Newsletter
Quiche is maybe the only food you can have for breakfast, lunch, and dinner. In the morning, it makes the perfect plate with a pile of seasonal berries or a few slices of bacon. For lunch, serve it with a side salad for something easy and elegant. And at dinnertime, it makes a decadent but not too filling starter before a fancy meal. Alternatively, you can eat a few slices any time of day without feeling too much guilt for the impromptu binge. You might even feel healthy! Eggs, veggies, a touch of milk, and a bit of cheese for a slight creaminess. Try my very veggie quiche, a recipe adapted from my mom’s classic spinach quiche, for a meal that will keep you fit, fill you up, and is even festive enough for a party whenever.
Ingredients:
Pie Crust:
2 cups of all purpose flour
1 teaspoon of salt
1/2 teaspoon of pepper
2 sticks of cold butter, diced
5 – 6 tablespoons of ice water
Filling:
1 pound of fresh spinach
1/2 cup of green onions, chopped
1 clove of garlic, chopped
2 tablespoons of butter
3 eggs, beaten
3/4 cup of whole milk
1 1/2 cups of shredded Swiss cheese
1 teaspoon of salt
1 teaspoon of dried basil
1/2 teaspoon of celery salt
Topping:
1 medium tomato, thinly sliced into half moons
1 tablespoon of breadcrumbs
1 tablespoon of freshly grated parmesan cheese
1 tablespoon of oil
To make the crust, whisk together the flour, salt, and pepper.
Add the cold cubed butter to the dry ingredients and work it in with a pastry cutter.
Once the butter is pea-sized, add the water. Mix with a fork until the dough comes together.
Turn out onto a floured surface and knead a few times until the dough is smooth. Wrap in plastic and place in the fridge to chill for an hour.
While the dough is chilling, make the filling. Sauté the garlic and green onions in the butter for 2 minutes, until soft and fragrant.
Add the spinach and cook until wilted. Remove spinach from the pan with a slotted spoon leaving the liquid behind.
Mix the spinach, eggs, milk, swiss cheese, salt, dried basil, and celery salt together and set aside. Preheat your oven to 425°F.
Once the dough has chilled, remove from the fridge and roll out to a quarter inch thickness.
Place into an ungreased tart pan.
Fill with spinach filling.
Adorn with tomatoes and place in the oven. Bake for 15 minutes. Lower the oven temperature to 350°F and bake for another 10 minutes.
Remove quiche from oven and sprinkle the tomatoes with the breadcrumbs and parmesan. Drizzle the oil over the breadcrumbs. Return the quiche to the oven and bake for an additional 10 minutes until the topping is golden brown.
Enjoy!
Print
Very Veggie Quiche
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 1 hr 55 min
Print Recipe
Pin RecipeDescription
Quiche makes the perfect plate with a pile of seasonal berries or a few slices of bacon. For lunch, serve it with a side salad for something easy and elegant. And at dinnertime, it makes a decadent but not too filling starter before a fancy meal. Try my very veggie quiche for a meal that will keep you fit, fill you up, and is even festive enough for a party.
Ingredients
PIE CRUST
- 2 cups of all purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 sticks of cold butter, diced
- 5 – 6 tablespoons of ice water
FILLING
- 1 pound of fresh spinach
- 1/2 cup of green onions, chopped
- 1 clove of garlic, chopped
- 2 tablespoons of butter
- 3 eggs, beaten
- 3/4 cup of whole milk
- 1 1/2 cups of shredded Swiss cheese
- 1 teaspoon of salt
- 1 teaspoon of dried basil
- 1/2 teaspoon of celery salt
TOPPING
- 1 medium tomato, thinly sliced into half moons
- 1 tablespoon of breadcrumbs
- 1 tablespoon of freshly grated parmesan cheese
- 1 tablespoon of oil
Instructions
To make the crust, whisk together the flour, salt, and pepper.
Add the cold cubed butter to the dry ingredients and work it in with a pastry cutter.
Once the butter is pea-sized, add the water. Mix with a fork until the dough comes together.
Turn out onto a floured surface and knead a few times until the dough is smooth. Wrap in plastic and place in the fridge to chill for an hour.
While the dough is chilling, make the filling. Sauté the garlic and green onions in the butter for 2 minutes, until soft and fragrant.
Add the spinach and cook until wilted. Remove spinach from the pan with a slotted spoon leaving the liquid behind.
Mix the spinach, eggs, milk, swiss cheese, salt, dried basil, and celery salt together and set aside. Preheat your oven to 425°F.
Once the dough has chilled, remove from the fridge and roll out to a quarter inch thickness.
Place into an ungreased tart pan.
Fill with spinach filling.
Adorn with tomatoes and place in the oven. Bake for 15 minutes. Lower the oven temperature to 350°F and bake for another 10 minutes.
Remove quiche from oven and sprinkle the tomatoes with the breadcrumbs and parmesan. Drizzle the oil over the breadcrumbs. Return the quiche to the oven and bake for an additional 10 minutes until the topping is golden brown.
Enjoy!
