Easy Quiche at Home
I used whatever ingredients I have at home to make this quiche. It's perfect to serve to guests.
For the other vegetables:
I recommend you add spinach for color, but you can also use other vegetables. Try onions, mushrooms, or whatever you have at hand...
You can freeze the pie crust so make in large batches to come in handy later. For one 21 cm [8.3 in] sized tart pan worth. Recipe by Nikonikorabu
Easy Quiche at Home
I used whatever ingredients I have at home to make this quiche. It's perfect to serve to guests.
For the other vegetables:
I recommend you add spinach for color, but you can also use other vegetables. Try onions, mushrooms, or whatever you have at hand...
You can freeze the pie crust so make in large batches to come in handy later. For one 21 cm [8.3 in] sized tart pan worth. Recipe by Nikonikorabu
Cooking Instructions
- 1
＊To make the pie crust＊ Dice the butter into 1cm cubes, and combine with the dry ingredients. Mix until it forms lumps. Add cold water to make one large lump.
- 2
Roll with a rolling pin, then fold the dough into three. Repeat 3 times. Chill occasionally if the butter begins to melt.
- 3
Press the pie crust along a pie pan. Poke holes with a fork.
- 4
To make the filling: Combine cream, eggs, salt, pepper, and nutmeg. Mix together and adjust the taste to your liking.
- 5
Heat butter in a pan, and saute the spinach and shimeji mushrooms.
- 6
Fill the pie crust with cooked vegetables, then top with cheese. Pour the filling ingredients.
- 7
Top with broccoli. Bake for 25 to 35 minutes in a 390°F/200°C preheated oven.
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