Savory Vegetable Golden Quiche (Print version)

A golden quiche filled with fresh vegetables and creamy custard in a flaky crust. Perfect for light meals.

# Ingredient List:

→ Pastry

01 - 1 sheet (8 oz) ready-made shortcrust pastry (or homemade)

→ Vegetables

02 - 1 small zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 cup (3.5 oz) mushrooms, sliced
05 - 1 cup (2.8 oz) baby spinach, chopped
06 - 1 small red onion, finely chopped
07 - 1 tablespoon olive oil

→ Custard

08 - 4 large eggs
09 - 1 cup (8 fl oz) whole milk
10 - 1/2 cup (4 fl oz) heavy cream
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg

→ Cheese

14 - 1 cup (3.5 oz) grated Gruyère or Swiss cheese
15 - 1/2 cup (1.75 oz) crumbled feta cheese (optional)

# How To Make It:

01 - Set oven temperature to 375°F.
02 - Roll out the pastry and place it into a 9-inch tart pan. Trim excess dough and prick the base with a fork. Chill in refrigerator for 10 minutes.
03 - Line pastry with parchment paper and fill with baking weights or dried beans. Bake for 12 minutes. Remove weights and paper, then bake for 5 more minutes until lightly golden. Cool slightly.
04 - Heat olive oil in skillet over medium heat. Sauté onion, zucchini, and bell pepper for 5 minutes. Add mushrooms and cook for 3 minutes. Stir in spinach and cook until wilted. Remove from heat and cool slightly.
05 - In a medium bowl, whisk eggs, whole milk, heavy cream, salt, black pepper, and nutmeg until smooth.
06 - Spread sautéed vegetables evenly over baked crust. Sprinkle Gruyère and optional feta cheese on top.
07 - Pour the egg mixture evenly over the vegetable and cheese filling.
08 - Bake for 35 to 40 minutes until custard is set and top is golden brown.
09 - Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes impressive enough for company but comes together faster than you'd expect, especially if your pastry is already done.
  • You can load it with whatever vegetables are hanging around your crisper drawer and it'll taste intentional every time.
  • It reheats beautifully and tastes just as good at room temperature, making it perfect for meal prep or unexpected guests.
02 -
  • Blind baking the crust is not optional; if you skip it, your bottom will be soggy no matter how perfect the custard turns out.
  • Pat your diced vegetables dry before cooking them, especially the zucchini and mushrooms, or they'll release water and make the quiche soupy.
  • Don't overbake it; a tiny jiggle in the center means it's done, and it'll set as it cools because the custard keeps cooking gently from residual heat.
03 -
  • If your pastry cracks or looks damaged, patch it with a small piece of extra dough mixed with a dab of egg; nobody will ever know.
  • The nutmeg is subtle but essential; don't skip it, and don't add more than called for or it'll overshadow everything else.
  • Make the custard while the vegetables cool so the temperatures aren't wildly different when they meet; this helps the custard set evenly without curdling.

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