Should vegetables be cooked before putting in quiche?

Cook the Veggies First "Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

What is a quiche and frittata?

A frittata is partially cooked in a skillet on the cooktop then finished in the oven . It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

How do you keep the bottom crust of a quiche from getting soggy?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven . The layer will absorb moisture and prevent the filling from turning the crust soggy.

Does spinach need to be cooked before putting in quiche?

Spinach: You can use fresh spinach instead, about 3 packed cups (about 120g). You can cook it down ahead of time, or just add it fresh/raw . I use cooked-down fresh spinach in this goat cheese spinach & sun-dried tomato quiche.

How to keep ingredients from sinking in quiche?

Traditionally, the custard for a quiche is not thickened before it goes into the tart case but this will prevent the filling ingredients from sinking to the base of this deep-filled quiche. If you prefer not to cook the custard, you will need to increase the quiche cooking time slightly.

Is it necessary to Prebake pie crust for quiche?

You need a par-baked or fully baked crust if you're making quiche , no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

How long should quiche rest before eating?

Remove the quiche from the oven and let the inside continue to cook while the exterior cools to a warm temperature. Waiting about 10-20 minutes before slicing is usually sufficient.

Loaded Vegetable Quiche Recipe (Vegetarian!)

This vegetable quiche recipe has an Asian flair to it. Perfect for weekend brunches and special occasions, and so easy to make!

In a hurry? Click here to JUMP TO RECIPE!

I’d like to preface this story by mentioning that I am turning 25 this year. With that in mind, I’ve received an Easter “basket” every year of my life (that I can remember) from my mother. Even after I moved out at 18, my mother always managed to ship a box full of colored confetti and festive treats in the form of candy, money, cookies, or whatever else I was into at the time. This year was no exception.

Our doorbell rang bright and early on Thursday morning when our UPS man dropped off a large package that was over-nighted from Seattle, Washington. I opened it up to find an array of spring foraged foods in the form of ramps, black garlic, blood oranges, palm heart, and mushrooms. This immediately prompted a ‘thank you’ text to my mother, which was replied to with a comment about ‘I guess you are officially an adult when you get excited about receiving vegetables in your Easter basket’.

That statement would almost be true if it wasn’t for the fact that I was so excited to receive these vegetables so I could play with them. I’d like to think I play with my food as much now, if not more, than when I used to receive dinosaur-shaped gummies and candy necklaces (which were my favorite, by the way. I think I may have even rocked those up until the end of middle school).

One of my biggest pet peeves with the recipes out there for veggie quiches is that 80% have them have you use a ‘store-bought pie crust’ — why?! If you own a food processor, then it takes you exactly 5 minutes to make the dough and you can let it set in the fridge while prepping the rest of the quiche. That’s it — so easy and fresh. You’ll immediately notice the delicious difference in a flaky homemade crust and it will make you wonder why people ever thought it was a good idea to freeze pie crust to begin with.

What’s in This Vegetable Quiche Recipe?

To make this easy vegetable quiche recipe (including the crust and the filling), you’ll need the following:

All-purpose flour
Salt
Butter
Ice water
Eggs
Whole milk
Ramps
Black garlic
Mushrooms
Frozen peas

How to Make a Loaded Vegetable Quiche

It’s easier than you’d think to make a homemade veggie quiche. Here are the basic steps to making a vegetable quiche:

Add the crust ingredients to a food processor and process until the dough comes together. Wrap in foil and chill for 30 minutes.
To make the quiche filling, heat olive oil (or butter) in a saucepan over medium heat. Add the ramps and sauté for 2 minutes.
Next, add in the garlic, mushrooms, frozen peas, salt, and pepper. Sauté for 5 or so minutes or until everything has softened. Set aside.
Beat together the eggs and milk.
Pour the vegetable mixture into prepared crust and then pour egg mixture over it all.
Cook for 30 minutes or until the eggs have set and there are a few brown spots on top. Remove from oven and let cool slightly.
Season with more salt and pepper and top with ramp slices. Serve warm.

How to Reheat Quiche

I don’t recommend reheating this vegetarian quiche in the microwave since that will make the egg filling rubbery. Instead, you should reheat the loaded veggie quiche in a 350ºF oven for about 10 to 15 minutes. Or, simply enjoy the quiche cold (trust me, it’s delicious!).

Can You Freeze Quiche?

Yes, quite easily. If freezing the entire quiche, set it in the freezer until hardened. Then, wrap it tightly in plastic wrap and aluminum foil.

Tips for Making the Best Vegetarian Quiche

This vegetable quiche recipe has an Asian flair to it with the fermented garlic giving almost a soy sauce scent. The saltiness of the garlic leaves no room for cheese, so I’d suggest leaving it out (just this one time) and let the vegetables shine.

The black garlic (also known as fermented garlic) might be the trickiest of ingredients to find on this list but it will be worth the hunt. Check your local farmer’s market or Asian food market if you are having trouble finding it at your usual stops.

If you’re having trouble finding ramps in your area, then feel free to substitute them with chopped spring chives or caramelized onions.

I used a 13×3-inch tart pan for this vegetable quiche recipe, but you can use a normal 9-inch pie pan if that is what you have on hand.