Vegetarian Quiche Lorraine
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 pcspie crust, store-bought or homemade, 9-inch (22.9 cm)
- 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
- 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
Store leftover quiche tightly covered in the refrigerator.
Reheat slices in a preheated oven at 160°C (325°F) for 10-15 minutes, or until warmed through.
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