Moosewood Cookbook Quiche Recipe for Easy Delicious Meals

Quiche is a timeless dish that combines a buttery, flaky crust with a rich and savory custard filling, often studded with vegetables, cheese, and herbs. One of the most beloved versions comes from the iconic Moosewood Cookbook, renowned for its wholesome, flavorful, and approachable recipes.

This quiche recipe perfectly balances fresh ingredients and simple techniques to create a satisfying meal that works for breakfast, brunch, or even dinner.

Whether you’re a seasoned cook or new to making quiche, this Moosewood-inspired recipe offers a delightful way to bring wholesome goodness to your table. It’s versatile, delicious, and sure to impress your family and friends.

Plus, it’s a great canvas for your favorite seasonal veggies or cheeses.

Why You’ll Love This Recipe

This Moosewood Cookbook quiche recipe shines because of its simplicity and fresh ingredients. The crust is tender and flaky, made from scratch with basic pantry staples.

The filling is creamy without being heavy, relying on eggs and milk to create a luscious texture. It’s packed with fresh vegetables like spinach and mushrooms that add color and nutrition.

Another reason this recipe stands out is its adaptability. You can easily swap ingredients to suit your preferences or dietary needs.

It’s a perfect way to use up leftover veggies or experiment with new flavor combinations. Best of all, it’s a crowd-pleaser that works for any meal of the day.

Ingredients

• 1 1/4 cups all-purpose flour (for the crust)
• 1/4 teaspoon salt (for the crust)
• 1/3 cup cold vegetable shortening or unsalted butter, cut into small pieces
• 3-4 tablespoons ice water (for the crust)
• 1 tablespoon olive oil (for sautéing vegetables)
• 1 small onion, finely chopped
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1 cup whole milk
• 1 cup shredded Swiss or Gruyère cheese
• Salt and pepper, to taste
• Pinch of nutmeg (optional)

Equipment

• 9-inch pie dish
• Mixing bowls
• Rolling pin
• Skillet or frying pan
• Whisk or fork
• Measuring cups and spoons
• Knife and cutting board
• Fork (for docking the crust)

Instructions

1. Prepare the crust: In a mixing bowl, combine the flour and salt. Cut in the cold shortening or butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Add cold water: Gradually sprinkle in the ice water, one tablespoon at a time, mixing gently until the dough holds together without being sticky.
3. Shape and chill: Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the dough: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing it to fit. Trim excess dough and crimp the edges.
5. Pre-bake the crust: Prick the bottom of the crust with a fork to prevent bubbling. Bake at 375°F (190°C) for 10 minutes until lightly golden. Remove and let cool slightly.
6. Sauté the vegetables: Heat the olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the mushrooms and cook until softened, about 5 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
7. Make the custard: In a bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using) until well combined.
8. Assemble the quiche: Spread the sautéed vegetables evenly over the pre-baked crust. Sprinkle the shredded cheese on top. Carefully pour the egg custard over the filling.
9. Bake the quiche: Place the quiche in the oven and bake at 375°F (190°C) for 35-40 minutes, or until the custard is set and the top is lightly golden.
10. Cool and serve: Let the quiche cool for at least 10 minutes before slicing. This allows the custard to firm up for clean slices.

Tips & Variations

For a crispier crust, blind bake with pie weights or dried beans to prevent puffing.

You can easily customize this quiche by swapping out vegetables or cheese. Try adding roasted red peppers, caramelized leeks, or sun-dried tomatoes for extra flavor.

For a vegan twist, check out some of our vegan recipes and experiment with tofu-based custards.

Use fresh herbs like thyme or parsley to brighten the flavor. If you prefer a lighter quiche, substitute half the milk with low-fat milk or unsweetened plant-based milk.

Nutrition Facts

Serving Suggestions

Quiche pairs beautifully with a fresh, crisp salad. Consider serving it alongside our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a light and refreshing contrast.

For a heartier meal, offer crusty bread or roasted potatoes on the side. A bowl of soup, such as the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food, complements quiche wonderfully, especially on cooler days.

Conclusion

Making a quiche from the Moosewood Cookbook is a rewarding experience that results in a satisfying, flavorful dish perfect for any occasion. Its flaky crust and creamy filling showcase the best of homemade cooking while remaining approachable for cooks of all skill levels.

With the flexibility to swap ingredients and customize flavors, this quiche can be a staple in your recipe repertoire.

Whether you’re preparing a weekend brunch or a simple dinner, this recipe is sure to impress. Plus, it pairs well with many other healthy and delicious dishes, such as those found in our collection of vegetarian and vegan recipes.

Try it out, experiment with your favorite produce, and enjoy a comforting meal that feels both special and wholesome.

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