Quiche Maraîchère: A custard-filled pastry crust filled with a rainbow of sauteed vegetables and Gruyere cheese made a delicious meatless meal.
Quiche Maraîchère or a Vegetable Quiche
Uh, oh. The “Q” word reappeared in our French Fridays with Dorie queue. The hubby loves pie crust, eggs and cheese, so why was he so opposed to quiche?
A little trickery was in order…so I told him dinner was a “mar-a-share” with my butchered French accent. The word maraîchère, according to Dorie, indicates there is market fresh produce in the recipe. So basically, quiche maraîchère is the classic egg pie with fresh vegetables.
No lima beans or Brussels sprouts, so how could he NOT like this? But, just in case, there was a jar of peanut butter in the cupboard. Quiche Maraîchère was going to be our meatless entree for this Lenten Friday. Or at least it was all I was offering. Eggs, cheese, pastry crust? How could that be bad? We enjoyed this Sun-Dried Tomato and Spinach Quiche, too!
Tips for Making Quiche Maraîchère
- This custard-filled tart started with a partially baked crust, which helps ensure the bottom crust will not be soggy when the egg mixture is added and baked.
- The diced melange of sauteed leeks, carrots, celery, and red bell pepper are cooked first as the baking time for this quiche will have the eggs rubbery before the vegetables are soft. A mixture of cream and eggs, seasoned with salt and pepper was poured over the vegetables and baked till almost set.
- A finishing sprinkle of Gruyère cheese was added during the last 5-10 minutes and allowed to brown before removing from the oven. A resting period brought the quiche to room temperature…and made for easier slicing. The picky hubby recognized this as a quiche immediately and begrudgingly heated up a slice for dinner.
- This quiche Maraîchère disappeared from his plate rather quickly and he sheepishly commented, “I’m going to have to try some more to see if I really like it.” Yup, he will eat quiche even if he believes that real men don’t. And this Quiche Maraîchère made a darned tasty vegetarian entree…even Bill agrees.
If you love quiche, you’ll also be a fan of this Spinach Mushroom Quiche, Sun-dried Tomato and Spinach Quiche and Crustless Spinach Quiche.
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An egg and cheese pie with loads of vegetables and topped with Gruyere!
- 1 tablespoon butter
- 2 celery stalks, small dice
- 2 slender leeks, white and light green parts only, quartered lengthwise, washed, and thinly sliced
- 2 slender carrots, peeled, and finely diced
- 1 medium red bell pepper, finely diced
- Salt and freshly ground pepper
- 1 9-inch tart shell, partially baked and cooled
- 2/3 cup heavy cream
- 1 egg
- 1 egg yolk
- 2/3 cup grated cheese, I used Gruyère
Melt the butter in a large skillet over medium-low heat. Toss in the vegetables and cook, stirring, for about 10 minutes, or until they are tender. Season with salt and pepper, then placee the vegetables into a bowl and let cool.
Preheat the oven to 400 degrees. Put the crust on a baking sheet lined with parchment paper.
Spoon the vegetables into the tart shell and spread them out evenly. Whisk the cream, egg, and egg yolk together, season with salt and pepper, and carefully pour over the vegetables. You may have too much custard, so wait for it to settle and add just enough so your tart shell does not overflow. Carefully place the baking sheet into the oven.
Bake for 20 minutes. Sprinkle the cheese over the top and bake for another 5 to 10 minutes, or until the cheese is light brown and the center is puffed and set. Let cool on a wire rack before serving.
Dorie recommends serving this quiche at room temperature or warm.
For lunch or a light dinner, serve with a green salad.
Serving Size:1 slice
Amount Per Serving: Calories: 376Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 137mgSodium: 344mgCarbohydrates: 23gFiber: 2gSugar: 10gProtein: 13g
57 Comments on “Quiche Maraîchère”
I like quiches and tarts! Your look delicious. An your french is so goog!
I usually cook my quiche with a combination of tuna, surimi sticks and fresh herbs such a parsley.
Have a nice week end,
Quiche done right. 🙂
Hehe … it really made me chuckle that you told your hubby that you were making a ‘maraichere’ … hilarious! Glad the trick worked!!
I love quiche but actually don’t make it that much. I think I remember my husband saying he wasn’t that keen so maybe that’s why. I will have to try the same trick as you and see if that works!
The combination of ingredients you added to this sounds great!
This seems to have been a surprise hit for everyone, Doristas and husbands alike. Mine is not normally opposed to quiche, but he wasn’t very impressed with the ingredient list on this one. But we both loved it in the end.
If this meets with my DH’s approval later today, it will be a repeat! A great presentation as usual!
If this meets with my DH’s approval later today, it will be a repeat!
I need to break some eggs and make a quiche! Thanks for the inspiration, Liz! 🙂 ela
The quiche looks amazing, Liz. A perfect vegetarian meal for the weekend.
It was darn tasty! I don’t think it is butchering the language as much as it is our mid-west accents get in the way!
Oh my! This quiche looks absolutely delicious!
What a lovely quiche. I don’t know that I could get my hubby to eat it as an entrée though.
I am glad Bill enjoyed this dish. I thought it was delicious:)
My wife and I love quiche, your recipe looks delicious! 🙂 This would be so good right now!
We are suppose to have clear weather this weekend with temperature at 80 degrees! Have a great weekend 😉
It was a good one and I was really surprised about how well all the veggies worked together!
I love quiches Lizzy and this look stunning!
Mmmm I love quiche. This looks lovely.
Wasn’t this delightful? I will definitely make it again.
Have a lovely weekend!
What a wonderful quiche my friend 😀
Choc Chip Uru
Glad your hubby liked it. That was cute that he went back for seconds.
How long have you been trying to convince him to try quiche? 🙂 This must be really good for that result.