Quiche with Vegetables
 
Prep time
Cook time
Total time
 
Adapted from Dorie Greenspan's recipe for Quiche Maraichere found on page 158 of Around My French Table.
Author:
Recipe type: adapted from Dorie Greenspan's Around My French Table
Cuisine: French
Serves: 6-8
Ingredients
  • 1 Pillsbury Pie Crust, defrosted
  • 1 tablespoon butter
  • 2 celery stalks diced
  • 2 medium sized carrots diced
  • 3 stalks of asparagus, trimmed and diced
  • 4 green onions diced, including green part
  • 1 medium red bell pepper, cored, seeded and diced
  • 1 teaspoon Mrs. Belem 5 pepper blend
  • 1 teaspoon Piment D' Espelette
  • 1 teaspoon sea salt
  • ⅔ cup non-fat milk or heavy cream
  • 2 large eggs
  • 1 large egg yolk
  • ⅔ cup hickory smoked Gruyere cheese, shredded
  • ⅔ cup English Cheddar cheese, shredded
Instructions
  1. Preheat oven to 400 degrees.
  2. Place pie crust in pie plate. Prick pie crust with fork to allow steam to vent. Place tin foil over pie crust and then weigh down with pie weights or dried beans. Bake for 20 minutes. Remove from oven and set aside. Leave oven on at 400 degrees.
  3. Melt 1 tablespoon of butter, and add vegetable mix to cook until softened approximately 10 minutes. While vegetable mix is cooking, whisk the eggs, egg yolk milk/heavy cream together, then add pepper seasoning, salt, and Piment D' Espelette. Set aside.
  4. When vegetables are softened, transfer vegetable mixture to the pie crust and spread to cover bottom. Pour egg mixture over top of vegetable mix, and place on a baking sheet. Place baking sheet in the oven for 20 minutes. After 20 minutes, add cheese to top of quiche and return to oven for 5-10 minutes until the cheese is melted and golden in color, and quiche is uniformly puffed.
  5. Transfer to rack and let cool. Serve just warm or at room temperature with a salad.
Recipe by Tout va bien! (tm) at https://christymajors.com/real-men-dont-eat-quiche/