Green Vegetable Quiche with Emeril's Flaky Crust

5.0/5 rating (3 votes)
Green Vegetable Quiche with Emeril's Flaky Crust

I love our farmers market here in Palm Beach Gardens.  Every Sunday I take the 2 mile ride and pick up all of my fresh vegetables, fruits and a jug of Kombucha.

I normally make a crustless quiche but since we had company and my husband loves a flaky crust I found this one from Emeril and it was DELICIOUS!



  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, chilled and cut into pieces
  • 1 to 2 tablespoons ice water, or more as needed
  • ----------------------------------
  • Olive oil
  • 1 large zucchini, cubed
  • 4 cups baby spinach
  • 3 scallions, chopped
  • 4 large eggs
  • 1 1/4 cup half and half
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup Gruyere or Swiss cheese, grated


  1. Emeril's directions!

    To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

    To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

    Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.

    Preheat the oven to 375 degrees F.

    Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

  2. Preheat oven to 350 degrees F.

  3. Heat a large sauté pan over medium high heat.  Add in about 1 tablespoon of oil and once hot add in zucchini.  Let cook for 7-10 minutes; until cooked.  Tossing around often.  Remove from pan and please in a bowl; set aside.

  4. Add a little more oil in the pan or water then toss in spinach.  Cook for about 3 minutes; until it begins to wilt.   Remove from pan and toss in to the same bowl as the zucchini.  Add scallions to the bowl.

  5. In a large mixing bowl whisk eggs.  Add in half and half, basil, parsley, cheese, then vegetables.  Combine together.

  6. Reduce oven temperature to 350 degrees F.  Pour egg and vegetable mixture into the prepared pie crust and bake until golden brown; about 30-35 minutes.

    Let rest for about 5-10 minutes then slice and enjoy!

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