Hillary's Vegetarian Quiche

Elevate your brunch game with Hillary's Vegetarian Quiche, a vibrant recipe that combines a perfectly flaky homemade crust with a savory medley of fresh spinach, juicy cherry tomatoes, and creamy crumbled feta cheese. This dish shines with layers of flavor, from the nuttiness of a touch of nutmeg to the aromatic sautéed garlic and onions. The egg and milk custard ties it all together, baking into a golden, velvety filling that’s as pleasing to the eye as it is to the palate. Ideal for breakfast, lunch, or dinner, this quiche is not only a vegetarian delight but also a meal-prep hero, serving six generous slices. Perfect for impressing guests or indulging in a comforting yet elegant dish, Hillary’s Vegetarian Quiche is a show-stopping addition to any table. Start your culinary adventure with this foolproof recipe today!

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Unsalted butter
• 4 tablespoons Cold water
• 1 tablespoon Olive oil
• 1 medium Yellow onion
• 2 Garlic cloves
• 4 cups Baby spinach
• 1.5 cups Cherry tomatoes
• 0.75 cups Crumbled feta cheese
• 4 Large eggs
• 1 cup Whole milk
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 0.25 teaspoons Nutmeg

Directions

Step 1

In a mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold unsalted butter in small cubes and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.

Step 2

Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and carefully transfer it to a 9-inch pie dish. Press the dough into the dish, trim excess edges, and prick the base with a fork.

Step 4

Blind bake the crust: line the crust with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes. Remove the parchment and weights, and bake for another 5 minutes. Set aside to cool.

Step 5

Heat olive oil in a skillet over medium heat. Finely chop the onion and garlic, and sauté until softened and fragrant, about 3-4 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from heat.

Step 6

Slice the cherry tomatoes in halves. Sprinkle the cooled crust with the sautéed spinach mixture, halved cherry tomatoes, and crumbled feta cheese.

Step 7

In a medium bowl, whisk together the large eggs, whole milk, salt, black pepper, and nutmeg until fully combined.

Step 8

Pour the egg mixture evenly over the vegetables and cheese in the crust. Gently shake the dish to ensure the filling is evenly distributed.

Step 9

Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. Allow to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1068.2g)

Amount per serving	% Daily Value*
Calories	1348.4

Total Fat 109.8g	0%
Saturated Fat 53.8g	0%
Polyunsaturated Fat 1.6g
Cholesterol 977.3mg	0%
Sodium 3146.7mg	0%
Total Carbohydrate 44.9g	0%
Dietary Fiber 8.1g	0%
Total Sugars 22.3g
Protein 55.0g	0%

Vitamin D 267.4IU	0%
Calcium 924.5mg	0%
Iron 9.3mg	0%
Potassium 1385.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.2%

Protein: 15.9%

Carbs: 12.9%