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moosewood cookbook quiche recipe

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.
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Prep Time 14 minutes
Cook Time 45 minutes
ooling Time 10 minutes
Total Time 1 hour 9 minutes
Servings: 8
Course: Breakfast, Main Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat the Oven
  2. Preheat your oven to 375°F (190°C).
  3. Prepare the Crust (if using homemade):
  4. In a mixing bowl, combine the flour and salt.
  5. Cut in the butter until the mixture resembles coarse crumbs.
  6. Gradually add ice water, one tablespoon at a time, until the dough comes together.
  7. Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish or quiche pan.
  8. 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.
  9. Cook the Vegetables:
  10. 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.
  11. Make the Quiche Filling:
  12. In a large bowl, whisk together the eggs, milk, cheese, thyme, salt, and pepper. Stir in the cooked vegetables.
  13. Assemble the Quiche:
  14. Pour the filling mixture into the pre-baked crust (or directly into a greased pie dish if you're making a crustless quiche).
  15. Bake the Quiche:
  16. 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.
  17. Cool and Serve:
  18. 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.