Quiche Maraichere French Vegetable Tart
Treat your taste buds to the elegant and wholesome flavors of the Quiche Maraichère, a classic French vegetable tart that's as comforting as it is impressive. This recipe combines a buttery homemade crust with a vibrant medley of vegetables, including leeks, carrots, zucchini, and spinach, lightly sautéed to bring out their natural sweetness. The savory filling, enriched with Gruyère cheese, eggs, heavy cream, and a touch of nutmeg, bakes to golden perfection, creating a creamy, irresistible bite. Ideal for brunch, lunch, or dinner, this gorgeous quiche showcases the beauty of fresh, seasonal ingredients while delivering a true taste of French cuisine. Serve warm or at room temperature for a crowd-pleasing dish that's perfect for any occasion. Keywords: French vegetable tart, quiche recipe, Gruyère cheese quiche, homemade tart crust, vegetarian quiche recipe.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 1 large Egg yolk
- 2 tablespoons Ice water
- 1 tablespoon Olive oil
- 1 medium Leek (white and light green parts, thinly sliced)
- 1 medium Carrot (peeled and finely diced)
- 1 medium Zucchini (finely diced)
- 100 grams Spinach leaves (roughly chopped)
- 4 large Egg
- 200 ml Heavy cream
- 100 ml Whole milk
- 100 grams Gruyère cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (freshly grated)
Instructions
To make the crust, combine the all-purpose flour and a pinch of salt in a medium bowl. Add the diced cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Add the egg yolk and 1-2 tablespoons of ice water. Mix gently until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch tart tin. Press the dough into the tin, trimming the excess edges. Prick the base with a fork and chill for another 15 minutes.
Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake in the preheated oven for 15 minutes, then remove the weights and parchment paper. Bake for another 5 minutes until lightly golden. Set aside to cool slightly.
Heat the olive oil in a large skillet over medium heat. Add the sliced leek and cook for 2-3 minutes until softened. Add the diced carrot and zucchini, cooking for another 5 minutes until tender. Stir in the chopped spinach and cook for 1-2 minutes until wilted. Remove from heat and let cool slightly.
In a large bowl, whisk together the eggs, heavy cream, and milk. Season with salt, black pepper, and freshly grated nutmeg.
Spread the cooked vegetables evenly over the pre-baked tart crust. Sprinkle the grated Gruyère cheese on top. Pour the egg and cream mixture over the vegetables, filling the tart shell evenly.
Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and lightly golden on top. Allow it to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
