Vegetable and Herb Quiche

Vegetable and Herb Quiche Recipe from France

Region / culture: France | Servings: 6

Introduction

Vegetable and Herb Quiche is a delicious and versatile dish that can be enjoyed for breakfast, brunch, lunch, or dinner. This savory pie is filled with a mixture of fresh vegetables, herbs, eggs, milk, and cheese, all baked together in a flaky crust. It is a great way to use up leftover vegetables and herbs, and can be customized to suit your taste preferences.

History

Quiche is a traditional French dish that originated in the Lorraine region of France. It is believed to have been created in the 16th century, and was originally made with a custard filling of eggs and cream. Over time, different variations of quiche have been developed, including the popular Vegetable and Herb Quiche. This dish has become a staple in many households around the world, and is loved for its rich and creamy texture.

Ingredients

1 box of quick brown rice (vegetable and herb)
4 eggs
1.33 cups of milk
1.5 cups of grated cheese
1 cup of sliced fresh mushrooms
0.5 medium onion, thinly sliced

How to prepare

Cook the contents of the box according to the instructions on the package.
Preheat the oven to 350°F (177°C).
In a large bowl, beat the eggs and milk together, then stir in the remaining ingredients.
Once the rice is cooked, add it to the egg mixture and stir well.
Pour the entire mixture into an oiled quiche pan or an 8" x 8" baking dish.
Bake for 45 minutes or until fully cooked.
Serve immediately.

Variations

Add cooked bacon or ham to the filling for a meatier quiche.
Use different vegetables, such as spinach, bell peppers, or zucchini, to customize the filling to your liking.
Experiment with different herbs and spices, such as thyme, rosemary, or paprika, to add flavor to the quiche.

Cooking Tips & Tricks

Be sure to pre-cook any vegetables that release a lot of moisture, such as mushrooms, before adding them to the quiche filling.

- For a flakier crust, chill the dough in the refrigerator for at least 30 minutes before rolling it out.

- To prevent the crust from becoming soggy, blind bake it before adding the filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans before baking.

- For a richer flavor, use a combination of different cheeses in the filling, such as cheddar, Swiss, and Parmesan.

Serving Suggestions

Vegetable and Herb Quiche can be served hot or cold, and pairs well with a side salad or fresh fruit. It is perfect for a light lunch or dinner, and can be enjoyed on its own or with a side of soup.

Cooking Techniques

Be sure to pre-cook any vegetables that release a lot of moisture, such as mushrooms, before adding them to the quiche filling.

- For a flakier crust, chill the dough in the refrigerator for at least 30 minutes before rolling it out.

- To prevent the crust from becoming soggy, blind bake it before adding the filling. Simply line the crust with parchment paper and fill it with pie weights or dried beans before baking.

Ingredient Substitutions

Use almond milk or soy milk as a dairy-free alternative to cow's milk.

- Substitute gluten-free flour for the all-purpose flour in the crust to make the quiche gluten-free.

- Use vegan cheese or nutritional yeast as a dairy-free alternative to cheese.

Make Ahead Tips

Vegetable and Herb Quiche can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Simply cover the quiche with plastic wrap or aluminum foil and bake it when ready to serve.

Presentation Ideas

Serve Vegetable and Herb Quiche on a platter with a garnish of fresh herbs, such as parsley or chives. Cut the quiche into wedges or squares for easy serving, and accompany it with a dollop of sour cream or Greek yogurt.

Pairing Recommendations

Vegetable and Herb Quiche pairs well with a variety of beverages, such as white wine, sparkling water, or herbal tea. It can also be served with a side of fresh fruit or a mixed green salad for a complete meal.

Storage and Reheating Instructions

Leftover Vegetable and Herb Quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the quiche in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Vegetable and Herb Quiche contains approximately 300 calories.

Carbohydrates

Each serving of Vegetable and Herb Quiche contains approximately 25 grams of carbohydrates.

Fats

Each serving of Vegetable and Herb Quiche contains approximately 20 grams of fats.

Proteins

Each serving of Vegetable and Herb Quiche contains approximately 15 grams of proteins.

Vitamins and minerals

Vegetable and Herb Quiche is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Vegetable and Herb Quiche contains dairy (milk, cheese, eggs) and gluten (flour), which may be allergens for some individuals.

Summary

Vegetable and Herb Quiche is a nutritious and delicious dish that is rich in proteins, vitamins, and minerals. It is a great way to incorporate vegetables into your diet and can be enjoyed as a main course or side dish.

Summary

Vegetable and Herb Quiche is a versatile and delicious dish that is perfect for any meal of the day. This savory pie is filled with a mixture of fresh vegetables, herbs, eggs, milk, and cheese, all baked together in a flaky crust. It is a great way to use up leftover ingredients and can be customized to suit your taste preferences. Enjoy this nutritious and flavorful quiche with your family and friends!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a sunny afternoon, and I was rummaging through my old recipe box, looking for something new and exciting to try. As I flipped through the worn index cards and yellowed clippings, I stumbled upon a hand-written note tucked away in the back.

The note was written in elegant script, and the words "Vegetable and Herb Quiche" caught my eye. Intrigued, I read on as the author described a savory pie filled with a medley of fresh vegetables and fragrant herbs, all baked to golden perfection in a flaky crust. My mouth watered at the thought, and I knew I had to give it a try.

I scanned the ingredients list and realized I had everything I needed right in my kitchen. I set to work, chopping up a rainbow of bell peppers, zucchini, and cherry tomatoes, adding a handful of fresh basil and thyme from my herb garden. As I sautéed the vegetables in a skillet, the air filled with the delightful aroma of garlic and onions mingling with the earthy scent of herbs. My stomach growled in anticipation.

I whisked together eggs and cream, seasoned with salt and pepper, before pouring the mixture over the vegetables in a pie crust. As I slid the quiche into the oven, the tantalizing smell of baking pastry and savory filling wafted through the kitchen, making my mouth water even more.

After what seemed like an eternity, the timer dinged, and I carefully pulled the quiche out of the oven. The golden crust was perfectly flaky, and the filling puffed up and turned a beautiful shade of golden brown. I couldn't wait to dig in.

I let the quiche cool for a few minutes before slicing into it, revealing a colorful mosaic of vegetables and herbs nestled in a creamy custard. The first bite was pure bliss – the buttery crust crunching under my teeth, the burst of flavor from the fresh vegetables and herbs, the rich creaminess of the filling. It was everything I had hoped for and more.

As I savored each mouthful, I couldn't help but marvel at how a simple recipe could bring such joy and satisfaction. I made a mental note to thank the mysterious author of the note for sharing this gem with me.

From that day on, Vegetable and Herb Quiche became a staple in my repertoire. I made it for family gatherings, potlucks, and lazy Sunday brunches. Each time, it was met with rave reviews and requests for the recipe. I happily obliged, passing on the joy and deliciousness to others.

Over the years, I have tweaked the recipe here and there, adding different vegetables or experimenting with new herbs. But the essence of the quiche remains the same – a celebration of fresh, wholesome ingredients that come together in perfect harmony.

As I sit here reminiscing about that fateful day when I discovered the recipe for Vegetable and Herb Quiche, I can't help but feel grateful for the culinary journey it has taken me on. It has brought me closer to my loved ones, sparked creativity in my cooking, and filled my home with warmth and delicious aromas.

So here I am, a seasoned cook with a treasure trove of recipes at my fingertips, but none quite as special as the one that started it all. The Vegetable and Herb Quiche will always hold a special place in my heart – a reminder of the simple joys that can be found in a humble pie. And for that, I am forever grateful.