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Veggie drawer quiche
Garden fresh flavour is front and centre in Mary Berg's easy veggie quiche. With a buttery pastry crust, hearty egg filling with smoked salmon cheese and all your favourite vegetables, this quiche deserves a spot on your brunch table!
SERVES
6
TO
8
Ingredients
Crust
- 1 cup (135 g) all-purpose flour
- 1/2 cup (70 g) rye, whole wheat pastry or more all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup (112 g) unsalted butter, cold, cubed
- 1 egg
- 2 to 3 tbsp (30 to 45 ml) ice water
Filling
- 5 eggs
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) cream, 10% or 35%
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika, optional
- 5 slices (about 125 g) smoked salmon, optional*
- 1 1/2 cups add-ins, such as roasted sweet potatoes, garlicky wilted greens and sautéed onions
- 1/2 cup crumbled or grated cheese
Directions
For the Crust
- 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 two 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.
Time to Shape Your Crust
- 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.
Time to Pre-Cook the Crust
- Preheat your oven to 375°F (190°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 eight minutes.
Prepare the Filling
- 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 sized pieces, if using (Feel free to sub in bacon or ham, if you prefer).
- 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°F (175°C) and bake for 50 minutes to one hour or until the centre 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. Serve and enjoy!
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