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Mother’s Day Vegetable and Herb Quiche Recipe

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4.2 from 4 reviews

This Mother’s Day Quiche is a delightful and creamy savory pie featuring a flaky homemade crust filled with sautéed vegetables, a rich custard of eggs, milk, and cream, and melted Gruyere cheese. Perfect for brunch or a special dinner, it combines fresh herbs and a touch of nutmeg for a sophisticated flavor profile.

Ingredients

For the Crust:

  • 1 cup all-purpose flour (Jovial Einkorn all-purpose recommended)
  • 6 tablespoons grass-fed salted butter, cold
  • 1/4 cup ice water

For the Filling:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 6 eggs
  • 1 cup shredded Gruyere or cheddar cheese
  • Salt and pepper to taste
  • 1 tablespoon avocado oil, ghee, or bacon fat
  • 4 shallots, minced (or 2 small leeks, white and light green parts sliced)
  • 6 Crimini mushrooms, sliced
  • 1 small zucchini, sliced into quarter slices
  • 1 large handful fresh baby spinach
  • 4 green onions, white and green parts sliced
  • 1 tablespoon chopped fresh herbs (tarragon, parsley, chives)
  • Sprinkle of fresh grated nutmeg (optional)

Instructions

  1. Preheat oven: Set your oven to 375°F (190°C) to preheat while you prepare the crust and filling.
  2. Make the crust using a food processor: Combine 1 cup flour and 6 tablespoons cold butter in a food processor. Pulse until butter pieces are pea-sized. Gradually add 1/4 cup ice water and pulse until dough forms a ball. Transfer to a floured surface.
  3. Roll out crust: Roll dough 1/4 inch thick into a circle and fit it into a pie pan. Crimp edges for a decorative touch. Place the crust in the freezer to set while you prepare the filling.
  4. Or make crust by hand: Cut butter into flour using a pastry blender or two knives until pea-sized pieces form. Slowly add ice water and form dough ball. Roll out and fit into pie pan; freeze as above.
  5. Sauté vegetables: Heat 1 tablespoon avocado oil, ghee, or bacon fat in a medium skillet. Add minced shallots, sliced zucchini, and mushrooms. Sauté for about 8 minutes until softened.
  6. Add spinach: Stir in a large handful of baby spinach and cook until wilted. Season with salt and pepper. Remove from heat and let cool.
  7. Prepare custard mixture: In a bowl, whisk together 6 eggs, 1 cup whole milk, 1 cup heavy cream, shredded cheese, sliced green onions, and fresh chopped herbs. Add a pinch of salt and fresh ground pepper.
  8. Assemble quiche: Spread the cooled sautéed vegetables evenly onto the chilled crust. Pour the egg and cream mixture over the vegetables. Optionally, sprinkle fresh grated nutmeg on top.
  9. Bake: Place in the preheated oven and bake for 45 minutes. The quiche is done when a knife inserted in the center comes out mostly clean with slight creaminess.
  10. Serve: Allow the quiche to cool slightly, then serve warm with a side of mixed greens and roasted asparagus with lemon for brunch or dinner, or fresh fruit for breakfast.

Notes

  • Freezing the crust before filling helps keep it flaky and prevents sogginess.
  • Use Gruyere cheese for a nutty flavor or cheddar for a sharper taste.
  • Sauté vegetables thoroughly to avoid excess moisture in the quiche.
  • Underbaking slightly ensures a creamy texture inside.
  • Fresh herbs like tarragon, parsley, and chives elevate flavors—feel free to use your favorites.
  • Nutmeg is optional but adds a warm, subtle aroma to the custard.
  • Leftovers store well in the refrigerator for 2-3 days and reheat nicely.

Find it online: https://marthatasty.com/mothers-day-vegetable-and-herb-quiche-recipe/