Whether for brunch, lunch, or as a side, here’s a vegetarian recipe for quiche.
This dish, which makes one 10-inch (25-centimetre) quiche, is from Vancouver catering company Savoury City, founded by Donna Wadsworth in 2003.
Vegetable, herb, and goat cheese quiche
4 large eggs
1 cup milk
½ cup heavy whipping cream
1 large (or 2 medium) leeks, bottom part only, washed and thinly sliced
6 asparagus spears, tough ends removed, thinly sliced on a bias
6 oz fresh baby spinach
¼ cup fresh herbs, chopped—combination of fresh basil, chives, parsley
4 oz goat cheese
3 tbsp extra virgin olive oil
salt and pepper to taste
1 prepared, pre-baked pie shell
Preheat oven to 350 F (177 C).
In a large skillet, heat 2 tbsp olive oil over medium heat.
Add sliced leeks and cook until wilted, about 2 minutes.
Next, add asparagus spears and continue cooking for another minute.
Remove from pan and set aside to cool.
Add the remaining olive oil to the skillet.
Add the spinach and sauté until soft.
Transfer cooked spinach to a colander, and squeeze out as much liquid as possible.
In a large bowl, whisk together eggs, milk, and cream.
Season to taste with salt and pepper.
Place all vegetables and herbs into the prepared pie shell (see below).
Pour egg mixture over vegetables and crumble goat cheese on top.
Place quiche onto a baking sheet, bake in oven for 50 minutes, or until a knife inserted into the centre comes out clean.
2 cups all-purpose flour
2 tsp salt
1 tbsp sugar
9 tbsp unsalted butter, cold
½ cup cold water
10-inch glass or tin pie plate
Combine all ingredients except for water in the bowl of a food processor.
Pulse until mixture forms small pea-sized balls.
Add the cold water and pulse until a dough forms—being careful not to overprocess.
Remove the dough from the processor and flatten into a small disc.
Wrap in cling film and refrigerate.
Let chill for 2 hours, or overnight.
Preheat oven to 425 F (218 C).
Remove dough from refrigerator and roll out onto a floured surface.
Dough should fit into the pie plate and drape slightly over the edges.
Crimp edges or fold under pie plate.
Refrigerate for another 30 minutes.