Vegetarian Quiche

Contributed by: Dafei Lian

Ingredients

Crust:

• 1 Egg, large

• 2 ½ Tbsp (12.5 mL) Ice water

• 1 ½ Cups (360 mL) Flour (180g)

• ½ tsp (2.5 mL) Salt

• ½ Cup (125 mL) + 2 Tbsp (30 mL) Butter, unsalted and sliced into small cubes

Filling:

• 1 Tablespoon (15 mL) Oil

• ½ Onion, chopped

• 1 ½ Cup (360 mL) Broccoli, chopped

• 1 ½ Cup (360 mL) spinach

• A pinch of Salt and pepper

• 4 Eggs

• ½ Cup (125 mL) Milk

• ½ Cup Yogurt, plain

• ¼ Cup (60 mL) Cheese, plus extra for topping (I prefer a combination of Swiss and cheddar)

Directions

Crust:

1. In a small bowl, mix together egg and ice water.

2. In a separate bowl briefly mix the flour and salt.

3. Add the cubed butter to the flour and salt mixture and pulse in a food processor until the mixture resembles coarse meal.

4. Add in the egg/ice-water mixture and pulse again until dough forms.

5. Roll out the quiche crust and press into a 9’ quiche pan.

6. Using a knife, slice off any extra dough that’s hanging over the rim of the pan.

7. Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes before use.

Filling:

1. Preheat oven at 350 F.

2. Heat the olive oil in a skillet over medium-high heat until it shimmers.

3. Sauté the onions for 5 minutes until they are translucent.

4. Add in the broccoli and sauté for another 10 minutes.

5. Toss in the spinach and take the pan off the heat (so the spinach doesn’t completely wilt).

6. Add salt and pepper and place vegetables in the quiche pan.

7. In a large bowl, whisk together the eggs, milk, yogurt, and cheese and pour over the vegetables.

8. Bake in the middle of the oven for 30~35 minutes or until the quiche is set.

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