##  [Vegetable Quiche](/index%2ephp/recipe/vegetable-quiche) 

  Posted by Pia on 17 Aug 2011 

 Image

     ![Large rectangular quiche with colorful vegetables on an outdoor table.](/sites/default/files/styles/16_9_512x288_focal_point_webp/public/2026-01/vegetable-quiche.jpeg.webp?h=38a3e2b3&itok=iblv23il) 

 

 



I am obsessed with vegetables! Every meal, I have this habit to have at least 10 different kinds of vegetables and with this quiche, it is very easy to manage that!



Serves:

1 large quiche

 

Prep time:

55 minutes

 

Cook time:

45 minutes

 

Recipe Category

[Main Course](/index%2ephp/recipe-category/main-course)

 

 

Cuisine

[French](/index%2ephp/cuisine/french)

 

 

Ingredients

Dough: 3 cups flour

1/2 teaspoon salt

6 tablespoons oil

2/3 cups water

Egg Filling: 4 eggs

3 tablespoons of flour

2 cups milk or soy milk

approx 1 teaspoon salt

pepper, to taste

2 cloves garlic, finely chopped

curry powder or chili peppers (optional)

Vegetable Filling 1 onion, chopped

2 carrots, sliced

1 cob of corn, kernels cut off

a handful of brussel sprouts, quartered

A quarter butternut squash, cubed

1 1/2 cup cauliflower, cut into 1/2 - 1 inch big pieces

 

 

Instructions

Dough: Mix everything until the dough sticks together. Do not over-knead.

Egg Filling: Beat eggs in a bowl until yolks and whites are mixed.

Add the flour, salt, pepper, and garlic. Beat until well incorporated.

Finally mix in milk/soymilk.

Vegetable Filling: In a big frying pan, saute the vegetables, half at a time, for about 5 minutes.

Putting it all together: Oil a baking dish (17 1/2" x 12 1/2", 1" deep).

Press dough into the bottom and sides of baking dish.

Poke dough with a fork about every inch.

Spread vegetables evenly onto dough.

Pour egg filling over the vegetables.

Bake at 375F for about 45 minutes, until the egg filling is firm and the top is slightly browned.