Savory Vegetable Quiche Crust (Print version)

Buttery crust with fresh vegetables and creamy seasoned custard for a flavorful dish.

# Ingredient List:

→ For the Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 3 to 4 tablespoons ice water

→ For the Filling

05 - 1 tablespoon olive oil
06 - 1 small onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 small zucchini, diced
09 - 1 cup fresh spinach, chopped
10 - 1/2 cup cherry tomatoes, halved
11 - 3 large eggs
12 - 1 cup whole milk or half-and-half
13 - 1/2 cup shredded Gruyère or Swiss cheese
14 - 1/4 cup grated Parmesan cheese
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon ground nutmeg

# How To Make It:

01 - In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough forms. Shape into a disk, wrap in plastic, and refrigerate at least 30 minutes.
02 - Preheat oven to 375°F. On lightly floured surface, roll dough to fit 9-inch pie dish. Press into dish and trim excess. Prick base with fork. Line with parchment and pie weights; bake 15 minutes. Remove weights and bake 5 more minutes. Set aside.
03 - Heat olive oil in skillet over medium heat. Sauté onion and bell pepper for 3 to 4 minutes. Add zucchini and cook 2 more minutes. Stir in spinach until wilted. Remove from heat and let cool slightly.
04 - In a bowl, whisk together eggs, milk, shredded cheeses, salt, black pepper, and nutmeg until smooth.
05 - Spread sautéed vegetables evenly over baked crust. Scatter cherry tomatoes on top. Pour egg mixture over vegetables.
06 - Bake for 35 to 40 minutes until center is set and top is lightly golden. Cool 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • A flaky, buttery crust that you'll actually want to eat on its own, no apologies needed.
  • Vegetables that taste like themselves, not buried under cream, because you sauté them first.
  • You can make it in under two hours and still feel like a French baker.
  • It's patient—tastes just as good warm, room temperature, or the next day.
02 -
  • Don't skip the blind bake—a soggy bottom crust is the most common regret, and 20 minutes of prevention saves you from disappointment.
  • The custard will look a little loose when you pour it in, and that's exactly how it should be; it sets as it bakes, and pulling it out too early means a center that stays wet.
  • Temperature matters—a cold crust rolled onto a cold dish makes all the difference between pastry that shatters and pastry that's just, well, dough.
03 -
  • Make the dough the day before if you want to feel less rushed—it actually gets better with an overnight rest in the fridge.
  • If the edges of your crust start browning too fast while it bakes, lay a piece of foil loosely over the top to protect them.
  • Leftover quiche keeps in the fridge for 3 days and actually develops better flavor by day two—store it covered so it doesn't dry out.

Return