Magic Cheesy Layered Vegetable Quiche

Where did all the blue/purple potatoes go? All summer long, every single local supermarket or farmer’s market was either out of them, didn’t sell them, or “will be getting a delivery in soon”, yet those deliveries never came, unless there were people lined up for miles right on time for the delivery, with the same thought as me; ‘Where did all the blue/purple potatoes go?’

Magic Cheesy Vegetable Quiche/Pie. The pie magically forms three layers and its own top crust while baking. Creamy, gooey and delicious!

The reason I’m waxing on about purple/blue potatoes is, for this month’s Secret Recipe Club, I was assigned the blog Cooking with Chopin, Living with Elmo, by Ginny.  Isn’t that a cute blog name? I skimmed through Ginny’s lovely blog, feeling very  ‘savory’, and this quiche struck me.  I have not made or had quiche in a long, long time.  I wanted quiche..period.

I digress…

I love rainbows, have always loved rainbows, have always wanted to make those very cool rainbow cakes I see all over the food blogosphere. But, I have a problem, and that problem is the amount of food color used.  I just haven’t been able to wrap my baking brain around all that food color in one cake.

Will I ever get to the point?

Magic Cheesy Vegetable Quiche/Pie. The pie magically forms three layers and its own top crust while baking. Creamy, gooey and delicious!

I love pouring photos.

When I saw this quiche recipe, it hit me; I could turn this spinach quiche into a delicious rainbow.  Roy G. Biv quiche.  Roasted red, orange and yellow peppers, along with the spinach and green onions in the recipe.  BUT, since it was a breakfast quiche,  how about a layer of purple potato hash browns or latkes beneath the spinach?

An immeasurable amount of excitement hit me at that moment; this was gonna be pretty cool, and delicious.  Well..it was not meant to happen, because purple potatoes now ceased to exist within 20 miles of me, every which way. It would just have to be a Roy. G B quiche.

Magic Cheesy Vegetable Quiche/Pie. The pie magically forms three layers and its own top crust while baking. Creamy, gooey and delicious!

Quiche fail in a rectangular tart pan.

Here’s the funny part.  I tried to shove this quiche of many layers, due to my zany ‘rainbow’ idea, into 14 x 4 x 1.5-inch rectangular tart pan.  I love rectangle tarts, and hadn’t used that tart pan in a while.  Ha..the joke’s on me.  Both a 9-inch pie dish and a 14 x 4-inch rectangular tart pan take 4 cups of liquid,  but I forgot to factor in my extra layers. You should have seen me trying to will all the custard to soak into the layers, pressing them down with a huge spoon as rivers of custard spilled out of the pan from the top, sides and bottom.

I even used a bench scraper to scoop some of the spilled custard up and pour it back on top, which resulted in more seepage. I finally gave up and just stuck it in the oven as is. Imagine if there had been a layer of purple potatoes? Quiche custard tsunami. Well, I didn’t get a rainbow, more like a mushed tri-color bar of quiche which I over-baked, but it was tasty nonetheless.
Magic Cheesy Vegetable Quiche/Pie. The pie magically forms three layers and its own top crust while baking. Creamy, gooey and delicious!
I had to make it again, and this time I was going to use a deep dish pie plate because I was determined to get my rainbow. There was now plenty of room for all the layers; plenty of room for all the custard, albeit, still no blue/purple potatoes.  It baked up perfect  and it looked beautiful, until I cut into it.

Apparently, the orange and yellow peppers disappeared into the cheese and custard, so instead of a rainbow, I got the Italian flag..or Christmas.  It separated into red, cheesy orange, egg yellow and spinach green layers, like magic! Did it matter? No, because not only was it cool, but like the first one, it tasted great, and honestly, I like the rustic/cheesy omelet goo look of it.  This is what I really love about this recipe; the amount of cheese is just enough to get a fondue like drip, unlike most quiches where the cheese blends into the custard giving you flavor, but no cheesy ooze.

Magic Cheesy Vegetable Quiche/Pie. The pie magically forms three layers and its own top crust while baking. Creamy, gooey and delicious!

Oh..I almost forgot, I did something some might consider sacrilege, including myself.  I….I left out the bacon (I think I hear a few gasps).  The first time, I simply forgot, but loved the flavor as is.  The second time I forgot on purpose.  SO, this quiche is officially vegetarian (or is it ova vegetarian?). My ‘vegetarian’ category finally gets a shot of life! A low-fat post and now a vegetarian post, all in one week? Awesome, but I still love butter, and I still love meat.  Just sayin’.

In conclusion, I ended up creating a magic layered pie instead of a quiche (but I’m still calling it a quiche), probably due to pouring the custard over each layer while layering.  I love happy accidents.

If you want to make this quiche in a 14 x 4 rectangle tart pan, reduce recipe by half, all the ingredients (not pie crust – just filling), including the custard, to avoid major flooding.  Bake for 35-45 minutes.

Cheesy Layered Vegetable Quiche

Magic Cheesy Layered Vegetable Quiche
Prep time: 
Cook time: 
Total time: 
Yield: 6 to 8 servings, depending on how you slice it.
 
This pie magically separates into three layers and forms its own cheesy top crust while baking!
ingredients:
Flax Seed Pie Crust
  • 1 cup flour
  • ⅓ cup white whole wheat flour
  • 1 tablespoon flax seeds. crushed (A mortar and pestle works well for this)
  • ¼ cup cold unsalted butter, diced
  • ¼ cup cold shortening
  • ½ teaspoon salt
  • 6 tablespoons ice water
    1 egg white, beaten
Filling
  • 6 eggs, well-beaten
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 1 lb fresh spinach wilted in one clove chopped garlic and 1 tablespoon olive oil, squeezed dry if need be
  • ½ cup chopped green onion
  • 1 red bell pepper, roasted, skinned and seeded
  • 1 yellow bell pepper, roasted, skinned and seeded
  • 1 orange bell pepper, roasted, skinned and seeded
  • 1½ cups shredded good Cheddar cheese
  • ¼ cup plus 2 tablespoons grated Parmesan cheese
  • salt and pepper for seasoning each layer
directions:
For Pie Dough
  1. Combine the flours, flax-seed and salt in a large bowl. Add the butter and shortening. Using your fingers, blend until the mixture resembles a coarse meal. Add the water and mix with your fingertips or large fork just until the dough comes together. (You can also use a food processor for this, but just quick pulses, do not run it on full speed, you want your dough to remain raggedy with bits of butter and shortening showing) Turn the dough out onto a well-floured board, form it into a disk with your hands, wrap in plastic wrap and refrigerate until ready to use..
  2. Remove dough from refrigerator and roll out to fit a 9-inch deep dish pie plate. Crimp the edges and freeze for 15-20 minutes.
  3. This dough can be refrigerated for up to 2 days or frozen for up to 3 months.
Make Filling, Assemble and Bake Pie
  1. Preheat oven to 375 degrees.
  2. Remove pie crust from freezer, then brush with egg white and prick all over with a fork. Place pie crust in oven and bake for 10 to 15 minutes, then remove and cool.
  3. Place all three peppers under the broiler and broil until charred black on each side, turning as each side chars. Place in a bowl and cover tightly with plastic wrap so they steam, about 15 minutes, making the skins easy to peel off. Seed and skin each pepper, then chop roughly. Put each roasted, chopped pepper in a bowl lined with a paper towel, blot to dry.
  4. In a bowl or large glass measuring cup, whisk together the eggs, cream, salt, black pepper, and Worcestershire sauce.
  5. Sprinkle the bottom of the crust with the 2 tablespoons of parmesan cheese. Spread the garlic spinach over the parmesan cheese; top with green onions and a little of the custard. Next spread the chopped yellow bell pepper over the spinach and green onions. Top that with the cheddar cheese, and chopped orange bell pepper, and a little more custard. Press down if need be, and top with chopped red bell pepper. Pour the custard over the filling, and sprinkle the top with Parmesan cheese and any extra cheddar or green onions that are left over. IMPORTANT: season each layer with salt and pepper before topping with the next layer.
  6. Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 45 to 55 minutes.

Please be sure to check out Cooking with Chopin, Living with Elmo!  While you’re at it, can you click on the blue frog below to see what other SRC’ers chose to make from their assigned blogs?  You will not be disappointed!




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  1. Gorgeous quiche. I adore the colors. And I must go out and get a rectangular quiche tart pan! Thanks for the kind words about my blog. Have a fun “reveal” day!

    Ginny

  2. Wow, guess I am early cause I’m the 3rd comment. What a super delicious looking quiche. I love the colour layering and the crust looks so buttery!

  3. I still think bacon would be really really good here..lol.. but I won’t spoil your vegetarian moment. Love the look of this quiche, rainbow colors or not! It’ll do for me!

  4. Yuuuum! I love quiches and I love rainbows and I love all the flavors incorporated into this one! I’ve never made a quiche but it’s one of my favorite foods so I should probably try it sometime. Great recipe as always Lisa! <3

  5. I am not typically a fan of quiche but your photos make this quiche very appetizing. Its very colorful and vibrant and I am sure it tastes wonderful. Keep up the good work : ).

  6. How great to bump into you again…I am still writing away, baking too much and now whining about my empty nest. The quiche looks fantastic and I enjoyed catching up on your posts. Happy 100th! Come by again soon!

  7. I just saw purple potatoes at the farmers’ market this weekend. But it is just my luck that if I had been looking for them, they wouldn’t have been there. The quiche sounds beautiful! I have one cookbook with volume measurements in it, and I’ve started to consult it whenever I make cakes and things that are supposed to be in a different pan.

  8. Seriously yum! And even still pretty without the purple potatoes. I don’t dislike bacon, but can easily live without it at times, so great choice here! Thanks, now I want quiche! 😉

  9. Lisa…’bella mia’…was that Italian ‘quasi’ rainbow ‘per me’? How sweet of you to purposely miss your colors. LOL.

    I love the way your Foodie wheel turns…and although at times we are all guilty of digressing in our posts…we are allowed…aren’t we?
    This is after all our personal culinary journals and we do go through our a very twisted thought process and experimantation.
    In the end…you always shine in my book Lisa ;o) Brava!

    Ciao for now,
    Claudia

  10. Looks like a rainbow to me! So pretty 🙂 extra points for baking this quiche twice and for leaving the bacon out, all those veggies sound pretty good on their own 🙂

  11. I do love a good breakfast quiche myself. And I used to buy the finger potatoes in different colors but now that you have reminded me, I dont remember seeing them in the grocery store lately.

    I missed your DB challenge last month due to work schedule but now I feel very sorry about that ! 🙁 Congrats on the previously 100th post! Hopefully I will get there sometime !

  12. It’s been a long time for me too…a quiche. I love your rainbow idea but it is exactly during those inspirations there is always one freaging ingredient we can’t find. I actually one made a recipe calling for purple yam..only found white and yes I made it purple with food coloring. Love the colors on both.

  13. Looks fantastic! That always happens to me, as soon as I go looking for something, it ceases to exist. Like me trying to find strawberries at the grocery store this morning…

  14. Oh you just gave me an idea for Sunday brunch! What a lovely looking quiche…now I’m off to find all the ingredients. Thanks for sharing this recipe, I love the gorgeous pictures!

  15. I wish I could get purple potatoes! Just regular white ones here! Your quiche with all the colours and the flavour of the roasted peppers must be amazing. I’m making a regular quiche lorraine tonight to have following some soup. My teenage son is not that adventurous!

  16. I first ate purple potatoes in Australia on my year out between school and university…on a pizza. It was one of the best pizzas I’ve ever eaten. But right now I have a craving for quiche, not pizza – this looks so beautiful, and delicious 🙂

  17. Oh you crack me up 🙂 How hilarious and maddening when a simple process becomes an absolute gong show. 🙂 But how lovely that it turned out so delicious and rainbow-ish. 😉

  18. There is a rainbow quiche recipe by taste of home but you just dump in chopped up raw bell peppers. They were still kind of crunchy, so i like the idea of roasting them first.

  19. Mmmm, this looks soooo good! I’m usually the one to make quiches here, but recently Laurent has been complaining that I’ve “claimed” every kind of meal in the kitchen as my own, with the exception of Italian food and roasts. So I gave him quiches. And now I get to ask him to make this one! 🙂

  20. Hooray for vegetarian quiche! I would have left out the bacon too, but I’m picky like that. Oddly enough, when I was looking for locally grown potatoes last weekend, all I could find was purple potatoes. Wish I could have shared some with you! As is, the layers of colors and lovely cheese look fantastic.

  21. Your quiche looks absolutely scrumptious, Lisa! Quiche is one of my favorite dishes…perfect for breakfast, lunch or dinner:) You’re such a go-getter and always stick with a dish until it comes out to your liking! Kudos to you for your homerun on a quiche that I really want to sink my teeh into:)

  22. Saw this on Pinterest and wanted to stop by and see your site. I love your writing and your so talented in the kitchen…subscribing this very minute!!

  23. Hey Lisa! I’ve been so busy lately and totally outta touch with the food blog world! I’ve got a big race this weekend and will be back to normalacy (sort of) after that. Your quiche looks AMAZING! Love the layering shots!!!!

  24. Pingback: Almost a Rainbow Quiche: Parsley, Sage, Desserts and Line Drives | The Secret Recipe Club

  25. I’m a sucker for anything with spinach in it…but this looks PARTICULARLY delicious – I’ll definitely be giving this a go…and hope that mine looks this good!

  26. This is gorgeous and sounds luscious. Do you suppose it will freeze well? Because I want to make it for Sukkot. BTW, now even carrots and peppers come in purple. Maybe use purple peppers? But, I like the idea of potatoes on the bottom. Makes it hearty.
    Shana Tova! A happy and sweet New Year to you and your family.