Best 3 Quiche Maraichere French Vegetable Tart Recipes

**Discover the Delightful Quiche Maraîchère: A Symphony of Fresh Vegetables in a Golden Crust**

Quiche Maraîchère, a classic French vegetable tart, captivates with its vibrant colors, delightful textures, and irresistible flavors. This savory dish features a flaky, buttery crust encasing a velvety custard filling bursting with an array of fresh, seasonal vegetables. From the sweetness of bell peppers and zucchini to the earthy notes of mushrooms and the subtle bitterness of leeks, each bite offers a harmonious blend of flavors and textures.

This versatile dish can be enjoyed as a delectable breakfast, a light lunch, or an elegant dinner, accompanied by a crisp green salad or a glass of chilled white wine. Whether you follow the traditional recipe or add your own creative twist with different vegetables or herbs, Quiche Maraîchère promises a culinary experience that will tantalize your taste buds and leave you craving for more.

**Recipes Included:**

1. **Classic Quiche Maraîchère:** Embark on a culinary journey to the heart of France with this authentic recipe for Quiche Maraîchère. Using a homemade pâte brisée and a creamy custard filling, this recipe captures the essence of this timeless dish, showcasing the natural flavors of fresh vegetables.

2. **Vegan Quiche Maraîchère:** Delight in a plant-based rendition of Quiche Maraîchère that is equally satisfying and flavorful. This recipe utilizes a flaky vegan crust and a creamy cashew-based filling, combined with an array of colorful vegetables for a nutritious and delicious meal.

3. **Gluten-Free Quiche Maraîchère:** Indulge in a gluten-free version of Quiche Maraîchère without compromising on taste or texture. This recipe features a crispy almond flour crust filled with a rich custard and an assortment of vegetables, offering a delightful gluten-free alternative to the classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC FRENCH QUICHE

Authentic French Quiche image

An authentic a recipe as can be had from a meal basically meant to use left over scraps of food. My mother (from france) used to whip this together all the time to save money from wasting food.

Provided by kitchengod

Categories Breakfast

Time 45m

Yield 1 Pie, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 deep dish pie shell (either pre-made or frozen)
4 eggs
1/2 pint half-and-half
parmesan cheese (to taste)
1 cup swiss cheese (shredded)
1/2 cup gruyere cheese (shredded or crumbled)
salt and pepper
1/3 cup any already cooked meat or 1/3 cup vegetables

Steps:

Pre-bake pie shell @425 for ten minutes with parmesan covering bottom. this prevents soggy crust. just sprinkle parmesan to cover bottom before pre baking.
Saute leftovers for a minute or two to warm. mix cheeses to slightly soften in pan with leftovers. if using no leftovers just put cheese in pre-baked pie shell.
mix eggs, half and half and spices to taste.
pour egg mixture into pie shell containing leftovers or just cheese.
bake @425 for 25 mins until toothpick inserted comes out clean.

Nutrition Facts : Calories 559, Fat 40, SaturatedFat 18.6, Cholesterol 256.2, Sodium 472.7, Carbohydrate 26.2, Fiber 1.3, Sugar 2.3, Protein 23.3

ANY VEGETABLE TART

Any Vegetable Tart image

Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.

Provided by Melissa Clark

Categories pies and tarts, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 15

Ingredients

1/2 cup shredded Gruyère or Cheddar (optional)
1 large egg, at room temperature
2 tablespoons grated Parmesan
1 teaspoon finely grated lemon zest or finely chopped rosemary
1 garlic clove, finely grated or crushed to a paste (optional)
Kosher salt and black pepper
3/4 cup crème fraîche or mascarpone
All-purpose flour, for dusting the work surface
1 (14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold
2 to 3 cups sliced vegetables (see Tip)
4 scallions, white and light green parts, thinly sliced (reserve the dark green parts, for garnish, if you like)
4 thyme or rosemary sprigs
Extra-virgin olive oil
Microgreens, torn soft herbs or baby lettuces, for serving
Lemon or lime wedges, for serving

Steps:

Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.

MINI QUICHE LORRAINE

Mini Quiche Lorraine image

These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.

Provided by Catherine Parnell-Proulx

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

24 (3 inch) frozen tart shells, thawed
6 slices bacon, or more to taste
1 cup shredded Swiss cheese
2 green onions, diced
4 eggs
1 ¼ cups milk
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup shredded Swiss cheese, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 39.8 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 400.8 mg, Sugar 11.6 g

Tips:

To make the perfect quiche crust, use a combination of all-purpose flour and butter. The butter will help the crust to be flaky and tender.
When rolling out the dough, make sure to keep it cold. This will help to prevent the dough from becoming tough.
Before baking the quiche, chill it for at least 30 minutes. This will help the quiche to set properly.
When baking the quiche, use a baking sheet to prevent the bottom of the quiche from getting too brown.
To check if the quiche is done, insert a toothpick into the center. If it comes out clean, the quiche is done.
Let the quiche cool for at least 15 minutes before slicing and serving.

Conclusion:

Quiche maraichere is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its flaky crust, creamy filling, and fresh vegetables, it is sure to please everyone at the table. So next time you are looking for a new recipe to try, give quiche maraichere a try. You won't be disappointed!