Moosewood Cookbook Quiche Recipe
This delicious and savory quiche from the Moosewood Cookbook features a flaky crust, a creamy egg base, and a variety of fresh vegetables (like broccoli) and cheese. Perfect for brunch, breakfast, or a light dinner, this quiche is adaptable to different dietary preferences, including vegetarian and gluten-free options.
Equipment
- 9-inch pie dish or quiche pan
- Mixing bowls
- Whisk
- Sauté pan (for cooking vegetables)
- Pie weights or beans (for blind baking the crust, if using)
- Oven
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- For the Crust if using homemade:
- 1 1/2 cups all-purpose flour or gluten-free flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, cold and cut into cubes
- 2-4 tablespoons ice water
- For the Filling:
- 4 large eggs
- 1 1/2 cups milk dairy or plant-based
- 1 cup shredded cheese such as cheddar, Swiss, or Gruyère
- 1 1/2 cups broccoli florets steamed or sautéed
- 1 small onion diced (optional)
- Salt and pepper to taste
- 1/2 teaspoon dried thyme or fresh herbs
- 1 tablespoon olive oil for sautéing vegetables
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Prepare the Crust (if using homemade):
- In a mixing bowl, combine the flour and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish or quiche pan.
- Blind bake by placing parchment paper in the crust and adding pie weights or beans. Bake for 10 minutes, then remove weights and bake for another 5 minutes until lightly golden. Remove from the oven.
- Cook the Vegetables:
- In a sauté pan, heat olive oil over medium heat. Add the onion (if using) and cook for 2-3 minutes until softened. Add the broccoli and cook for another 3-4 minutes until just tender. Remove from heat and set aside.
- Make the Quiche Filling:
- In a large bowl, whisk together the eggs, milk, cheese, thyme, salt, and pepper. Stir in the cooked vegetables.
- Assemble the Quiche:
- Pour the filling mixture into the pre-baked crust (or directly into a greased pie dish if you're making a crustless quiche).
- Bake the Quiche:
- Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and a knife inserted comes out clean.
- Cool and Serve:
- Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Customizable Fillings: Feel free to add or substitute ingredients to your liking, such as spinach, mushrooms, bacon, or other vegetables.
Crustless Option: If you prefer a crustless quiche, simply skip the crust preparation and bake the filling directly in a greased pie dish.
Make-Ahead: You can prepare this quiche the night before, store it in the fridge, and reheat it in the oven before serving.
Leftovers: Store leftover quiche in the fridge for up to 3 days, or freeze for up to 3 months.