🥧🧀 Cheese & Vegetable Quiche
A cheese and vegetable quiche is a savory baked tart made with a flaky crust filled with eggs, cream, cheese, and mixed vegetables. It’s soft, creamy inside with a lightly crisp crust—perfect for breakfast, brunch, or a light meal.
🧾 Ingredients:
🥧 Crust:
- 1½ cups all-purpose flour
- 100g cold butter (cubed)
- 3–4 tbsp cold water
- Pinch of salt
(or use ready-made pie crust)
🥚 Filling:
- 3–4 eggs
- 1 cup milk or cream
- 1 cup grated cheese (cheddar, mozzarella, or mixed)
- 1 cup mixed vegetables (spinach, bell peppers, onions, mushrooms, broccoli)
- 1 tbsp oil or butter
- Salt and black pepper to taste
- ½ tsp dried herbs (oregano or thyme)
👩🍳 Method:
1. Make crust (or use ready crust):
- Mix flour, salt, and cold butter until crumbly.
- Add cold water gradually to form dough.
- Chill for 20–30 minutes.
- Roll and press into a pie dish.
2. Pre-bake crust:
- Bake at 180°C (350°F) for 10–12 minutes until slightly firm.
3. Cook vegetables:
- Lightly sauté vegetables in oil or butter.
- Season with salt and pepper. Let cool.
4. Prepare filling:
- Whisk eggs and milk/cream together.
- Add cheese, cooked vegetables, herbs, salt, and pepper.
5. Assemble:
- Pour filling into pre-baked crust.
6. Bake:
- Bake for 30–35 minutes until set and golden on top.
🍽️ Serving:
- Serve warm or at room temperature
- Great with salad or soup 🥗
🌟 Flavor profile:
- Creamy and cheesy 🧀
- Lightly savory eggs 🥚
- Mild vegetable sweetness 🥦
- Buttery flaky crust 🥧
💡 Tips:
- Don’t overfill—quiche rises slightly while baking
- Let it rest before slicing for clean cuts
- Add bacon or chicken for extra protein 🍗
If you want, I can also give you:
- Spinach & feta quiche 🥬
- Crustless low-carb quiche 🥚
