Quiche Marachre
Quiche Marachre is SO DELICIOUS! A vegetable-packed tart with creamy Gruyère custard that’s perfect for brunch, lunch, or dinner.
Servings: 6 servings
Ingredients
- 1 tbsp Butter for sautéing vegetables
- 2 stalks Celery small dice
- 2 Leeks slender, white and light green parts only, quartered lengthwise and thinly sliced
- 2 Carrots slender, finely diced
- 1 Red Bell Pepper medium, finely diced
- Salt and freshly ground pepper to taste
- 1 9-inch Tart shell partially baked and cooled
- 0.5 cup Heavy cream
- 1 Egg whole
- 1 Egg yolk
- 0.5 cup Gruyère cheese grated
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment
- 9-inch Tart Pan
- Mixing Bowls
- Skillet or sauté pan
- Whisk
- Sharp knife and cutting board
- Measuring Cups and Spoons
Notes
- Use a partially baked tart shell to prevent sogginess and ensure a crisp crust.
- Swap Gruyère for Swiss, Emmental, or mild cheddar to customize flavor.
- Prepare the sautéed vegetables and custard mixture a day ahead for convenience.
- For a dairy-free version, use olive oil instead of butter and coconut cream with vegan cheese.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.