We’ve always been huge fans of the Moosewood Quiche a timeless gem from the iconic Moosewood Cookbook by Mollie Katzen. This vegetarian classic originated in the 1970s at a collective kitchen and has inspired home cooks with its fresh veggies and creamy filling ever since.
It’s not just hearty and flavorful—it’s versatile too. Whether you’re hosting brunch or needing a quick dinner we promise this recipe will become a go-to in your kitchen. Let’s dive into why it’s a must-try for anyone seeking simple yet satisfying meals.
Ingredients
We know that the heart of our Moosewood Quiche lies in its simple, vibrant ingredients, sourced from the classic Moosewood Cookbook tradition. To recreate this vegetarian favorite with its creamy filling and fresh vegetables, we organize the ingredients below in the order they’re used, including prep specifics for precision and ease.
Crust Ingredients
- Pie Crust: 1 (9-inch) store-bought or homemade crust, rolled out and pre-baked for 10 minutes at 375°F to ensure a flaky base.
Filling Ingredients
- Onions: 1 medium yellow onion, finely chopped, sautéed first for a sweet, aromatic foundation.
- Broccoli: 2 cups fresh broccoli florets, lightly steamed until tender-crisp, adding a nutritious crunch to the mix.
- Mushrooms: 1 cup sliced button mushrooms, wiped clean and sliced thinly, for earthy depth and texture.
- Cheese: 1 cup grated cheddar cheese, preferably sharp for bold flavor, melted into the egg mixture for creaminess.
- Eggs: 4 large eggs, beaten until smooth, serving as the binding agent for a rich, custard-like fill.
- Milk: 1 ½ cups whole milk, chilled, combined with eggs for a silky consistency.
- Garlic: 2 cloves garlic, minced, stirred in for a pungent kick that enhances the vegetable medley.
- Spices: ½ teaspoon dried thyme and ¼ teaspoon nutmeg, freshly ground if possible, to infuse warm, herbaceous notes without overpowering the dish.
- Salt and Pepper: ½ teaspoon sea salt and ¼ teaspoon black pepper, to taste, for balanced seasoning throughout.
Tools and Equipment
To bring our Moosewood Quiche to life, we need a selection of essential tools and equipment that make preparation straightforward and efficient. Drawing from the fresh ingredients we’ve outlined, such as sautéed onions and steamed broccoli, these items ensure seamless steps from mixing to baking.
We organize the tools by their use in the recipe process, starting with prep and moving to cooking:
- Prep Tools:
- 9-inch pie dish: This is crucial for holding our pre-baked pie crust and shaping the quiche; opt for a ceramic or metal one for even baking.
- Cutting board and sharp knife: Ideal for finely chopping onions and slicing mushrooms, ensuring precise cuts that enhance the dish’s texture.
- Box grater: Perfect for grating sharp cheddar cheese, which adds a creamy, melty element to the filling.
- Cooking and Mixing Tools:
- Sauté pan (10-inch skillet): We use this to sauté onions and garlic, developing rich flavors that complement the vegetables.
- Steamer basket or pot: Essential for lightly steaming broccoli florets, preserving their vibrant color and nutrients.
- Large mixing bowl (at least 2-quart): Great for combining beaten eggs, whole milk, and spices into a smooth filling.
- Whisk or fork: Helps us beat the eggs thoroughly, creating a fluffy custard base.
- Baking Essentials:
- Oven thermometer: Ensures our oven is at the precise 375°F for baking, guaranteeing a golden, set quiche.
- Measuring cups and spoons: Accurate for measuring ingredients like milk and spices, avoiding any imbalances in flavor.
- Baking sheet: Place under the pie dish to catch drips and promote even heat distribution.
With these tools in hand, we’re set to transition smoothly from ingredient prep to the cooking steps, making our Moosewood Quiche a delightful, foolproof endeavor.
Instructions
We walk you through crafting our Moosewood Quiche with straightforward steps that highlight its fresh flavors and creamy texture, building on the ingredients and tools we’ve prepared.
Prep
Before we begin cooking, let’s get our ingredients ready for optimal results. Start by preheating the oven to 375°F to ensure even baking. Finely chop 1 medium onion and minely garlic 2 cloves on a cutting board with a sharp knife, setting them aside in a bowl for sautéing. Next, lightly steam 2 cups of broccoli florets in a steamer basket over boiling water for 3-4 minutes until tender-crisp, then drain and let cool. Slice 1 cup of button mushrooms thinly and grate 1 cup of sharp cheddar cheese using a box grater. In a large mixing bowl, beat 4 large eggs with a whisk until smooth, then stir in 1 ½ cups of chilled whole milk, ½ teaspoon of dried thyme, ¼ teaspoon of ground nutmeg, ½ teaspoon of salt, and ¼ teaspoon of black pepper for a flavorful base.
Cook
Now we move to cooking the components to enhance their aromas and tastes. In a sauté pan over medium heat, add 1 tablespoon of oil and sauté the finely chopped onion and minced garlic for 4-5 minutes until golden and fragrant, stirring frequently to avoid burning. In the same pan or separately, cook the sliced button mushrooms for 2-3 minutes until they release their moisture and turn soft, drawing out their earthy essence. Once done, remove from heat—these steps build a savory foundation that makes our quiche irresistible.
Assemble
With our prepped and cooked elements in hand, let’s layer everything into the pre-baked 9-inch pie crust for a hearty dish. Evenly spread the sautéed onions, steamed broccoli florets, and cooked mushrooms across the bottom of the crust, then sprinkle the grated sharp cheddar cheese on top for a melty contrast. Pour the egg and milk mixture over the vegetables and cheese, ensuring it fills the crust without overflowing. Place the pie dish on a baking sheet and bake in the preheated oven for 35-40 minutes until the center is set and the top is golden brown—the quiche will emerge with a fluffy, creamy filling and a crisp crust that delights the senses.
Make-Ahead Instructions
One of the beauties of our Moosewood Quiche recipe is its flexibility for busy schedules. We love how you can prepare components in advance to streamline your cooking process, ensuring a fresh and flavorful dish without last-minute rushes. Below, we break down the key make-ahead steps, focusing on the crust, vegetables, and assembly to maintain that creamy texture and vibrant taste.
Preparing the Crust and Vegetables Ahead
To get a head start, focus on elements that hold up well when stored properly. Here’s how we recommend handling them:
- Pie Crust: Bake the 9-inch pie crust partially ahead of time. We suggest pre-baking it for 10-15 minutes at 375°F until it’s lightly golden. Let it cool completely, then wrap it tightly in plastic wrap and store in the refrigerator for up to 2 days or in the freezer for up to 1 month. This keeps the crust crisp and ready for filling.
- Vegetables: Chop and cook the vegetables in advance to preserve their fresh flavors. Sauté the onions and garlic until softened, steam the broccoli florets until tender-crisp, and slice and cook the mushrooms. Once cooled, store them in an airtight container in the refrigerator for up to 48 hours. This step enhances their taste and cuts down on prep time while keeping the quiche’s hearty appeal intact.
Mixing and Assembling the Filling
For the filling, we advise preparing it partially ahead to avoid any compromise in texture:
- Egg Mixture: Beat the eggs with milk, spices, salt, and pepper up to 24 hours in advance. Transfer the mixture to a sealed container and refrigerate it. When you’re ready to assemble, give it a quick stir to recombine, ensuring that creamy consistency we all crave in a classic Moosewood Quiche.
- Full Assembly: You can fully assemble the quiche (layering the sautéed vegetables, cheese, and egg mixture into the crust) up to 24 hours before baking. Cover it tightly with plastic wrap and refrigerate. This allows the flavors to meld, making your quiche even more delicious when baked.
Storage and Reheating Guidelines
Proper storage is key to keeping your Moosewood Quiche fresh and safe. We recommend the following based on standard food safety practices:
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Partially Baked Crust | Refrigerator or Freezer | Up to 2 days (fridge) or 1 month (freezer) | Thaw in fridge if frozen, then proceed with filling. |
| Prepared Vegetables | Refrigerator | Up to 48 hours | Keep in airtight containers to retain moisture and flavor. |
| Assembled Quiche | Refrigerator | Up to 24 hours | Bake directly from the fridge, adding 5-10 minutes to the original baking time. |
| Baked Quiche | Refrigerator | Up to 3 days | Reheat in a 350°F oven for 15-20 minutes until warmed through and the filling sets perfectly. |
By following these make-ahead strategies, we ensure your Moosewood Quiche remains a simple, satisfying option for any meal, from brunch to dinner. Always check for freshness before use to enjoy that golden-brown perfection.
Conclusion
We’ve loved exploring the Moosewood Quiche and its timeless charm. It’s a go-to dish that brings fresh, hearty flavors to our meals without fuss.
This recipe fits seamlessly into busy lives, letting us savor simple, delicious moments. Let’s make it ours and enjoy every bite.
Frequently Asked Questions
What is Moosewood Quiche?
Moosewood Quiche is a classic vegetarian recipe from Mollie Katzen’s Moosewood Cookbook, popular since the 1970s. It features a creamy filling with fresh vegetables like onions, broccoli, and mushrooms, baked in a pie crust for a hearty, flavorful dish. Perfect for brunch or dinner, it’s versatile and easy to prepare.
What ingredients are needed for Moosewood Quiche?
The main ingredients include a pre-baked 9-inch pie crust, sautéed onions and garlic, steamed broccoli florets, sliced mushrooms, grated sharp cheddar cheese, beaten eggs, whole milk, and spices like thyme, nutmeg, salt, and pepper. Focus on fresh veggies for the best flavor, making it simple and nutritious.
What tools are required to make Moosewood Quiche?
You’ll need prep tools like a 9-inch pie dish, cutting board, sharp knife, and box grater; cooking tools such as a sauté pan, steamer basket, large mixing bowl, and whisk; plus baking essentials like an oven thermometer, measuring cups, spoons, and a baking sheet. These ensure smooth preparation and great results.
How do you make Moosewood Quiche step by step?
Preheat your oven to 375°F. Prep ingredients by chopping onions and garlic, steaming broccoli, and slicing mushrooms. Sauté onions and garlic, then cook mushrooms. Layer veggies and cheese in the pie crust, pour over a mixture of beaten eggs, milk, and spices, and bake for 35-45 minutes until golden. Let it cool before serving.
Can I make Moosewood Quiche ahead of time?
Yes, prepare components in advance. Pre-bake the pie crust and store it airtight. Chop and cook vegetables ahead, or mix the egg filling and refrigerate for up to 24 hours. You can even assemble the full quiche and bake later for enhanced flavor, making it ideal for busy schedules.
How should I store and reheat Moosewood Quiche?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, bake in a 350°F oven for 15-20 minutes until warmed through, or microwave individual slices for 1-2 minutes. Always ensure it’s heated to 165°F for safety.
Is Moosewood Quiche suitable for vegetarians?
Yes, it’s a vegetarian-friendly dish using eggs, dairy, and fresh vegetables, with no meat involved. It’s hearty and satisfying, perfect for those seeking plant-based options, though it’s not vegan due to the eggs and cheese. Customize with dairy-free alternatives if needed.