Recipe courtesy of Mary Berg
Veggie Drawer Quiche
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- Level: Easy
- Total: 2 hr 15 min (includes chilling and cooling times)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 349
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 174 mg
- Sodium
- 326 mg
Garden fresh flavor is front and center in Mary Berg's easy veggie quiche. With a buttery pastry crust, hearty egg filling with smoked salmon cheese and all your favorite vegetables, this quiche deserves a spot on your brunch table!
- Level: Easy
- Total: 2 hr 15 min (includes chilling and cooling times)
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 349
- Total Fat
- 23 g
- Saturated Fat
- 12 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 174 mg
- Sodium
- 326 mg
Ingredients
Crust:
Filling:
Directions
Special equipment:
pie weights or dried beans- In a large bowl, mix together the flours, salt and pepper. Cut the butter into the flour using a pastry cutter or pinch and snap the butter in using your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and 2 tablespoons of ice water and pour over the flour mixture. Mix into a shaggy dough, adding another tablespoon of water if needed. Wrap in plastic wrap and press into a disc. Place in the fridge to chill for 30 minutes or up to two days.
- Place pastry on a lightly floured work surface. Dust the pastry with flour and roll into a roughly 13-inch circle. Transfer to a 9-inch deep-dish pie plate and trim and crimp the edges. Place the pie shell back into the fridge for 30 minutes and preheat your oven to 375 degrees F (190 degrees C).
- Dock the bottom of the pie shell by poking all over with a fork, line with parchment paper and fill with dried beans or pie weights and bake for 15 minutes before carefully removing the parchment and pie weights and continuing to bake for 8 minutes.
- Meanwhile, prepare the filling by whisking together the eggs, milk, cream, salt, pepper and smoked paprika, if using. Chop up the salmon into small bite-size pieces, if using. Remove the pie shell from the oven and scatter in the add-ins and salmon. Pour over the egg mixture. Sprinkle the cheese overtop.
- Return to the oven and immediately turn the heat down to 350 degrees F (175 degrees C) and bake for 50 minutes to 1 hour or until the center of the quiche is firm.
- Allow the quiche to cool slightly for 10 minutes or cool completely and chill in the fridge before slicing and serving.
