French quiche with veggies

by Kayla Magazine

I am excited to share with you an easy French quiche recipe today. 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. I could say it is the best vegetable quiche recipe.

French quiche variations

Is there anyone else who sometimes craves French quiche? For me, it’s like cake. I always eat it like dessert. The quiche filling base is always made with cream, eggs and cheese. Hats 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 top it with salmon, ham, bacon or whatever 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. French vegetable quiche is a tasty idea for dinner, lunch or breakfast. If you are too lazy to knead the dough, you can buy a pre-made crust at the store.

Ingredients needed for French quiche

Crust

2 + 1/2 cups (320 g) all-purpose flour (I use spelt flour)

1 cup butter (200 g) (I use vegan butter)

3 free range egg yolks

a pinch of salt

or you can buy 8,8 oz (250 g) of puff pastry

Filling

4 free range eggs

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

1 oz (30 g) grated Parmesan

2 onions

2 tomatoes

1/2 broccoli

pepper

a pinch of salt

How to make French quiche

1.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 pastry is cold before adding the filling. Here’s the test: the cold dough should not lose its shape when pressed.

2. Pour oil and heat up the pan. Finely chop the onions. Fry on medium heat until cooked. Beat eggs, add salt, pour cream and grated cheese into a medium bowl. Mix everything.

3. Take the dough out of the freezer, roll it out and shape it into a baking dish. I used 9-inch springform. 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.

french quiche

4. After an hour, remove the baking dish from the freezer. Bake the crust in an oven at 180°C about 10 minutes.

5. Wash and cut the broccoli and tomatoes.

6. Remove the crust from the oven, add fried onions, broccoli, tomatoes. Pour the cream, egg and cheese mixture onto the tomatoes and broccoli. Put the French quiche back in the oven and bake it for 45 minutes at 350 F/180°C.

french quiche

french quiche

7. After it’s cooled, remove it from the baking dish. French quiche can be served for breakfast, lunch or dinner. Enjoy!

french quiche

Other easy French quiche ideas & tips

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

Can you make the dough ahead of time and refrigerate it?

You can prepare the butter dough in advance. Make sure it’s in a plastic bag. You can store the dough 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. The day before, place the frozen dough in the refrigerator. Keep it overnight. The next morning, roll it out after it has defrosted.

How to store French quiche with veggies?

You can store baked easy veggie quiche in the fridge for about 3 days. Just keep it in an airtight container.

filling


More healthy lunch ideas:
More breakfast ideas:

Dairy free waffles

If you are looking for inspiration click here

Follow me on Instagram and tag #kaylamagazineofficial to see your amazing creations!

french quiche

French quiche with veggies

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • CRUST
  • 2 + 1/2 cups (320 g) all-purpose flour (I use spelt flour)
  • 1 cup butter (200 g) (I use vegan butter)
  • 3 free range egg yolks
  • a pinch of salt
  • or you can buy 8,8 oz (250 g) of puff pastry
  • FILLING
  • 4 free range eggs
  • 3/4 cup + 1 tablespoon (200 g) heavy cream
  • 1 oz (30 g) grated Parmesan
  • 2 onions
  • 2 tomatoes
  • 1/2 broccoli
  • pepper
  • a pinch of salt

Instructions

1.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 pastry is cold before adding the filling. Here’s the test: the cold dough should not lose its shape when pressed.

2. Pour oil and heat up the pan. Finely chop the onions. Fry on medium heat until cooked. Beat eggs, add salt, pour cream and grated cheese into a medium bowl. Mix everything.

3. Take the dough out of the freezer, roll it out and shape it into a baking dish. I used 9-inch springform. 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.

4. After an hour, remove the baking dish from the freezer. Bake the crust in an oven at 180°C about 10 minutes.

5. Wash and cut the broccoli and tomatoes.

6. Remove the crust from the oven, add fried onions, broccoli, tomatoes. Pour the cream, egg and cheese mixture onto the tomatoes and broccoli. Put the French quiche back in the oven and bake it for 45 minutes at 350 F/180°C.

7. After it's cooled, remove it from the baking dish. French quiche can be served for breakfast, lunch or dinner. Enjoy!

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