Garden Vegetable Quiche

Garden Vegetable Quiche

Roasted bell peppers, mushrooms, and tomatoes make a delicious savory for tea in Garden Vegetable Quiche.

Garden Vegetable Quiche
Yield: 12 servings • Preparation: 30 minutes • Cook: 5 minutes • Bake: 1 hour 10 minutes • Cool: 30 minutes • Refrigerate: 2 hours
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  1. 1 recipe Quiche Crust (recipe follows)
  2. 2 cups half-and-half
  3. 1½ cups heavy whipping cream
  4. 1½ cups fresh grated Parmesan cheese
  5. 6 large eggs
  6. 1 tablespoon chopped fresh chives
  7. 1 tablespoon chopped fresh parsley
  8. 1 tablespoon chopped fresh marjoram
  9. 1 teaspoon kosher salt
  10. ½ teaspoon freshly ground black pepper
  11. 1 recipe Roasted Vegetables (recipe follows)
  12. Garnish: microgreens
  1. Preheat oven to 350°.
  2. Wrap springform pan containing prepared Quiche Crust with heavy-duty aluminum foil, creating a collar, being sure to seal any open spots. Set aside.
  3. In a large saucepan, combine half-and-half, cream, and cheese. Bring to a boil over medium-high heat. Remove from heat. Set aside.
  4. In a medium bowl, whisk eggs until smooth. Using a ladle, add 1 cup hot cream mixture to egg mixture in a slow steady stream, whisking constantly. Add another 1 cup cream mixture, whisking to combine. Transfer mixture back to saucepan. Cook until heated, approximately 3 minutes, stirring constantly. Strain mixture. Add chives, parsley, marjoram, salt, pepper, and Roasted Vegetables, stirring to combine. Pour mixture into prepared crust.
  5. Set quiche pan in a roasting pan. Add enough water to roasting pan to come halfway up the sides of prepared quiche pan.
  6. Bake for 30 minutes. Remove from oven, and loosely cover top with aluminum foil. Bake until set, approximately 25 minutes more. Remove from oven. Let cool in pan until water reaches room temperature, approximately 30 minutes. Remove quiche pan from roasting pan.
  7. Refrigerate for at least 2 hours.
  8. Preheat oven to 350°.
  9. Slice quiche and place on ovenproof plates or dish. Warm slices in oven for approximately 15 minutes.
  10. Garnish with microgreens, if desired.
TeaTime Magazine
Quiche Crust
Yield: 1 (10-inch) quiche crust • Preparation: 10 minutes • Refrigerate: 2 hours • Bake: 40 minutes • Cool: 20 minutes
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  1. 1½ cups all-purpose flour
  2. ¾ cup plus 1 tablespoon unsalted butter
  3. ¼ teaspoon kosher salt
  4. ¼ teaspoon freshly ground black pepper
  5. ½ cup plus 1 tablespoon sour cream
  1. In the work bowl of a food processor, combine flour, butter, salt, pepper, and sour cream, pulsing until a smooth dough forms. Shape dough into a disk, wrap with plastic wrap, and refrigerate for 2 hours.
  2. On a lightly floured surface, roll dough into a 16-inch round. Place in bottom and up sides of a 10-inch springform pan. Line dough with a square piece of parchment paper large enough to slightly hang over sides. Fill pan with pie weights*.
  3. Bake until light golden brown, approximately 40 minutes. Remove from oven, and cool completely, approximately 20 minutes. Remove pie weights and parchment paper.
  1. *If pie weights are not available, use uncooked rice, dried beans, or pennies.
TeaTime Magazine
Roasted Vegetables
Yield: approximately 3 cups • Preparation: 10 minutes • Bake: 35 minutes • Cool: 1 hour
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  1. 1 green bell pepper, seeded and chopped
  2. 1 small yellow bell pepper, seeded and chopped
  3. 1 cup sliced mushrooms
  4. 1 cup whole grape tomatoes
  5. 3 tablespoons olive oil
  6. 1 teaspoon kosher salt
  1. Preheat oven to 450°.
  2. Line a rimmed baking sheet with aluminum foil. Set aside.
  3. In a large bowl, combine peppers, mushrooms, and tomatoes. Add olive oil, tossing to coat. Season with salt, tossing to combine. Place vegetables in a single layer on prepared baking pan.
  4. Bake for 35 minutes. Remove from oven. Cool completely, approximately 1 hour before using in Garden-Vegetable Quiche.
  1. • Vegetables can be prepared in advance, covered, and refrigerated for up to 3 days.
TeaTime Magazine
 From TeaTime July/August 2010


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