14 Exquisite French Vegetarian Quiche Recipes Silky Custard in Perfect Crust

I just found a delightful collection of 14 French vegetarian quiche recipes that I can’t get out of my mind. Picture silky custard nestled in a perfectly flaky crust. With options like earthy spinach with creamy goat cheese or aromatic leeks with savory mushrooms, each quiche brings a vibrant blend of flavors. These recipes are perfect for brunch or a light dinner. Ready to explore these delicious possibilities?

Classic Spinach and Gruyère Quiche

The Classic Spinach and Gruyère Quiche is a delightful French vegetarian dish that combines the earthy flavor of spinach with the nutty richness of Gruyère cheese. This savory pie is perfect for breakfast, brunch, or even a light dinner. The creamy custard filling, encased in a buttery, flaky crust, makes it a comforting meal that’s both elegant and satisfying.

Whether you’re hosting a gathering or simply looking to indulge in a delicious homemade treat, this quiche is guaranteed to impress your guests and family.

This recipe serves 4-6 people and is relatively simple to prepare, even for those new to baking quiche. The key to its success is using fresh ingredients and taking the time to properly pre-bake the crust to prevent a soggy bottom. The quiche can be served hot or at room temperature, making it a versatile dish that fits well into any meal plan. Pair it with a crisp green salad and a glass of white wine for a complete dining experience.

Ingredients:

• 1 pre-made 9-inch pie crust
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 6 ounces fresh spinach, washed and chopped
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup Gruyère cheese, grated

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights and parchment, and bake for another 5 minutes until the crust is lightly golden. Set aside to cool slightly.
2. Heat olive oil in a medium skillet over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the nutmeg, salt, and black pepper. Fold in the sautéed spinach mixture and half of the grated Gruyère cheese.
4. Pour the egg mixture into the pre-baked pie crust, spreading it evenly. Top with the remaining Gruyère cheese. Place the quiche on a baking sheet to catch any spills and bake in the preheated oven for 35-40 minutes, or until the top is golden and the filling is set with a slight jiggle in the center.
5. Allow the quiche to cool for at least 10 minutes before slicing. This will help the filling set further and make it easier to cut clean slices.

Extra Tips:

For the best results, make sure that the spinach is thoroughly dried before cooking to prevent excess moisture from affecting the texture of the quiche. If you prefer a stronger cheese flavor, consider using a mixture of Gruyère and another sharp cheese like cheddar.

Feel free to add other vegetables or herbs such as mushrooms, bell peppers, or chives for additional flavor. Leftover quiche can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain its crisp crust.

Roasted Red Pepper and Goat Cheese Quiche

Roasted Red Pepper and Goat Cheese Quiche is a delightful French-inspired vegetarian dish that combines the smoky sweetness of roasted red peppers with the creamy tang of goat cheese, all nestled in a flaky pastry crust.

This quiche is perfect for brunch, lunch, or even a light dinner, offering a rich and satisfying flavor profile that’s bound to please both vegetarians and non-vegetarians alike. The balance of ingredients creates a harmonious blend of textures and tastes, making this quiche a standout addition to any meal.

The process of making this quiche involves roasting sweet red peppers to bring out their natural sugars and pairing them with creamy goat cheese, which melts into the egg mixture to create a luscious filling.

The quiche is baked in a pre-made or homemade pastry crust, which provides a sturdy base and adds a satisfying crunch to each bite. This recipe serves 4-6 people, making it an ideal option for a small gathering or family meal.

Ingredients (serves 4-6):

• 1 pre-made 9-inch pastry crust
• 2 large red bell peppers
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 4 ounces goat cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Cooking Instructions:

1. Preheat and Prepare Peppers: Preheat your oven to 400°F (200°C). Slice the red bell peppers in half lengthwise and remove the seeds and membranes. Place them on a baking sheet, skin side up, and drizzle with olive oil. Roast in the oven for 20-25 minutes until the skins are charred and blistered.
2. Peel and Chop Peppers: Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. Once cooled, peel off the skins and chop the peppers into bite-sized pieces.
3. Reduce Oven Temperature: Lower the oven temperature to 375°F (190°C).
4. Prepare the Filling: In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and thyme until well combined.
5. Assemble the Quiche: Spread the chopped roasted peppers evenly over the bottom of the pastry crust. Sprinkle the crumbled goat cheese over the peppers, followed by the Parmesan cheese. Pour the egg and cream mixture over the top, guaranteeing all ingredients are covered.
6. Bake the Quiche: Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden. A knife inserted into the center should come out clean.
7. Garnish and Serve: Once baked, remove the quiche from the oven and let it cool slightly. Sprinkle with fresh basil before slicing and serving.

Extra Tips:

For the best results, use the freshest goat cheese you can find, as it will enhance the overall flavor of the quiche.

If you prefer a thicker crust, consider using a deep-dish pastry shell. For added depth of flavor, try adding a pinch of nutmeg to the egg mixture.

If you’re short on time, jarred roasted red peppers can be a convenient substitute, though roasting your own will provide a more robust flavor.

Finally, allow the quiche to cool slightly before cutting to guarantee neat slices. Enjoy your delicious Roasted Red Pepper and Goat Cheese Quiche!

Caramelized Onion and Mushroom Quiche

Caramelized Onion and Mushroom Quiche is a delightful French vegetarian dish that perfectly marries sweet, savory, and creamy flavors. This quiche is an excellent choice for brunch, lunch, or a light dinner, offering a satisfying meal that doesn’t rely on meat. The sweetness of the caramelized onions complements the earthy richness of the mushrooms, while a smooth and creamy custard ties everything together within a flaky pastry crust.

It’s a dish that captures the essence of French cuisine while being entirely plant-based. This recipe for Caramelized Onion and Mushroom Quiche is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. The preparation involves creating a homemade pastry crust or using a pre-made one for convenience, sautéing the onions and mushrooms to perfection, and then assembling the ingredients into a delicious quiche.

When baked, the quiche develops a golden top and a tender, flavorful interior that’s sure to impress your guests.

Ingredients (Serves 4-6):

• 1 pre-made pie crust or homemade shortcrust pastry
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 250g (about 8 oz) mushrooms, sliced
• 3 cloves garlic, minced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 cup grated Gruyère cheese
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves
• 1 tablespoon butter

Cooking Instructions:

1. Prepare the Pastry Crust: Preheat your oven to 375°F (190°C). Roll out your pre-made or homemade pastry crust to fit a 9-inch pie pan. Gently press the crust into the pan, trimming any excess dough. Prick the bottom with a fork to prevent bubbling. Bake for 10 minutes until lightly golden, then remove from the oven and set aside to cool.
2. Caramelize the Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and golden brown, about 25-30 minutes. Remove from the skillet and set aside.
3. Sauté the Mushrooms and Garlic: In the same skillet, add the butter. Once melted, add the sliced mushrooms and minced garlic. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes. Season with salt and pepper, then remove from heat.
4. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the grated Gruyère cheese and fresh thyme. Add salt and pepper to taste.
5. Assemble the Quiche: Spread the caramelized onions evenly over the bottom of the pre-baked crust. Layer the sautéed mushrooms on top of the onions. Pour the egg mixture over the vegetables, making sure it’s evenly distributed.
6. Bake the Quiche: Place the assembled quiche in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set. The quiche should have a slight jiggle in the middle but not be liquidy.
7. Cool and Serve: Allow the quiche to cool for 10-15 minutes before slicing. Serve warm or at room temperature.

Extra Tips:

When caramelizing onions, patience is key. Allow them to cook slowly over medium heat to develop their natural sweetness fully. If you’re short on time, you can prepare the onions and mushrooms a day ahead and store them in the refrigerator, then assemble the quiche when ready to bake.

For a slightly different flavor, try adding a pinch of nutmeg to the egg mixture or substituting the Gruyère cheese with Swiss or Emmental cheese. Finally, make sure the quiche is fully set before removing it from the oven to avoid a runny texture in the center.

Zucchini and Feta Quiche

Zucchini and Feta Quiche is a delightful French vegetarian dish that combines the subtle flavors of zucchini with the tangy punch of feta cheese, all encased in a buttery, flaky crust. This dish is perfect for brunch or a light dinner and is guaranteed to impress family and friends with its elegant appearance and mouthwatering taste.

The zucchini provides a fresh, tender texture that pairs beautifully with the creamy, salty feta, creating a harmonious balance of flavors that’s both satisfying and nutritious.

Ideal for serving 4 to 6 people, this quiche isn’t only delicious but also easy to prepare. The key to a great quiche lies in the balance of its filling and the perfect bake on its crust. With a few simple ingredients and some basic kitchen skills, you can whip up this delightful dish in no time. The following recipe will guide you through the process, guaranteeing a flawless result every time.

Ingredients (serving size: 4-6 people):

• 1 pre-made pie crust (or homemade if preferred)
• 2 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 4 large eggs
• 1 cup heavy cream
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons fresh dill, chopped

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to make sure it’s ready for baking.

2. Prepare the Crust: Roll out the pre-made pie crust and fit it into a 9-inch quiche or pie pan. Trim any excess dough hanging over the edges and prick the bottom with a fork to prevent bubbling.

Blind bake the crust for about 10 minutes, then set aside to cool.

3. Cook the Zucchini: In a skillet, heat the olive oil over medium heat. Add the sliced zucchinis and sauté for about 5-7 minutes until they’re tender and slightly golden.

Remove from heat.

4. Make the Filling: In a large mixing bowl, beat the eggs and then whisk in the heavy cream. Stir in the feta cheese, Parmesan cheese, nutmeg, salt, and pepper.

Mix until well combined.

5. Assemble the Quiche: Layer the sautéed zucchini over the base of the prepared crust. Pour the egg and cheese mixture over the zucchini, making sure it’s evenly distributed.

6. Bake the Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.

A knife inserted in the center should come out clean.

7. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. Garnish with fresh dill before serving.

Extra Tips:

For the best results, make sure that the zucchini is well-drained after sautéing to avoid a soggy quiche. You can do this by letting the cooked zucchini rest on a paper towel to absorb any excess moisture.

If you prefer a homemade crust, prepare it in advance to save time on the day of baking. Also, feel free to experiment with additional herbs or spices to tailor the dish to your taste.

This quiche can be served warm or at room temperature, making it a versatile option for any meal.

Asparagus and Leek Quiche

Asparagus and Leek Quiche is a delightful vegetarian dish that combines the fresh, earthy flavors of asparagus and leeks with the creamy richness of eggs and cheese. This quiche is a perfect choice for brunch, lunch, or even a light dinner, and it’s bound to impress your family and friends with its elegant presentation and delicious taste.

The combination of tender asparagus, sweet leeks, and a savory custard filling all encased in a buttery, flaky crust makes this quiche both satisfying and nutritious.

This dish isn’t only visually appealing but also incredibly versatile. It can be served warm or at room temperature, making it a great option for gatherings or picnics. Plus, the ingredients can be adjusted to suit your taste or dietary needs, allowing you to experiment with different cheeses or add other vegetables for a personalized touch.

This recipe serves 4-6 people, making it suitable for small gatherings or family meals.

Ingredients (Serves 4-6):

• 1 pre-made pie crust (9-inch)
• 1 tablespoon olive oil
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup leeks, white and light green parts only, sliced
• 3 large eggs
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• Salt and pepper to taste
• Pinch of nutmeg

Instructions:

1. Preheat and Prepare the Crust: Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish, pressing it gently into the corners and trimming any excess. Prick the bottom with a fork to prevent bubbling. Pre-bake the crust for about 10 minutes or until lightly golden, then set aside to cool.
2. Cook the Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the leeks and asparagus and sauté for about 5-7 minutes until the leeks are softened and the asparagus is tender but still vibrant green. Remove from heat and let cool slightly.
3. Prepare the Custard Filling: In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
4. Assemble the Quiche: Sprinkle half of the grated Gruyère cheese evenly over the bottom of the pre-baked crust. Spread the sautéed leeks and asparagus over the cheese. Pour the custard filling over the vegetables, then sprinkle the remaining Gruyère cheese on top.
5. Bake the Quiche: Place the quiche in the preheated oven and bake for 30-35 minutes or until the filling is set and the top is golden brown. The center should be just slightly jiggly.
6. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature for best flavor.

Extra Tips:

For best results, verify the asparagus and leeks are thoroughly dried after washing to prevent the quiche from becoming watery.

If you don’t have Gruyère cheese, you can substitute it with Swiss or even cheddar for a different flavor profile.

To add some extra depth, consider incorporating a teaspoon of Dijon mustard into the custard mixture.

Always let the quiche cool slightly before serving to allow the filling to set properly, making it easier to slice cleanly.

Tomato and Basil Pesto Quiche

Tomato and Basil Pesto Quiche is a delightful vegetarian dish that combines the vibrant flavors of sun-ripened tomatoes with the aromatic essence of fresh basil pesto. This French-inspired quiche is perfect for brunch, lunch, or a light dinner, offering a rich, savory filling encased in a buttery, flaky crust.

The combination of juicy tomatoes, creamy cheese, and herby pesto creates a harmonious blend of flavors, making each bite an indulgent pleasure. This quiche isn’t only delicious but also simple to make, requiring just a few fresh ingredients that are easy to find.

With a serving size fit for 4-6 people, it’s a great option for gathering with friends or family. Whether you’re a seasoned cook or a kitchen novice, this Tomato and Basil Pesto Quiche is sure to satisfy your guests and leave them craving for more.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1 1/2 cups shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to make certain it’s ready for baking.
2. Prepare the Pie Crust: Roll out the pre-made pie crust into a 9-inch pie dish. Trim any excess dough and crimp the edges for an even finish. Place the crust in the refrigerator to chill while preparing the filling.
3. Sauté Onions and Garlic: In a skillet over medium heat, add the olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
4. Mix the Filling: In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the basil pesto, sautéed onions, garlic, and season with salt and pepper to taste.
5. Assemble the Quiche: Take the chilled pie crust and sprinkle the shredded mozzarella cheese evenly over the bottom. Pour the egg mixture over the cheese. Arrange the cherry tomato halves on top, cut side up, pressing them slightly into the filling.
6. Bake the Quiche: Place the assembled quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. To check if it’s done, insert a knife in the center; it should come out clean.
7. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Extra Tips:

For an even richer flavor, consider adding a sprinkle of Parmesan cheese on top before baking. If you prefer a lighter option, substitute half of the heavy cream with milk.

Make sure to drain excess moisture from the tomatoes by patting them dry with a paper towel, as this will prevent the quiche from becoming soggy. If you don’t have store-bought pesto, you can easily make your own by blending fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil.

Enjoy your Tomato and Basil Pesto Quiche warm or at room temperature for the best flavor experience.

Artichoke and Olive Quiche

Artichoke and Olive Quiche is a delightful French vegetarian dish that combines the savory flavors of artichokes and olives with a rich, creamy custard. This quiche is perfect for brunch, lunch, or even a light dinner. It features a buttery, flaky crust that holds a deliciously smooth filling, making it an irresistible choice for anyone looking to enjoy a classic French meal without the meat.

The artichokes add a tender, nutty flavor, while the olives bring in a touch of Mediterranean flair, creating a harmonious blend of tastes.

This recipe is designed to serve 4-6 people, making it perfect for a small gathering or family meal. The combination of ingredients not only makes it a satisfying choice but also guarantees that it’s packed with nutrients. The balance of textures and flavors will surely make it a favorite at your table.

Whether you’re a seasoned chef or a beginner in the kitchen, this Artichoke and Olive Quiche is a simple yet sophisticated dish that’s sure to impress.

Ingredients for 4-6 servings:

• 1 pre-made 9-inch pie crust
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup pitted black olives, sliced
• 1 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch quiche or pie pan, pressing it gently to fit. Trim any excess dough from the edges and prick the bottom with a fork to prevent bubbling.
2. Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 10 minutes. Remove the parchment and weights, and bake for another 5 minutes until lightly golden. Let the crust cool slightly.
3. Prepare the Filling: In a large mixing bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, salt, pepper, and nutmeg. Confirm the mixture is smooth and well combined.
4. Assemble the Quiche: Spread the chopped artichokes and sliced olives evenly over the bottom of the pre-baked crust. Sprinkle the shredded Gruyère cheese over the vegetables. Pour the egg mixture over the filling, ensuring it’s evenly distributed.
5. Bake the Quiche: Place the assembled quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is lightly browned. The center should be slightly jiggly but not runny.
6. Cool and Garnish: Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Garnish with chopped fresh parsley before serving.

Extra Tips:

For the best results, confirm that the artichokes are well-drained to avoid a soggy quiche. If you prefer a stronger cheese flavor, substitute Gruyère with another robust cheese like aged cheddar.

To save time, you can use a store-bought pie crust, but making your own can enhance the dish’s homemade feel. This quiche can be served warm or at room temperature, making it versatile for different occasions. Enjoy it with a fresh green salad for a complete meal.

Broccoli and Cheddar Quiche

Broccoli and Cheddar Quiche is a delightful French vegetarian dish that combines the subtle flavors of fresh broccoli with the rich and creamy texture of cheddar cheese, all encased in a buttery, flaky crust. This quiche is perfect for a leisurely brunch, a light lunch, or even a dinner paired with a crisp salad. Its versatility and ease of preparation make it a go-to recipe for both beginners and seasoned cooks alike.

The quiche isn’t only delicious but also nutritious, offering a good balance of protein and vegetables. The broccoli provides a lovely crunch and vibrant color, while the cheddar melts beautifully, creating a savory custard that binds all the ingredients together. The result is a harmonious blend that can be enjoyed warm or at room temperature. Here’s how you can make this exquisite dish for 4-6 people.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 head of broccoli, chopped into small florets
• 1 cup sharp cheddar cheese, grated
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 medium onion, finely chopped

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that the quiche bakes evenly and the crust turns golden brown.
2. Prepare the Crust: Place the pre-made pie crust into a 9-inch pie dish, pressing it gently into the corners. Trim any excess dough hanging over the edges. Use a fork to prick the base of the crust to prevent it from puffing up during baking.
3. Blind Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for about 10 minutes. Remove the weights and parchment paper, then bake for another 5 minutes until the crust is lightly golden. Let it cool.
4. Cook the Vegetables: While the crust is cooling, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the broccoli florets and cook for another 4-5 minutes until they’re tender-crisp. Remove from heat and set aside.
5. Make the Filling: In a large bowl, whisk together the eggs, whole milk, and heavy cream. Season with salt, pepper, and a pinch of nutmeg. Stir in the grated cheddar cheese.
6. Assemble the Quiche: Spread the cooked onion and broccoli mixture evenly over the cooled pie crust. Pour the egg and cheese mixture over the top, ensuring it covers the vegetables and reaches the edges of the crust.
7. Bake the Quiche: Place the assembled quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean. Allow the quiche to cool for at least 10 minutes before slicing and serving.

Extra Tips: For a more flavorful quiche, consider adding a teaspoon of Dijon mustard to the egg mixture. This will enhance the savory notes of the cheese and broccoli. If you prefer a spicier version, add a pinch of red pepper flakes to the vegetable mixture while cooking.

Additionally, the quiche can be stored in the refrigerator for up to three days and can be reheated in the oven for a quick meal. Enjoy your Broccoli and Cheddar Quiche warm or at room temperature for the best taste experience.

Ratatouille-Inspired Vegetable Quiche

This Ratatouille-Inspired Vegetable Quiche brings together the classic French flavors of ratatouille with the creamy, savory goodness of a traditional quiche. Perfect for a weekend brunch or a light dinner, this dish showcases a medley of vibrant vegetables such as zucchini, eggplant, bell peppers, and tomatoes, all enveloped in a rich custard and encased in a buttery, flaky crust. The addition of herbs such as thyme and basil elevates the flavor profile, making each bite a delightful experience.

The quiche isn’t only visually stunning with its colorful vegetables but also incredibly satisfying and nutritious. It caters to vegetarians and is a great way to incorporate a variety of vegetables into your meal. You can serve this quiche warm or at room temperature, making it a versatile dish suitable for any occasion. Pair it with a simple green salad or crusty bread for a complete meal that will surely impress your family and friends.

Ingredients:

• Pre-made pie crust
• 1 small eggplant, diced
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, chopped
• 2 tomatoes, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon dried basil
• Salt and pepper to taste
• 4 large eggs
• 1 cup heavy cream
• 1 cup grated Gruyère cheese

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This will guarantee your quiche cooks evenly.
2. Prepare the Pie Crust: Roll out your pre-made pie crust and gently fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges and prick the bottom with a fork to prevent bubbling. Set aside.
3. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant. Then, add the chopped onion, diced eggplant, zucchini, and bell peppers. Cook until the vegetables are soft and slightly caramelized, about 10 minutes. Stir in the thyme, basil, salt, and pepper. Remove from heat and allow to cool slightly.
4. Prepare the Custard: In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with a pinch of salt and pepper.
5. Assemble the Quiche: Spread the sautéed vegetables evenly over the prepared pie crust. Pour the egg and cream mixture over the vegetables. Arrange the tomato slices on top and sprinkle with grated Gruyère cheese.
6. Bake the Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown. To check for doneness, insert a knife into the center of the quiche; it should come out clean.
7. Cool and Serve: Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing. This resting period helps the custard set fully and makes slicing easier.

Extra Tips:

For the best flavor and texture, use fresh, seasonal vegetables. If you have access to a variety of heirloom tomatoes, they can add an additional layer of flavor and color to your quiche.

Feel free to experiment with different herbs such as oregano or parsley to suit your taste. If you want a slightly crispier crust, you can blind-bake the pie crust for 10 minutes before adding the filling. Just be sure to use pie weights or dried beans to keep the crust from puffing up.

Enjoy your Ratatouille-Inspired Vegetable Quiche as a delightful centerpiece for your meal!

Swiss Chard and Ricotta Quiche

Swiss Chard and Ricotta Quiche is a delightful French vegetarian dish that combines the earthy flavors of Swiss chard with the creamy richness of ricotta cheese. This quiche makes for a perfect brunch item or a light dinner, providing a delicious and satisfying meal that’s also packed with nutrients.

The crisp, buttery crust holds a savory filling of tender Swiss chard, ricotta, and a hint of nutmeg, creating a harmonious balance of textures and flavors. This recipe serves 4-6 people, making it ideal for a small gathering or family meal.

The preparation involves creating a homemade crust, which can be substituted with a store-bought pastry if time is short. The filling is straightforward, blending fresh ingredients to create a quiche that’s both simple and elegant. Whether you’re a seasoned cook or a beginner in the kitchen, this Swiss Chard and Ricotta Quiche is bound to impress and satisfy your taste buds.

Ingredients:

• 1 pie crust (homemade or store-bought)
• 2 tablespoons olive oil
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 3 eggs
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your quiche will bake evenly.

2. Prepare the Pie Crust: Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough hanging over the edges. Prick the bottom of the crust with a fork to prevent bubbling.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 10 minutes. Remove the weights and paper, then bake for another 5 minutes until lightly golden. Set aside to cool.

3. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Add the garlic and cook for another minute.

Stir in the Swiss chard and cook until wilted, about 3-5 minutes. Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.

4. Prepare the Filling: In a large mixing bowl, whisk together the ricotta cheese, eggs, heavy cream, and Parmesan cheese until smooth. Season with a pinch of salt and pepper.

Stir in the cooled Swiss chard mixture until well combined.

5. Assemble the Quiche: Pour the filling into the prepared pie crust. Spread it out evenly with a spatula to assure even cooking.

6. Bake the Quiche: Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.

7. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. This rest time helps the filling to set properly, making it easier to slice.

Extra Tips:

For an even richer flavor, consider adding a handful of grated Gruyère cheese to the filling. If Swiss chard is unavailable, spinach makes a great substitute.

To save time, you can prepare the crust and vegetable mixture a day ahead and store them in the refrigerator until you’re ready to assemble the quiche. Be sure to let the quiche cool slightly before serving to enhance the flavors and achieve the best texture.

Sweet Potato and Sage Quiche

Indulge in the delightful flavors of this Sweet Potato and Sage Quiche, a perfect vegetarian dish inspired by classic French cuisine. This quiche brings together the earthy sweetness of roasted sweet potatoes with the aromatic touch of fresh sage, all enveloped in a creamy, cheesy filling.

It’s a comforting dish that’s perfect for brunch, lunch, or dinner, and it’s sure to satisfy everyone at the table. The beauty of this quiche lies in its versatility and the harmonious blend of simple ingredients that come together to create something truly special.

The buttery crust provides a sturdy base that holds the creamy filling, while the sweet potatoes add a subtle sweetness that complements the savory notes of sage. Whether you’re serving it hot or at room temperature, this quiche is a guaranteed hit for any occasion.

Ingredients (Serves 4-6):

• 1 pre-made 9-inch pie crust
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• 1 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• A pinch of nutmeg

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will guarantee that it’s hot enough to roast the sweet potatoes and bake the quiche evenly.
2. Prepare the Sweet Potatoes: Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss them to coat evenly. Roast in the preheated oven for about 20 minutes or until the sweet potatoes are tender and lightly caramelized.
3. Prepare the Pie Crust: While the sweet potatoes are roasting, roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough and prick the bottom with a fork to prevent bubbling.
4. Assemble the Filling: In a mixing bowl, whisk together the eggs, heavy cream, a pinch of nutmeg, salt, and pepper until smooth. Stir in the shredded Gruyère cheese and chopped sage.
5. Combine and Fill: Once the sweet potatoes are done roasting, let them cool slightly before adding them to the egg mixture. Pour the filling into the prepared pie crust, ensuring the sweet potatoes are evenly distributed.
6. Bake the Quiche: Reduce the oven temperature to 375°F (190°C). Place the quiche on a baking sheet and bake for 35-40 minutes or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
7. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing. This resting time allows the flavors to meld together and makes it easier to cut neat slices.

Extra Tips:

For an even deeper flavor, consider adding caramelized onions or sautéed mushrooms to the filling. If you prefer a slightly lighter version, you can substitute half-and-half for the heavy cream.

Fresh sage leaves can be replaced with dried sage if necessary, but use it sparingly as dried herbs are more potent. Remember to taste the filling before baking to adjust the seasoning to your liking.

Finally, this quiche is just as delicious the next day, so don’t hesitate to make it ahead of time for easy meal prep.

Cauliflower and Blue Cheese Quiche

Cauliflower and Blue Cheese Quiche is a delightful vegetarian dish that combines the creamy, tangy flavors of blue cheese with the mild, nutty taste of roasted cauliflower. This quiche is perfect for brunch, lunch, or a light dinner, offering a sophisticated twist on a classic French recipe.

The crispy, buttery crust pairs beautifully with the rich and savory filling, making it a satisfying meal for vegetarians and non-vegetarians alike. This recipe creates a quiche that serves 4-6 people, making it ideal for a family meal or a small gathering.

The preparation involves roasting cauliflower to enhance its flavor, then combining it with eggs, cream, and blue cheese to create a luscious filling. The quiche is baked to perfection, resulting in a golden, flaky crust and a creamy, cheesy center that’s sure to impress.

Ingredients:

• 1 pre-made pie crust (9-inch)
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 4 ounces blue cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh thyme leaves

Cooking Instructions:

1. Preheat and Prepare: Preheat the oven to 400°F (200°C). Place the pie crust in a 9-inch tart pan, trimming any excess dough. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans, and blind bake for about 10 minutes until lightly golden. Remove weights and parchment, then set aside.
2. Roast the Cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes, or until they’re tender and golden. Remove from the oven and let cool slightly.
3. Prepare the Filling: In a large bowl, whisk together the eggs, heavy cream, and whole milk. Add the crumbled blue cheese, grated Parmesan, nutmeg, and fresh thyme. Stir gently to combine.
4. Assemble the Quiche: Reduce the oven temperature to 375°F (190°C). Spread the roasted cauliflower evenly over the bottom of the pre-baked crust. Pour the egg and cheese mixture over the cauliflower, ensuring it’s evenly distributed.
5. Bake the Quiche: Place the quiche in the oven and bake for 30-35 minutes, or until the filling is set and the top is lightly browned. Allow the quiche to cool for at least 10 minutes before slicing and serving.

Extra Tips:

For an extra crisp crust, brush the inside of the pie shell with a beaten egg white before blind baking. This creates a barrier that helps prevent the crust from becoming soggy.

Additionally, if you prefer a stronger blue cheese flavor, you can increase the amount slightly, or substitute with a more pungent variety. Finally, feel free to add sautéed onions or leeks for additional depth of flavor.

Enjoy your Cauliflower and Blue Cheese Quiche warm or at room temperature for the best taste experience.

Pea and Mint Quiche

The Pea and Mint Quiche is a delightful vegetarian dish inspired by French cuisine, perfect for brunch or a light dinner. This quiche combines the freshness of peas with the aromatic touch of mint, creating a harmonious blend of flavors encased in a buttery, flaky pastry crust.

The creaminess of the filling complements the crisp texture of the crust, offering a satisfying bite that’s both nourishing and delicious. This recipe serves 4-6 people and is an excellent option for those looking to enjoy a meat-free meal that doesn’t compromise on taste.

The combination of ingredients not only pleases the palate but also provides a nutritious meal that’s easy to prepare. By following this recipe, you’ll be able to bring a slice of French elegance to your dining table, delighting both family and friends with every bite.

Ingredients:

• 1 pre-made pie crust or homemade pastry dough
• 1 cup of fresh or frozen peas
• 1 small bunch of fresh mint leaves, chopped
• 3 large eggs
• 1 cup of heavy cream
• 1 cup of whole milk
• 1 cup of grated Gruyère cheese
• Salt and pepper to taste
• A pinch of nutmeg

Instructions:

1. Prepare the Crust:
• Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan or pie dish, pressing it into the edges. Trim any excess dough from the edges. Prick the base with a fork to prevent it from puffing up during baking.
• Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for about 10 minutes until the edges are lightly golden. Remove the weights and parchment, then bake for another 5 minutes. Set aside to cool.
2. Prepare the Filling:
• In a medium bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the grated Gruyère cheese, chopped mint, salt, pepper, and a pinch of nutmeg.
3. Assemble the Quiche:
• Scatter the peas evenly over the cooled crust. Pour the egg and cream mixture over the peas, ensuring it’s evenly distributed.
4. Bake the Quiche:
• Place the quiche in the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
5. Cool and Serve:
• Let the quiche cool for at least 10 minutes before slicing. This will help the filling set and make it easier to cut. Serve warm or at room temperature.

Extra Tips:

Using fresh peas when they’re in season will enhance the flavor of the quiche, but frozen peas are a convenient alternative and work just as well. Be sure to thaw and drain the frozen peas before using them.

If you prefer a more robust flavor, you can add a handful of sliced spring onions or shallots to the filling. For a crispier crust, consider blind baking the crust for a few extra minutes.

Finally, if you don’t have Gruyère cheese, Comté or Emmental are excellent substitutes that will provide a similar nutty flavor.

Wild Mushroom and Thyme Quiche

Wild Mushroom and Thyme Quiche is a delightful French vegetarian dish that combines the earthy flavors of wild mushrooms with the fragrant aroma of fresh thyme. This quiche is perfect for brunch, lunch, or even dinner, offering a rich and satisfying taste experience. The creamy custard filling is complemented by the robust flavors of the mushrooms, making it an impressive dish to serve at any gathering.

With its flaky crust and savory filling, this quiche is bound to become a favorite among vegetarians and non-vegetarians alike. The preparation of this quiche involves making a buttery pastry crust, which is then filled with sautéed wild mushrooms and a custard mixture flavored with thyme and garlic. The combination of ingredients results in a perfectly balanced dish that’s both comforting and elegant.

Preparing a Wild Mushroom and Thyme Quiche is a rewarding culinary endeavor that’s well worth the time and effort, yielding a delicious and visually appealing dish that can be enjoyed by 4-6 people.

Ingredients:

• 1 pre-made or homemade pie crust
• 2 tablespoons olive oil
• 1 pound wild mushrooms (such as cremini, shiitake, or oyster), cleaned and sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, chopped
• Salt and pepper to taste
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 cup grated Gruyère cheese

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Position a rack in the middle of the oven to guarantee even baking.
2. Prepare the Crust: Roll out the pie crust and fit it into a 9-inch tart pan or pie dish. Trim any excess dough and use a fork to prick the bottom to prevent bubbling. Pre-bake the crust for about 10 minutes to set it slightly.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
4. Cook the Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Cook until the mushrooms have released their moisture and are browned, about 8-10 minutes. Stir in the chopped thyme, and season with salt and pepper to taste. Remove from heat and let cool slightly.
5. Prepare the Custard: In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with a pinch of salt and pepper.
6. Assemble the Quiche: Spread the sautéed mushroom mixture evenly over the pre-baked crust. Sprinkle the grated Gruyère cheese over the mushrooms. Pour the egg and cream mixture over the filling, ensuring it’s evenly distributed.
7. Bake the Quiche: Carefully place the assembled quiche in the preheated oven. Bake for 35-40 minutes, or until the filling is set and the top is golden brown. Remove from the oven and allow the quiche to cool slightly before slicing.

Extra Tips:

For an extra crispy crust, consider blind baking the crust with pie weights or dry beans to prevent it from puffing up. If you can find them, a mix of different wild mushrooms will add depth to the flavor.

Be sure to let the quiche cool for a few minutes before serving to allow the filling to set fully, which makes slicing easier. If you prefer a stronger cheese flavor, feel free to increase the amount of Gruyère or substitute it with a sharp cheddar.