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Quiche is a multi-purpose meal that works well for every meal of the day. It’s a pie filled with custard and prepared with a variety of cheeses, eggs, milk, or cream. The Three Cheese Quiche, made with Gruyere, Swiss, and cheddar, is a crowd-pleaser and a recipe that I love to whip up.

On a Sunday morning, I cooked this quiche for my kids, and they devoured it. From then on, they requested it weekly. Our family now always has it on hand, and I adore how versatile it is when it comes to fillings and cheeses. It doesn’t matter if we serve this quiche for breakfast with some fruit or for dinner with a side salad; it never fails to satisfy. For those days when you just want to curl up with a bowl of comfort food and not spend a fortune on cooking, this is the recipe for you.

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Ingredients:

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3-4 tablespoons ice water

For the filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup chopped spinach or kale
  • 1 cup chopped mushrooms
  • 1 cup cherry tomatoes, halved
  • 6 large eggs
  • 1 cup milk (you can use whole milk, almond milk, or any milk of your choice)
  • 1 cup shredded cheese (cheddar, Swiss, or your favorite cheese)
  • Salt and pepper to taste
  • Optional: fresh herbs like parsley or thyme for garnish

Instructions:

For the crust:

  1. Prepare the dough: In a large mixing bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  2. Add water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork the dough. You may not need all of the water.
  3. Form the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat the oven: Preheat your oven to 375°F (190°C).
  5. Roll out the dough: On a lightly floured surface, roll out the dough into a circle large enough to fit into a 9-inch pie dish. Transfer the dough to the pie dish and press it into the bottom and sides. Trim any excess dough and crimp the edges if desired.
  6. Blind bake the crust: Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake in the preheated oven for about 15 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside.

For the filling:

  1. Prepare the vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 2-3 minutes. Add the bell pepper, spinach or kale, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes. Season with salt and pepper to taste.
  2. Assemble the quiche: Spread the cooked vegetables evenly over the pre-baked crust. Scatter the halved cherry tomatoes on top.
  3. Prepare the egg mixture: In a separate bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
  4. Pour the egg mixture over the vegetables: Carefully pour the egg mixture over the vegetables in the pie dish. Sprinkle shredded cheese evenly on top.
  5. Bake the quiche: Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
  6. Cool and serve: Allow the quiche to cool for a few minutes before slicing. Garnish with fresh herbs if desired. Serve warm or at room temperature.

Enjoy your delicious vegetable quiche as a breakfast, brunch, or light dinner option! You can also customize the vegetables and cheese according to your preferences.

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By uvu44

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