Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (115g/1 stick) unsalted butter, very cold and cut into small cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 1 tablespoon (15ml) olive oil (or other cooking oil)
  • 1 small onion, chopped (about 1/2 cup/80g)
  • 2 cups (approximately) chopped leftover vegetables (e.g., broccoli, spinach, mushrooms, roasted peppers, asparagus)
  • 1/2 cup (approximately) cooked meat (e.g., bacon, ham, sausage, shredded chicken), chopped
  • 4 large eggs
  • 1 1/2 cups (355ml) whole milk or heavy cream (or a mixture)
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (50g) shredded cheese (cheddar, Gruyere, mozzarella, or any combination)

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until dough just comes together.
  3. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  4. Roll out dough on a lightly floured surface and fit into pie plate. Crimp edges.
  5. Blind bake crust for 15 minutes if desired, or skip this step.
  6. Heat olive oil in a large skillet over medium heat.
  7. Add onion and sauté until softened.
  8. Add chopped vegetables and cook until slightly tender.
  9. Remove from heat.
  10. Spread cooked vegetables and meat evenly over the bottom of the pie crust (or directly into the quiche dish if skipping the crust).
  11. Sprinkle with shredded cheese.
  12. In a large bowl, whisk together eggs, milk/cream, salt, and pepper.
  13. Pour the custard mixture over the vegetables and cheese.
  14. Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the custard is set and lightly golden brown.
  15. A knife inserted near the center should come out clean.
  16. Let the quiche cool for at least 10 minutes before slicing and serving. Garnish with fresh herbs, if desired.