Quiche de carne y verduras is a savory Spanish-style tart that combines a buttery, flaky crust with a rich, creamy egg custard, seasoned ground meat, and a colorful mix of vegetables. It’s a versatile dish that works beautifully for brunch, a light dinner, or as a make-ahead meal. The combination of juicy meat, tender veggies, and custard creates a satisfying, hearty slice that’s both comforting and elegant.
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 red bell pepper, diced
- 1 zucchini, diced
- 8 oz (225 g) ground beef or ground turkey
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup (240 ml) heavy cream or whole milk
- 1 cup (100 g) shredded Manchego or sharp cheddar cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought crust, let it sit at room temperature for 10 minutes if it’s refrigerated. Place the crust in a 9-inch pie dish, crimping the edges as desired. Prick the bottom with a fork to prevent bubbles.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the bell pepper and zucchini, and cook for another 4 minutes, until the vegetables begin to soften. Transfer the vegetables to a plate.
- In the same skillet, add the ground meat. Cook, breaking it up with a spoon, until browned and no longer pink. Season with smoked paprika, salt, and pepper. If using ground beef, the safe minimum internal temperature is 160°F (71°C) as per USDA FSIS guidelines. Remove from heat and let cool slightly.
- In a medium bowl, whisk the eggs, cream (or milk), and a pinch of salt and pepper until well combined.
- Spread the cooked vegetables and meat evenly over the bottom of the pie crust. Sprinkle the shredded cheese on top. Pour the egg mixture over the filling, ensuring it covers everything evenly.
- Bake for 35-40 minutes, until the center is set and a knife inserted near the middle comes out clean. The internal temperature of the egg dish should reach 160°F (71°C) as a safe minimum, per USDA FSIS. If the crust edges are browning too quickly, cover them with foil.
- Let the quiche rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
Tips
- Substitutions: Any ground meat works—pork, chicken, or even chorizo (if using chorizo, reduce the salt). For a vegetarian version, omit the meat and add an extra cup of vegetables like mushrooms or spinach.
- Blind baking: If you prefer a very crisp bottom crust, blind-bake the crust for 10 minutes before adding the filling. Line the crust with parchment paper and fill with pie weights or dried beans.
- Don’t overbake: The quiche will continue to set as it cools. Overbaking can make the eggs rubbery and cause the custard to weep. The center should be just set, with a slight jiggle.
- Cooling: Let the quiche rest for at least 10 minutes before cutting. This allows the custard to firm up and makes slicing cleaner.
Serving Suggestions
Serve warm or at room temperature with a simple green salad dressed with lemon vinaigrette. It also pairs well with roasted potatoes, a bowl of soup, or fresh fruit. For brunch, offer it alongside fresh orange juice and coffee.
Variations
- Add greens: Sauté a handful of spinach or Swiss chard with the vegetables and squeeze out excess moisture before adding.
- Cheese swap: Use feta, goat cheese, or Gruyère instead of Manchego for a different flavor profile.
- Herbs: Add fresh thyme, rosemary, or oregano to the egg mixture for extra aroma.
- Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño to the meat mixture.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered, for up to 3-4 days. To reheat, place slices in a 350°F (175°C) oven for 10-15 minutes, or microwave on medium power in 30-second intervals until hot. The crust may soften in the microwave; for a crispier result, use a toaster oven or skillet. Quiche can also be frozen whole or in slices for up to 2 months—wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a pre-made pie crust? Yes, absolutely. A store-bought crust saves time and works perfectly. Just follow the package instructions for pre-baking if required.
Why is my quiche watery? Watery quiche often results from vegetables that release too much moisture. Be sure to cook the vegetables thoroughly and drain any excess liquid before adding them to the crust. Also, avoid overbaking, which can cause the custard to separate.
Can I make this quiche ahead of time? Yes, you can assemble the quiche (without baking) and refrigerate it for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time. Baked quiche can also be served cold or reheated.
What’s the best way to tell if the quiche is done? The center should be just set—gently shake the pan; it should have a slight wobble in the middle but not be liquid. A knife inserted near the center should come out clean. For food safety, the internal temperature should reach 160°F (71°C).
Can I use milk instead of cream? Yes, whole milk or half-and-half will work. The quiche will be slightly less rich and creamy, but still delicious. Avoid skim milk, as it can make the custard too thin.
How do I prevent the crust from getting soggy? Blind-baking the crust for 10 minutes before adding the filling helps. Also, ensure the meat and vegetables are not too wet—drain any excess fat or liquid from the meat before assembling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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