Christmas Quiche

We made a similar quiche for blog Thanksgiving a few years ago and it was just the perfect replication of a bakery quiche. For this version, I used red, white, and green ingredients in the filling. The most time-consuming part of this quiche is making the crust so you will want to leave enough time to ensure that both the crust and the quiche have time to bake. I think the quiche is stunning enough and that the final product is impressive to serve for a Christmas brunch. This version was still a 10/10 for everyone who tried it and the leftovers were perfect for lunch throughout the week. 

Pastry Shell Recipe from Food and Wine // Quiche is a Vegetarian + Cooking original.

Pastry Shell
2 cups all-purpose flour, sifted, plus more for dusting
1 teaspoon kosher salt
2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
Canola oil for brushing

-9 large eggs, beaten
-2 3/4 cups heavy cream
-4 ounces crumbled goat cheese
-1 cup broccoli, diced
-1 cup roasted red pepper, diced
-1 cup chopped fresh spinach
-Salt and pepper

Pastry Shell

In the bowl of a stand mixer, mix 1 cup of the flour with the salt. At low speed gradually add the butter pieces. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour and combine until just blended. Mix in the water, plus additional tablespoons as needed for the dough to come together, and then remove from the bowl of the stand mixer. Flatten the pastry dough into an 8-inch disk, wrap in plastic and refrigerate until chilled (at least one hour -- the dough can be made the day before and chilled overnight).

Next, set the ring of a 9-inch springform pan, with the hinge left open, on a rimmed baking sheet lined with parchment paper. Brush the inside of the ring with oil.

Dust the pastry on both sides of the pastry disk and your work surface with flour. Roll out the pastry to a 16-inch round about 1/8 of an inch thick. Carefully transfer the pastry to the prepared ring and press the dough into the mold. Trim the excess pastry to 1 inch and press it firmly against the outside of the ring. Use any excess dough to fill in cracks before chilling for another 20 minutes.

While the dough chills, preheat the oven to 375. Line the pastry shell with parchment paper and fill the shell with dried beans or rice. Bake for 40 minutes or until the edges of the dough are lightly browned.

Remove the parchment and beans/rice. If there are any new cracks fill them in with the pastry scraps. Bake the pastry shell for about 15 minutes longer, or until browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool before filling.

The Filling

When the crust is out of the oven, prepare the broccoli, roasted red pepper, and spinach. In a large bowl, mix the eggs, heavy cream, and a dash of salt and pepper. In the crust base, layer half the vegetables, half the goat cheese, and half the egg mixture. Repeat with the remaining vegetables, goat cheese, and egg mixture.

Bake at 375 for about an hour and a quarter, until a knife inserted comes out clean. Let the quiche sit until it cools slightly, then cut around the top of the crust to reveal the springform ring. Lift the ring carefully from the quiche, cut and serve.


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