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The Quiche Niche

The perfect quiche recipe for a Forty Acres Fresh Market produce delivery

A vegetable quiche on a brown background
The finished product!

I love quiche. It's such a versatile dish. You can eat it for any meal, and you can use just about any vegetables that tickle your fancy.


There are only two rules you need to follow to make a delicious quiche. The first one is to use a custard formula of 4 large eggs for every 1 cup of half and half. The second is to bake your quiche at a low-ish temperature so you don't end up scrambling the eggs.


Once you have that, the rest is up to you. You can go out and buy veggies specifically for this quiche recipe, or you can use that basic formula to transform leftovers into something delicious.


Ingredients

  • One 9" deep dish pie crust

  • ½ yellow onion, diced

  • 4 cloves of garlic, minced

  • ⅓ bell pepper cut in strips (last minute addition and not pictured)

  • 5 oz. cauliflower crowns

  • 5 oz. broccoli crowns (save the stems to make soup with, don't throw them out)

  • 8 oz. sliced crimini mushrooms, sliced

  • 2 Tablespoons olive oil

  • ½ package of Boursin cheese

  • 4 large eggs

  • 1 cup of half and half

  • salt and pepper to taste

a bowl of roasted broccoli, cauliflower, mushrooms, onion, and garlic are on a cutting board with eggs, half and half, and Boursin cheese
Quiche ingredients...except for the bell pepper which was a last minute addition

Get your ingredients from Forty Acres Fresh Market

Order a $20 Veggie Box and request broccoli, bell pepper, onion, garlic, mushrooms, and cauliflower


Check for the latest information on Forty Acres Fresh Market produce stands and popup markets


A pie shell is on a brown cutting board. The pie shell is filled with broccoli, cauliflower, mushrooms, onion, garlic, and red bell pepper
The bell pepper makes an appearance before baking

Directions

  1. Heat your oven to 375 to blind bake your pie crust. This will keep the quiche from having a soggy bottom.

  2. Once browned on the bottom and sides, put the pie crust someplace to cool while you roast your veggies.

  3. Put your sliced mushrooms in a baking dish with no seasoning or oil. The mushrooms will release liquid as they roast. Roast at 375 until most of the liquid is gone from the baking dish.

  4. In a bowl toss your cauliflower, broccoli, garlic, onion, olive oil, and salt and pepper together and put it in the dish with the mushrooms. Stir to combine

  5. Roast until cauliflower and broccoli are al dente, then remove the pan from the oven, and put the veggies to the side to cool.

  6. Take your Boursin cheese and mix it with your large eggs. Once thoroughly combined, add in your half and half

  7. Take your cool veggies and spread them in the cooled pie crust.

  8. Top with your bell pepper strips

  9. Slowly pour in your egg mixture, making sure to cover as much of the veggies as possible so they don't burn.

  10. Bake at 350 for approximately 45 minutes, turning the quiche halfway through baking.

  11. Let cool and serve warm on its own for breakfast or lunch, or pair with a side salad for a more filling dinner



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