GET IT READY
- food processor or blender
- beeswax wrap
- rolling pin
- parchment paper or aluminum foil
- mixing bowl
- oven
GATHER IT
Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3-4 tbsp ice water
Filling:
- 1 cup mixed vegetables (spinach, bell peppers, onions, mushrooms, etc.), chopped and sautéed
- 1 cup shredded cheese (cheddar, Gouda, Swiss, or a blend)
- 4 large eggs
- 1 1/2 cups organic fresh milk
- salt and pepper, to taste
- a pinch of nutmeg (optional)
- fresh herbs (parsley, chives, thyme) for garnish
MAKE IT
Crust:
- Combine flour and salt using a food processor or blender.
- Add cold butter cubes and pulse until crumbs form.
- Add ice water 1 tbsp at a time, and pulse until the dough starts to come together.
- Put the dough on a floured surface and gather it into a ball.
- Flatten the dough, wrap it in plastic or parchment paper, and refrigerate for 30 mins.
- Roll out the dough on a floured surface and transfer to the pie dish.
- Line the crust with parchment paper or aluminum foil.
- Preheat the oven to 375°F.
- Blind bake the crust for about 15 mins.
- Remove the parchment paper and bake for an additional 5 mins.
Egg wash:
Whisk the eggs, organic fresh milk, salt, pepper, and nutmeg together.
Filling:
- Spread the sautéed vegetables evenly over the crust.
- Sprinkle a layer of shredded cheese.
- Pour the egg wash over the vegetables and cheese.
- Bake for about 35-40 mins, or until the filling is set and the top is golden brown.
- Remove the quiche from the oven and let it cool slightly.
- Slice and serve!
