22 July 2021

Classic Vegetable Quiche

Classic Vegetable Quiche / www.delightfulrepast.com

Every time I make this classic vegetable quiche, I say, "I love this! Why has it been so long since I made it?!" It was a mainstay in my vegetarian days. In those days, I was seriously into nutrition as well so always made the crust with part whole wheat flour. Years later I had the opportunity to have a little chat with Julia Child about that!

My mother and I enjoyed reading cookbooks and watching PBS cooking shows together, especially Julia Child's, when I was just a child. I had all these "warm fuzzies" associated with Julia, since I spent so many hours in the kitchen with her (courtesy of PBS) and my mother. When I finally met Julia, it felt as if I were reuniting with a beloved aunt who had been a part of my childhood.

It was sometime around 2000 that I first met her. As a great admirer of hers since childhood, you’d think I’d have recorded the exact date of that first, and a few subsequent, meetings. These occasions were small gatherings of food people (I'm not keen on the word "foodies") enjoying a cooking demonstration followed by dinner. In each case, I marveled that the person cooking could do so with such an august personage in the audience.

I’ve always been pretty hard to impress — I waste no more than a glance (and not a single thought) on movie stars and other celebrities — but I was more than a little dazzled by Julia! She was quite easy to talk to as she seemed completely unaware of her special standing in these groups. My mother, who died years before I met Julia, would have been so impressed!

Anyway ... back to the subject of the little chat referred to in the first paragraph ... When I mentioned putting whole wheat flour in my quiche crust, she got that look and asked why I would ruin a perfectly good pie crust with whole wheat flour. Then she uttered those famous words she's said so many times, even to Jacques Pepin: We're not interested in nutrition, we're interested in taste!


Classic Vegetable Quiche (this image - my watercolor sketch of a hen) / www.delightfulrepast.com
My little watercolor sketch of a hen, in a card sent to a friend
who keeps chickens in her suburban backyard
and shares their delicious eggs


So here's the quiche recipe I made up "back in the day;" but in honor of Julia, let's leave out the whole wheat flour just this once! 

As always, I love your comments, though I might be a bit slower to respond to them this time as I'm having hand surgery on Friday and may find typing a bit difficult.

Classic Vegetable Quiche / www.delightfulrepast.com

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Classic Vegetable Quiche


(Makes one 9-inch quiche)

The Pastry (not whole wheat!)

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1 stick (4 ounces/113 grams) unsalted butter, well chilled
4 tablespoons ice water
1 1/2 teaspoons cider vinegar
1 tablespoon additional ice water, if needed

The Filling

2 tablespoons (1 fluid ounce/30 ml) extra virgin olive oil
1/2 cup chopped yellow onions
8 ounces mushrooms, thinly sliced
1 medium zucchini, thinly sliced
1/2 large red bell pepper, diced or julienned
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1/4 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
4 large eggs (medium, in UK)
3/4 cup (6 fluid ounces/177 ml) milk
1/4 cup (2 fluid ounces/59 ml) heavy cream
2 teaspoons minced cilantro or flat-leaf parsley (or dried parsley flakes)
1 packed cup (4 ounces/113 grams) grated Cheddar and/or Jack cheese
Sprinkle of paprika

1 In medium bowl, whisk together flour, salt and baking powder. With coarse grater, grate butter into flour bowl. With fingers, quickly work the butter into the flour, leaving some pieces the size of small peas.

2 In small bowl, combine water and vinegar. Sprinkle over flour mixture while stirring with large fork. Add a little more water, if needed.

3 Turn dough out onto a piece of plastic wrap and flatten slightly into a 4-inch disk; double wrap; refrigerate for at least 30 minutes or up to four days. May be frozen for up to a month; defrost, wrapped, in the refrigerator.

4 Preheat oven to 450F/230C/Gas8. If dough is thoroughly chilled, let it stand at room temperature for 15 minutes before rolling. On lightly floured surface, roll out disk to a 13-inch circle about 1/8 inch thick. Place pastry in pie plate.* Bake, lined with buttered foil and weighted, for 10 minutes. Remove foil and ceramic pie weights, and continue baking for 10 minutes. Remove crust from oven and reduce oven temperature to 350F/180C/Gas4.

5 While crust is baking, prepare filling. In large skillet, heat the oil and sauté onions for 5 minutes. Add mushrooms, zucchini, red bell pepper, half the salt and pepper, marjoram and crushed red pepper to skillet. Sauté vegetables over medium-high heat until all the liquid released by the mushrooms and zucchini evaporates and there is some caramelization. Remove from heat and let cool slightly.

6 In medium bowl (I use a 2-quart glass measure), combine eggs, milk, cream, cilantro or parsley, remaining salt and pepper, and cheese. Stir in cooled vegetables. Pour filling into prebaked pie shell. Sprinkle with paprika. Use a pie crust shield to prevent overbrowning of crust edges. Bake for about 45 to 55 minutes or until crust is golden and filling is set but with a bit of jiggle. Allow to cool for at least 15 minutes or all the way to room temperature. Delicious at any temperature. I use the silicone hotpads pictured as both pot holders and trivets for hot dishes.

* I think a glass pie plate gives the best results, and I always use the Pyrex Clear Oven Ware 9" Glass Pie Plate. There are lots of quiche recipes in Julia's Mastering the Art of French Cooking (2 Volume Set).

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Jean

46 comments:

Angie's Recipes said...

What an amazing experience! The savoury veggie tart looks beautiful and tasty.

Jean | DelightfulRepast.com said...

Thank you, Angie. It was such fun!

Thomas "Sully" Sullivan said...

As good as you look, quiche, stand aside – I must affirm Jean’s admiration of Julia Child. Celebrities, of course, have the same insecurities and angst that we all have and are subject to the same day-by-day rises and falls. Julia Child would have been just as awesome whether she was famous or not, because – as you say – she has so little self-awareness. Easy-going common sense. Humor. A recipe for honesty and vanity-free living. (Must add, on another subject, that’s a mighty fetching hen you’ve immortalized in watercolors.)

Jean | DelightfulRepast.com said...

Sully, "just as awesome whether she was famous or not" is exactly right! And thanks on the other subject as well, my "mighty fetching hen"—I was awestruck a couple days ago when I learned that the recipient is having it professionally framed.

Dee | Grammy's Grid said...

YUM!! Thanks so much for linking up with me at the Unlimited Link Party 30. Pinned!

Jean | DelightfulRepast.com said...

Dee, thank you so much. Pins are much appreciated!

Lynn said...

Jean, good luck with the surgery as you are such an artist with the paint and the
cooking. Don't need anything to hold you back. Love the chicken! And I so admire
Julia Child. I can't believe that anyone that I would see had had the wonderful
opportunity to meet her. Wonderful. And of course wonderful recipe. Thanks so much,
Lynn and Precious

Jean | DelightfulRepast.com said...

Lynn, thank you! I might have to have my husband help me shape the next loaf or two of bread! I might be able to manage more things than I think. I hope. Happy summer to you and Precious; stay cool!

TONY said...

Very nice too, Jean. What wine would go well with this quiche, Jean?

Jean | DelightfulRepast.com said...

Thanks, Tony. We had a nice little rosé with it, one day a French one and another day one from Washington state. In the past I've had various whites with it, such as a viognier. Very good.

Susan J Meyerott, M.S. said...

Happy healing from your hand surgery, Jean! You'll sail through and be back making pie crust in no time! Love your veggie quiche....may be just the thing to clear my palate after getting through our daughter's wedding last weekend. How sweet your chicken watercolor is! Cheers!

Jean | DelightfulRepast.com said...

Sue, thanks so much! Well, a family wedding, a wonderful thing and yet one it's always good to have behind us, it seems! :D Best wishes to the happy couple!

ellen b. said...

That looks delicious! Hope all goes well with your hand surgery!!

Jeanie said...

First of all, good luck with your hand surgery and wishes for a quick recovery! I hope it doesn't take long (and that it's not your painting hand.)

Second, the hen. Wonderful! I'm so glad you are sharing your paintings in your blog. This one is exquisite.

Third. Julia. Isn't she the best. I met her once but at a reception so no real chat or anything but it was still such a thrill. I still love watching her shows -- she was brilliant and so ahead of her time. VERY lucky you! I love quiche, so thanks for this1

Kitchen Riffs said...

Wow, how cool that you met Julia! I first started watching her as a kid when she did her original TV show in black and white. Instantly smitten (but then, I was a hungry kid!). Mrs KR and I often joke she's the other women. Anyway, haven't made a quiche in ages. This looks great -- thanks.

Jean | DelightfulRepast.com said...

Thank you, Ellen. I'll be glad to have it over with!

Jean | DelightfulRepast.com said...

Jeanie, thanks so much. No, it's not my painting hand! :D But it's my toothbrushing hand, and it's going to be very awkward trying to do that with the other! I'm glad you got to meet Julia.

Jean | DelightfulRepast.com said...

John, thank you. I'm sure Julia would have laughed heartily at your and Mrs Riff's "other woman" joke! I still love those black and white episodes and wish cooking shows hadn't changed so much.

Sherry's Pickings said...

love your hen Jean. so cute. and i love a quiche. i use a ruth reichl recipe which always works! imagine meeting the famous Julia. how wonderful!

Jean | DelightfulRepast.com said...

Sherry, thanks. I might paint some more hens, it was so fun to do. And I definitely need to make quiche more often.

Lorrie said...

This sounds like a great quiche recipe for summer, especially as the zucchini are beginning to grow and grow. I hope your surgery today goes well and that you heal well. Love the little watercolour chicken, and am very impressed that you visited with Julia Child!

Denise at Forest Manor said...

Hi Jean,

Wow, how amazing to meet Julia Child in person!! That would be a meeting to always remember. Your quiche looks wonderful; we are quiche lovers here. I always use my mom's quiche recipe, which is still a favorite after all these years. However, our recipe is for Quiche Lorraine, so it's not vegetarian. I would be happy to eat (and make) a veggie quiche, but I don't know that my hubby would go for it. :) I'm sure he'd be willing to try it, though. Quiche is such a wonderful blank slate that we can do so many things with, isn't it?

I love, love your watercolor hen!! What a nice gift to your friend, and I don't blame her a bit for having it framed. :) Thanks for sharing your recipe, Jean, and have a wonderful weekend!

Hugs,

Denise

April Harris said...

Oh my goodness, you met Julia Child - and more than once!! I am more than a little envious, Jean (in a nice way, of course!). What a wonderful story you have around your delicious quiche. I do like the idea of using whole wheat flour, even if Julia didn't! Your quiche really does look so good. Also, I do love your watercolours! They add such a cool dimension to your blog posts. Thank you for being a part of the Hearth and Soul Link party. I'll be featuring this post at the party this coming week. I hope you are having a lovely week.

Jean | DelightfulRepast.com said...

Thank you, Lorrie! Gigantic puffy bandage on hand. Can't type! :D

Jean | DelightfulRepast.com said...

Denise, thank you so much! Wish I could type more today! :-)

Jean | DelightfulRepast.com said...

April, thanks! Much appreciated! See you then!

The Joy of Home with Martha Ellen said...

Jean, I do hope your surgery went well and you are on the road to recovery soonest! I must say I'm so impressed you have met Julia Child...how very wonderful! I believe she had the biggest influence on changing the American table than anyone. Now, this quiche looks absolutely delicious. I often make quiche crustless. Maybe Julia would be appalled! I do love your hen painting. You have many talents, my friend. Take care of yourself.

Jean | DelightfulRepast.com said...

Oh, Martha, you are too kind! Thank you so much. Hope to be able to type (and cook) in a few days!

Chef Mimi said...

Yes, cooking to create the most perfect taste and texture is one thing, cooking with nutrition as the highest priority are totally different. I always confused people, because I only cooked nourishing food for my family, but when I catered of course nobody cared about what was whole grain! But anyway, you should really tell the story about how you got to meet Madame Julia! How wonderful.

Cocoa and Lavender said...

Jean - I’m so sorry to hear about your surgery. I hope it went well! I’ll keep you in my thoughts.

I love the Julia story - how I wish I could have met her. And the quiche looks fabulous… what’s not to love?

Jean | DelightfulRepast.com said...

That's true, Mimi! Though of course we want the family meals to taste great, too, I definitely aim for maximum nutrition. But for a party, it's all about taste; guests can worry about their own nutrition! :D

Jean | DelightfulRepast.com said...

Thank you, David, it seems to have gone splendidly! Stitches out in two weeks. I'd like to have this quiche for dinner tomorrow evening, but my hand won't be ready to roll out pastry for a while yet.

Laurel Wood said...

Jean, this is Mildred. It’s been a while since I have been I touch. You always loved my cat photos! I am sorry to read about your hand surgery. I am thankful that the surgery seems to have gone well.
I enjoyed this post so much. Thank you for the recipe and your memories of Julia.

April J Harris said...

Jean, I hope your surgery went well. I so enjoyed this post, with your memories of the inimitable Julia, your delicious quiche recipe and your lovely watercolour chicken. Thank you for sharing this post with the Hearth and Soul Link Party. I’m featuring it at the party this week. I hope you are having a lovely, relaxing weekend and that your hand is healing well.

Jean | DelightfulRepast.com said...

Mildred, I've missed you! And I haven't been able to find your blog. I remember your husband's name is John and, yes, the beautiful cat photos. Thank you for stopping in and commenting!

Jean | DelightfulRepast.com said...

April, thank you so much! And, yes, I've never done so much relaxing! And the hand is healing well, thank you. Can't wait to get this huge bandage off and take a look at it on Monday.

Lowcarb team member said...

That looks a very nice quiche.
I like your watercolour too.

Hope your hand surgery went well, lots of healing wishes coming your way.

All the best Jan

Jean | DelightfulRepast.com said...

Thank you, Jan. Seems to be doing well, though it will be a little while before I can roll out pie crust for another quiche and set aside some time for painting. Thanks so much!

Phil in the Kitchen said...

Lovely. Classic and appetising. I must admit I do still tend to add whole wheat flour to pastry but I'd be careful who I told that secret to. I'm happy to hear that you had a good experience meeting such a famous cook. I've met a number of cooks known for their books and TV appearances over the years and, well, I suppose one or two of them weren't odd and disappointing.

Jean | DelightfulRepast.com said...

Thanks, Phil. I "secretly" add some whole wheat flour to my Irish Soda Bread as well. I think it makes it so much more flavourful. You'll have to tell me about those "odd and disappointing" cooks, or at least about the one or two who weren't!

Miz Helen said...

Hi Jean,
Hope your recovery is speedy and that you are back in the kitchen in no time! Your Quiche looks amazing, sure makes me want to make it! Thanks so much for sharing with us at Full Plate Thursday and come back soon!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you! First things on my list once I'm back in the kitchen are bread and pie!

Dee | Grammy's Grid said...

CONGRATS! Your post is FEATURED at my Unlimited Link Party 31!

Jean | DelightfulRepast.com said...

Dee, thank you so much! Much appreciated.

Christie Hawkes said...

That quiche looks heavenly, and I love the story about you meeting Julia Childs. Delightful!

Jean | DelightfulRepast.com said...

Thank you, Christie. I love that you found it "Delightful!"

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