As the leaves begin to turn and the air grows crisp, there's nothing quite like the comfort of a home-cooked meal. Enter my Autumn Vegetable Quiche—a delightful blend of seasonal flavors and textures that not only celebrates the bounty of fall but also fits perfectly into your vegetarian repertoire. This quiche, with its flaky homemade crust and colorful medley of sautéed vegetables, comes together in just an hour, making it a fantastic option for busy weeknights or cozy weekend brunches. Plus, it stores beautifully in the fridge, perfect for meal prep or making ahead! Are you ready to dive into a slice of autumn bliss? Let’s get started!
Why is this quiche a must-try?
Comforting, hearty flavors: This Autumn Vegetable Quiche is a cozy hug on a plate, packed with seasonal vegetables brimming with flavor. Easy to make: With a straightforward process, it caters to both novice cooks and seasoned chefs. Versatile dish: Perfect for brunch, lunch, or dinner, it suits any occasion. Crowd-pleaser: Guests will rave about the rich Gruyère cheese and vibrant veggies. Meal prep-friendly: Leftovers store beautifully in the fridge—just reheat and enjoy! Dive into a slice of this delicious quiche and experience the joy of autumn on your plate!
Autumn Vegetable Quiche Ingredients
Elevate your fall meals with these wholesome ingredients!
For the Crust
• All-purpose flour – 1 ¼ cups for a flaky, tender crust.
• Salt – ½ teaspoon enhances the flavor of the crust.
• Cold butter – ½ cup, cubed; helps create a flaky texture.
• Ice water – 3 tbsp; use just enough to bind the dough together.
For the Filling
• Olive oil – 1 tbsp; adds depth and richness to the sautéed veggies.
• Onion – 1, sliced; provides a sweet, savory base for the filling.
• Mushrooms – 1 cup, sliced; brings an earthy flavor that complements the dish.
• Zucchini – 1 cup, chopped; adds moisture and a fresh taste.
• Red bell pepper – 1, chopped; introduces a burst of color and sweetness.
• Roasted butternut squash – 1 cup; offers a creamy texture and sweetness.
• Eggs – 3, whisked; bind the filling and add protein to the dish.
• Half-and-half – ½ cup; contributes to a rich, creamy custard.
• Gruyère cheese – ½ cup, shredded; melts beautifully and enhances flavors.
• Fresh herbs (e.g., parsley, chives) – 2 tbsp, chopped; add freshness and aroma.
• Salt and pepper – To taste; season to elevate the flavor of your Autumn Vegetable Quiche.
Step‑by‑Step Instructions for Autumn Vegetable Quiche
Step 1: Make the Pie Crust
In a large bowl, combine 1 ¼ cups of all-purpose flour and ½ teaspoon of salt. Cut in ½ cup of cubed cold butter until the mix resembles coarse crumbs. Gradually add 3 tablespoons of ice water, one tablespoon at a time, mixing until the dough forms. Shape the dough into a disk, wrap it tightly, and chill in the fridge for at least 30 minutes.
Step 2: Prepare the Crust for Baking
Once the dough has chilled, roll it out on a floured surface to a 9-inch circle. Fit the dough into a pie dish, trimming any excess, and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights. Blind bake at 375°F (190°C) for about 12 minutes until lightly golden. After baking, set the crust aside to cool.
Step 3: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion, 1 cup of sliced mushrooms, chopped zucchini, and red bell pepper, cooking for 5-7 minutes until softened and fragrant. Remove from heat and gently fold in 1 cup of roasted butternut squash. Allow the vegetable mixture to cool slightly before proceeding to the next step.
Step 4: Whisk the Egg Mixture
In a medium bowl, whisk together 3 eggs until well blended. Then stir in ½ cup of half-and-half, 2 tablespoons of freshly chopped herbs, and season with salt and pepper to taste. This custard will enhance the flavors of the Autumn Vegetable Quiche while binding the filling together beautifully.
Step 5: Assemble the Quiche
Evenly scatter the cooled vegetable mixture across the bottom of the pie crust. Next, sprinkle ½ cup of shredded Gruyère cheese over the veggies, ensuring even distribution. This will not only add a rich flavor but also create a delightful melty texture once baked.
Step 6: Pour the Custard Mixture
Gently pour the egg custard over the vegetable and cheese layers in the quiche, allowing it to seep in evenly. Ensure that the filling is well-distributed in the crust.
Step 7: Bake the Quiche
Carefully place the assembled Autumn Vegetable Quiche in the preheated oven at 375°F (190°C). Bake for 35-40 minutes, or until the center is set and the top is golden brown. If the crust edges brown too quickly, shield them with foil to prevent burning.
Step 8: Cool and Slice
Once baked, remove the quiche from the oven and let it cool for at least 10 minutes before slicing. This resting period allows the filling to set further, making it easier to serve. Now you're ready to enjoy a delicious slice of your homemade Autumn Vegetable Quiche!
What to Serve with Autumn Vegetable Quiche
As you savor each colorful slice of this quiche, consider pairing it with dishes that enhance its comforting flavors and textures.
- Mixed Green Salad: A refreshing salad with a mustard vinaigrette adds a crisp contrast that brightens the richness of the quiche.
- Roasted Root Vegetables: Seasoned sweet potatoes, carrots, and parsnips create a cozy, earthy complement with delightful caramelization.
- Garlic Bread: Crunchy, toasted garlic bread makes for a hearty side, perfect for soaking up any remaining egg custard.
- Savory Fruit Chutney: A drizzle of apple or cranberry chutney on top brings a delightful sweetness that balances the savory quiche beautifully.
- Herbed Yogurt Sauce: Top your slice with a dollop of herbed yogurt for a zesty lift—its creaminess pairs wonderfully with the quiche's texture.
- Crispy Potato Wedges: Seasoned and baked to perfection, these wedges offer a satisfying crunch and earthy flavor to round out your meal.
- Sparkling Apple Cider: Enjoy a glass of bubbly cider alongside for a festive touch that complements the autumnal vibes.
- Pumpkin Pie: Complete your meal with a slice of classic pumpkin pie, offering a sweet conclusion to an autumn feast.
Expert Tips for Autumn Vegetable Quiche
• Use Chilled Ingredients: Keep your butter and water cold to ensure a flaky crust. Warm ingredients can lead to a tough texture.
• Don’t Overmix: When combining the pie crust ingredients, mix just until combined. Overmixing can cause the dough to become rubbery.
• Add Cheeses Strategically: Layer the Gruyère cheese beneath the vegetables. This prevents it from browning too quickly and adds delicious creaminess to every bite.
• Season Wisely: Always taste your vegetable mixture before adding it to the quiche. A pinch of salt can elevate the flavor of your Autumn Vegetable Quiche significantly.
• Check Doneness: Use a knife to test the center of the quiche. It should come out clean when fully baked, ensuring a perfectly set filling.
• Storage Tip: This quiche keeps well in the fridge. For best results, store it in an airtight container, and enjoy leftovers within three days.
How to Store and Freeze Autumn Vegetable Quiche
Fridge: Store any leftover Autumn Vegetable Quiche tightly covered in an airtight container for up to 3 days. This helps maintain its delightful flavors and texture.
Freezer: If you want to save extra slices, wrap the quiche in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 2 months.
Reheating: To enjoy your quiche again, preheat the oven to 350°F (175°C) and reheat it for about 15-20 minutes until warmed through. You can also microwave individual slices for quick meals.
Serving Tip: Allow the quiche to cool slightly before slicing and store what you won't eat right away to keep it fresh and delicious!
Autumn Vegetable Quiche Variations
Ready to personalize your quiche? Let your creativity shine through with these delightful twists!
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend for an equally delicious crust.
- Dairy-Free: Swap half-and-half and cheese with unsweetened almond milk and a dairy-free cheese alternative for a lighter option.
- Veggie Medley: Feel free to mix in kale, spinach, or sweet potatoes for a nutritious boost and varied flavors.
- Herb Infusion: Experiment with different fresh herbs like thyme or rosemary for unique aromatic undertones.
- Caramelized Onions: Take the onion to the next level by caramelizing it for a sweet, rich addition that enhances every bite.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to bring a warm heat to your quiche.
- Protein Power: Incorporate cooked spinach or sautéed leeks for extra texture and a nutritional boost without compromising flavor.
- Nutty Crust: For an extra crunch, mix ground nuts like almonds or walnuts into the crust to elevate the texture and taste.
With these simple variations, your Autumn Vegetable Quiche will always be an exciting new experience!
Make Ahead Options
Making your Autumn Vegetable Quiche in advance can be a lifesaver for busy weeknights! You can prepare the pie crust up to 24 hours ahead—just roll it out, fit it into the dish, and then cover it tightly with plastic wrap before refrigerating. The sautéed vegetable filling can also be made up to 3 days in advance; simply cool it completely and store it in an airtight container in the fridge. To maintain quality, avoid pouring the egg custard mixture until you're ready to bake. When you're set to serve, scatter the veggies and cheese in the crust, pour the custard over, and bake as directed for a fresh, delicious quiche that tastes just as good as if it were made that day!
Autumn Vegetable Quiche Recipe FAQs
How do I choose the best vegetables for my quiche?
Absolutely! For this Autumn Vegetable Quiche, aim for vibrant vegetables that are in season, like zucchini, bell peppers, and butternut squash. Look for zucchini that feels firm with a shiny skin, and select bell peppers that have a rich color and few blemishes. Avoid any that have dark spots or feel soft, as they may be overripe.
What’s the best way to store leftover quiche?
Very! Store any leftover Autumn Vegetable Quiche in an airtight container in the fridge for up to 3 days. If you want to keep its flavors fresh, wrap the quiche tightly in plastic wrap before placing it in the container. This also helps maintain its texture without it drying out.
Can I freeze my quiche, and if so, how?
Of course! To freeze your Autumn Vegetable Quiche, first let it cool completely. Wrap the quiche tightly in plastic wrap, ensuring there are no gaps to let air in, then place it in a freezer-safe bag. You can freeze it for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight, then reheat in the oven at 350°F (175°C) for about 15-20 minutes.
What if my quiche center isn’t set after baking?
Don't worry! If your quiche isn’t set in the center after 40 minutes, it may need a little longer in the oven. Check it every 5 minutes or so. If the edges of the crust are browning too quickly, shield them with foil while continuing to bake. When the center is set, a knife inserted should come out clean.
Is this quiche safe for pets or those with egg allergies?
Good question! While the Autumn Vegetable Quiche features wholesome ingredients, it is not suitable for pets—especially because of the cheese and garlic in the herbs you may use. If making for someone with egg allergies, consider using a substitute such as a flaxseed meal mix (1 tablespoon flaxseed meal plus 2.5 tablespoons water equals one egg) to enforce the binding without using eggs.
Irresistible Autumn Vegetable Quiche for Cozy Evenings
Ingredients
Equipment
Method
- In a large bowl, combine 1 ¼ cups of all-purpose flour and ½ teaspoon of salt. Cut in ½ cup of cubed cold butter until the mix resembles coarse crumbs. Gradually add 3 tablespoons of ice water, one tablespoon at a time, mixing until the dough forms. Shape the dough into a disk, wrap it tightly, and chill in the fridge for at least 30 minutes.
- Once the dough has chilled, roll it out on a floured surface to a 9-inch circle. Fit the dough into a pie dish, trimming any excess, and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights. Blind bake at 375°F (190°C) for about 12 minutes until lightly golden. After baking, set the crust aside to cool.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion, 1 cup of sliced mushrooms, chopped zucchini, and red bell pepper, cooking for 5-7 minutes until softened and fragrant. Remove from heat and gently fold in 1 cup of roasted butternut squash. Allow the vegetable mixture to cool slightly before proceeding to the next step.
- In a medium bowl, whisk together 3 eggs until well blended. Then stir in ½ cup of half-and-half, 2 tablespoons of freshly chopped herbs, and season with salt and pepper to taste.
- Evenly scatter the cooled vegetable mixture across the bottom of the pie crust. Next, sprinkle ½ cup of shredded Gruyère cheese over the veggies.
- Gently pour the egg custard over the vegetable and cheese layers in the quiche, ensuring that the filling is well-distributed in the crust.
- Carefully place the assembled Autumn Vegetable Quiche in the preheated oven at 375°F (190°C). Bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Once baked, remove the quiche from the oven and let it cool for at least 10 minutes before slicing.
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