Quiche with vegetables
Prepare a savory quiche with a flaky crust filled with eggs, cream, and a variety of fresh vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| All-purpose Flour (for the crust) | 250 | Grams |
| Unsalted Butter (cold and cubed, for the crust) | 125 | Grams |
| Water (cold, for the crust) | 3 | Tbsp |
| Egg (large, for the filling) | 5 | Count |
| Whole Milk (for the filling) | 250 | Milliliters |
| Heavy Cream (for the filling) | 125 | Milliliters |
| Cheddar Cheese (grated, for the filling) | 150 | Grams |
| Spinach (fresh, chopped) | 100 | Grams |
| Mushroom (sliced) | 150 | Grams |
| Red Bell Pepper (diced) | 1 | Count |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Salt (for seasoning) | 1 | Tsp |
| Black Pepper (ground, for seasoning) | 0.5 | Tsp |
| Olive Oil (for sautéing vegetables) | 1 | Tbsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a bowl, mix flour and cold butter until crumbly. Add cold water and form a dough. Chill for 30 minutes.
- Roll out the dough and fit it into a quiche pan. Prick the base with a fork and bake for 10 minutes.
- In a pan, heat olive oil and sauté onion, garlic, mushrooms, and bell pepper until soft. Add spinach and cook until wilted.
- In a bowl, whisk eggs, milk, cream, salt, and pepper. Stir in the sautéed vegetables and grated cheese.
- Pour the egg mixture into the pre-baked crust. Bake for 30-35 minutes until set and golden.
- Let the quiche cool slightly before slicing and serving.
Kitchen equipment
Quiche PanRolling Pin