Deep Dish Vegetarian Quiche

Indulging in a slice of Deep Dish Vegetarian Quiche is like wrapping yourself in a cozy blanket on a chilly day. This quiche is not only rich and satisfying but also bursting with flavors that will make your taste buds sing. Perfect for brunch or a light dinner, this recipe is a celebration of wholesome ingredients, making it a delightful addition to any meal.

Why It Deserves a Spot

What makes this Deep Dish Vegetarian Quiche so special? It’s all about the layers! The flaky crust supports a creamy, custard-like filling that is both hearty and flavorful. Each bite is a medley of textures from the tender spinach, tangy sun-dried tomatoes, and the rich creaminess of fontina cheese. It’s not just a dish; it’s an experience! Whether you’re serving it at a brunch gathering or enjoying a quiet evening at home, this quiche is bound to impress.

Ingredient List

• 2 cups all-purpose flour
• 12 tablespoons ice cold butter, cut into cubes
• 1 teaspoon salt
• 5 tablespoons ice cold water
• 15 large eggs
• 2 cups half & half
• 2 cups shredded fontina cheese or white cheddar
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon cracked black pepper
• 8 ounces frozen chopped spinach, thawed and squeezed well (about 1 cup)
• ½ cup chopped sun dried tomatoes
• ½ cup chopped feta cheese or sliced green olives

Tools & Equipment Needed

• Mixing bowls – for combining ingredients.
• Whisk – to blend the egg and half & half mixture smoothly.
• Rolling pin – to roll out the dough for the crust.
• 9-inch pie dish or quiche pan – to bake the quiche.
• Measuring cups and spoons – to ensure accurate measurements.
• Oven – for baking the quiche to perfection.

Cook Deep Dish Vegetarian Quiche Like This

Step 1: Prepare the Crust

Begin by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the all-purpose flour and salt. Add the ice-cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough holds together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll Out the Dough

After chilling, place the dough on a lightly floured surface. Using a rolling pin, roll the dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to your pie dish, pressing it gently into the corners. Trim any excess dough hanging over the edges.

Step 3: Pre-bake the Crust

To prevent a soggy bottom, pre-bake the crust for about 10 minutes in the preheated oven. Remove it from the oven and set aside to cool slightly.

Step 4: Prepare the Filling

In a large bowl, whisk together the eggs and half & half until well blended. Stir in the shredded fontina cheese, Italian seasoning, salt, onion powder, garlic powder, and black pepper. Mix in the thawed spinach, sun-dried tomatoes, and feta cheese (or olives if you prefer).

Step 5: Assemble the Quiche

Pour the filling mixture into the pre-baked crust, spreading it evenly.

Step 6: Bake the Quiche

Bake the quiche in the oven for 45-50 minutes, or until the edges are golden brown and the filling is set. A knife inserted into the center should come out clean.

Step 7: Cool and Serve

Once baked, allow the quiche to cool for at least 15 minutes before slicing. This resting time helps the filling set further, making it easier to cut clean slices. Serve warm and enjoy!

Nutrition-Minded Tweaks

• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Swap half & half with unsweetened almond milk or oat milk for a lighter version.
• Use egg substitutes or aquafaba for a vegan-friendly quiche.
• Incorporate additional vegetables like bell peppers or mushrooms for more nutrients.

Problems & Prevention

To ensure the perfect Deep Dish Vegetarian Quiche, consider these tips:

• Make sure your butter is well-chilled to create a flaky crust.
• Don’t skip the pre-baking step; it’s essential for a crisp crust.
• Let the quiche cool before slicing to prevent the filling from spilling out.
• Store leftovers in an airtight container to keep them fresh.

Best Ways to Store

To store your Deep Dish Vegetarian Quiche, allow it to cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be refrigerated for up to 3 days. If you wish to store it longer, consider freezing individual slices wrapped in plastic and placed in a freezer-safe bag for up to 3 months. Reheat in the oven or microwave before serving.

Handy Q&A

Can I make the crust ahead of time?

Absolutely! You can prepare the crust a day in advance. Just wrap it tightly and store it in the refrigerator until you’re ready to use it.

What can I substitute for fontina cheese?

If fontina cheese isn’t available, white cheddar or mozzarella are great alternatives that will still give you that creamy texture.

Can I add more vegetables to the filling?

Yes! Feel free to add your favorite vegetables. Just make sure to sauté any fresh vegetables beforehand to reduce moisture in the quiche.

How do I know when the quiche is done baking?

The quiche is done when the edges are golden brown and the center is set. You can check for doneness by inserting a knife into the center; it should come out clean.

More from the Kitchen

• Sally’s Baking Addiction
• Pinch of Yum
• Minimalist Baker

Make It Tonight

The Deep Dish Vegetarian Quiche is not just a dish; it’s a canvas for your creativity. With endless variations possible, it’s an ideal recipe to make your own. So, gather your ingredients, roll up your sleeves, and bring this savory delight to your table tonight. Your family and friends will thank you for it, and you may even find yourself making this quiche on repeat!