Quiche is a versatile and delicious breakfast, brunch, or dinner recipe. With the abundance of fresh herbs and vegetables available at farm markets and Consumer Supported Agriculture (CSA), it’s a perfect opportunity to get creative.  Choose your favorite vegetables, herbs, and cheeses to create your own signature quiche. 

This recipe requires that you first make a pie crust dough (see recipe below).  If you’re short on time and can’t make your own pie crust, you can use store-bought crusts instead.  

Creates 1 large quiche

Recipe adapted from foxeslovelemons.com

Ingredients:

  • Pie crust dough (see recipe below, or use store bought crusts)
  • 3 shallots, peeled, halved, and thinly sliced
  • 2 tbsp unsalted butter
  • 2 cups broccoli florets, chopped small
  • 4 ounces mushrooms, thinly sliced
  • 1/4 cup sun-dried tomatoes packed in olive oil, drained and thinly sliced
  • 1 4-oz package of garlic herb goat cheese, crumbled
  • 4 large eggs
  • 3/4 cup milk (or milk substitute of your choice)
  • 1/2 tsp salt 
  • 1/4 tsp cracked black pepper
  • 1/4 tsp fresh thyme leaves
Sun Dried Tomatoes
Spanakopita
Directions:

Heat oven to 350 degrees Fahrenheit.

Prepare your homemade pie crust* (or remove store-bought dough from packaging):  

  1. Roll out the dough into a 10-inch disc about 1/8th inch thick. Place the crust in a 9-inch pie plate or 9-inch nonstick springform baking pan. 
  2. Cover the pie dough with a piece of parchment paper and then place pie weights or dried beans on top to weigh the crust down so that it does not puff up during blind baking. Bake for 15 minutes. Remove the pie weights, poke holes in the bottom of the crust with the tines of a fork, and bake for 10 minutes more. 
  3. After the blind bake, remove the pie weights, beans, and parchment paper and fill with your quiche filling.

Prepare the quiche filling:

  1. In a large saute pan, melt the butter over medium-high heat. Add the shallots and cook until they begin to caramelize for about 5 minutes. Add the mushrooms and cook for 3-4 minutes. Add the broccoli and cook until it turns bright green, about 2-3 minutes.
  2. Drain half of the sun-dried tomatoes from the jar.  Slice them thinly, then set aside.
  3. Whisk the eggs in a medium-sized glass mixing bowl. Add milk, thyme leaves, salt, and coarsely ground black pepper.
  4. Layer the cooked vegetables, sun-dried tomatoes, and crumbled goat cheese evenly on top of the pre-baked pie crust, then pour the egg mixture over the top.  
  5. Put the quiche in the oven and bake for 40-50 minutes until it begins to brown and the filling is set, meaning it does not jiggle in the center. 
  6. Transfer the quiche to a cooling rack and let stand for 10 minutes. Slice and serve warm. 

*Whole Wheat Pie Crust

Recipe adapted from wellplated.com

Prep: 10 minutes

Servings: 2 (10-inch) pie crusts

This dough recipe can be prepared in advance and stored in the refrigerator for up to 2-3 days. This means you can make the dough when it is convenient, which reduces your cooking time on the day you plan to serve the quiche.

Ingredients:

  • 12 tbsp (1 1/2 sticks) very cold unsalted butter
  • 1/3 cup vegetable shortening
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 6 – 8 tbsp of ice water (about 1/2 cup with a couple of ice cubes)
Oats and Flour Image
Directions:
  1. Cube the cold butter and shortening into 1/4-inch chunks.
  2. Add the all-purpose flour, white whole wheat flour, salt, and sugar to a food processor or large bowl. Pulse a couple of times to combine the ingredients. If you are not using a food processor, stir the ingredients by hand, incorporating all the dry ingredients.  
  3. Scatter the cold cubed butter and vegetable shortening on top of the flour mixture. Pulse 8 -12 times until the butter looks like peas. If you manually prepare the pie dough, use a dough cutter to cut the butter and vegetable shortening into the flour mixture. Do not overprocess the butter, as those small pea-sized pieces help make the crust flaky.
  4. With the food processor running, add 4 tablespoons of ice water through the feed tube. Add the remaining water one tablespoon at a time until the dough is moist enough to form a soft ball. Create a disk, place the dough into a reusable pie crust bag, and place it in the refrigerator for one hour. If you are manually preparing the crust, gradually add tablespoons of water by hand. When the dough forms a ball and does not cling to the bowl, it’s ready to be formed into a soft dough ball and placed in the refrigerator.  
  5. Once the pie dough has been chilled, divide it into two halves. Use immediately or store in a durable, reusable pie crust bag.  You can refrigerate the dough for 2-3 days or freeze it for up to 2 months.

If you are making one quiche or pie, blind bake half of the pie crust (using the instructions above) and freeze the other half for another time. 

Important! 

Blind-baking your empty pie crust is crucial for a crispy, flaky crust.  Doing so creates a moisture barrier and prevents the quiche filling from making the crust soggy.

 

Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

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