Quiche with vegetables and bacon
- Energy Kcal 326
- Carbohydrates g 17
- of which sugars g 4.4
- Protein g 12.6
- Fats g 23.1
- of which saturated fat g 11.14
- Fiber g 1.9
- Cholesterol mg 136
- Sodium mg 656
- Difficulty: Average
- Prep time: 30 min
- Cook time: 60 min
- Serving: 8
- Cost: Average
- Note + 40 min for the shortcrust pastry
PRESENTATION
Quiche—straight from France’s Alsace-Lorraine region—is one of those dishes you can’t help but love. It’s a savory pie that works for a fancy brunch or a quick dinner. Really good stuff. You start with a buttery shortcrust pastry and fill it with a creamy mix of eggs and cream. Seriously good. The result? It sets up tender and moist in the oven.
What makes a vegetable quiche stand out is the mix of fresh veggies and a bit of pancetta. That salty, rich hit just goes so well with the golden custard. Sometimes folks throw in mushrooms, peppers, or leafy greens, depending on what’s in season or what sounds good. And here's the thing: this region’s right on the border with Germany, so sometimes you get spices and fillings that show off both cultures. Every quiche recipe is a little unique.
Plus, quiche isn’t just tasty—it’s super flexible. People like it warm from the oven, but it’s also good at room temperature, which is great for picnics or when you want leftovers that don’t need reheating. Some families even skip the oven and do a stovetop veggie tart, which works great when you don’t want to heat up the house. For real.
That mix of crispy pastry and soft, rich filling makes this pancetta quiche feel special without being fussy. Folks in Alsace-Lorraine might argue over the best veggies, but the basics? They stay the same: flaky crust, creamy egg custard, and whatever you find in the fridge. Whether you’re hunting for an easy quiche recipe for brunch or need something different for dinner, this dish always fits. It really, really shows how simple ingredients and a bit of tradition can create something rich and comforting every single time. Pretty much.
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INGREDIENTS
- Ingredients for the base
- Puff pastry 8 oz (230 g)
- for the filling
- Carrots 1 - small
- Zucchini 1 - small
- Fresh scallion 1 -
- Eggplant 1 - small
- Red peppers ½
- Yellow peppers ½
- Grana Padano PDO cheese 3.5 oz (100 g) - to grate
- Smoked pancetta 5.3 oz (150 g)
- Fresh liquid cream 0.8 cup (200 ml) -
- Extra virgin olive oil 2 spoonfuls -
- Fine salt to taste
- Black pepper to taste -
- Nutmeg to taste -
- Butter 3 tbsp (40 g)
- Leeks 1
- Eggs 3
How to prepare Quiche with vegetables and bacon
To prepare the quiche with vegetables and bacon, start by preparing the shortcrust pastry according to our recipe Easy Shortcrust Pastry and then put it in the refrigerator to rest for 40 minutes wrapped in plastic wrap, or buy a ready-made roll of shortcrust pastry. Prepare the vegetables: take the carrot, peel it, and cut it into fairly small cubes; take the zucchini and the eggplant, removing the excess white part 1, cut them into cubes; now take the bell peppers and, after removing the seeds and internal filaments, cut them into fairly small cubes 2; cut the leek into rings 3.
Now chop the spring onion and put it in a pan 4 with two tablespoons of oil; when it is golden, add the chopped vegetables (all except the leek), salt, and pepper 5 and cook for about 10 minutes (the vegetables should be scorched and not completely cooked). While the vegetables are cooking, put butter in another pan and melt it; add the leek, let it wilt for 5 minutes, then add the diced bacon 6; cook everything for another 5 minutes.
In a fairly large bowl, put the cream and the three eggs 7 and, with the help of a whisk, start beating to mix the ingredients; add the grated Grana Padano cheese 8, the stewed vegetables 9, the leek and bacon mixture, the pepper, and the nutmeg. Mix everything well, taste, and if necessary, adjust the salt.
Take the shortcrust pastry out of the refrigerator, roll it out with a rolling pin into a thin sheet, and place it in a tart pan (or baking dish): make sure to cover the sides of the tart pan with the pastry as well. Preheat the oven to 350°F. Prick the bottom of the shortcrust pastry with a fork 10 and fill with the previously obtained mixture 11; with the help of a spatula, level the mixture and then fold down the edges of the pastry not covered by the filling forming a frame all around the quiche., which you will brush with egg white 12. Bake the quiche with vegetables and bacon for 50 minutes and serve warm!