Vegetarian Quiche Recipe

Prepare the crust. In the bowl of a food processor, place the all-purpose flour, cubed butter and salt. Process until the butter forms into pea-sized crumbs.

Add the cold water little by little until the dough comes together into a rough ball.

Transfer the dough to a table and shape it quickly into a disk. Avoid overworking the dough and warming it with your hands. Wrap the dough with plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 375°F. Roll out the dough with a rolling pin and place it in a 9-inch fluted tart pan. Cover the dough with a sheet of crumpled parchment paper and fill it with baking weights. Blind bake for 20 minutes. Remove the baking weights and parchment paper and bake for an additional 5 minutes. Let the crust cool completely.

Prepare the vegetables. Reduce the oven heat to 350°F. Place the cherry tomatoes in a baking tray and drizzle with olive oil. Roast in the oven for 15 minutes and set aside.

While the tomatoes are roasting, cover the bottom of a heavy-bottomed pan with olive oil. Turn the heat to medium-low and melt the butter in it.  Add the onions and let caramelize for 15 minutes stirring every couple of minutes until golden. 

Remove the onions from the pan, increase the heat to medium and add the mushrooms. Sauté the mushrooms for about 8 minutes or until browned. Set aside.

Prepare the custard. In a bowl, whisk together the eggs, heavy cream, salt and white pepper until well combined. 

Assemble the Quiche. Place half of the Gruyere cheese on the bottom of the crust. Arrange the onions, mushrooms and roasted tomatoes on top of the cheese. 

Gently pour the custard all around the quiche. Top with the remaining cheese.

Bake the quiche at 350°F for 25 minutes. The quiche should look golden and slightly jiggle in the center when shaken. Remove from the oven and let cool for 20 minutes before serving.

Top with chopped chives and serve alongside a green salad. Enjoy!