Authentic home cooking from Taiwan, with US measurements. 
Vegetarian French Quiche Lorraine
During the cold winter weather, a savory quiche paired with a warm tea is perfect to warm you up and boost your energy! While living in the UK, I loved making quiches. Besides the pastry requiring some skill, you can customize the filling to your liking. The best part is enjoying the soft, pudding-like filling fresh out of the oven, which remains delicious even after refrigeration. This is a satisfying French savory treat.
This quiche differs from the usual method of baking the ingredients directly in the oven. Instead, the ingredients are first sautéed in salted butter to enhance the aroma. The rich flavor of AOP salted butter pairs perfectly with the cheese, making the quiche more flavorful than ever.
As winter sets in, here's a vegetarian version of French Quiche Lorraine with a multi-layered texture that warms both the stomach and the heart!
Vegetarian French Quiche Lorraine
During the cold winter weather, a savory quiche paired with a warm tea is perfect to warm you up and boost your energy! While living in the UK, I loved making quiches. Besides the pastry requiring some skill, you can customize the filling to your liking. The best part is enjoying the soft, pudding-like filling fresh out of the oven, which remains delicious even after refrigeration. This is a satisfying French savory treat.
This quiche differs from the usual method of baking the ingredients directly in the oven. Instead, the ingredients are first sautéed in salted butter to enhance the aroma. The rich flavor of AOP salted butter pairs perfectly with the cheese, making the quiche more flavorful than ever.
As winter sets in, here's a vegetarian version of French Quiche Lorraine with a multi-layered texture that warms both the stomach and the heart!
Open in Cookpad AppSteps
- 1
Pastry Crust
1. Rub the unsalted butter, all-purpose flour, and salt together until sandy.
2. Add water and gently mix until the dough forms a ball.
3. Shape the dough by pressing it, wrap in plastic wrap, and refrigerate for 1 hour to relax.
4. Roll out the dough to 0.16 inches thick and place in a tart mold, then refrigerate for 30 minutes.
5. Preheat the oven to 350°F. Prick the bottom of the raw crust with a fork, cover with parchment paper, and weigh down with pie weights or rice/beans. Bake for 20-25 minutes.
6. Remove the parchment and weights, then bake for another 18 minutes until the edges are golden.
7. Brush the inside of the crust with egg white and bake for another 10-13 minutes. Let cool and set aside.
- 2
Quiche Filling
1. Dice the onion and pumpkin, slice the mushrooms and zucchini, and halve the cherry tomatoes.
2. In a hot pan, add salted butter and sauté the onion and mushrooms until fragrant, then add the pumpkin and sauté.
3. Push the vegetables to one side of the pan and cook the cherry tomatoes until dry and without moisture.
4. Remove the vegetables from the pan and use the residual heat to sear both sides of the zucchini.
5. Prepare the quiche custard and set aside.
- 3
Assembly
1. Place all ingredients except the cherry tomatoes and zucchini at the bottom of the crust.
2. Add a layer of shredded cheese.
3. Place the cherry tomatoes and zucchini on top, then sprinkle with a small amount of shredded cheese.
4. Pour in the quiche custard.
5. Bake in a preheated oven at 350°F for about 35-40 minutes until done.
- 4
TIPS
1. Traditional French Quiche Lorraine filling consists of bacon and shredded cheese, but various vegetables can be delicious substitutes.
2. When preparing the quiche filling, just sauté the ingredients until fragrant, not fully cooked, as they will cook through in the oven. However, cherry tomatoes must be cooked until dry to prevent moisture during baking, which affects storage and texture.
3. Choose vegetables according to your preference. The main rule is to cook moisture-releasing vegetables until dry, while others can be used as desired.
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