Veggie Quiche with Herbed Crust

This was my first attempt at making quiche, and I have to say that I felt a little 50’s-housewife-esk with the presentation and paprika on top, ha ha, especially since I don’t actually have a quiche pan and had to use a pie plate instead. I think it's the paprika more than anything that makes me feel that way; it's very reminiscent of my grandmother, who was an amazing cook, by the way!

Although perhaps a little dated in design, I was pleased with how the quiche turned out. I added asparagus, zucchini, mushrooms, onion, and garlic for the filling, along with mozzarella cheese, eggs and cream; fresh tarragon was used to season throughout, which has a very interesting taste that somehow blends wonderfully with the eggs, cream, and paprika; and the finished product was very tasty!

Making the Herbed Crust

First you have to make the crust. I bought one of those pie crust mixes that you can find in the baking aisle (only use half if you do the same), mainly so I could add in the tarragon; otherwise I would have probably bought a pre-made crust in the frozen section – a “cheater pie crust” as my grandfather would tease! They say cheaters never prosper, but whoever says that has clearly never tasted my baked goods when things go amiss! Whichever you choose, make sure to bake the crust ahead of time, and if making it from scratch or from a mix, simply add in 1/2 tsp fresh tarragon.

The Filling

Start by sautéing the onions and mushrooms in a little olive oil until the onions are translucent and both are tender. Add in the garlic at the end and sauté for another 30 seconds, or until fragrant, and then remove from heat. While the onions and mushrooms are cooking, prepare your veggies by slicing the zucchini and cutting the asparagus into bit size pieces. (Make sure to remove the hard part of the asparagus stalk by bending it until it breaks in its natural weak spot; only keep the top portion.) Finally, whisk together the eggs, cream, salt and pepper, and tarragon until well blended.

Assembly

Coat the bottom of the pie crust with the shredded cheese, then add the onion mushroom mixture, spreading it evenly. Next, layer in the zucchini slices and asparagus pieces; pour the egg mixture over the top (I had a little bit remaining, but I have a small pie plate), sprinkle with the paprika, and bake in the oven at 375 degrees until puffed up slightly and set, about 20-25 minutes. If your pie crust starts to get too brown, cover it with foil.

Wrapping it up

For my first attempt at making quiche, I think it turned out pretty well! I think a bell pepper or spinach variety would be good for next time, and I would really like to get an actual quiche pan, because I think it looks so pretty!

Have you made quiche before? What worked, or didn't, for you? I'd love to hear your answers in the comments below! :)

 Ingredients

Ready made pie crust, or pie crust mix + ingredients according to package

1 1/2 tsp tarragon, divided (1/2 tsp for crust, and 1tsp for egg mixture)

1/2 medium yellow onion, diced

1/2, 5oz package shitake mushrooms

1 garlic clove, finely chopped

5 large asparagus spears, cut into bite size pieces

1/2-1 zucchini, sliced

3 eggs

3/4 cup cream

Coarse salt and pepper to taste

1/2 cup shredded mozzarella cheese

Paprika for topping

Servings: about 6

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