Vegetarian Quiche Recipe

Spinach: Fresh spinach adds a vibrant green color and a nutritious element to the quiche.

Mushrooms: Sliced mushrooms provide an earthy flavor and a meaty texture to the dish.

Cheddar cheese: Shredded cheddar cheese adds a rich, creamy, and slightly sharp taste.

Milk: Milk helps to create a smooth and creamy custard base for the quiche.

Eggs: Beaten eggs are the main binding ingredient, giving the quiche its structure.

Salt: A pinch of salt enhances the overall flavor of the quiche.

Ground black pepper: A pinch of ground black pepper adds a hint of spice and depth.

Pie crust: A pre-made pie crust serves as the base, making the quiche easy to prepare.

To ensure your quiche has a perfectly flaky crust, blind bake the pie crust before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for about 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. This step prevents the crust from becoming soggy once the egg mixture is added.

• chopped spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, adding a slightly different but pleasant flavor.

• sliced mushrooms - Substitute with zucchini: Zucchini offers a mild flavor and similar moisture content, making it a good alternative.

• shredded cheddar cheese - Substitute with feta cheese: Feta adds a tangy flavor and creamy texture, which complements the other ingredients well.

• milk - Substitute with almond milk: Almond milk is a great dairy-free option that maintains the creamy consistency needed for the quiche.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture to eggs, making it a good vegan alternative.

• pre-made pie crust - Substitute with cauliflower crust: Cauliflower crust is a gluten-free option that provides a similar base for the quiche while adding a unique flavor.

• Allow the quiche to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• Wrap the quiche tightly with plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh and prevent it from absorbing other odors in the fridge.

• Place the wrapped quiche in an airtight container. This adds an extra layer of protection and helps maintain its flavor and texture.

• Store the quiche in the refrigerator for up to 3-4 days. For best results, consume it within this time frame to enjoy its optimal taste and texture.

• To freeze, first cool the quiche completely. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Label the wrapped quiche with the date before placing it in the freezer. This helps you keep track of how long it has been stored.

• Freeze the quiche for up to 2 months. While it can be stored longer, the quality may start to decline after this period.

• When ready to enjoy, thaw the quiche in the refrigerator overnight. This gradual thawing helps maintain its texture and flavor.

• Reheat the quiche in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover it with foil to prevent the crust from over-browning.

• Alternatively, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place a slice of quiche in the skillet.
  3. Cover with a lid to trap the heat.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the quiche slice in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. Remove once the quiche is heated through and the crust is crispy.

• Oven: Used to bake the quiche at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for combining the eggs and milk into a smooth mixture.

• Pie dish: Holds the pre-made pie crust and the quiche filling.

• Knife: Used to chop the spinach and slice the mushrooms.

• Cutting board: Provides a safe surface for chopping and slicing vegetables.

• Measuring cups: Ensures accurate measurement of the spinach, mushrooms, cheddar cheese, and milk.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Oven mitts: Protects your hands when placing the quiche in the oven and taking it out.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Spatula: Helps to serve the quiche slices neatly.

Use pre-chopped vegetables: Save time by buying pre-chopped spinach and sliced mushrooms from the store.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Mix in advance: Whisk the eggs and milk mixture the night before and store it in the fridge.

Pre-bake the crust: Blind bake the pie crust for 10 minutes while prepping the filling to ensure a crisp bottom.

Batch cooking: Double the recipe and freeze one quiche for a quick meal later.