Quiche Marachre

Quiche Marachre is a delightful vegetable-packed tart that combines the subtle sweetness of leeks, carrots, and bell peppers with the creamy, cheesy custard filling that makes every bite irresistible. This recipe uses simple ingredients like celery, leeks, and a touch of Gruyère cheese, all baked to golden perfection in a crisp tart shell. It’s perfect for a brunch gathering, a light lunch, or even a savory dinner option that impresses without the fuss. The balance of fresh vegetables and rich custard makes this quiche a versatile and satisfying dish that will quickly become a staple in your recipe collection.

Why You’ll Love This Recipe

Quiche Marachre is a celebration of fresh, vibrant vegetables enveloped in a silky, cheesy filling. Here’s why this recipe stands out:

• Vegetable-forward: The medley of celery, leeks, carrots, and red bell pepper offers a wonderful depth of flavor and a burst of color.
• Simple and approachable: No complicated techniques—just classic sautéing and whisking to create a delicious tart.
• Perfectly balanced: The creamy egg custard pairs beautifully with the slight crunch and natural sweetness of the vegetables.
• Make ahead friendly: Prepare the filling in advance and bake when ready, making it a convenient option for hosting.
• Customizable: Easily swap the Gruyère for other cheeses like cheddar or Swiss to suit your taste preferences.

Ingredient Notes

• Butter (1 tablespoon): Used to sauté the vegetables, butter adds a rich, velvety flavor that enhances the natural sweetness of the produce.
• Celery (2 stalks, small dice): Adds a subtle earthy crunch and freshness; dice finely to blend well with the other vegetables.
• Leeks (2 slender, white and light green parts only): These should be quartered lengthwise, washed thoroughly to remove grit, then thinly sliced to provide a mild onion-like aroma and sweetness.
• Carrots (2 slender, finely diced): Fresh carrots bring a hint of natural sweetness and vibrant color to the quiche.
• Red Bell Pepper (1 medium, finely diced): Adds a juicy pop of bright flavor and beautiful red hue.
• Salt and freshly ground pepper: Essential for seasoning the vegetables and custard to perfection.
• 9-inch tart shell (partially baked and cooled): A crisp pre-baked shell serves as the sturdy base to hold the filling without becoming soggy.
• Heavy cream (½ cup): Creates the rich custard that binds the vegetables and cheese together.
• Egg (1 whole) and egg yolk (1): Eggs are the backbone of the custard, providing structure and creaminess.
• Gruyère cheese (½ cup grated): This cheese melts beautifully, lending a nutty, slightly sweet flavor that complements the vegetables perfectly.

Gear Up: What to Grab

• 9-inch tart pan: For shaping and baking the tart shell.
• Mixing bowls: To whisk the custard and toss the sautéed vegetables.
• Skillet or sauté pan: To cook the vegetables evenly in butter.
• Whisk: For blending the eggs and cream into a smooth custard.
• Sharp knife and cutting board: Essential for finely dicing the vegetables.
• Measuring cups and spoons: For precise ingredient amounts.

Quiche Marachre: From Prep to Plate

Step 1: Prepare the Vegetables

Begin by washing and trimming the leeks, focusing on the white and light green parts. Quarter them lengthwise, rinse thoroughly to remove any dirt, then thinly slice. Peel and finely dice the carrots and red bell pepper. Dice the celery into small pieces to match the size of the other vegetables.

Step 2: Sauté the Vegetables

Heat 1 tablespoon of butter in a skillet over medium heat. Add the diced celery, sliced leeks, carrots, and red bell pepper. Season with a pinch of salt and freshly ground pepper. Sauté gently for 6-8 minutes until the vegetables are tender but still retain a bit of bite. Remove from heat and let cool slightly.

Step 3: Whisk the Custard

In a medium bowl, combine ½ cup heavy cream, 1 whole egg, and 1 egg yolk. Whisk together until smooth and fully blended. Add a pinch of salt and pepper to season.

Step 4: Assemble the Quiche

Preheat your oven to 350°F (175°C). Spread the sautéed vegetables evenly over the partially baked and cooled 9-inch tart shell. Sprinkle ½ cup grated Gruyère cheese over the vegetables. Carefully pour the egg and cream custard over the filling, allowing it to fill the gaps.

Step 5: Bake to Perfection

Place the tart pan on a baking sheet and bake in the preheated oven for 30-35 minutes. The quiche is done when the custard is set around the edges but still slightly jiggly in the center. The cheese should be melted and golden.

Step 6: Cool and Serve

Allow the quiche to cool for 10-15 minutes before slicing. This resting time helps the custard finish setting and makes slicing easier. Serve warm or at room temperature.

Holiday & Seasonal Touches

• Add fresh herbs like thyme or tarragon to the sautéed vegetables for a fragrant twist.
• Incorporate seasonal vegetables such as asparagus tips in spring or roasted butternut squash in fall.
• Top with a sprinkle of toasted pine nuts or walnuts for added texture during festive meals.
• Serve alongside a crisp green salad featuring spinach and mushrooms for a balanced and elegant spread.

Behind-the-Scenes Notes

This recipe shines because of the gentle cooking of vegetables, preserving their textures and natural flavors. Using a partially baked tart shell prevents sogginess, ensuring a crisp crust every time. Gruyère cheese is chosen for its meltability and rich taste, but feel free to experiment with cheeses like Emmental or even a subtle cheddar. The custard ratio is balanced to create a creamy but not overly dense filling, allowing the vegetables to be the star.

For a dairy-free alternative, swap butter for olive oil and use coconut cream instead of heavy cream, paired with a vegan cheese substitute to maintain a similar texture and richness.

Keep It Fresh: Storage Guide

Once baked and cooled, wrap the quiche tightly in plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. Leftover quiche also freezes beautifully—wrap slices individually in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Popular Questions

Can I use a homemade tart crust for Quiche Marachre?

Absolutely! A homemade crust adds a personal touch and can be adjusted to your taste. Just ensure you blind bake it partially before adding the filling to avoid sogginess.

What can I substitute for Gruyère cheese?

If you don’t have Gruyère, Swiss cheese, Emmental, or a mild cheddar work well. For a more intense flavor, aged cheeses like Comté are excellent alternatives.

Is it possible to make Quiche Marachre ahead of time?

Yes! You can prepare the sautéed vegetables and custard mixture a day in advance. Assemble and bake the day you plan to serve for the freshest taste and best texture.

Can I add meat or other proteins to this quiche?

While traditionally vegetable-focused, you can add cooked, diced chicken or turkey for extra protein. Keep the additions light to maintain the quiche’s delicate balance.

Healthy-ish Favorites

• Spinach Mushroom Alfredo Lasagna – A veggie-loaded, creamy pasta bake that’s comforting and wholesome.
• Baked Feta Cheese – A simple yet flavorful cheese dish perfect for appetizers or sides.
• Creamy Pesto Gnocchi – Soft gnocchi tossed in a luscious pesto cream sauce for a quick weeknight meal.

Ready, Set, Cook

Gather your ingredients, preheat your oven, and get ready to create a savory, satisfying quiche that’s packed with fresh vegetables and rich, cheesy custard. Whether for a casual brunch or a special occasion, Quiche Marachre delivers big on flavor with simple, wholesome ingredients. As you master this recipe, don’t hesitate to experiment with seasonal produce and different cheeses to keep this dish fresh and exciting.

Quiche Marachre is more than just a tart; it’s a celebration of fresh vegetables, creamy custard, and perfectly melted cheese that will make any meal feel special. Enjoy every bite!

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