Stunning Spiral Veggie Quiche: An Easter Brunch Centerpiece

Planning an impressive yet manageable dish for Easter brunch? Scripps News food and wellness contributor Jessica DeLuise, PA-C, offers a recipe for an eye-catching spiral vegetable quiche that is both simple to prepare and beautiful to present.

This recipe guides you through creating a savory tart featuring a homemade whole wheat crust and a vibrant arrangement of thinly sliced vegetables set in a creamy, herbed filling.

Crafting the Whole Wheat Crust

The process begins with preparing the crust. In a food processor, combine 1 ½ cups of whole wheat flour and ¼ teaspoon of salt with 6 tablespoons of olive oil.

Add half of the cold water and pulse to mix. Gradually incorporate the remaining water until a cohesive dough forms. If necessary, add cold water one tablespoon at a time until the dough comes together successfully.

Allow the dough to rest for 20 minutes before rolling it out and placing it into a greased pie dish. A crucial note for presentation: if the crust overhangs the dish edge where vegetables won't cover it, make that perimeter portion twice as thick to prevent burning.

Blind Baking for a Perfect Base

To ensure a crisp base, the crust must be blind baked. Cover the dough with parchment paper and fill the base with baking beans.

Bake the crust for 10 minutes at 350°F. Once baked, remove the weights and parchment, and allow the crust to cool completely before adding the filling.

Preparing the Vibrant Vegetable Filling

The visual appeal comes from the vegetables: 1 small zucchini, 1 small yellow squash, 1 small eggplant, 1 small sweet potato, and 1 small red onion are required.

Use a peeler or mandolin to create thin ribbons or discs, aiming for a thickness no greater than ¼ of an inch. If using a knife, ensure the cuts are uniform. Note: The sweet potato ribbons must be thinner than the others to guarantee they cook through properly.

Lightly toss the prepared vegetables with 1 tablespoon of olive oil, ¼ teaspoon of dried thyme, and ¼ teaspoon of dried basil.

Mixing the Savory Custard

The filling requires 2 large eggs whisked together until thick. Into this, incorporate 1 cup of goat cheese, 1 teaspoon of dried thyme, ¼ teaspoon of salt, ¼ teaspoon of black pepper, ¼ teaspoon of dried basil, and the zest of 1 lemon.

Assembly and Final Bake

Pour the thick egg mixture evenly into the cooled pie crust. Carefully arrange the vegetable ribbons in a decorative spiral pattern, starting from the center and working outward.

Brush the top of the arranged vegetables with olive oil using a pastry brush. Bake the quiche at 350°F for approximately 40 minutes. Check for doneness at the 35-minute mark; baking time can range up to 50 minutes depending on your oven.

The quiche is done when the filling is set and the vegetables are tender. If you prefer extremely soft vegetables, consider lightly sautéing or pre-baking them before assembly. Allow the finished quiche to cool before slicing and serving.