Quiche is a wonderful dish that can easily be adapted to the season at hand. In the winter, it’s a piping hot slice of comfort, while in the summer it acts as a light meal. It’s hearty, filling, and reasonably healthy as well — as long as you make a few key modifications to traditional recipes that call for crème fraiche and lots of butter.
I made this particular quiche back in early September using fresh tomatoes, yellow beans, mushrooms, and onions. The pie shell was packed to the brim with veggies, layered with grated cheese and covered in eggs. I would be lying if I said I went easy on the cheese in this recipe, since it is one of my weaknesses, but even so it was definitely a healthy quiche.
It should come as no surprise to my regular readers that plain yoghurt makes an appearance in this recipe. As a replacement for the heavy cream, the yoghurt makes the eggs fluffy and decadently rich, but leaves out all of the less-than-desirable side effects of fatty dairy products. Maybe that’s why I didn’t feel bad about all my extra cheese…
If you’re stuck trying to decide on vegetable combinations for your quiche, here are a few of my favourites:
– The classic spinach and feta combination is always a winner for me
– Fresh tomatoes, garlic, and basil with mozzarella or feta cheese make a wonderful summer combo
– Onion, mushrooms, and cheddar or swiss cheese combine for a more traditional, hearty meal
– Leeks and fresh garlic with swiss cheese is a combination to die for
– Asparagus, mushrooms, and swiss is another classic combo that makes me think of springtime
As a rule, onions are a great basic vegetable to include in your quiche. I find the texture of onions works really well with eggs, so I always encourage you to add onions to your mix. Otherwise, be creative with your vegetable choices! You can also add crumbled bacon or cubes of ham to your quiche if you want a version with meat — those are the most commonly included meats and they work well with a large variety of vegetables.
Finally, while the prep for this dish is very simple, the quiche needs at least 45 minutes to bake, so save this meal for a day when you have a bit of extra time to cook.
Seasonal Vegetable Quiche
1 frozen pie shell, or your favourite pie dough recipe
2 1/2 cups of chopped vegetables of your choice — for this recipe, use 2 medium onions, 10 mushrooms, 2 large vine tomatoes, and a large handful of yellow or green beans
1 tbsp butter
1/2 cup yoghurt
1 tsp ground nutmeg
1 tbsp dried oregano
1 1/2 cups grated cheese — I did half swiss cheese and half havarti
salt and pepper to taste
1. Preheat your oven to 350º.
2. Peel and dice the onions. Dice the mushrooms. You want your vegetables to be cut pretty small, so that each mouthful of quiche contains a variety of veggies.
3. In a small frying pan, melt a tbsp of butter over medium heat. Add the onions and mushrooms and cook for 5 to 10 minutes, until the onions are soft.
4. Wash and chop the beans into 1/2 inch pieces. Cut the tomatoes into eighths and remove the excess juice and seeds from each segment before dicing it into smaller pieces. This will keep the eggs fluffy and prevent the quiche from being watery.
5. In a large bowl, crack the eggs. Add the yoghurt and whisk until the mixture is well blended.
TIP: Mixing the yoghurt with a bit of water before adding it to the milk helps it blend in more easily and with less clumps.
6. Add the dried nutmeg and oregano to the eggs and whisk again. The egg mixture should be thick but still runny — if it seems too thick, add a tbsp of water to the mixture at a time until the desired consistency is reached.
7. If your cheese is not pre-grated, grate your cheese!
8. Place 1/3 of your cheese at the bottom of the pie shell. Top it with half of the onion and mushroom mixture, half of the tomatoes, and half of the beans. Then pour half of the egg mixture over the vegetables and cheese and repeat the layering process once more. Top with the remaining cheese and freshly cracked pepper, if desired. I also added a few cherry tomatoes to make a pretty pattern.
9. Place in the centre rack of your oven and bake for 40 minutes to 1 hour, until the eggs have set. Then, turn your oven setting to broil and allow the cheese to brown for no longer than 3 minutes — check it often, as you don’t want anything to burn!
10. Remove from the oven and allow the quiche to sit for a few minutes before cutting and serving it, on its own or with a side salad.