Easy Quiche 4-Ways

From zucchini and asparagus to roasted butternut squash and tomato, these quiches are not only tasty but nutritious too.


  • Flaky quiche crust ingredients:
  • 3 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • Generous 1 cup cold unsalted butter, cubed, plus extra for greasing
  • 1 large egg yolk
  • About 1 cup cold water
  • For the cream mixture ingredients:
  • 2 cups half-and-half
  • 4 large eggs
  • 1 egg yolk
  • Generous pinch of salt
  • Freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg


  1. Combine all-purpose flour, salt, and butter in the bowl of a food processor fitted with the blade attachment. Pulse 5 to 10 times until the mixture resembles the texture of cornmeal with some larger pieces of butter left. Transfer mixture to a large bowl.
  2. Make a well in the middle of the flour mixture; add yolk and half of the water. Working as quickly as possible, use a fork to bring the mixture together, adding more water a tablespoon at a time, if needed. When the fork can't do anymore work and the dough resembles a shaggy ball, use your hands to lightly knead the dough to bring it all together. The dough should be neither sticky nor dry. Divide into two balls, flatten, and wrap in plastic wrap to chill in the fridge 1 hour or up to 1 week.
  3. When ready to bake, preheat oven to 350°F, and grease two tart or pie tins with butter.
  4. On a lightly-floured board, roll out each piece of dough into a circle about 1/8-inch thick, lifting and turning the dough to make sure it doesn't stick to the board. Transfer to the prepared tins and trim the edges, leaving about 1/4-inch overhang. Line with parchment paper and fill with pie weights or dry beans. Blind-bake crust about 25 minutes until it just begins to turn golden.
  5. Meanwhile, whisk together all ingredients for the cream mixture in a large bowl until well mixed.
  6. Remove weights and set quiche on a baking sheet. Fill with fillings and pour cream mixture over. Bake for about 30 minutes or until filling is set and slightly golden. Let cool slightly before serving.