Quiche, as seen on Mary Makes It Easy, Season 1.
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
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!





Special equipment:
pie weights or dried beans
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Allow the quiche to cool slightly for 10 minutes or cool completely and chill in the fridge before slicing and serving.