Veg Quiche Recipe 🍳
What is a Vegetarian Quiche?
A quiche is a classic, savory tart. 🥧 It is a French dish. It is very elegant. It is made of three main parts. A pie crust (the "shell"). A rich, creamy "custard." And the fillings (the "mix-ins"). So, what is a vegetarian quiche? It is a quiche that contains no meat. 🚫 The most famous quiche is "Quiche Lorraine." Quiche Lorraine is NOT vegetarian. It is made with bacon or lardons. 🥓 A vegetarian quiche skips the bacon. It uses delicious vegetables instead! Like spinach, mushrooms, or broccoli. 🥦
Is Quiche Vegetarian? (The "Traps")
This is a key question. The answer is "usually, but not always." You must be a "label detective." 🕵️ The Custard: The custard is made of eggs and cream. (Or milk). ( This is 100% vegetarian. ✅ It is not vegan. But it is vegetarian. The Crust: This is the first trap. You must check the crust. A store-bought pie crust may not be safe. Why? Traditional pie crust is made with LARD. Lard is rendered pork fat. 🐷 This is NOT vegetarian. Always check the ingredient list. Look for "Lard" or "Tallow." You must buy a crust that is made with butter (vegetarian)... ...or vegetable oil / shortening (vegan). (Pillsbury crusts are usually safe). ( The Mix-ins: This is the obvious trap. Avoid Quiche Lorraine (bacon). Avoid any quiche with ham or chicken. We will use vegetables and cheese instead.
The 3 Components of a Perfect Quiche
A perfect quiche has three parts. You must master all three. We will show you the secrets. 1. The Crust (It must be crispy). 2. The Mix-ins (They must be dry). 3. The Custard (It must be silky).
Part 1: The Crust (The Foundation)
This is the first challenge. The #1 quiche complaint in the world... ...is the "soggy bottom." 💧🚫 This is a culinary disaster. It is very sad. You pull out your beautiful quiche. But the bottom is not a crust. It is a pale, wet, gummy paste. 🤢 Why does this happen? It is simple. You poured a wet, liquid custard... ...onto a raw, un-cooked piece of dough. The custard soaks the dough. The dough cannot get crispy. It just gets steamy and wet. It is a disaster. The Solution: You MUST "Blind Bake" the Crust. This is the #1 secret to a good quiche. 🔑 It is not optional. It is mandatory. It 100% guarantees a crispy, flaky crust. " "Blind baking" means you bake the crust empty. Before you add the filling. How to Blind Bake Your Crust: Step 1: Prep the Crust. Preheat your oven to 400°F (200°C). Press your dough into your 9-inch quiche pan. (A deep-dish pie pan also works). ( Crimp the edges. Prick the bottom all over with a fork. (This is called "docking." It lets steam escape). ( Step 2: Line the Crust. Take a piece of parchment paper. Crumple it up into a ball. (This makes it soft and easy to shape). ( Un-crumple it. Use it to line the inside of your pie crust. Press it into the corners. Step 3: Add "Pie Weights." ⚖️ You cannot bake an empty crust. It will "slump" down the sides. The bottom will puff up. It will be ruined. You must weigh it down. You can use "ceramic pie weights." But you do not need them. The Hack: Use dried beans. 🫘 Or uncooked rice. Or even plain white sugar. Pour the beans (or rice) onto the parchment paper. Fill the crust all the way to the top. The weight holds the crust in place. Step 4: The First Bake. Bake the crust at 400°F (200°C). Bake for 15-20 minutes. The edges will be light golden brown. Step 5: The Second Bake. Carefully lift the parchment paper out. (With the hot beans). ( Save these beans! They are your "baking beans" forever. (Do not cook them). ( The bottom of your crust will look pale. It will look a little wet. This is not good enough. We must dry it out. Put the empty crust back in the oven. Bake for 5-10 more minutes. Bake until the bottom is dry. And it looks pale golden. Now it is ready.
The "Pro-Level" Hack: The Egg Wash Seal ✨
Do you want to be 1000% sure? Do you want a "waterproof" crust? After Step 5, do this. Get one egg. Whisk it. Use a pastry brush. Brush a thin layer of the beaten egg... ...all over the hot, blind-baked crust. Put it back in the oven. Bake for 2 minutes. The egg will cook instantly. It creates a thin, protein "raincoat." It is a waterproof seal. Now, the wet custard cannot touch the crust. A soggy bottom is impossible. You have won.
Part 2: The Mix-Ins (The "Flavor") 🥦
This is the "vegetarian" part. The vegetables. The cheese. This is where the second big mistake happens. The second disaster is a "Watery Quiche." 💧 Why does this happen? You chop up raw mushrooms. Raw spinach. Raw onions. You put them in the crust. You pour the custard. You bake. What happens? Vegetables are 90% water. (Especially mushrooms and spinach). ( In the hot oven, this water is released. It "leaks" out. It "weeps." This water leaks into your custard. It breaks the egg custard. It stops it from setting. I You are left with a disaster. Runny, watery, "scrambled eggs." Floating in a pale, wet crust. It is a tragedy. The Solution: You MUST Cook Your Veggies First! 🔥 This is the second golden rule. It is mandatory. You must cook all the water out. Before you add the veg to the quiche. The Rules for Veggies:
- Mushrooms? 🍄 Sauté them in a dry pan. Sauté until they are dark brown. All their water must be gone. T
- Onions? 🧅 Sauté them. Caramelize them. Get them soft and sweet. Get the water out. G
- Broccoli/Asparagus? 🥦 Steam them first. Or roast them. They must be tender. And they must be dry. Pat them with a paper towel. P
- Spinach? (The #1 Culprit): 🥬 Wilt the spinach in a pan. (A whole bag will wilt to a tiny ball). (
- Now, you must SQUEEZE it. This is the key. Put the wilted spinach in a clean kitchen towel. (Or 5 paper towels). (
- Squeeze it over the sink. Squeeze it like you are trying to kill it. A huge stream of green water will come out. T
- Keep squeezing. Until the spinach is a dry, sad, little "lump." That lump is 100% safe. That lump is pure flavor. T
Part 3: The Custard (The "Heart") 🥚
This is the easy part. This is the "engine" of the quiche. It is a simple mix. It is just eggs and dairy. The Dairy: The richness depends on your dairy. You have three choices. 1. Heavy Cream: This is the "luxury" choice. It is the "French bistro" way. It creates a very rich, silky, decadent custard. It is amazing. 2. Half-and-Half: This is the perfect middle ground. It is still rich and creamy. But it is not as heavy as pure cream. This is my #1 recommendation. 3. Whole Milk: This is the "lite" option. It works! The custard will be lighter. It will be less rich. It is still good. (Do not use skim milk. It will be watery). ( The Magic Ratio: ⚖️ The ratio is the key to a perfect "set." The rule is: 1 part Egg to 2 parts Dairy. (By volume). Example: 1 large egg is about \frac{1{4 cup. So, for every 1 egg, you need \frac{1{2 cup of dairy. A 9-Inch Deep-Dish Quiche Needs:
- 4 Large Eggs (This equals 1 cup of egg)
- 2 cups of Dairy (e.g., 2 cups of Half-and-Half)
The Master Vegetarian Quiche Recipe
This is your step-by-step master plan. We will use spinach and mushroom as the example. But you can swap in any cooked veg.
Ingredients:
- 1 9-inch Pie Crust (Store-bought, butter-based)
- 1 tbsp Olive Oil
- 8 oz Mushrooms, sliced 🍄
- 1 bag (5 oz) Fresh Spinach 🥬
- 1 cup Shredded Cheese (Gruyère or Swiss is best) 🧀
- \frac{1{2 cup Feta Cheese (crumbled, optional)
- 4 Large Eggs 🥚
- 2 cups Half-and-Half (or Heavy Cream)
- 1 tsp Salt
- \frac{1{2 tsp Black Pepper
- \frac{1{4 tsp Ground Nutmeg
Step-by-Step Instructions:
Step 1: Blind Bake the Crust. Preheat oven to 400°F (200°C). Line your crust with parchment. Fill with beans. Bake for 15-20 minutes. Remove the beans/paper. Bake for 5-10 more minutes. The crust should be dry and golden. Let it cool slightly. (Do the "egg wash" seal now, if you are a pro!). ( Step 2: Reduce the Oven. Lower the oven temperature to 375°F (190°C). This is the perfect "custard" temperature. Step 3: Cook Your Mix-ins (Critical!) While the crust bakes, cook your veg. Get a large skillet. Heat 1 tbsp of olive oil. Add the mushrooms. Cook for 8-10 minutes. Cook until they are dark brown. All their water must be gone. Add the entire bag of spinach. It will look huge. It will wilt down to nothing. Stir until it is all wilted. (2-3 minutes). ( Step 4: SQUEEZE THE SPINACH. 🚫💧 Remove the veg from the pan. Place the spinach in a clean towel. (Or 5 paper towels). ( Squeeze all the water out. You should get \frac{1{4 cup of liquid. Squeeze it dry! Chop the "dry" spinach lump. Step 5: Layer the Quiche. This is the "pro-layering" method. Do not just mix everything in a bowl! Layer 1 (The Seal): Sprinkle \frac{3{4 of your shredded cheese. Sprinkle it on the bottom of the warm crust. This creates another seal against sogginess! Layer 2 (The Veg): Add your cooked mushrooms. Add your dry, chopped spinach. Spread them out evenly. Layer 3 (More Cheese): Sprinkle the feta cheese. And the last \frac{1{4 of the Swiss cheese. Step 6: Make and Pour the Custard. In a large bowl, whisk the 4 eggs. Whisk in the 2 cups of half-and-half. Whisk in the salt, pepper, and secret nutmeg. Now, gently pour this liquid custard... ...over the layered veggies and cheese. Pour slowly. Step 7: Bake the Quiche. Carefully place the quiche in the oven. (It is very full!). ( Bake at 375°F (190°C). Bake for 35 to 45 minutes. Step 8: Check for Doneness (The "Jiggle") 🍮 How do you know it is done? Do not over-bake it! Over-baked quiche is "rubbery" and "weepy." Gently nudge the pan. The quiche should be set on the edges. But the center should still have a slight jiggle. It should jiggle like Jell-O. Or like a cheesecake. If it is "sloshy" (like water), it needs more time. If it is "solid" (like a rock), you went too far. TThe "jiggle" is the key. Step 9: REST THE QUICHE! (CRITICAL!) ⏳ This is the final, vital secret. Do NOT cut the hot quiche. Do not! It is still cooking. (This is "carry-over cooking"). ( The hot custard needs time to set. It needs to re-absorb its moisture. You must let it rest on the counter. Let it rest for at least 15 to 20 minutes. If you cut it hot, it will be a runny, eggy, watery mess. You will be very sad. After 20 minutes, it will be perfect. The custard will be a silky, firm, solid slice. Patience is the final ingredient.
How to Store & Reheat Quiche
Storage: Cover with foil. Store in the fridge. It will last for 3-4 days. Quiche is also delicious cold! Try it cold for lunch. Reheating: The microwave is the worst way. It makes the crust wet and soggy. It makes the eggs rubbery. Avoid it. The best way is the oven (or toaster oven). Place a slice on a foil-lined tray. Heat at 325°F (160°C). Heat for 15-20 minutes. The crust stays crispy. The custard gets warm and silky. It is perfect. I Veg -> Custard). ( 4. Do not over-bake. (Look for the "jiggle"). ( 5. REST the quiche for 20 minutes! (Do not cut it hot!). ( Follow these 5 rules. You will make a perfect quiche. Every single time. Enjoy! 🌟