Vegetable Quiche with Fresh Herbs

In our home, weekend brunches are a sacred ritual. Pancakes, waffles, and French toast often grace our table, but sometimes we crave something a bit more savory and sophisticated. That’s when this Vegetable Quiche with Fresh Herbs comes into play. From the first time I baked it, the aroma of fresh herbs mingling with creamy custard and flaky crust filled the kitchen, promising something truly special. And it delivered! My family, even the picky eaters, devoured every slice. The vibrant vegetables and fragrant herbs elevate this quiche beyond the ordinary, making it a dish that’s both comforting and impressive. It’s become a staple for our Sunday gatherings, potlucks with friends, and even light weeknight dinners. If you’re looking for a recipe that’s bursting with flavor, relatively easy to make, and guaranteed to impress, you’ve come to the right place. Let’s dive into the wonderful world of homemade vegetable quiche!

Ingredients for a Flavorful Vegetable Quiche

Creating a truly exceptional vegetable quiche starts with high-quality, fresh ingredients. Each component plays a crucial role in building layers of flavor and texture. Here’s what you’ll need to assemble this delightful dish:

• For the Crust:
  • All-Purpose Flour: (2 cups) The foundation of our flaky crust. Provides structure and a tender crumb. You can also use pastry flour for an even more delicate texture.
  • Cold Unsalted Butter: (1 cup, or 2 sticks) Cold butter is key to creating flaky layers in the crust. Unsalted allows you to control the overall saltiness of the quiche.
  • Ice Water: (½ cup to ¾ cup) Used to bring the dough together. Cold water keeps the butter cold, which is essential for flakiness.
  • Salt: (½ teaspoon) Enhances the flavor of the crust and balances the sweetness of the filling.
• For the Filling:
  • Eggs: (6 large) The binder and richness of the custard. Use fresh, large eggs for the best texture and flavor.
  • Heavy Cream: (1 cup) Adds richness and creaminess to the custard. You can substitute with half-and-half for a slightly lighter version, but heavy cream provides a more luxurious texture.
  • Milk: (½ cup) Thins the custard slightly and adds moisture. Whole milk is recommended, but 2% will also work.
  • Gruyere Cheese: (1 ½ cups, grated) A nutty and slightly sweet cheese that melts beautifully. Gruyere is a classic choice for quiche, but you can substitute with Swiss, cheddar, or a blend of cheeses if preferred.
  • Assorted Vegetables: (About 3 cups, chopped) The heart of our quiche! Choose a colorful and flavorful mix. Excellent options include:
    • Asparagus: (1 cup, chopped) Adds a delicate, slightly grassy flavor and vibrant green color.
    • Bell Peppers (Red, Yellow, or Orange): (1 cup, diced) Contribute sweetness and a satisfying crunch. Choose different colors for visual appeal and varying flavor notes.
    • Zucchini or Yellow Squash: (1 cup, diced) Mild and tender, they add moisture and a subtle sweetness.
    • Onion or Shallots: (½ cup, diced) Provides a savory base flavor. Shallots offer a milder, slightly sweeter onion flavor.
    • Mushrooms (Cremini or Button): (1 cup, sliced) Earthy and umami-rich, mushrooms add depth to the quiche.
    • Spinach or Kale: (1 cup, roughly chopped) Adds a leafy green element and nutritional boost. Sauté spinach briefly to remove excess moisture.
  • Fresh Herbs: (½ cup, chopped) The star of the show! Fresh herbs elevate the flavor profile dramatically. A combination is best:
    • Thyme: (2 tablespoons, chopped) Earthy and slightly lemony, thyme pairs beautifully with vegetables and eggs.
    • Rosemary: (1 tablespoon, chopped) Piney and aromatic, rosemary adds a robust flavor. Use sparingly as it can be strong.
    • Chives: (2 tablespoons, chopped) Mild onion flavor and a fresh, grassy note.
    • Parsley (Flat-leaf or Curly): (2 tablespoons, chopped) Fresh and clean flavor, parsley brightens the overall taste.
    • Basil: (2 tablespoons, chopped) Sweet and peppery, basil adds a summery touch. (Especially good if using tomatoes in your vegetable mix)
  • Garlic: (2 cloves, minced) Enhances the savory flavors of the vegetables and custard.
  • Olive Oil: (2 tablespoons) For sautéing the vegetables.
  • Salt and Black Pepper: To taste. Essential for seasoning and balancing flavors.
  • Nutmeg (Optional): (Pinch, freshly grated) Adds a warm, subtle spice note to the custard.

Step-by-Step Instructions for Making Vegetable Quiche

Creating this Vegetable Quiche with Fresh Herbs is a rewarding culinary journey. Follow these detailed instructions to bake a quiche that is both delicious and visually stunning.

Step 1: Prepare the Crust (or use store-bought)

• Making the Dough (from scratch): In a large bowl, whisk together the flour and salt. Cut the cold butter into small cubes and add them to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flakiness!
• Gradually add ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This chilling time allows the gluten to relax and the butter to firm up, resulting in a tender crust.
• Pre-baking the Crust (Blind Baking): Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish or quiche pan. Trim and crimp the edges as desired.
• Prick the bottom of the crust all over with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15-20 minutes, or until the edges are lightly golden.
• Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-7 minutes, or until the bottom is lightly golden and set. This pre-baking step ensures a crisp bottom crust that won’t become soggy from the filling.
• Using a Store-Bought Crust (for convenience): If you’re short on time, a store-bought refrigerated pie crust works perfectly well. Simply follow the package instructions for pre-baking, if necessary, or proceed directly to filling it if the package indicates it’s pre-baked and ready to fill.

Step 2: Prepare the Vegetables

• Sautéing the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion or shallots and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.
• Add the chopped bell peppers, zucchini (or yellow squash), asparagus, and mushrooms (if using). Sauté until the vegetables are tender-crisp, about 5-7 minutes. Don’t overcook them at this stage; they will continue to cook in the oven.
• If using spinach or kale, add it to the skillet in the last minute of cooking and sauté until just wilted.
• Season the vegetables with salt and black pepper to taste. Remove from heat and set aside to cool slightly.

Step 3: Make the Custard

• Whisking the Eggs and Dairy: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined and smooth.
• Seasoning the Custard: Season the custard mixture with salt, black pepper, and a pinch of nutmeg (if using). Taste and adjust seasoning as needed. Remember that the cheese and vegetables will also contribute salt, so season cautiously at first.

Step 4: Assemble the Quiche

• Layering the Filling: Sprinkle half of the grated Gruyere cheese evenly over the bottom of the pre-baked crust.
• Arrange the sautéed vegetables over the cheese in an even layer.
• Scatter the chopped fresh herbs over the vegetables.
• Pour the custard mixture evenly over the vegetables and herbs.
• Top with the remaining Gruyere cheese.

Step 5: Bake the Quiche

• Baking Time and Temperature: Preheat oven to 350°F (175°C). Bake the quiche for 40-50 minutes, or until the custard is set and the top is golden brown. The center should be just set – it might still jiggle slightly, but it should not be liquid.
• Checking for Doneness: To check if the quiche is done, gently shake the pan. The edges should be set, and the center should have a slight jiggle but not be runny. You can also insert a knife into the center; it should come out mostly clean.
• Cooling Time: Let the quiche cool in the pan for at least 10-15 minutes before slicing and serving. This allows the custard to set further and makes it easier to slice.

Step 6: Garnish and Serve

• Garnish with extra fresh herbs, if desired, before serving.
• Slice into wedges and serve warm or at room temperature.

Nutrition Facts for Vegetable Quiche (per serving)

(Note: Nutritional values are estimates and can vary depending on specific ingredients and portion sizes. These values are based on a quiche divided into 8 servings.)

• Calories: Approximately 350-450 kcal per serving. Provides energy for your day, with a balance of macronutrients.
• Protein: Approximately 15-20g per serving. Essential for muscle building and satiety, coming primarily from eggs and cheese.
• Fat: Approximately 25-35g per serving. Includes healthy fats from butter, cream, and cheese, contributing to flavor and satiety.
• Carbohydrates: Approximately 15-20g per serving. Comes from the crust and vegetables, providing fiber and energy.
• Fiber: Approximately 2-3g per serving. Beneficial for digestion and overall health, mainly from the vegetables.

These values make Vegetable Quiche a moderately calorie-dense but nutritious dish, especially when loaded with vegetables. Enjoy in moderation as part of a balanced diet.

Preparation Time Breakdown

This Vegetable Quiche with Fresh Herbs is a delightful dish that’s worth the effort, and knowing the time commitment can help you plan your cooking schedule.

• Crust Preparation (from scratch): 20-25 minutes (including chilling time). Making the dough and chilling it is the most time-consuming part.
• Vegetable Preparation and Sautéing: 20-25 minutes. Chopping vegetables and sautéing them until tender-crisp is relatively quick.
• Custard Preparation: 5 minutes. Whisking the custard is very fast.
• Assembly: 5-10 minutes. Layering the ingredients in the crust is straightforward.
• Baking Time: 40-50 minutes. The oven does the work while you can relax or prepare other dishes.
• Cooling Time: 10-15 minutes (minimum recommended). Allowing it to cool slightly improves texture and slicing.

Total Estimated Time: Approximately 1 hour 40 minutes to 2 hours (including chilling and cooling time).

Active Cooking Time: Approximately 1 hour to 1 hour 15 minutes (hands-on time).

While it seems lengthy, much of the time is passive (chilling and baking). You can significantly reduce the active time by using a store-bought crust. Preparation can also be broken down – make the crust dough ahead of time or chop the vegetables earlier in the day.

How to Serve Vegetable Quiche

Vegetable Quiche with Fresh Herbs is versatile and can be served in numerous ways, making it perfect for various occasions.

• Brunch or Lunch:
  • Alongside a fresh green salad: The lightness of a salad complements the richness of the quiche. Consider a simple vinaigrette dressing.
  • With a fruit salad: Offers a refreshing and sweet contrast to the savory quiche.
  • Paired with yogurt and granola: For a more substantial brunch spread, add yogurt and granola for variety and texture.
  • Accompanied by breakfast pastries or muffins: For a truly indulgent brunch, offer a selection of sweet and savory baked goods.
• Dinner:
  • As a light main course: Serve with a side of roasted vegetables or a hearty salad for a complete and balanced meal.
  • With soup: A light soup like tomato soup or a chilled cucumber soup makes a lovely pairing, especially for a lighter dinner.
  • Part of a buffet or potluck: Quiche is excellent for serving a crowd. It travels well and can be served at room temperature.
• Occasions and Settings:
  • Weekend Brunch: A classic choice for relaxed weekend mornings.
  • Holiday Gatherings: Perfect for Easter brunch, Mother’s Day, or Thanksgiving appetizer spreads.
  • Picnics: Quiche is portable and delicious cold, making it ideal for picnics.
  • Potlucks and Parties: Always a crowd-pleaser and easy to serve.
  • Weeknight Dinners: While it takes a bit of time to prepare, leftovers are fantastic for lunch the next day, making it a convenient make-ahead dinner option.

Additional Tips for Perfect Vegetable Quiche

Elevate your Vegetable Quiche with Fresh Herbs from good to outstanding with these helpful tips:

1. Use Cold Ingredients for the Crust: The secret to a flaky crust is keeping the butter and water ice-cold. This prevents the butter from melting into the flour, ensuring distinct layers form during baking.
2. Don’t Overwork the Dough: Overmixing the dough develops gluten, resulting in a tough crust. Mix just until the dough comes together, and handle it gently.
3. Blind Bake the Crust Properly: Pre-baking the crust is crucial to prevent a soggy bottom. Ensure you use pie weights or beans to weigh down the parchment paper and bake until the crust is lightly golden and set.
4. Sauté Vegetables Beforehand: Sautéing the vegetables before adding them to the quiche filling is essential. This step softens them, enhances their flavor, and prevents them from releasing excess moisture into the custard during baking, which can make the quiche watery.
5. Don’t Overfill the Quiche: Avoid overfilling the crust with vegetables and custard. Overfilling can lead to spillage during baking and prevent the custard from cooking evenly. Stick to the recommended amounts in the recipe.
6. Use a Variety of Fresh Herbs: Don’t be afraid to experiment with different combinations of fresh herbs. The blend of herbs is what truly elevates this quiche. Consider herbs like tarragon, oregano, or even dill, depending on your vegetable choices.
7. Grate Cheese Fresh: Freshly grated cheese melts more smoothly and has better flavor than pre-shredded cheese, which often contains cellulose to prevent clumping.
8. Let the Quiche Rest After Baking: Allowing the quiche to cool for at least 10-15 minutes after baking is important. This resting time allows the custard to set further, making it easier to slice and preventing it from being too runny. It also allows the flavors to meld together beautifully.

Frequently Asked Questions (FAQ) about Vegetable Quiche

Have questions about making the perfect Vegetable Quiche with Fresh Herbs? Here are answers to some common queries:

Q1: Can I make the quiche crust ahead of time?

A: Absolutely! Making the crust dough ahead of time is a great way to break down the preparation. You can make the dough, wrap it in plastic wrap, and store it in the refrigerator for up to 2 days or freeze it for up to 2 months. Thaw frozen dough in the refrigerator overnight before rolling it out. You can also pre-bake the crust a day ahead and store it at room temperature, well-covered, until ready to fill.

Q2: Can I use frozen vegetables in this quiche?

A: While fresh vegetables are highly recommended for the best flavor and texture, you can use frozen vegetables in a pinch. However, it’s crucial to thaw them completely and squeeze out as much excess moisture as possible before sautéing. Frozen vegetables can sometimes release more water during baking, potentially making the quiche slightly wetter.

Q3: Can I make this quiche dairy-free or vegan?

A: Yes, with substitutions! For a dairy-free version, use a vegan pie crust (many store-bought options are available), substitute the heavy cream and milk with full-fat coconut milk or cashew cream, and use a vegan cheese alternative. For a fully vegan quiche, you’ll also need to replace the eggs. Tofu scramble or a chickpea flour-based custard can be used as egg substitutes.

Q4: Can I add meat to this quiche?

A: While this recipe is for a vegetable quiche, you can certainly add cooked meat if you wish. Cooked bacon, sausage, ham, or shredded chicken would all be delicious additions. Sauté the meat with the vegetables or add it as a layer before pouring in the custard.

Q5: How do I store leftover quiche?

A: Leftover quiche should be stored in the refrigerator within two hours of baking. Wrap it tightly in plastic wrap or store it in an airtight container. It will keep well in the refrigerator for 3-4 days.

Q6: Can I freeze baked quiche?

A: Yes, baked quiche freezes well. Let the quiche cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q7: How do I reheat quiche?

A: Reheat quiche in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave, but the crust may become slightly softer. For best results, oven reheating is recommended to maintain the crust’s crispness.

Q8: My quiche is browning too quickly on top, what should I do?

A: If your quiche is browning too quickly on top before the custard is set, you can loosely tent the quiche with aluminum foil. This will protect the top from further browning while allowing the custard to continue cooking. Remove the foil during the last 10-15 minutes of baking to allow the top to become golden brown.

Enjoy creating this delightful and flavorful Vegetable Quiche with Fresh Herbs! It’s a recipe that’s sure to become a favorite for any occasion.

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