Vegetable Quiche with Homemade Crust

March 28, 2013

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From Matt:

Quiches are becoming one of my favorite foods – combining the rigor of baking with the craft of cooking satisfies both the scientist and artist within!  Quiche is the kitchen sink dinner (everything but the…).  Assuming you have enough eggs and milk, you can use whatever random ingredients or leftovers that are taking up space in the fridge.

First let’s talk crust.  This one is 50% whole grain, and I used a soft white spring wheat that we milled at the bakery.  This type of wheat would typically be labeled “whole wheat pastry flour” in the grocery store.  It is a whole grain, but it is a variety of wheat that has lower protein content than the kind you would use for bread.  This means it won’t have too much springy chew like a bread, and it also won’t absorb as much water as bread flour.  It also has a subtle, nutty flavor that I think is nice for a background taste of whole wheat.

Begin by adding the flours and sugar to a mixing bowl and stirring to incorporate.  Note that this recipe is written for salted butter, but if you’re using unsalted then you should also add 3/4 tsp granulated salt and stir to incorporate.  Then add the butter.

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So I just want you to know that I cheated.  Every single pie crust recipe you see out there will encourage you to use cold butter to make your crust with a food processor or mixer.  But quiche is not like pie – with pie, people will frequently comment on the quality of the crust.  Not so with quiche – the fillings are the star.  I use room temp butter with quiche crust because it takes less time to incorporate.  Okay, so I’m lazy – nobody will notice.  Squeeze the butter into the dry ingredients.

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Eventually you’ll be left with butter bullets coated in flour: 

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The common description is “pea-sized clumps of butter and flour.”  You should be able to lightly squeeze it together and form a loose lump like this:

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By the way, feel free to use a food processor to make the crust.  Just use the plastic blade (see, it IS used for something).

Next add the water.  You’ll have to be careful in this step because it’s such a small amount, and every flour has different absorptive properties.  I used 3 tablespoons, but start with 2 and see how it looks.  Most infuriatingly, the perfectly mixed pie crust does not look perfectly mixed.  It should look kinda shaggy, with some crusty, dry, floury bits all over.  This crust is done:

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Lightly flour your working surface, turn the dough out onto it, and sprinkle some more flour on top.

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Begin to evenly roll it out.  Don’t worry about splitting.  If it breaks, just mend the seams by re-squishing the dough together (yeah that’s a technical term).  Roll it out to be slightly bigger than the target pie pan.

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Spray the inside of the pie pan until lightly greased.  Then put the crust in.  Don’t worry if it looks like this:

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Begin to take some of the overhanging pieces off to even out the edges that are lacking. Just smash ‘em in:

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Make it look like this:

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Still not pretty but that’s okay.  Now we’re getting to the tricky part, but don’t panic (it’s mostly harmless)!  Fold the scraggly edges of the crust underneath itself and pinch together to create a neater edge:

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See how more of the pie pan is visible?  That’s because I folded that extra crust under so that the edge would be thicker and taller.  Now it’s time to flute the crust.  This isn’t as hard as you think, and it also doesn’t have to be as perfect as you think, and it’s totally worth it because it looks awesome.  Just do what this picture is showing all around the edge:

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Awesome!

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And here’s a close-up that shows just how imprecise you can actually be:

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You can prepare the crust to this point a day or two in advance and then just refrigerate it.  Or you can mix it into a dough ball and freeze for quite a while.

Now onto the filling.  Again, you can use just about any ingredient you want to reach the requisite 3 cups but whatever you use, it should be fully cooked.  We sautéed shiitake mushrooms and fennel and then finished with some chopped lacinato kale.  The fillings should be lightly salted.

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While the fillings are cooking, prepare the eggmilk.

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Dump the fillings in the crust first

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And then pour the egg mixture inFoodblog-4469

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Push everything around to make sure it’s evenly mixed

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Add cheese on top, if using.  Cheese is notoriously difficult to taste in quiche so use something flavorful like bleu or a REALLY sharp cheddar. It can be grated or cubes. Goat cheese is always nice!

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Bake for 40-60 minutes.  First check of doneness is if the liquid doesn’t wobble when the pan is jiggled.  Second check is if it springs back when you lightly press down with a finger.  Also note the browning of the crust and the top of the quiche.  Yum!

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Vegetable Quiche with Homemade Crust

 

Keywords: bake casserole entree vegetarian nut-free soy-free eggs fennell shitake mushrooms Easter Weeknights spring summer

Ingredients (8 slices)

    For The Crust

    • .25 lb whole wheat pastry flour (about 1 cup)
    • .25 lb pastry flour or all purpose flour (about 1 cup)
    • 1 tsp granulated sugar
    • .25 lb salted butter (if using unsalted, also add .75 tsp granulated salt)
    • 2-4 tbsp ice water

    For The Filling

    • 3 cups assorted veggies or meat, cooked (use approx .5 tsp kosher salt to season while cooking)
    • 6 eggs
    • 1.25 cups 2% milk
    • .25 tsp kosher salt

    Instructions

    For The Crust
    1. Mix flour and sugar together (and salt if needed) until fully incorporated.
    2. Add butter and squeeze together until butter bullets are formed.
    3. Begin by adding 2 tbsp ice water and mixing, adding more if necessary. Mix until a shaggy mass is formed.
    4. Turn dough out onto a floured surface and roll out until slightly larger than the diameter of the pie pan.
    5. Spray pie pan and place crust inside.
    6. Even crust out, and then shape and flute (see above).

    For The Filling

    1. Preheat oven to 375*
    2. Cook fillings, using salt as needed. Set aside.
    3. Whisk together eggs, milk, and salt.
    4. Place fillings into finished crust, and then pour egg mixture on top.
    5. Lightly stir to ensure incorporation.
    6. Add cheese to top, if using.
    7. Bake for 40-60 minutes, until liquid is springy and no longer jiggles when nudged, and crust and surface are nicely browned.
    Powered by Recipage

     

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    We usually serve this for dinner with a nice green salad on the side and eat the rest for lunch the next day!

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    { 67 comments… read them below or add one }

    1 Alicia March 28, 2013 at 7:23 am

    This looks easy and perfect for brunch!

    Reply

    2 Jeri March 28, 2013 at 7:35 am

    I think mini-me enjoy this. I know I will

    Reply

    3 Tonya March 28, 2013 at 7:46 am

    Gotta love the way a man gives instructions!
    “just smash it in”
    “make it look like this”
    “just do what you see in this picture”

    HAHA It’s actually very effective! LOVE it when Matt visits!

    Reply

    4 Matt March 28, 2013 at 1:08 pm

    Haha, it’s all about practicality and efficiency!

    Reply

    5 Jola March 28, 2013 at 8:08 am

    Wow, this looks so good! I’ll make one with green peppers and onion for our easter brunch! Thanks for sharing the recipe. :)

    Reply

    6 Kel March 28, 2013 at 8:13 am

    YUM!

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    7 Lisa @bitesforbabies March 28, 2013 at 8:15 am

    Looks absolutely delicious!!!

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    8 Jennifer@knackfornutrition March 28, 2013 at 8:43 am

    This looks like a great breakfast option during the week. Make on a Sunday and enjoy all week long!

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    9 Sami March 28, 2013 at 8:46 am

    This recipe looks wonderful, Kath! I’m totally making this for Easter :)

    xox.

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    10 jillian March 28, 2013 at 9:09 am

    I was already in charge of a quiche for Easter – thanks for the ideas!

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    11 Lynn @ the actor's diet March 28, 2013 at 9:12 am

    Thanks Matt!!! I love the word egg milk.

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    12 Mommypage March 28, 2013 at 10:29 am

    This looks amazing! Quiche is a fantastic dish to make for Easter brunch. Your pictures make it look so delicious. Thank you for the recipe idea!

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    13 Ashley @ My Food N Fitness Diaries March 28, 2013 at 10:29 am

    Ohhh I’ve been waiting for this recipe! It looks delicious, and you make it look so pretty!

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    14 Bridget Miller March 28, 2013 at 10:55 am

    This looks delicious!! Can’t wait to try. Thanks for posting!

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    15 Lindsey @ Pas de Deux March 28, 2013 at 11:05 am

    It’s always fun to have these guest posts from Matt! Quiche was my favorite dish as a kid–I always requested it on my birthday. I can’t wait to make my own crust using this recipe.

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    16 DLAOKC March 28, 2013 at 11:18 am

    Thanks for the wondeful tutorial, Matt!

    Reply

    17 Sarena (The Non-Dairy Queen) March 28, 2013 at 11:29 am

    This looks perfect! I never think to make quiche. I bake egg casseroles all the time. I need to ad quiche in the mix next time!

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    18 Anna J March 28, 2013 at 11:39 am

    This looks amazing – the mystery that was quiche now seems so easy :)

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    19 Carla March 28, 2013 at 12:30 pm

    Please, what size pie pan are you using??

    I learned a lot from this post…thanks Matt!

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    20 KathEats March 28, 2013 at 1:16 pm

    10″ across the top

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    21 Anele @ Success Along the Weigh March 28, 2013 at 1:37 pm

    That crust looks PERFECT! Excellent crimping skills! :D

    I haven’t had quiche in a while, I’m thinking it’s long overdue!

    Reply

    22 Susan H @ The Food Allergy Chronicles March 28, 2013 at 1:43 pm

    I love quiche but have never been very fond of the crust…fritatta’s are now my favourite…a crustly quiche! All the yumminess of the inside without the crust…I much prefer a thick slice of wholesome bread toasted with a salad as my sides. This could easily be made as a fritatta…thanks! :)

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    23 Nina @ Too Hottie For That Body March 28, 2013 at 3:03 pm

    Oh yum! What a perfect Easter quiche. I’ve been wanting to make one since eggs are on sale this time of year.

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    24 cyndy March 28, 2013 at 3:25 pm

    Thanks! Great post!

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    25 Kayley @ there's love in it all March 28, 2013 at 4:34 pm

    I can’t get over how amazing that crust looks! You know it’s going to be flaky just by looking at it!

    Reply

    26 Kaila @healthyhelperblog! March 28, 2013 at 6:20 pm

    Wow what a beautiful dish! Fresh, delicious food at its best.

    Reply

    27 Sarah (The Simple Dietitian) March 28, 2013 at 6:27 pm

    This looks beautiful AND delicious!! Totally making this. :D

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    28 Maria Tadic March 28, 2013 at 6:49 pm

    1 – I think Matt should hold a men’s cooking class. I’d sign my husband up in a heart beat.
    2 – Did Matt get a degree in baking? Or just learn on the job?
    3 – I want to eat all your food!

    Reply

    29 KathEats March 29, 2013 at 5:36 am

    He just learned! Working at a bakery has been invaluable though

    Reply

    30 Kristi March 28, 2013 at 6:49 pm

    I’ve witnessed more than one holiday tantrum as a result of trying to use unchilled butter in a pie crust! Usually my mom could save the dough if it got overworked and too warm but she definitely tossed a few over the years. Good to know quiche is more forgiving! Although I do take it one step further in the lazy aspect and just make frittata :) Either way, love eggs and veg together!

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    31 Jordan @ Eat for Health, Eat for Fun March 28, 2013 at 6:54 pm

    Quiches with a homemade crust have always intimidated me…but perhaps I should give it a try!

    Reply

    32 Audrey March 28, 2013 at 10:01 pm

    My mouth is watering reading this recipe! I’m going to have to try it soon!

    Reply

    33 Meagan March 28, 2013 at 11:46 pm

    Thanks for the play by play of how to make a quiche! Very helpful :)

    Reply

    34 Ellie@Fit for the Soul March 28, 2013 at 11:47 pm

    Hehehe I loved this post and hearing from Matt! The quiche looks truly scrumptious, and I agree in that it’s one of those foods that can be incorporated with pretty much anything that can be chopped and thrown into the mix.

    Reply

    35 Racheld March 29, 2013 at 4:49 am

    Yum, excellent tutorial. Thank you for posting this!! I love quiche!

    Reply

    36 Emily @ Life on Food March 29, 2013 at 5:34 am

    I love quiche. You can vary up the ingredients. Have it for dinner and there is plenty of lunch and breakfast leftovers. Now if only my husband who loves eggs enjoyed it more.

    Reply

    37 Liz @ iheartvegetables March 29, 2013 at 6:22 am

    Kath, this looks super delicious!!! I can’t wait to try it!

    Reply

    38 Bruna @ morgbu.com March 29, 2013 at 6:48 am

    I’m so doing this quiche this week! thanks!!!

    Reply

    39 JennF March 29, 2013 at 7:15 am

    I love when Matt pops in with his food nerdiness!

    Reply

    40 Chelsea @ One Healthy Munchkin March 29, 2013 at 7:26 am

    Thanks so much for the tutorial! Quiche has always been something I’ve been a little nervous about making, but this makes it look so easy!

    Reply

    41 Ella P March 29, 2013 at 7:42 am

    Dear Kath & Matt,
    thank you so much for this tutorial.
    I love quiche as well. I like to add a couple of full tablespoons of grated Parmesan when I prepare the crust. It gives it an edge. Quiche with spinach and goat cheese is my fav number one.

    Warm greetings,
    Ella

    Reply

    42 Jane @ Not Plain So Jane March 29, 2013 at 7:45 am

    Looks delicious!

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    43 Rebecca King March 29, 2013 at 7:57 am

    Great looking quiche. Now we all know what that plastic blade is for.

    Reply

    44 Brieanna @ Going Brienanas March 29, 2013 at 8:15 am

    This looks great! I am always looking for different veggie combinations and one that heavily utilizes leafy green and mushrooms is right up my ally. Quiche + salad = perfect brunch!

    Reply

    45 Alyssa March 29, 2013 at 8:50 am

    What a gorgeous quiche! Great job Kath and Matt!

    Reply

    46 Sara @ fitcupcaker March 29, 2013 at 9:53 am

    your quiche looks way better than the one I made last week, lol

    Reply

    47 Carly @ Snack Therapy March 29, 2013 at 11:08 am

    This has to be the prettiest quiche I’ve ever set eyes on.

    Reply

    48 BlueKarma March 29, 2013 at 11:29 am

    Great tutorial. We use quiche as a method to get rid of leftovers! I use a very simple quiche crust:
    1/4 C good quality oil (I use evoo) + 1/4 C cold water + pinch salt + 1 C flour
    Put flour and salt in mixing bowl.
    In small bowl whisk oil and cold water until thickened. Pour into flour/salt mixture. Mix well.
    Allow to sit 5 minutes. You may press into pie dish, but I prefer to roll it out on a silicon mat and slip it easily over the pie plate. I generally use a 10″ stoneware pie dish.
    Super forgiving recipe, suitable for a savory pie only.

    Love your site – get lots of inspiration from you guys! Keep it up, please!

    Reply

    49 Joshua Hampton (Cooking Classes San Diego) March 29, 2013 at 11:49 am

    I love how simple and easy this quiche is. And I definitely enjoyed reading the simple, straightforward instructions. Thanks for this.

    Reply

    50 RunEatRepeat March 29, 2013 at 1:17 pm

    Kath Eats Real GOOD Food! This sounds delicious!!

    Reply

    51 annemi / 52weeksofdeliciousness March 29, 2013 at 1:38 pm

    Your crust is beautiful! I didn’t make as nearly as good one when I just baked a pie for us last week :)

    Reply

    52 Ralph Blunk @ prosventreviewer.com March 29, 2013 at 10:56 pm

    This is a great recipe! My kids will love it. :-D They can even help me out making this Vegetable Quiche. I would like to add some chili sauce or bell pepper to spice it up. Also, I like the way you make the crust.

    Reply

    53 Sportsgirl March 31, 2013 at 5:51 pm

    Nice! I make quiche now and again and I like the idea of putting in the filling first and then pouring the egg mixture over. I’ve never done that but it sounds like a great idea :-)

    Reply

    54 Susan March 31, 2013 at 9:40 pm

    matt mentioned storing the crust in the fridge…how would you do that? Covered with plastic?

    Reply

    55 Jen March 31, 2013 at 10:59 pm

    I made this today. Kind of. I omitted the crust (I had no pastry flour on hand), so actually, since the crust is the most intensive, creative, delicious part, I didn’t really make this at all. BUT… the filling made in a 10×10 glass dish was pretty amazing. I used mushrooms, kale, and arugula for my veggies, with a combo of parmesan and goat cheese. I will DEFINITELY be making this again, with the crust (probably next weekend!). Thanks for the tutorial!!

    Reply

    56 Neil Butterfield May 2, 2013 at 11:54 pm

    This quiche does look awesome! I love quiche will be sure to get this recipe to my wife.

    Reply

    57 Molly May 5, 2013 at 1:21 am

    Do you pre-bake the crust for a little but before the filling goes in? Thanks!

    Reply

    58 KathEats May 5, 2013 at 10:37 am

    Nope!

    Reply

    59 Anne May 29, 2013 at 7:46 pm

    I have made this quiche twice now with mushrooms, onions, spinach, and goat cheese, DELISH! Thanks for sharing your recipe!

    Reply

    60 bergamot May 30, 2013 at 8:42 pm

    I made this recipe two days back and I must say it was simply delicious. I added some chilly flakes and chives to the egg milk mixture to spice it up. I have never been successful with a super crispy pie crust but this one was really good. I could achieve due to your rather simple instructions on how to assemble the dough.

    Reply

    61 pam June 3, 2013 at 6:31 pm

    Hi wow I just made quiche from your recipe with Brussels sprouts, porcini mushrooms,& sundried tomatoes! Absolutely delicious!! Sadly I had to use white flour but am getting wheat tomorrow. I’m really excited to try w wheat flour should add a bit of nuttiness. Oh I also grated some fresh nutmeg over Brussels sprouts which heightens their flavor. Thanks Kath & everyone else for sharing. Kath I’m tickled I found recipe thanks again.

    Reply

    62 Leah June 18, 2013 at 6:19 pm

    I just made this, it is awesome! I used a couple leftover turkey patties that I crumbled, with sautéed spinach and cheddar cheese. My ‘turkey burger’ quiche turned our great, thanks!

    Reply

    63 pam July 1, 2013 at 8:50 pm

    Hi I came across your recipe. So very good. I even purchased wheat flour for the crust. I make it every week!! Have used Brussels sprouts porcini mushrooms & Sun dried tomatoes what a fab combination. I’ve also used eggplant. Also really good. The only addition I made was grating some fresh nutmeg on top of egg mixture before the oven. Thanks for posting your recipe!! It is great! I also pinned it too.

    Reply

    64 Karen Earnshaw October 11, 2013 at 6:06 pm

    I made the quiche last night after procrastinating for, oh, about 10 years about making quiche. It worked a treat! It did me a little longer than Matt explains, so next time I’ll start a bit earlier with the crust… Big bonus: My husband loved it!

    Reply

    65 Karen Earnshaw October 11, 2013 at 6:07 pm

    I made the quiche last night after procrastinating for, oh, about 10 years about making quiche. It worked a treat! It did take me a little longer than Matt explains, so next time I’ll start a bit earlier with the crust… Big bonus: My husband loved it! K (living in the Marshall Islands)

    Reply

    66 Natasha October 30, 2013 at 4:44 pm

    Fantastic! So glad to find a quiche recipe that has the overall amount of veges so you can mix and match as you please! I have leftover cooked veges that I really wanted to use to make quiche and had almost given up because I was worried about the proportion of veges to egg/milk misture! Just saved my dinner! :)

    Reply

    67 Hannah January 1, 2014 at 7:51 am

    I had always put off learning how to make quiche crust, assuming it would be too hard to do– your recipe and pictures and step-by-step instructions were really helpful in helping me overcome my fears :)

    It came out delicious, so I made it again this morning for brunch, only this time I used lemon juice instead of water (that, and a hint of dried basil) and wow. The dough texture came out a little bit different, and I’m sure third time will be the charm, but the smells coming out of my oven right now…..

    Reply

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