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”
The best part for me was how much flavour it had, with just a few simple ingredients. This is a favourite in our house and we both already love quiche!
I love the sound of this quiche – it looks amazing – and hehe Bill is too cute 🙂
My B is not big on quiche either, but that’s okay. I LOVED IT!!
I’m so glad Bill liked this one, and I love the story of your trickery!
What a great looking quiche! The leeks and gruyere sound phenomenal in this!
We are on the same wavelength…quiche wavelength! I made one recently too.
Everyone in my family would eat this. Well, except for Gabbi. She’s into cake in a cup and nachos these days.
Bill is so cute… this quiche was indeed a winner.
if there is something we can bake every single day with happiness…it is a quiche…and your version looks so stunning with bits of color everywhere….it is a pleasure learning so much from your posts…thanks for inspiring…Have A Beautiful Day!!! 🙂
This quiche looks fantastic! I haven’t made a quiche in FOREVER, and I’m craving some right now!
Little did I know when I started following your blog that I’d learn about French cuisine. J’adore c’est quiche!
I LOVE quiche! Such a gorgeous photo too. Looks delicious!
Yay! Success! You got Bill to eat quiche!
My French is also butchered. I love the look of this quiche and what a great vegetarian meal. Your pie crust is perfect! I swear that ever since the surgery, Bill’s tastebuds have been improving xx
Wow, Bill has had quite the streak of liking all the French Friday recipes. Maybe his surgery completely retrained his taste buds! This does make a satisfying meatless meal, all year round.
Liz, what an absolutely fabulous and colorful looking quiche you made! And how nice that it was “Bill-approved” as well – we enjoyed this recipe too but I did make a few changes to the veg to make sure all would eat this!
Have a great weekend!
I love these Dorie French Friday posts, especially because I know “Lizzy” is going to hit it out of the park, and that you did. I adore quiche loaded with vegetables, like confetti, and I’d give a lot for a slice or three..yes, THREE. Thank you so much for your always sweet sentiments and well wishes. You’re an amazing lady. xo