Easy veggie quiche

by Kayla Magazine
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easy veggie quiche

Today I’m excited to share with you the best easy veggie quiche recipe. Basically all quiches are made with cream, eggs, and cheese. I also add loads of vegetables. If you’re looking for a quick and healthy vegetarian breakfast, this is what you need.

Is there anyone else who crave about easy veggie quiche? For me, it’s like a cake. I always eat it like a dessert. The quiche filling base is always made with cream, eggs and cheese. Hat’s off to the French who created this masterpiece. Any topping goes. That’s my favourite part. You can add all your favorite ingredients and create your own quiche recipe. You can add salmon, ham, bacon or whathever you like. Just add what you have in the fridge at the time.

Today I made an easy veggie quiche with broccoli and tomatoes. It turned out perfectly. Veggie quiche is a great idea for dinner, lunch or breakfast. If you are too lazy to knead the dough, you can buy pre-made crust at the store.

Easy Veggie quiche recipe

Crust

2 and 1/2 cups (320 g) all-purpose flour

1 cup butter (200 g)

3 free range egg yolks

a pinch of salt

or 250 g puff pastry

Filling

4 free range eggs

3/4 cup + 1 tablespoon (200 g) heavy cream

1 oz (30 g) hard cheese

2 onions

2 tomatoes

1/2 broccoli

pepper

a pinch of salt

Directions

Beat eggs in a large bowl. Add butter and salt. Mix everything until smooth. Add the flour and work until the dough becomes smooth and does not stick to your hands. Form the dough into a ball, put it in a plastic bag and put it in the freezer for half an hour.

Tip: It’s important that the quiche crust is cold before adding the filling. Here’s the test: the cold dough should not lose its shape when pressed.

Pour oil and heat up the pan. Finely chop the onions. Fry on medium heat until cooked. Grate cheese, beat eggs, add salt, pour cream, add grated cheese.

Take the dough out of the freezer, roll it out and shape it in a baking dish. Cover the bottom and sides. Prick the dough with a fork to prevent the soles from rising while baking. After forming the dough in the spring form, put it in the freezer for another hour. I used 9-inch springform.

After an hour, remove the baking form from the freezer. Bake it in an oven at 180°C about 10 minutes. Wash and cut broccoli, tomatoes. Remove the dough from the oven, add fried onions, brocollo, tomatoes. Pour the cream, egg and cheese mixture onto the tomatoes and broccoli. Put the quiche back in the oven and bake for about 45 minutes at 350 F/180°C. After it’s cooled, remove it from the baking dish. Easy veggie quiche can be served for breakfast, lunch or dinner. Enjoy!

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Tips

You can fill your quiche with salmon, spinach, mushrooms, zucchini, bacon, fatty ham or other ingredients of your choice. Don’t be afraid to try new things.

You can prepare the butter dough in advance. Make sure it’s in a plastic bag. you can store in the fridge for 2-3 days. If you want, you can freeze the dough and keep it in the freezer for up to 3 months. Day before transfer the frozen dough to the refrigerator. Keep it overnight. The next morning, roll it out after it defrosts.

You can store baked easy veggie quiche in the fridge for about 3 days. Just keep it in a food storage container.

Follow these links for more French recipes:

If you are looking for inspiration click here

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easy veggie quiche

Easy veggie quiche

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

4 free range eggs

3/4 cup + 1 tablespoon (200 g) heavy cream

1 oz (30 g) hard cheese

2 onions

2 tomatoes

1/2 broccoli

pepper

a pinch of salt

Instructions

Beat eggs in a large bowl. Add butter and salt. Mix everything until smooth. Add the flour and work until the dough becomes smooth and does not stick to your hands. Form the dough into a ball, put it in a plastic bag and put it in the freezer for half an hour.

Tip: It’s important that the quiche crust is cold before adding the filling. Here’s the test: the cold dough should not lose its shape when pressed.

Pour oil and heat up the pan. Finely chop the onions. Fry on medium heat until cooked. Grate cheese, beat eggs, add salt, pour cream, add grated cheese.

Take the dough out of the freezer, roll it out and shape it in a baking dish. Cover the bottom and sides. Prick the dough with a fork to prevent the soles from rising while baking. After forming the dough in the spring form, put it in the freezer for another hour. I used 9-inch springform.

After an hour, remove the baking form from the freezer. Bake it in an oven at 180°C about 10 minutes. Wash and cut broccoli, tomatoes. Remove the dough from the oven, add fried onions, brocollo, tomatoes. Pour the cream, egg and cheese mixture onto the tomatoes and broccoli. Put the quiche back in the oven and bake for about 45 minutes at 350 F/180°C. After it's cooled, remove it from the baking dish. Easy veggie quiche can be served for breakfast, lunch or dinner. Enjoy!

Notes

You can fill your quiche with salmon, spinach, mushrooms, zucchini, bacon, fatty ham or other ingredients of your choice. Don't be afraid to try new things. You can prepare the butter dough in advance. Make sure it's in a plastic bag. you can store in the fridge for 2-3 days. If you want, you can freeze the dough and keep it in the freezer for up to 3 months. Day before transfer the frozen dough to the refrigerator. Keep it overnight. The next morning, roll it out after it defrosts. You can store baked easy veggie quiche in the fridge for about 3 days. Just keep it in a food storage container.

Tried this recipe?
Mention me on Instagram at @kaylamagazineofficial or tag #kaylamagazineofficial

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