I do enjoy a good quiche recipe. If you have leftovers a quiche is a great way to make them into a new meal like in this ham, corn and cheddar quiche recipe. It’s a wonderful meal with a side salad and you can put almost anything in one; it can be a vegetarian recipe or have meat. They are good hot from the oven or at room temperature. Quiche are wonderful for potlucks. I made this with broccoli and cauliflower I had frozen.
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Vegetarian Recipe: Roasted Broccoli and Cauliflower Quiche
For the Pie Crust
1 1/2 cups all purpose flour
1 tsp salt
6 TBS cold, unsalted butter
2 TBS shortening
1 TBS apple cider vinegar
2 – 4 TBS ice water
For the Quiche
2 cups whole milk
4 eggs
1 cup shredded sharp cheddar cheese
1 1/2 cups chopped roasted broccoli and cauliflower
1 TBS French’s mustard
1/4 tsp cayenne pepper
1 tsp salt
For the Roasted Cauliflower and Broccoli
1 1/2 cups broccoli and cauliflower – mine was frozen
1 TBS olive oil
1 tsp salt
- Preheat the oven to 350°.
- Place the frozen vegetables in a baking dish and drizzle with the olive oil and salt. Roast for 45 minutes until it is soft and lightly browned. Let cool and then chop it into small pieces.
- While the vegetables are cooling make the pie crust; add the flour and salt to a large bowl and mix well.
- Add the cold butter and shortening and cut in with a pastry blender or two knives until the mixture resembles small peas.
- Add three tablespoons of the ice water and mix with a fork until the dough just come together. If it is too dry add more water one tablespoon at a time. You do not want it to get too wet.
- Remove the dough from the bowl and knead gently until the dough forms a ball. If you have time refrigerate for an hour.
- Otherwise roll it out until it will fit your 9″ pie pan with a bit of an over hang. Trim the dough, tuck the over hang under itself and then crimp the dough decoratively.
- Place the pie plate in the ‘fridge while you mix the quiche ingredients so it can chill a bit.
- Preheat the oven to 425°
- Add the four eggs to a medium bowl and mix them very well with a fork, Add the milk, mustard, cayenne and salt. Mix well.
- Shred your cheese. Now you are ready to make your vegetarian recipe.
- Remove the prepared pie pan from the refrigerator.
- Layer the roasted broccoli and cauliflower in the bottom.
- Top with the shredded cheese. Carefully pour in the milk/egg mixture. I always put my quiche on a baking sheet before I put it into the oven.
- Cover the crust to keep it from burning. Bake at 425° for 15 minutes and then lower the heat to 325°.
- Bake for an additional 30 – 40 minutes, checking at 30 minutes and then in 5 minute increments until the center is just set.
- Remove from the oven and let stand for at least 10 minutes before serving.
How Was the Vegetarian Recipe?
I served it with a simple salad. I made a honey lemon vinaigrette with a tablespoon of fresh lemon juice, a teaspoon of honey, a tablespoon of olive oil and sprinkling of salt. It was a perfect tart/sweet dressing for the salad. The sweet berries were a lovely complement to the rich quiche. Roasting the vegetables really brings out their natural sweetness. The sharp cheddar adds a wonderful tang. It was even better the next day. I am happy to revisit this vegetarian recipe.
PrintRoasted Broccoli and Cauliflower Quiche Recipe
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French American
Ingredients
For the Pie Crust
- 1 1/2 cups all purpose flour
- 1 tsp salt
- 6 TBS cold, unsalted butter
- 2 TBS shortening
- 2 – 4 TBS ice water
For the Quiche
- 2 cups whole milk
- 4 eggs1
- I cup shredded sharp cheddar cheese
- 1 1/2 cups chopped roasted broccoli and cauliflower
- 1 TBS French’s mustard
- 1/4 tsp cayenne pepper
- 1 tsp salt
For the Roasted Cauliflower and Broccoli
- 1 1/2 cups broccoli and cauliflower – mine was frozen
- 1 TBS olive oil
- 1 tsp salt
Instructions
- Preheat the oven to 350°.
- Place the frozen vegetables in a baking dish and drizzle with the olive oil and salt. Roast for 45 minutes until it is soft and lightly browned. Let cool and then chop it into small pieces.
- While the vegetables are cooling make the pie crust
- add the flour and salt to a large bowl and mix well. Add the cold butter and shortening and cut in with a pastry blender or two knives until the mixture resembles small peas. Add two to three tablespoons of the ice water and mix with a fork until the dough just come together. If it is too dry add more water one tablespoon at a time. You do not want it to get too wet.
- Remove the dough from the bowl and knead gently until the dough forms a ball. If you have time refrigerate for an hour.
- Otherwise roll it out until it will fit your 9″ pie pan with a bit of an over hang. Trim the dough, tuck the over hang under itself and then crimp the dough decoratively.
- Place the pie plate in the ‘fridge while you mix the quiche ingredients so it can chill a bit.
- Preheat the oven to 425°
- Add the four eggs to a medium bowl and mix them very well with a fork, Add the milk, mustard, cayenne and salt. Mix well.
- Shred your cheese. Now you are ready to make your quiche.
- Remove the prepared pie pan from the refrigerator.
- Layer the roasted broccoli and cauliflower in the bottom. Top with the shredded cheese. Carefully pour in the milk/egg mixture. I always put my quiche on a baking sheet before I put it into the oven.
- Cover the crust to keep it from burning.
- Bake at 425° for 15 minutes and then lower the heat to 325°.
- Bake for an additional 30 – 40 minutes, checking at 30 minutes and then in 5 minute increments until the center is just set.
- Remove from the oven and let stand for at least 10 minutes before serving.
Notes
Prep time includes rest time for the pie dough
Keywords: quiche, vegetable quiche, broccoli quiche, vegetarian
