolling pin.
- Carefully transfer the pie crust dough to an 8-inch pie dish – it is okay, it it breaks, this can be fixed once the dough is on the pie crust (see recipe note 2)
- Make insertions with the help of a fork and bake the crust for 10 minutes.
- Transfer the slightly baked crust to the kitchen counter and pour the filling. It is okay, if it totally fills till the top, the custard will sink down as it bakes.
- Transfer the quiche back to the oven and bake for 30-35 minutes at 180 degree celsius.
- Once fully baked, transfer the quiche to the kitchen counter and let sit for 8-10 minutes before slicing and serving. Enjoy!
Note 1: It is very important for the ingredients of the quiche pie crust dough to be very cold. So the trick here is to measure the flour and butter and transfer the bowls to the refrigerator, so that when you are ready to prepare the pie dough, you just have to bring the cold ingredients together (and not worry about them getting “warmer” as you measure or scale them)
Note 2: It is more than okay for the dough to fall apart when you shift it from the kitchen counter/ floured surface to the pie dish. The dough will be very soft and buttery, which makes it easy to be fixed with pinching and pressing the dough to give it a shape in the pie dish.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 31.8g||41%|
|Total Carbohydrate 23.3g||8%|
|Vitamin A34%Vitamin C36%|