Main CourseBrunchLunch

Vegetarian Quiche Lorraine

Name: Vegetarian Quiche Lorraine
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 1 pcs pie crust store-bought or homemade, 9-inch; 1 pcs yellow onion thinly sliced; 1 tbsp butter; 150 g gruyere cheese shredded; 3 pcs large egg; 1.5 cup heavy cream; 0.5 cup milk; 0.25 tsp nutmeg freshly grated; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp chives minced

This vegetarian take on the classic Quiche Lorraine features a rich, savory custard baked in a flaky pie crust. It's filled with caramelized onions, Swiss cheese, and fresh chives, making it a satisfying dish for any meal. Perfect for brunch, lunch, or a light dinner.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 566 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcspie crust, store-bought or homemade, 9-inch
1 pcsyellow onion, thinly sliced
1 tbspbutter
150 ggruyere cheese, shredded
3 pcslarge egg
1.5 cupheavy cream
0.5 cupmilk
0.25 tspnutmeg, freshly grated
0.5 tspsalt
0.25 tspblack pepper, freshly ground
2 tbspchives, minced

Equipment

pie weights · 9-inch pie dish · large bowl · wire rack · parchment paper · skillet · oven · whisk

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 10 min
2
Unroll the pie crust and gently press it into a 9-inch pie dish. Trim any excess crust and crimp the edges decoratively.
About 3 min
3
Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes, until lightly golden.
About 20 min
Cook’s note: This step, called blind baking, prevents a soggy bottom crust.
4
While the crust bakes, melt the butter in a medium skillet over medium-low heat.
About 1 min
5
Add the yellow onion to the skillet and cook slowly for 10-15 minutes, stirring occasionally, until deeply caramelized and tender.
About 15 min
Cook’s note: Cooking onions slowly brings out their natural sweetness.
6
Remove the pie crust from the oven and reduce the oven temperature to 175°C (350°F).
7
Sprinkle half of the gruyere cheese evenly over the bottom of the pre-baked pie crust.
About 1 min
8
Distribute the caramelized onion over the cheese, then top with the remaining gruyere cheese.
About 1 min
9
In a large bowl, whisk together the large eggs, heavy cream, milk, nutmeg, salt, and black pepper until well combined.
About 2 min
10
Carefully pour the egg mixture over the cheese and onions in the pie crust.
About 1 min
Cook’s note: Pour slowly to avoid disturbing the fillings.
11
Bake for 30-35 minutes, or until the center is just set and the top is golden brown.
About 35 min
Cook’s note: A knife inserted near the center should come out clean.
12
Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing and serving.
About 15 min
Cook’s note: Resting allows the custard to set completely, preventing it from collapsing when cut.
13
Garnish with fresh chives before serving.

Per serving

Nutrition

50%Score

Calories: 566.2kcal
Protein: 16g
Carbs: 28.6g
Fat: 44.1g
Fibre: 1.5g
Sugar: 12.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover quiche tightly covered in the refrigerator.

Reheating

Reheat slices in a preheated oven at 160°C (325°F) for 10-15 minutes, or until warmed through.