Vegetable Quiche With Fresh Milled Crust
This simple vegetable quiche is a wholesome make ahead breakfast that is loaded with protein, vegetables, and flavor. It also features a homemade fresh milled pie crust that is easy to make and so flaky every time.
Vegetable Quiche With Fresh Milled Crust
A great morning breakfast quiche loaded with protein, vegetables, and a flaky homemade pie crust.
Ingredients
Crust
- 145 Grams Soft White Wheat Berries
- 1/2 tsp Real Salt
- 1 Tbsp Granulated Sugar
- 1/2 Cup Cold Butter, cubed
- 1/4 Cup Cold Water
- 1 tsp Apple Cider Vinegar
Quiche
- 1 Tbsp Butter
- 2 Cups Spinach (Fresh or Frozen)
- 1 Cup Onion, diced
- 2 Cups Mushrooms, diced
- 1 Cup Peas (Frozen)
- 2 Cloves Garlic, minced
- 4 Eggs
- 3/4 Cup Half & Half
- 1 tsp Real Salt
- 1/4 tsp Ground Black Pepper
- 1/2 Cup White Cheddar Cheese, cubed
Instructions
- 2 hours or the night before you plan on making the quiche, make the pie crust. Mill 145 grams of soft white wheat berries. Chill the flour in the freezer for a half hour before mixing in remaining ingredients. Once chilled, mix in 1/2 tsp salt and 1 Tbsp granulated sugar.
- Next, cube butter and cut into flour mixture using a pastry cutter until crumbs form.
- In a small bowl, combine 1/4 cup very cold water and 1 tsp Apple Cider Vinegar. Pour liquid into flour and butter mixture. Using your hands, quickly stir to combine, being careful not to over mix or over knead the dough together. We don't want the clumps of butter to start melting. This will ensure a flaky crust.
- Once crust has come together, form into a ball and wrap in plastic wrap. Place dough in the refrigerator for at least 2 hours or overnight.
- After two hours or in the morning, remove crust from refrigerator and set aside. It is now time to make quiche. Preheat oven to 375 degrees.
- Begin by chopping vegetables then sauté all the vegetables (except the peas) in a large skillet with 1 Tbsp. Butter and 2 cloves of minced garlic. Sauté until all the liquid has cooked off the vegetables. If any liquid remains, remove it before adding vegetables to the quiche.
- While vegetables are sautéing, whisk together 4 eggs, 3/4 cup Half & Half, 1 tsp Salt, and 1/4 tsp Ground Black Pepper. Set aside.
- On a floured surface, roll out pie crust dough to fit a 9" pie plate. Trim excess off of edges. Line pie crust with parchment paper and fill with pie weights or dry beans. (*see note) Blind bake pie crust at 375 degrees for 10 minutes with the weights inside. Then remove weights and bake for another 3 minutes unweighted. Remove crust from oven and decrease oven temperature to 350 degrees.
- Now it's time to fill the crust. Begin by evenly distributing sautéed vegetables. Next, add cubed white cheddar cheese. Pour egg mixture over the top. And then finally, sprinkle peas evenly over the quiche.
- Place quiche on a baking sheet to make it easier to put into and take out of the oven. Bake quiche at 350 degrees for 40-45 minutes or until quiche is slightly golden on top and eggs are firm. Let rest 5 minutes and then slice and serve warm.
- Allow the baked quiche to cool completely before refrigerating and consume within 5 days.
Notes
*If you don't have pie weights, that's not a problem. Although they don't work as well, dry beans work in a pinch. After use, store them to use as pie weights at another time.
A simple vegetable quiche with a homemade fresh milled pie crust!
If you were in our house and I announced that I had made quiche, you would hear my dad yelling out “queechie” because that’s what he calls it. It’s this weird thing we do when words in our language are pronounced differently than a word is spelled. Of course this is his opinion, he is very practical when it comes to the spelling of words.
Whatever you call this- queechie, quiche, or even an egg bake with a homemade crust- what is not to love about this recipe?!
KEy features in this recipe:
- An elevated breakfast that can easily be reheated. While I most likely don’t have time to make this recipe in the morning, I can make it during the day then reheat it several mornings during the week for a delicious breakfast.
- High in protein. It’s a great way to start the morning off right.
- Loaded with vegetables! Another big win if you are wanting to add more veggies into your day.
- Simple ingredients that don’t require a trip to the grocery store or filling your refrigerator with ingredients that you don’t normally purchase.
- A fresh milled flour pie crust. Not only is this crust buttery and flaky, it is also loaded with nutrients from the fresh milled wheat. It’s a great way to start the day all around.
Join us for coffee on the porch!
Join us on the porch for our Substack newsletter and get our newest recipes straight to your inbox. This is a biweekly email for women, wives, and mothers who desire to cultivate homemaking skills, nurture healthy families through homegrown and homemade food, and grow in grace & godliness in the places God has us.
Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
Ingredients needed to make this recipe:
- Soft White Wheat Berries: While you could use other grains like Kamut, I have found that I like the texture of soft white wheat in my pie crusts the best!
- Butter: Essential for any flaky crust. We will also use butter to sauté the veggies.
- Veggies: I chose to use frozen spinach, onion, mushrooms, frozen peas, and garlic in this recipe. Feel free to exclude any of these and include any other vegetable combination that your family would enjoy. Zucchini or even halved tomatoes would be delicious in this vegetable quiche as well!
- Eggs: If you’re like me, you’re always looking for a reason to use up eggs from your hens! Thanks girls!
- Half & Half: This really gives these eggs the richness and creaminess this quiche needs. In a pinch, feel free to use milk or even heavy cream.
- Salt & Pepper: That’s seriously all the seasoning you need to flavor this delicious quiche!
- White Cheddar Cheese: I just love the flavor of this cheese and how melty it is. Feel free to substitute any cheese you prefer. Gouda or parmesan would work well too.
Step-by-Step Instructions to make Vegetable Quiche With Fresh Milled Pie Crust
Fresh Milled Pie Crust
Two hours before you plan on baking your quiche or the night before, prepare the fresh milled pie crust. For more pie crust help, visit this post here where I dive into all the details on how to make a flaky fresh milled crust.
Mill grains and chill 1/2 hour before mixing in remaining ingredients. Once flour has chilled, mix in salt and sugar. Then cut in cubed butter using a pastry cutter until crumbs form. In a small bowl, mix together very cold water and apple cider vinegar. Using your hands, mix liquid into flour until crust comes together. Be careful not to over mix, we don’t want to melt the butter. Once crust has come together, wrap dough in plastic wrap and refrigerate for 2 hours or overnight.
When you are ready to make the vegetable quiche, pull pie crust dough out of the refrigerator. Set aside. Preheat oven to 375 degrees
Vegetable quiche
Begin by sautéing all the vegetables except the peas in a large skillet with butter. Sauté until liquid has cooked off. If a lot of liquid remains, make sure you do not pour this into the quiche. Drain off the liquid so you don’t end up with a soggy filling or a soggy crust.
While vegetables are cooking, roll out pie crust to fit a 9″ pie plate. Place crust in pie plate and trim excess off of edges. Line pie crust with parchment paper and fill with pie weights or dry beans. (*see note in recipe card) Blind bake pie crust at 375 degrees for 10 minutes with the weights inside. Then remove weights and bake for another 3 minutes unweighted. Remove crust from oven and decrease oven temperature to 350 degrees.
After crust has prebaked and vegetables are sautéed, whisk together eggs, half & half, salt and pepper. Now it’s time to assemble our Simple Vegetable Quiche.
Evenly distribute vegetables into pie crust. Next, add cubed cheese then pour whisked egg mixture over the top and finally, add the peas.
Place quiche on a baking sheet to make it easier to put into and take out of the oven. Bake Vegetable Quiche in the oven at 350 degrees for 40-45 minutes or until top is golden and eggs are firm.
After quiche has cooked, remove from oven and let rest 5 minutes before serving.
