This quiche is something I love to make with whatever veggies I have at home. This recipe is great for a family looking for a quick and easy meal. I mainly used broccoli and onions but please feel free to get creative with this! I suggest eating this with your favorite hot sauce.
Prep Time: 1 hr 30 min
Cook Time: 45 minutes
Total Time: 2 hr 15 min
Ingredients
Quiche crust
1 ¼ C of GF all purpose flour
1 stick unsalted butter, cut into small pieces
½ teaspoon salt
3 tablespoons of ice cold water
Quiche filling
6 eggs
About ¼ cup of veggies of your choice (I had broccoli in the fridge I wanted to use up so I used that)
½ yellow onion, diced
1 tablespoon olive oil
¼ cup of shredded cheese (for this recipe I used cheddar for sharpness)
½ teaspoon of garlic powder
½ teaspoon of coarsely ground pepper
½ teaspoon salt
A splash of half and half
Instructions
- Pour flour and salt into the bowl of a stand mixer
- Add butter and mix at medium speed until the mixture resembles a coarse meal
- Add ice water and mix until just combined
- Refrigerate for 30 minutes
While the dough is chilling, it’s time to prepare the filling!
- Chop the onion into vertical strips
- Add olive oil to small frying pan
- Over medium heat add the onions and salt. Sauté until translucent and slightly browned, about 10 minutes
- Cut your vegetable of choice into ½ inch sized pieces
- In a medium sized bowl add eggs, cheese, garlic powder, pepper, half and half, vegetables, and onion. Mix well with a fork. Place mixture, covered, in the fridge.
- Remove crust dough from the fridge. Lightly grease a 9 in. pie tin. Place dough in the center of the pan.
- Press the dough in small movements with your fingertips outward and spread the dough all around the pan. Try to be sure the thickness is even all around and trim any excess off the edges. Refrigerate for another 30 minutes.
- Preheat oven to 350°
- After 30 minutes, with a fork place evenly poked holes in throughout the dough. Bake the crust for 15 minutes.
- The crust should look lightly browned. Pour in the filling and bake for 25 – 30 minutes or until the filling no longer “jiggles” when lightly shaken
Recipe by:
Sophie Rosenberg
bfnj 