Name: Vegetarian Quiche
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: French
Ingredients: 1 cup(s) all-purpose flour; 8 tbsp butter, cubed; 1 pinch of salt; 2 oz water, ice cold; 1 cup(s) cherry tomatoes; olive oil, as needed; 2 tbsp butter; 1 large onion, sliced; 1/2 cup(s) mushrooms, sliced; 2 tbsp chopped chives, for topping; 2 large eggs; 1 cup(s) heavy cream; 1 tsp salt; 1/2 tsp white pepper; 1/2 cup(s) Gruyere cheese, see notes 1

Vegetarian Quiche Recipe

Rating 5.0

| 1

Creamy, custardy with a flaky crust, this vegetarian quiche is perfect for brunch, lunch or dinner. This vegetarian quiche recipe features caramelized onions, sautéed mushrooms and roasted cherry tomatoes and will easily become a family favorite.

Breakfast

French

ingredients

steps

minutes

Ingredients

Servings:

1 cup(s)

all-purpose flour

8 tbsp

butter, cubed

pinch of salt

2 oz

water, ice cold

1 cup(s)

cherry tomatoes

olive oil, as needed

2 tbsp

butter

large onion, sliced

1/2 cup(s)

mushrooms, sliced

2 tbsp

chopped chives, for topping

large eggs

1 cup(s)

heavy cream

1 tsp

salt

1/2 tsp

white pepper

1/2 cup(s)

Gruyere cheese, see notes 1

Directions 12 steps | 75 Minutes

Step 1

Prepare the crust. In the bowl of a food processor, place the all-purpose flour, cubed butter and salt. Process until the butter forms into pea-sized crumbs.

Step 2

Add the cold water little by little until the dough comes together into a rough ball.

Step 3

Transfer the dough to a table and shape it quickly into a disk. Avoid overworking the dough and warming it with your hands. Wrap the dough with plastic wrap and refrigerate for 20 minutes.

Step 4

Preheat the oven to 375°F. Roll out the dough with a rolling pin and place it in a 9-inch fluted tart pan. Cover the dough with a sheet of crumpled parchment paper and fill it with baking weights. Blind bake for 20 minutes. Remove the baking weights and parchment paper and bake for an additional 5 minutes. Let the crust cool completely.

Step 5

Prepare the vegetables. Reduce the oven heat to 350°F. Place the cherry tomatoes in a baking tray and drizzle with olive oil. Roast in the oven for 15 minutes and set aside.

Step 6

While the tomatoes are roasting, cover the bottom of a heavy-bottomed pan with olive oil. Turn the heat to medium-low and melt the butter in it. Add the onions and let caramelize for 15 minutes stirring every couple of minutes until golden.

Step 7

Remove the onions from the pan, increase the heat to medium and add the mushrooms. Sauté the mushrooms for about 8 minutes or until browned. Set aside.

Step 8

Prepare the custard. In a bowl, whisk together the eggs, heavy cream, salt and white pepper until well combined.

Step 9

Assemble the Quiche. Place half of the Gruyere cheese on the bottom of the crust. Arrange the onions, mushrooms and roasted tomatoes on top of the cheese.

Step 10

Gently pour the custard all around the quiche. Top with the remaining cheese.

Step 11

Bake the quiche at 350°F for 25 minutes. The quiche should look golden and slightly jiggle in the center when shaken. Remove from the oven and let cool for 20 minutes before serving.