Savory Vegetable Quiche Crust (Printable)
Buttery crust paired with fresh vegetables and creamy, seasoned custard for flavorful enjoyment.
# What You Need:
→ 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:
01 - Whisk together flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough forms. Shape into a disk, wrap, and refrigerate at least 30 minutes.
02 - Preheat oven to 375°F. Roll dough on a floured surface to fit a 9-inch pie dish. Press dough into dish, trim excess, and prick base with fork. Line with parchment paper, fill with pie weights or dried beans, and bake 15 minutes. Remove weights and bake 5 more minutes. Set aside.
03 - Heat olive oil in a 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 - Whisk eggs, milk, shredded Gruyère or Swiss cheese, Parmesan, salt, pepper, and nutmeg until well combined.
05 - Evenly spread sautéed vegetables over baked crust. Scatter cherry tomatoes on top. Pour egg mixture over vegetables. Bake 35 to 40 minutes until center is set and top is lightly golden. Let cool 10 minutes before slicing.
# Expert Tips:
01 -
- The crust becomes impossibly crispy and buttery, not the soggy disaster homemade pie crusts sometimes are.
- You can load it with whatever vegetables you have and it always turns out elegant and satisfying.
- It works warm, cold, or anywhere in between, making leftovers actually exciting.
02 -
- If you skip blind baking the crust, the bottom will be soggy and disappointing, so don't rush this step even though it feels tedious.
- The quiche keeps cooking a little after you pull it from the oven, so take it out when the center still has a tiny jiggle, not when it's completely firm.
- Letting it cool for 10 minutes makes slicing infinitely cleaner and easier.
03 -
- Keep everything cold until the last possible moment when making the crust, and it will reward you with layers and flakiness.
- If your oven runs hot, tent the quiche loosely with foil halfway through baking to prevent the top from browning too fast while the center sets.