Hillary's Vegetarian Quiche

Total Time
1hr 50mins
Prep
25 mins
Cook
1 hr 25 mins

This comes from the R.S.V.P. section of a December 1881 issue of Bon Appetit magazine. It was requested from Hillary's restaurant at Water Tower Place in Chicago. You may also use a combination of the listed cheeses for the quiche.

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Ingredients

Nutrition

Directions

  1. For Crust:.
  2. Cut shortening into flour and salt until it resembles coarse meal.
  3. Sprinkle with ice water as needed and toss gently just until dough ball forms; do not overmix.
  4. Cover and refrigerate for 15 minutes.
  5. Preheat oven to 400 degrees.
  6. On floured board roll dough into 13-inch circle.
  7. Fit into 10-inch porcelain quiche pan, cover with waxed paper and weigth with beans or pie weights;bake 15 minutes.
  8. Remove beans or weights; brush bottom and sides of crust with beaten yolk.
  9. Reduce oven heat to 375 degrees.
  10. For Filling:.
  11. Melt butter in medium skillet.
  12. Add onion,spinach and mushrooms and saute until onion is translucent, about 8 minutes.
  13. Sprinkle cheese(s) into crust; top with spinach mixture.
  14. Blend remaining ingredients and pour over spinach.
  15. Bake 1 hour until knife inserted into center comes out clean.
  16. Serve warm or at room temperature.
Most Helpful

5 5

This is now my favorite quiche! I have to say that I did make a few changes to health it up a bit. First, I cheated. I was short on time and used a rolled, premade pie crust. After blind baking, I added 1 cup sharp cheddar, then for the filling I added 1 whole sauted onion, 8 oz fresh spinach (cooked down with the onions when they were almost done) and deseeded tomatoes for half (hubby is not a fan, but I am). I would have loved to of added mushrooms and will next time, but I was out. I topped the whole thing with with 1/4 cup parm. cheese. The only other change is that I left out the nutmeg. I forgot it, but it was still delicious! I used a regular pie pan, but should have used a deep dish. The milk/egg/spice mixture was WAY too much for a regular pie pan. OH! One last change, I used unsweetened almond milk in place of the heavy cream. You have to try this quiche!

5 5

So yummy!!! I added 1/2 tomato (seeds removed) and to prevent soggy crust, I sprinkled 1/2 the cheese right onto the crust so it created a barrier between egg and crust. Thanks!