Deep Dish Vegetarian Quiche
This Deep Dish Vegetarian Quiche is a creamy, cheesy delight packed with vibrant veggies and a flaky crust—perfect for brunch or cozy dinners!
Servings: 8 servings
Ingredients
For the Pie Crust:
- 2 cups all-purpose flour
- 12 tablespoons ice cold butter cut into cubes
- 1 teaspoon salt
- 5 tablespoons ice cold water
For the Filling:
- 15 large eggs
- 2 cups half & half
- 2 cups shredded fontina cheese or white cheddar
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 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
Instructions
Prepare the Pie Crust
- 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 mix until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing until the dough comes together.
- Turn the dough out onto a floured surface. Roll it out into a circle large enough to fit your deep dish pie pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
- Preheat your oven to 375°F (190°C). Place the pie crust in the oven and bake for 10-12 minutes, or until just lightly golden. Remove from the oven and set aside to cool slightly.
Prepare the Filling and Bake
- In a large bowl, whisk together the eggs and half & half until well combined. Stir in the shredded fontina cheese, Italian seasoning, salt, onion powder, garlic powder, and cracked black pepper.
- Fold in the thawed spinach, sun-dried tomatoes, and feta cheese (or green olives) until everything is evenly distributed.
- Pour the filling mixture into the pre-baked crust, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
- Once baked, remove the quiche from the oven and allow it to cool for about 10-15 minutes before slicing. This helps the filling set up nicely. Serve warm or at room temperature.
Equipment
- Large mixing bowls
- 9-inch deep dish pie pan
- Whisk
- Rolling Pin
- Measuring Cups and Spoons
- Oven mitts
Notes
- Use ice-cold butter and water to ensure a flaky crust.
- Allow the quiche to rest before slicing to prevent it from falling apart.
- Customize by swapping in your favorite seasonal vegetables or cheeses.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze wrapped quiche for up to 2 months; thaw overnight before reheating.