Discover the 'Savory Garden Delight': a cheesy veggie quiche filled with fresh garden veggies, eggs, and savory cheese for a tasty, wholesome meal experience.
Savory Garden Delight: Ultimate Cheesy Veggie Quiche Extravaganza
Introduction:
Welcome to the world of savory delights where flavor, texture, and freshness merge in perfect harmony. Presenting the "Ultimate Cheesy Veggie Quiche Extravaganza," a dish that brings the garden to your table with each savory bite. Featuring a mélange of fresh vegetables, creamy cheese, and a flaky homemade crust, this quiche will be the star of any meal — be it breakfast, brunch, or a light dinner. Whether you're a seasoned chef or a kitchen novice, follow this detailed recipe to create a culinary masterpiece that even your pickiest eater will love.
Ingredients:
For the homemade crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
For the quiche filling:
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup bell peppers (mix of red, yellow, and green), diced
- 1 cup zucchini, sliced
- 1 cup fresh spinach, roughly chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh basil, chopped
Instructions:
Prepare the Crust:
- In a large bowl, combine flour and salt. Add chilled, diced butter, and blend with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together but is not sticky.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat and Roll:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Gently fit the rolled dough into a 9-inch pie plate, trimming the edges if necessary. Crimp the dough edges for a decorative touch. Prick the bottom with a fork to prevent bubbling.
Blind Bake the Crust:
- Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and lining. Bake for an additional 5 minutes until the crust is light golden. Set aside to cool slightly.
Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add onions and cook for 3-4 minutes until softened.
- Stir in garlic and cook for an additional minute.
- Add bell peppers and zucchini, cooking for 5-6 minutes until they start to soften.
- Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
Assemble the Quiche:
- In a large bowl, whisk together eggs, heavy cream, salt, and black pepper until well combined.
- Stir in the cooked vegetables and half of the cheddar cheese.
- Carefully pour the egg mixture into the pre-baked crust. Top with remaining cheddar cheese, crumbled feta, fresh thyme, and chopped basil.
Bake to Perfection:
- Reduce oven temperature to 350°F (175°C).
- Bake the quiche for 35-40 minutes or until the center is set and the top is a beautiful golden brown.
- Cool for at least 15 minutes before slicing to allow the filling to set.
Conclusion:
Your "Ultimate Cheesy Veggie Quiche Extravaganza" is now ready to serve! This quiche perfectly encapsulates the freshness of the garden paired with the indulgence of creamy cheeses. Whether enjoyed warm out of the oven or cold as a leftover treat, each bite offers a symphony of flavors and textures that are sure to impress. Remember, this quiche is versatile — feel free to substitute vegetables or cheeses according to your tastes and what you have on hand. Serve it with a crisp green salad or slice of crusty bread, and watch it become a family favorite. Bon appétit!