Ask DJ Lyons: How to make Vegetable Quiche

Close-up View of Vegetable Quiche

Close-up View of Vegetable Quiche
Close-up View of Vegetable Quiche | Source

Close-up View of Vegetable Quiche

This is a close-up view of Vegetable Quiche made with 9 vegetables plus other ingredients:

* Green Broccoli, Green Zucchini, and Green Asparagus

* Yellow Pepper, Yellow Squash, and Yellow Sharp Cheddar Cheese

* White Cauliflower and White Half & Half

* Brown Baby Bella Mushrooms

* Orange Carrots

* Red Roma Tomatoes

Step 1 - Allow 1 stick of butter to soften

Step 1 - Allow 1 stick of butter to soften
Step 1 - Allow 1 stick of butter to soften | Source

Step 1 - Allow 1 stick of butter to soften

To make homemade pie crust, allow 1 stick of butter to soften in a bowl. If you need enough crust for a round cake pan, you will need to allow 1 1/2 sticks of butter to soften instead.

Step 2 - Add one-fourth teaspoon of salt or sea salt

Step 2 - Add one-fourth teaspoon of salt or sea salt
Step 2 - Add one-fourth teaspoon of salt or sea salt | Source

Step 2 - Add one-fourth teaspoon of salt or sea salt

Add one-fourth teaspoon of salt or sea salt to the bowl as well. I prefer to use sea salt now as I understand it is a lot healthier than using regular table salt.

Step 2A - Here is the softened butter and salt in the bowl

Step 2A - Here is the softened butter and salt in the bowl
Step 2A - Here is the softened butter and salt in the bowl | Source

Step 2A - Here is the softened butter and salt in the bowl

Here is the softened butter and salt in the bowl.

Step 3 - Add at least 1 cup of whole wheat flour

Step 3 - Add at least 1 cup of whole wheat flour
Step 3 - Add at least 1 cup of whole wheat flour | Source

Step 3 - Add at least 1 cup of whole wheat flour

Add at least 1 cup of whole wheat flour. These are the proportions you will need per pan size:

Regular pie tin - 1 cup of whole wheat flour

Deep-dish pie tin - 1 1/2 cups of whole wheat flour

Round cake pan - 2 cups of whole wheat flour

FYI - You could also use regular all-purpose flour. I wanted to use whole wheat flour in the interest of good health.

According to the Food Pyramid, typically, we need 5 to 6 ounces of grains in our daily diet. They recommend that half of those grains should be made with whole wheat flour.

For more information, you may want to check out my hub called Ask DJ Lyons: Grain options from the Food Pyramid.

Step 4 - Stir well until totally blended together

Step 4 - Stir well until totally blended together
Step 4 - Stir well until totally blended together | Source

Step 4 - Stir well until totally blended together

 Stir well until totally blended together.

Step 5 - Here is the crust totally blended together

Step 5 - Here is the crust totally blended together
Step 5 - Here is the crust totally blended together | Source

Step 5 - Here is the crust totally blended together

 Here is the crust totally blended together.

Step 6 - Press the pie crust into pie tin or cake pan

Step 6 - Press the pie crust into pie tin or cake pan
Step 6 - Press the pie crust into pie tin or cake pan | Source

Step 6 - Press the pie crust into pie tin or cake pan

 Press the pie crust into pie tin or cake pan.

Step 7 - Purchase deep dish pie crust

Step 7 - Purchase deep dish pie crust
Step 7 - Purchase deep dish pie crust | Source

Step 7 - Purchase deep dish pie crust

 Purchase deep dish pie crust. You really need a deep dish pie crust as there are so many ingredients that go into a quiche that a regular-size pie crust is not big enough.

Step 8 - Prick with a fork

Step 8 - Prick with a fork
Step 8 - Prick with a fork | Source

Step 8 - Prick with a fork

 Prick the pie crust with a fork to keep air pockets forming in your crust.

Step 9 - Bake for 10 minutes at 400 degrees

Step 9 - Bake for 10 minutes at 400 degrees
Step 9 - Bake for 10 minutes at 400 degrees | Source

Step 9 - Bake for 10 minutes at 400 degrees

Bake for 10 minutes at 400 degrees until lightly golden brown.

Step 10 - Allow regular pie crust to cool completely

Step 10 - Allow regular pie crust to cool completely
Step 10 - Allow regular pie crust to cool completely | Source

Step 10 - Allow regular pie crust to cool completely

 Allow regular pie crust to cool completely.

Step 10 A - Allow whole wheat pie crust to cool completely

Step 10 A - Allow whole wheat pie crust to cool completely
Step 10 A - Allow whole wheat pie crust to cool completely | Source

Step 10 A - Allow whole wheat pie crust to cool completely

 Allow whole wheat pie crust to cool completely.

Step 11 - Need 1 cup of shredded cheese per pie

Step 11 - Need 1 cup of shredded cheese per pie
Step 11 - Need 1 cup of shredded cheese per pie | Source

Step 11 - Need 1 cup of shredded cheese per pie

 You will need one cup of any flavor cheese per pie.

Step 12 - Need freshly frozen caulilower florets

Step 12 - Need freshly frozen caulilower florets
Step 12 - Need freshly frozen caulilower florets | Source

Step 12 - Need freshly frozen caulilower florets

 You will need freshly frozen caulilower florets.

You can also use raw cauliflower florets.

Step 13 - Need freshly frozen sliced carrots

Step 13 - Need freshly frozen sliced carrots
Step 13 - Need freshly frozen sliced carrots | Source

Step 13 - Need freshly frozen sliced carrots

You will need freshly frozen carrots.

You can also use raw carrots.

Step 14 - Need freshly frozen baby broccoli florets

Step 14 - Need freshly frozen baby broccoli florets
Step 14 - Need freshly frozen baby broccoli florets | Source

Step 14 - Need freshly frozen baby broccoli florets

You will need freshly frozen broccoli florets.

You can also use raw broccoli florets.

Step 15 - Need freshly frozen sliced yellow squash

Step 15 - Need freshly frozen sliced yellow squash
Step 15 - Need freshly frozen sliced yellow squash | Source

Step 15 - Need freshly frozen sliced yellow squash

You will need freshly frozen yellow squash.

You can also use raw yellow squash.

Step 16 - Need freshly frozen asparagus spears

Step 16 - Need freshly frozen asparagus spears
Step 16 - Need freshly frozen asparagus spears | Source

Step 16 - Need freshly frozen asparagus spears

You will need freshly frozen asparagus spears.

You can also use raw or canned asparagus spears.

Step 17 - Allow these frozen vegetables time to thaw completely

Step 17 - Allow these frozen vegetables time to thaw completely
Step 17 - Allow these frozen vegetables time to thaw completely | Source

Step 17 - Allow these frozen vegetables time to thaw completely

 Allow these frozen vegetables time to thaw completely. If need be, you can microwave them for a couple of minutes on the defrost setting.

Step 17A - Since we had a fire going, I allowed it to thaw in front of fireplace

Step 17A - Since we had a fire going, I allowed it to thaw in front of fireplace
Step 17A - Since we had a fire going, I allowed it to thaw in front of fireplace | Source

Step 17A - Since we had a fire going, I allowed it to thaw in front of fireplace

 Since we had a fire going, I allowed it to thaw in front of fireplace for awhile. Then, since I was impatient to get going, I also put it on the defrost setting in the microwave for a couple of minutes. Your goal, however, to preserve all the nutrients, is to NOT overcook the vegetables before they get added to the quiche pie.

Step 18 - 3 additional vegetables (yellow pepper, Roma tomato, and zucchini)

Step 18 - 3 additional vegetables (yellow pepper, Roma tomato, and zucchini)
Step 18 - 3 additional vegetables (yellow pepper, Roma tomato, and zucchini) | Source

Step 18 - 3 additional vegetables (yellow pepper, Roma tomato, and zucchini)

You will also need 3 additional vegetables (yellow pepper, Roma tomato, and zucchini).

Step 19 - Chop up yellow pepper

Step 19 - Chop up yellow pepper
Step 19 - Chop up yellow pepper | Source

Step 19 - Chop up yellow pepper

 Chop up the yellow pepper.

Step 20 - Chop up zucchini

Step 20 - Chop up zucchini
Step 20 - Chop up zucchini | Source

Step 20 - Chop up zucchini

 Chop up the zucchini.

Step 21 - Chop up Roma tomato

Step 21 - Chop up Roma tomato
Step 21 - Chop up Roma tomato | Source

Step 21 - Chop up Roma tomato

 Chop up the Roma tomato.

Step 22 - Add 1 cup of cheese to regular pie crust

Step 22 - Add 1 cup of cheese to regular pie crust
Step 22 - Add 1 cup of cheese to regular pie crust | Source

Step 22 - Add 1 cup of cheese to regular pie crust

Add 1 cup of any flavor cheese to regular pie crust.

Step 22A - Add 1 cup of cheese to whole wheat pie crust

Step 22A - Add 1 cup of cheese to whole wheat pie crust
Step 22A - Add 1 cup of cheese to whole wheat pie crust | Source

Step 22A - Add 1 cup of cheese to whole wheat pie crust

 Add at least 1 cup of any flavor cheese to whole wheat pie crust.

Step 23 - Distribute yellow pepper on each pie

Step 23 - Distribute yellow pepper on each pie
Step 23 - Distribute yellow pepper on each pie | Source

Step 23 - Distribute yellow pepper on each pie

 Distribute yellow pepper on each pie.

Step 24 - Distribute Roma tomato on each pie

Step 24 - Distribute Roma tomato on each pie
Step 24 - Distribute Roma tomato on each pie | Source

Step 24 - Distribute Roma tomato on each pie

 Distribute Roma tomato on each pie.

Step 25 - Distribute zucchini on each pie

Step 25 - Distribute zucchini on each pie
Step 25 - Distribute zucchini on each pie | Source

Step 25 - Distribute zucchini on each pie

 Distribute zucchini on each pie.

Step 26 - Chop up broccoli

Step 26 - Chop up broccoli
Step 26 - Chop up broccoli | Source

Step 26 - Chop up broccoli

 Chop up broccoli.

Step 27 - Chop up yellow squash

Step 27 - Chop up yellow squash
Step 27 - Chop up yellow squash | Source

Step 27 - Chop up yellow squash

 Chop up yellow squash.

Step 28 - Chop up asparagus

Step 28 - Chop up asparagus
Step 28 - Chop up asparagus | Source

Step 28 - Chop up asparagus

 Chop up asparagus.

Step 29 - Distribute asparagus on each pie

Step 29 - Distribute asparagus on each pie
Step 29 - Distribute asparagus on each pie | Source

Step 29 - Distribute asparagus on each pie

 Distribute asparagus on each pie.

Step 30 - Distribute yellow squash on each pie

Step 30 - Distribute yellow squash on each pie
Step 30 - Distribute yellow squash on each pie | Source

Step 30 - Distribute yellow squash on each pie

 Distribute yellow squash on each pie.

Step 31 - Distribute broccoli on each pie

Step 31 - Distribute broccoli on each pie
Step 31 - Distribute broccoli on each pie | Source

Step 31 - Distribute broccoli on each pie

 Distribute broccoli on each pie.

Step 32 - Chop up cauliflower

Step 32 - Chop up cauliflower
Step 32 - Chop up cauliflower | Source

Step 32 - Chop up cauliflower

 Chop up cauliflower.

Step 33 - Chop up carrots

Step 33 - Chop up carrots
Step 33 - Chop up carrots | Source

Step 33 - Chop up carrots

Chop up carrots.

Step 34 - Distribute cauliflower on each pie

Step 34 - Distribute cauliflower on each pie
Step 34 - Distribute cauliflower on each pie | Source

Step 34 - Distribute cauliflower on each pie

 Distribute cauliflower on each pie.

Step 35 - Distribute carrots on each pie

Step 35 - Distribute carrots on each pie
Step 35 - Distribute carrots on each pie | Source

Step 35 - Distribute carrots on each pie

 Distribute carrots on each pie.

Step 36 -Get out baby bella mushrooms

Step 36 -Get out baby bella mushrooms
Step 36 -Get out baby bella mushrooms | Source

Step 36 -Get out baby bella mushrooms

 Get out baby bella mushrooms.

Step 37 - Chop up baby bella mushrooms

Step 37 - Chop up baby bella mushrooms
Step 37 - Chop up baby bella mushrooms | Source

Step 37 - Chop up baby bella mushrooms

 Chop up baby bella mushrooms and distribute on each pie.

Step 38 - Get out 2 eggs for small pie and 3 eggs for cake pan

Step 38 - Get out 2 eggs for small pie and 3 eggs for cake pan
Step 38 - Get out 2 eggs for small pie and 3 eggs for cake pan | Source

Step 38 - Get out 2 eggs for small pie and 3 eggs for cake pan

 Get out 2 eggs for small pie and 3 eggs for cake pan. You can certainly use regular eggs. I prefer to use cage-free organic brown eggs as I feel they are much healthier for our bodies.

Step 39 - Crack 2 eggs into large measuring cup for pie pan

Step 39 - Crack 2 eggs into large measuring cup for pie pan
Step 39 - Crack 2 eggs into large measuring cup for pie pan | Source

Step 39 - Crack 2 eggs into large measuring cup for pie pan

Crack 2 eggs into large measuring cup for pie pan.

Step 40 - Crack 3 eggs into large measuring cup for cake pan

Step 40 - Crack 3 eggs into large measuring cup for cake pan
Step 40 - Crack 3 eggs into large measuring cup for cake pan | Source

Step 40 - Crack 3 eggs into large measuring cup for cake pan

Crack 3 eggs into large measuring cup for cake pan.

Step 41 - Get out Half & Half

Step 41 - Get out Half & Half
Step 41 - Get out Half & Half | Source

Step 41 - Get out Half & Half

 Get out Half & Half. I decided to try Fat Free. You can certainly use regular Half & Half instead.

Step 41A - Nutrition Label on Fat Free Half & Half

Step 41A - Nutrition Label on Fat Free Half & Half
Step 41A - Nutrition Label on Fat Free Half & Half | Source

Step 41A - Nutrition Label on Fat Free Half & Half

 Here is the Nutrition Label on Fat Free Half & Half.

Step 42 - Measure out 1 and one-half cups of Half & Half for Pie Tin

Step 42 - Measure out 1 and one-half cups of Half & Half for Pie Tin
Step 42 - Measure out 1 and one-half cups of Half & Half for Pie Tin | Source

Step 42 - Measure out 1 and one-half cups of Half & Half for Pie Tin

 For the pie tin, add 1 1/2 cups of Half & Half into the large measuring cup holding the 2 eggs.

Step 43 - Measure out 2 and one-half cups of Half & Half for cake pan

Step 43 - Measure out 2 and one-half cups of Half & Half for cake pan
Step 43 - Measure out 2 and one-half cups of Half & Half for cake pan | Source

Step 43 - Measure out 2 and one-half cups of Half & Half for cake pan

For the cake pan, measure out 2 1/2 cups of Half & Half into the large measuring cup holding the 3 eggs.

Step 44 - Get out Ground Nutmeg

Step 44 - Get out Ground Nutmeg
Step 44 - Get out Ground Nutmeg | Source

Step 44 - Get out Ground Nutmeg

 Get out the Ground Nutmeg. This will add some extra sweetness to the Quiche Pie.

Step 45 - Add one-half teaspoon of Nutmeg to Pie Tin

Step 45 - Add one-half teaspoon of Nutmeg to Pie Tin
Step 45 - Add one-half teaspoon of Nutmeg to Pie Tin | Source

Step 45 - Add one-half teaspoon of Nutmeg to Pie Tin

 Add one-half teaspoon of Nutmeg to Pie Tin.

Step 46 - Add one teaspoon of Nutmeg to Cake Pan

Step 46 - Add one teaspoon of Nutmeg to Cake Pan
Step 46 - Add one teaspoon of Nutmeg to Cake Pan | Source

Step 46 - Add one teaspoon of Nutmeg to Cake Pan

 Add one teaspoon of Nutmeg to Cake Pan.

Step 47 - Pour Half & Half mixture into each pie crust

Step 47 - Pour Half & Half mixture into each pie crust
Step 47 - Pour Half & Half mixture into each pie crust | Source

Step 47 - Pour Half & Half mixture into each pie crust

 Pour Half & Half mixture into each pie crust. To prevent spillage into your oven, place a cookie tin or pizza pan underneath each pie. To save on cleaning in case they overflow, line them with aluminum foil.

Step 48 - Bake at 350 degrees for 50 to 70 minutes

Step 48 - Bake at 350 degrees for 50 to 70 minutes
Step 48 - Bake at 350 degrees for 50 to 70 minutes | Source

Step 48 - Bake at 350 degrees for 50 to 70 minutes

 Bake at 350 degrees for 50 to 70 minutes until a knife comes out clean.

When I bake anything on the lower shelf of my oven, I always move it to the top shelf once the other item has finished baking and keep it in there for probably another ten minutes.

Step 49 - Finished Vegetable Quiche with regular crust

Step 49 - Finished Vegetable Quiche with regular crust
Step 49 - Finished Vegetable Quiche with regular crust | Source

Step 49 - Finished Vegetable Quiche with regular crust

 Here is the finished Vegetable Quiche with regular crust.

Step 50 - Finished Vegetable Quiche with whole wheat crust

Step 50 - Finished Vegetable Quiche with whole wheat crust
Step 50 - Finished Vegetable Quiche with whole wheat crust | Source

Step 50 - Finished Vegetable Quiche with whole wheat crust

 Here is the finished Vegetable Quiche with whole wheat crust.

Step 51 - Close-Up View of Vegetable Quiche

Step 51 - Close-Up View of Vegetable Quiche
Step 51 - Close-Up View of Vegetable Quiche | Source

Step 51 - Close-Up View of Vegetable Quiche

 Here is a close-up view of the Vegetable Quiche. See how colorful and pretty it looks.

Step 52 - Compare the two types of Quiche Crusts

Step 52 - Compare the two types of Quiche Crusts
Step 52 - Compare the two types of Quiche Crusts | Source

Step 52 - Compare the two types of Quiche Crusts

Compare the two types of Quiche Crusts. The whole wheat pie crust is on the left. The regular store bought pie crust is on the right.

In my opinion, the store bought Pie crust is a little tastier; however, I feel better about eating the whole wheat pie crust as it is a lot healthier.

Video - Christmas Quiche with Red and Green Vegetables

Christmas Quiche with Red and Green Vegetables
Christmas Quiche with Red and Green Vegetables | Source

Watch the video for an alternate Vegetable Quiche Recipe

Watch the video for an alternate Vegetable Quiche Recipe that I posted on Associated Content.com in honor of the Christmas holiday. Click VEGETABLE QUICHE VIDEO TUTORIAL to watch.

FYI - This Christmas quiche was a lot sweeter than the one shown above. The difference in recipes include:

* This Christmas quiche used white Italian Cheeses instead of Sharp Cheddar Cheese.

* This Christmas quiche used less vegetables so it was a little less salty-tasting.

* The above Vegetable quiche is a lot more nourishing due to the multitude of vegetables used.

Pie Tins, Cheese Grater, & Cutting Boards

Nordic Ware Natural Aluminum Commercial Hi-Dome Covered Pie Pan
Nordic Ware Natural Aluminum Commercial Hi-Dome Covered Pie Pan

A necessity for any chef's kitchen. Perfect for keeping your pies staying fresh. The high dome provides ample room so that the top of the pie does not get squashed by the cover. The pan is constructed of even heating rust proof aluminum and features a galvanized steel wire around the rims for added strength. Tested and certified by NSF International, the widely recognized and respected independent certification organization for public health safety. The 10 inch pie pan comes with a domed plastic cover which allows room for toppings on pies. Proudly made in the USA by Nordic Ware.

 
Emile Henry 9-Inch Pie Dish, Cerise Red
Emile Henry 9-Inch Pie Dish, Cerise Red

Marcigny, a small town nestling between the hills of Southern Burgundy, has been home to Emile Henry for the past 150 years. Faithful to its origins, the entire production is carried out here. Thanks to its clay, rich in refractory properties, Burgundy has remained a fertile area for potters, passing on their savoir-faire from generation to generation. Clay, a natural and noble material, has been used since the mists of the time to cook or preserve food. While respecting the traditional techniques, Emile Henry has introduced technological improvements (Ceradon ®) so that the dishes are more resistant to mechanical and thermal shock. Strong, durable, all Emile Henry pieces can be taken directly from the freezer to the hot oven, can go under a broiler and is microwave, freezer and dishwasher safe. The natural clay is unsurpassed for conducting and retaining heat. All pieces are perfect for everyday use and carry a 3 year warranty against defects.

 
Zyliss Rotary/Multi-Drum Grater, White
Zyliss Rotary/Multi-Drum Grater, White

Extra large barrel for fast, no clog grating. Slim design allow you to store away in the shallowest of drawers. Dual drums offer fine or coarse grating. Comforable non-slip thumb rest makes grating quick and easy.

 
MIU Flexible Cutting Board, Set of 5
MIU Flexible Cutting Board, Set of 5

MIU France 5-Piece polyethylene flexible cutting board, item # 90005. Color coded for different food groups to minimize cross-contamination and to protect countertops. Blue for fish, red for meats, yellow for poultry, green for vegetables and white for general purposes. The flexible boards curl easily to transfer chopped food directly into the bowl, pot or pan. Each board measures 15-inches by 11-inches. Top shelf, dishwasher safe.

 
Norpro Cut N' Slice Flexible Cutting Boards, Set of 3
Norpro Cut N' Slice Flexible Cutting Boards, Set of 3

Three colors with different food icons. Protect against cross contamination by using green for vegtables and fruits, yellow for seafood or poultry, pink for meats. FDA approved and dishwasher safe.

 

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