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.
The one recipe that tops my list of easy and delicious dishes to make for a summer brunch (specially for savoury/ savory options), will always be a simple, comforting, vegetarian quiche. Absolutely delicious, rich and creamy, this quiche with grilled/ roasted or just basic pan fried veggies is so easy to put together and that homemade pie crust recipe (without shortening!) is made with just three ingredients.
Breaking down the details of this vegetable quiche...
A buttery, flaky homemade pie crust, baked lightly, then filled with the easiest egg and cream custard, further filled with vegetables of your choice - I used mushrooms, onions, mixed peppers (red, yellow and green capsicum) - which makes it so vibrant and colourful, plus some cheddar cheese - all good things in one!
How to make simple homemade buttery pie crust?
We are making our own pie crust (without eggs) for this recipe and it is wayyyy easier than you think. Plus, this eggless buttery pie crust is made with just 3 ingredients: flour, butter and water. AND it is made without any shortening. Lets get started:
Step 1: In a large mixing bowl, add the cold flour and cold cubed butter.
Step 2: 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.
Step 3: Bring the dough together and add 1 tbsp of ice cold water to finally form a soft circular dough.
Step 4: Cover with cling wrap and refrigerate the dough for 1 hour.
One & only tip to keep in mind when making this simple homemade buttery pie crust?
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, butter (cubed) & water 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)
How to make vegetable quiche?
The crust/ base of the quiche: 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. Make insertions with the help of a fork.
Bake the crust for 10 minutes until it is just lightly cooked. (This prevents the quiche from being soggy and gives a really crispy, flaky, buttery, biscuit like base)
Quiche filling/ custard: Prepare the rich and creamy custard by whisking eggs and cream in a large bowl. Add the grilled/ roasted or pan fried vegetables plus some salt and pepper. Mix well.
Bringing it together: Now pour the custard and vegetable filling into the baked pie dish. 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. The quiche will be brown-ish, little spongy, totally fluffed up and stiff.
Serve a warm slice as it is for breakfast (or lunch or brunch or dinner - you get the point, right?????) or with a delicious and fresh arugula salad on the side.
Possible variations for this quiche recipe:
- vegetables: really flexible here - add whatever you like, variations of mushrooms including oyster, shiitake or may be some grilled chicken? how about some grilled corn? Also some caramelised onions? yes yes.
- filling: eggs and cream as the base with probably some more spices like oregano? and chilli flakes? how about some thyme?
- cheese: replace cheddar with gouda/ gruyere , or may be just add all three 😉
Vegetable Quiche with Homemade Pie Crust
- 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
Description
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.
Ingredients
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)
Instructions
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!
Notes
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.
Keywords: vegetarian, brunch, breakfast, savoury, savory, recipe
Great recipe!! Had fun and it turn out just right!
Yay 😀 thanks for trying 🙂
What if I want to make it totally eggless? How do I then make the filling?
Hey Priti, I have never eaten or made a quiche without egg 🙁 Sorry wont be able to help you with a substitute here.
Made this today and it is very good.
thank you so much for trying and your comment 🙂