Deep Dish Vegetarian Quiche Recipe

Baked veggie quiche with a deep dish crush on a white round plate.

5 stars (3 reviews)

Deep Dish Vegetarian Quiche Recipe

This French-style deep dish vegetarian quiche has a delicious taste and beautiful presentation that is sure to impress! It's an easy recipe to customize, and perfect to serve as a rustic brunch dish with flair.

Prep Time1

Cook Time2 45

Chill Time1

Total Time4 45

Course: Breakfast, Brunch, Holiday, Lunch

Cuisine: American, French

Servings: servings

Calories: 480kcal

Author: Sommer Collier

Ingredients

For the Short Crust –

2 ¼ cups all-purpose flour
12 tablespoons ice cold butter cut into cubes
½ teaspoon salt
5 tablespoons ice cold water

For the Quiche Filling –

15 large eggs
2 ¾ cups half & half
2 ½ cups shredded fontina cheese or white cheddar
2 teaspoons Italian seasoning
1 teaspoon salt
¾ teaspoon onion powder
¾ teaspoon garlic powder
½ teaspoon cracked black pepper
8 ounces frozen chopped spinach thawed and squeezed well (about ½ cup)
½ cup chopped sun dried tomatoes
½ cup chopped feta cheese or sliced green olives

US Customary - Metric

Instructions

For the Short Crust: Set out a large food processor. Add the flour, cold chopped butter cubes, and salt. Pulse until the mixture forms a crumbled oat texture. Then add 5 tablespoons of ice cold water. Pulse again until the mixture comes together and can be rolled into a solid ball.
Lay out a large piece of plastic wrap. Set the dough ball in the center of the plastic and smash it into a flat disk. Then wrap well in plastic and refrigerate for at least 30 minutes, but 60 minutes is better.
Preheat the oven to 375°F. Set out a 9-inch springform pan. Placed the cold dough disk on a floured work surface. Using a rolling pin, beat the dough in both directions to soften and spread out the disk. Then roll it out into a large 14 inch circle. Carefully lift the crust into the springform pan. Do not stretch the crust! (This can cause breakage when par-baking. ) Instead, tuck the crust down into the creases of the pan. Then fold and press the dough up the sides of the pan.
You can now trim the crust along the top of the pan and crimp it around the top edge. Or allow the crust to hang over the sides, to be trimmed off after baking. This is completely a matter of preference.
Place a large piece of foil or parchment paper down into the crust and fill it to the top of the pan with ceramic pie weights, dried beans, or dried rice. Fold the extra parchment paper or foil over the top sides of the crust. Bake the crust for 45 minutes.
Meanwhile Make the Quiche Filling: Set out a large bowl. Combine the eggs, half-and-half, Italian seasoning, salt, onion powder, garlic powder, and cracked black pepper. Whisk well until smooth.
Stir in the shredded fontina cheese, along with 1 ½ cups of additional filling. (I used ½ cup of well-pressed and dried spinach, ½ cup of sun-dried tomatoes, and ½ cup of crumbled feta cheese.) Mix well.
When the crust has finished par-baking, use the edges of the paper or foil to carefully lift the weight out of the center of the crust.
Carefully pour the filling into the crust. Where the top crust is exposed, carefully wrap strips of foil over the crust to ensure it does not continue browning. Place the quiche back into the oven and bake for an additional 110-130 minutes, or until a thermometer inserted deep into the center of the quiche reads 160°F.
Allow the quiche to cool at room temperature for at least two hours. (Trim the edges of the crust if you did not do it earlier.) Then release the quiche from the springform pan.
Cut and serve at room temperature, or reheat each slice before serving.

Notes

Transfer leftovers to an airtight container, or wrap the serving dish in plastic wrap. Keep the quiche in the refrigerator for up to 4 days. To serve, set slices out at room temperature for several minutes or briefly reheat in the oven.

To freeze: Let the deep dish quiche cool completely at room temperature, for up to an hour or so. Wrap tightly in plastic wrap or store in an airtight freezer-safe container. I suggest also wrapping in a layer or two of aluminum foil for extra protection. Store the quiche in the freezer for up to 3 months; thaw in the fridge before baking at 350°F for 30-45 minutes, until warmed throughout.

Nutrition