Garden fresh flavor is front and center in Mary Berg’s easy veggie quiche. With a buttery pastry crust, hearty egg filling with smoked salmon cheese and all your favorite vegetables, this quiche deserves a spot on your brunch table!
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup (135 grams) all-purpose flour
- 1/2 cup (70 grams) rye, whole wheat pastry or more all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (112 grams) unsalted butter, cold, cubed
- 1 egg
- 2 to 3 tablespoons (30 to 45 milliliters) ice water
- 5 eggs
- 1/2 cup (120 milliliters) whole milk
- 1/4 cup (60 milliliters) cream, 10% or 35%
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika, optional
- 5 slices (about 125 grams) smoked salmon, optional
- 1 1/2 cups add-ins, such as roasted sweet potatoes, garlicky wilted greens and sautéed onions
- 1/2 cup crumbled or grated cheese
Instructions
- In a large bowl, mix together the flours, salt and pepper. Cut the butter into the flour using a pastry cutter or pinch and snap the butter in using your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and 2 tablespoons of ice water and pour over the flour mixture. Mix into a shaggy dough, adding another tablespoon of water if needed. Wrap in plastic wrap and press into a disc. Place in the fridge to chill for 30 minutes or up to two days.
- Place pastry on a lightly floured work surface. Dust the pastry with flour and roll into a roughly 13-inch circle. Transfer to a 9-inch deep-dish pie plate and trim and crimp the edges. Place the pie shell back into the fridge for 30 minutes and preheat your oven to 375 degrees F (190 degrees C).
- Dock the bottom of the pie shell by poking all over with a fork, line with parchment paper and fill with dried beans or pie weights and bake for 15 minutes before carefully removing the parchment and pie weights and continuing to bake for 8 minutes.
- Meanwhile, prepare the filling by whisking together the eggs, milk, cream, salt, pepper and smoked paprika, if using. Chop up the salmon into small bite-size pieces, if using. Remove the pie shell from the oven and scatter in the add-ins and salmon. Pour over the egg mixture. Sprinkle the cheese overtop.
- Return to the oven and immediately turn the heat down to 350 degrees F (175 degrees C) and bake for 50 minutes to 1 hour or until the center of the quiche is firm.
- Allow the quiche to cool slightly for 10 minutes or cool completely and chill in the fridge before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 349 |
| Total Fat | 23 g |
| Saturated Fat | 12 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 174 mg |
| Sodium | 326 mg |
Reviews
Was hoping for a good recipe.. this one just says 1 1/2 cups add ins?- there are tons of recipes with specified veggies…