Mini Vegetable Quiches

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Prep time: 15 minutes
Cook time: 30-35 minutes
Serves: 3-4

Growing up I always liked quiche, specifically broccoli and breakfast sausage. Yes…even for dinner. The back story is that I was the pickiest eater growing up. I basically ate chicken and a handful of other things. So my parents were tasked with dumbing down a culinary classic to…breakfast sausage. Who know I’d grow up to write a food blog and scarf down practically anything edible as if it were my last meal? In any case, my affection for quiche is longstanding and has since evolved along with my palette. And now you can share in it too with this delicious veggie quiche and buttery, flaky crust.

Did I mention how perfect the crust must be? It is paramount. A delicious filling with a dry crust, or heaven forbid no crust, will ruin your day. I’ve eaten and baked many a crust in my day, and I’m telling you this is the one. It’s a recipe from smitten kitchen that I’ve adapted for this dish. She recommends combining water and vodka in equal parts to make it super crusty (yes – the alcohol bakes off during the cooking process). This crust is the perfect antidote to a rich quiche. You can switch out the cheese for something milder if you are not a fan of sharp cheddar. In my house, we like cheddar as sharp as it comes.

As a quick note, I own fairly large ramekins that are about 4″ wide and nearly 3″ deep. One quiche is too much to eat, especially if you are serving it with something else. You could easily make this recipe 4 servings if you had 3″ ramekins or did not fully fill your 4″ ramekins.

Ingredients

For the dough:
1 1/4 C all-purpose flour
1 1/2 tsp sugar
1/2 tsp salt
3/4 C COLD butter, cut into small pieces
1/4 C water/vodka mix (equal parts)

For the filling:
1/2 C broccoli, chopped
1/2 C mushroom, chopped
1 C onion, diced
5 eggs
1 C sharp cheddar, grated
1/2 tsp herbes de Provence
1/2 tsp salt
1/2 tsp pepper
1/4 C milk (whatever you have on hand)
1/4 tsp baking powder
3/4 C parmesan cheese, grated

Directions

 

1. Heat oven to 350 degrees.

2. First, prepare the crust. Whisk together flour, sugar, and salt in a medium-sized bowl. Dice up butter and sprinkle on top. Then mix using two forks or a pastry knife until the butter is incorporated into the flour mixture. It should resemble coarse crumbles. You will know its ready when you can clump the flour mixture together in your hands and it sticks.

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3. Add water, about 1 T at a time, until the mixture turns into dough. If you happen to add too much water, just sprinkle in more flour. Roll into a ball, flatten into a disc, and wrap with plastic wrap. Refrigerate for a half hour.

4. Heat about 1 T of olive oil in skillet on medium heat. Add onion. Sprinkle a pinch of salt onto the onion and stir. Cook until translucent, about 3 minutes. Then add vegetables and cook for an addition 3-4 minutes, until tender.

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5. In a medium bowl, whisk eggs, milk, cheddar cheese, herbes de Provence, salt, pepper, and baking powder. Add cooked vegetables.

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6. Remove dough from refrigerator and divide into three parts. For each piece into a ball and roll into three separate 5″ circles. If you have smaller bowls as discussed about, you can divide into four. Gently lay the dough into your ramekin and press until it conforms to the shape.

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7. Fill each ramekin a little more than halfway full. Sprinkle parmesan cheese on top.

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8. Bake for 30-35 minutes, or until a toothpick comes out clean.

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Serve with mixed greens and a very light vinaigrette. The rich quiche flavor combines perfectly with the crisp bite of salad greens. In addition to a tasty romantic dinner, these mini quiches make for a great dinner party or impressive brunch entrée.

Hungry for more? Explore the Lawyer in the Kitchen Recipe Gallery!

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