Sumptuous French Vegetarian Brunch: Aromatic Quiche Lorraine and Fresh Berry Compote

Allergens

Milk, Eggs, Gluten (from pie crust)

Ingredients

• 1 ready
• made vegetarian pie crust
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1 1/2 cups shredded Swiss cheese
• 1/4 cup chopped onion
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped yellow bell pepper
• 1/2 cup diced zucchini
• 1/2 cup fresh spinach leaves
• 1 tablespoon unsalted butter
• 1 teaspoon Dijon mustard
• 2 cups mixed berries (strawberries, blueberries, and raspberries)
• 1/4 cup granulated sugar
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, cream, salt, and pepper. Set aside.
3. Melt the butter in a pan over medium heat. Add the onion, red bell pepper, yellow bell pepper, and zucchini. Sauté until softened, about 5 minutes.
4. In the prepared pie crust, evenly distribute the sautéed vegetables and spinach leaves. Pour the egg mixture over the vegetables and cheese.
5. Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before slicing.
6. In a separate saucepan, combine the berries, sugar, lemon zest, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens, stirring frequently to prevent sticking. Remove from heat and let cool.
7. To serve, place a slice of quiche on each plate and top with a generous scoop of berry compote.

Chef’s Insight

To enhance the aroma, add a pinch of nutmeg or paprika to the egg mixture. - For added texture, sprinkle some fresh herbs over the berry compote before serving.

Notes

This recipe can be made ahead of time and reheated before serving. - Add a side salad for a more complete meal experience.