Vegetarian Quiche

October 30th, 2012

Sorry honey, I’m sick of meat! I say to my husband almost daily. I might be happy as a vegetarian, but my blood disagrees with me (yes, apparently I need to take iron supplements to live).  I have been craving a quiche for what seems like ever. So yesterday, I put my big girl pants on and decided to find a quiche recipe that I liked.. I never did, so I decided to incorporate ideas from different recipes and make my own version. Meet the frankenquiche, it’s a tasty tasty dish.

Vegetarian Quiche



  • 1 ¼cup all-purpose flour
  • ½ cup cold butter, cut into bits
  • A generous ¼ cup of iced water


  • 1 cup spinach
  • ½ cup broccoli florets
  • 3 eggs
  • 3 tbsp milk
  • ½ cup shredded mozzarella
  • 5-7 sliced cherry tomatoes
  • salt & pepper to taste


  1. In a food processor, pulse the flour and the butter until the butter is pea-sized. Add water and pulse until the dough begins to come together (add more water if needed). Remove the dough from the food processor and form a disc.
  2. On a floured surface, roll the dough. Line your quiche plate, gently press down on the corners to shape. Use your rolling pin to cut the dough. Dock the dough with a fork and chill in the refrigerator for 30 minutes.
  3. Preheat the oven to 400 °F and bake for about 15-20 minutes, just until the crust is lightly golden.
  4. While the crust is baking, steam your broccoli and spinach for 5-7 minutes, season with salt and pepper.
  5. When the crust is lightly golden, remove from the oven and reduce the temperature to 350 °F.
  6. In a bowl, whisk eggs, milk and mozzarella.
  7. Add the broccoli and spinach to the crust, pour the egg mixture on top and arrange the sliced tomatoes in a circular manner.
  8. Cook the quiche for 20 minutes or until the eggs are cooked. Let rest for 10 minutes before serving.

3 Responses to Vegetarian Quiche

  1. […] Read all the details about the recipe on […]

  2. Talty says:

    It looks delicious and I love all of the colors! But it’s a bit weird that even with that amount of spinach you still need to take iron.

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