Ultimate Vegetable Quiche Recipe: A Delightful Combination of Fresh Ingredients
Guide or Summary：QuicheIngredientsInstructionsQuicheIn the culinary world, quiche is not just a dish; it's an art form that brings together flavors, texture……
Guide or Summary：
Quiche
In the culinary world, quiche is not just a dish; it's an art form that brings together flavors, textures, and colors to create a mouthwatering masterpiece. Whether enjoyed for breakfast, brunch, or a light evening meal, quiche offers versatility and satisfaction in every bite. This article delves into the essence of making a vegetable quiche that is not only visually appealing but also packed with nutrition and taste.
Ingredients
For the quiche crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 tsp salt
- 3-4 tbsp ice water
For the quiche filling:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 bell peppers, sliced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 eggs
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. **Preparing the Crust:**
- In a large bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough; it should be just enough to hold together.
- Divide the dough into two equal parts, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
2. **Blind Baking the Crust:**
- Preheat your oven to 375°F (190°C).
- Roll out one portion of the dough on a lightly floured surface to fit a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and continue baking for another 5-7 minutes until the crust is lightly golden. Let it cool.
3. **Preparing the Filling:**
- In a large skillet, sauté the chopped onion and minced garlic in a little olive oil until translucent. Add the sliced bell peppers and zucchini, cooking until they start to soften.
- Stir in the cherry tomatoes and cook for a few more minutes until they are heated through. Remove from heat and let cool slightly.
4. **Assembling the Quiche:**
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Spread the cooled vegetable mixture evenly in the prepared crust. Sprinkle the shredded cheddar and mozzarella cheese on top.
- Pour the egg and cream mixture over the vegetables and cheese, spreading it out evenly.
- Bake the quiche in the preheated oven at 375°F (190°C) for 35-40 minutes or until the filling is set and the top is golden brown.
5. **Cooling and Serving:**
- Allow the quiche to cool for about 10 minutes before slicing. Garnish with chopped fresh parsley for an extra pop of color and flavor.
- Serve warm or at room temperature, accompanied by a side salad or fresh fruit for a complete meal.
This vegetable quiche recipe is a testament to the beauty of combining fresh, wholesome ingredients to create a dish that is both nutritious and delicious. Whether enjoyed by family and friends or as a personal indulgence, this quiche is sure to become a beloved addition to your culinary repertoire. So, gather your ingredients, roll up your sleeves, and let's dive into the art of making the ultimate vegetable quiche. Bon appétit!