Quiche. Buttery flaky crust, full to bursting with sweet caramelized roasted vegetables. Perfect for Sunday brunch, get togethers, or weekly meal prep.
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Quiche get pretty underrated by most people. I think this comes from people remembering sad and bland quiches from motel buffets and being turned off by spongy textured quiches. It’s really a shame, because quiche is such a wonderful dish. You can get an entire meal into a quiche, that’s balanced and super nutritious. They are also an excellent way to use up a surplus of eggs. (Egg-cellent….sorry)
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A Dish to Get Creative With
One of my first bakery jobs was a part time position that involved me coming in a couple times a week to make pies and quiche. It was a vegetarian cafe that always had a wonderful variety of veggies at my disposal. This meant that I was over run with inspiration and options for flavour combinations. I loved that job, I was encouraged to be creative and was allowed to experiment with tastes.
One of my absolute favourite quiche recipes involved roasting a little bit of everything, tossing in some local cheeses and filling the quiche to the brim. Roasting vegetables became one of my favourite things. They get all caramelized, and the flavours intensify. There’s a bit of charring, and crunch. Things like onions and peppers become sweet and rich. De-lish!
Veggies To Roast for Quiche:
- Onions
- Garlic
- Bell Peppers
- Zucchini
- Mushrooms
- Broccoli
- Fennel
- Parsnips
- Leeks
- Beets
- Eggplant
- Sweet Potato
I have always been a fan of really loading up my quiche with ingredients. Usually I’m let with some excess because I simply can’t fit any more into the crust. Pick your favourites and don’t be afraid to fill, fill, fill!
Par Baking
Because quiche are tarts, and don’t have a lid of pastry on top, you need to par bake the crust before filling it. It’s an extra little step that can make or break your quiche, so don’t skip it. Since you need the crust to be sturdy when you pour in your egg mixture, you can’t have it slipping down or melting. Par baking is also very simple.
First, roll out our dough and line your tart pan. Press the dough all the way up the top edge, and even have it rise up a little higher. Patch any small holes you might find and make sure the dough is pressed right down into the bottom edges.
Next, cut a piece of parchment paper large enough to fit into your crust and line the entire inside. Up the walls and everything, with overhang coming out the top. Fill this lining with dried beans, uncooked rice, or clay baking beans all the way to the top. Then, bake the shell like this for about 15 minutes. When the edges of the crust begin to turn golden, remove the shell from the oven. Carefully remove the lining and your beans/rice. Pop the now empty shell back into the oven for 5 minutes or so, until the dough on the bottom looks dry. Remove from the oven and you have your ready to go par baked shell!
If you don’t fill up the lined shell all the way to the top with beans, the dough will slide down your pan because of the warming butter. This can cause leaks, which is not fun to clean up later.
Dough and Tart Pan
I use my Savoury Pie Dough for this recipe and one whole recipe is good for a tart pan that’s 10” across at its widest, and 2” tall. A pan with a removable bottom (like this one) is super helpful. We also like our crust nice and thick, since that dough is buttery and delicious. If you like a thinner crispier crust, you could probably get two tarts of the same size from one dough recipe. This quiche is also great for meal prepping. You can make one on sunday and have it for lunch throughout the week with a little spring mix, olive oil and lemon.
Roasted Vegetable Quiche
Ingredients
- 1 Recipe Savoury Pie Dough Linked above
- 1 whole Bell Pepper Diced
- 1/2 of a large Red Onion Diced
- 1 Medium Zucchini Sliced in half circles
- 2 cups Broccoli Florets
- 2 cups Cremini Mushrooms Sliced
- 1/2 tsp Each Salt and Pepper
- 1 Tbsp Dried Basil
- 1 tsp Chili Flakes
- 1/2 cup Crumbled Feta
- 8 Eggs
- 400 ml 10% Cream
- 1 Tbsp Dijon Mustard
- 1/2 tsp each Salt and Pepper
- 1 tsp Dried Thyme
- Olive Oil For Drizzling
Instructions
Roasted Vegetables
- Heat your oven to 400F
- Spread your diced and sliced veggies on a baking tray.
- Sprinkle with salt, pepper chili flakes and basil. Drizzle with a good few glugs of olive oil, and toss to coat entirely.
- Roast for about 10 minutes, then stir and roast for another 5-10 minutes. You want everything to have just a touch of char on it.
Filling
- In a large bowl, combine your eggs, cream, mustard, thyme, salt and pepper. Whisk thoroughly to combine. Set aside.
Par Baking
- You want to par bake in an oven set to 375F, which means you’ll need to do it either before or after you’ve roasted your veggies.
- Roll out your dough to about 2.5 inches wider than the diameter of your tart pan.
- Place your dough into your pan and press into the bottom edges. Press up the sides to just over the top of the pan.
- Cut a piece of parchment paper to fit inside your tart pan with enough excess to go up all the sides. Press it down into your shell, and fill it with dried beans, rice, or clay baking beans. Make sure they’re really snug and firmly pressed in. They should fill the pan right to the top.
- Bake for about 15 minutes, or until the edges of the dough begin to turn golden. Remove the beans and parchment.Put the empty shell back into the oven and bake for about 5 for minutes or until the dough looks dry all over.
Assembly
- When your veggies are cool enough to touch, toss them with the crumbled feta.
- Dump your feta and veggies into your par baked crust and spread out evenly.
- Pour your whisked filling all over the veggies.
- Bake at 375F for about 40minutes or until the center has puffed up and is wobbly but not liquid or jiggly. Allow to cool slightly before removing from the pan. Serve warm or cold, both are excellent.
LizaLeigh
