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Vegetable Quiche: Flavor and Health in a Slice

Vegetable Quiche: Flavor and Health in a Slice
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
550 kcal

Quick summary

“The vegetable quiche features a crunchy pie crust base filled with grated zucchini, carrots, and spinach sautéed with garlic and onion in olive oil. Covered by the classic royale of eggs and heavy cream with gratin cheese, it bakes in 35 minutes until golden and the center is set.”

What you need to know

  • The prior sautéing of zucchini, carrot, and spinach evaporates the vegetative water and concentrates the flavor before the oven.
  • The beaten mixture of eggs and heavy cream coagulates gently in the heat, creating an airy and firm filling.
  • Piercing the bottom of the pie dough with a fork prevents the formation of steam bubbles under the base during baking.

Ingredients

Main

  • 1 package of pie crust (or homemade dough)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 small zucchinis, grated
  • 1 medium carrot, grated
  • 1 cup fresh spinach, chopped
  • 4 eggs
  • 1 cup of heavy cream
  • 1/2 cup of grated cheese (optional)
  • Salt and pepper to taste

Instructions

Principal

  1. Pré-aqueça o forno a 180 graus Celsius.
  2. In a pot, add the olive oil and saute the onion and garlic until soft.
  3. Incorporate the zucchini, carrot, and spinach, cooking for a few more minutes.
  4. In a bowl, beat the eggs and mix the heavy cream until homogeneous.
  5. Add the sautéed vegetables to the egg mixture, season with salt and pepper, and mix well.
  6. Line the pie pan with the dough, piercing the bottom with a fork.
  7. Pour the vegetable and egg mixture over the dough and if desired, sprinkle grated cheese on top.
  8. Bake for approximately 35 minutes or until the quiche is firm and lightly golden.
  9. Remove from the oven and let cool for a few minutes before slicing.

Chef's tips

  • Squeeze the grated zucchini well in a sieve or cloth before sautéing to prevent the quiche from accumulating water at the bottom.
  • Let the sautéed vegetables cool for 10 minutes before mixing into the egg cream so as not to cook the yolks ahead of time.
  • Bake the quiche until the center is firm to the touch and the surface has a uniform golden color at 180°C.

Variations

  • Add 1/2 cup of crumbled ricotta cheese or cubed standard Minas cheese to the vegetable filling.
  • Add a generous pinch of freshly grated nutmeg to the egg and heavy cream mixture for French notes.
  • Assemble in individual tartlet molds to serve in single portions at events and buffets.

Substitutions

  • The ready-made pie crust can be replaced by homemade shortcrust pastry made with wheat flour and cold butter.
  • Traditional heavy cream can be substituted with plain Greek yogurt or whole milk mixed with starch.
  • The spinach can be swapped for finely sliced collard greens or small broccoli florets.

How to store

Store the vegetable quiche in a covered container in the refrigerator for up to 4 days. Reheat slices in a conventional oven or air fryer at 160°C for 10 minutes to recover the crispy texture of the dough.

Can it be frozen?

The baked quiche can be frozen whole or in slices wrapped in plastic wrap for up to 2 months. To defrost, move directly to the preheated oven at 180°C for about 20 minutes without using a microwave.

What to serve with

Perfectly accompanies noble leaf salads with Dijon mustard and extra virgin olive oil dressing. For drinks, it pairs with light white wine, natural apple juice, or iced mint tea.

Frequently asked questions

How to know when the quiche is completely baked in the middle?

Insert a knife into the center of the pie at 35 minutes; the blade should come out clean and the cream should be consistent, without wobbling like liquid.

Why is it important to prick the bottom of the dough with a fork?

The small holes allow hot air and steam to escape without puffing up the base of the dough, keeping the flat shape to receive the filling.

Is it necessary to pre-bake the dough before adding the liquid filling?

For thin pie crusts it is not strictly mandatory, but pre-baking for 10 minutes ensures an even crunchier and drier base.

Can I add the raw vegetables directly to the egg mixture?

Not indicated; vegetables like zucchini and spinach release a lot of water when cooking, which would make the quiche watery and the crust soggy.

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