• 90 grams (3.15 ounces) butter
  • 100 grams (3.55 ounces) whole wheat flour
  • 100 grams (3.55 ounces) first grade wheat flour
  • 15 grams (0.55 ounces) wheat bran
  • 1 teaspoon salt
  • 2 teaspoons fructose or natural unrefined sugar
  • 1 teaspoon baking powder
  • 80 grams (2.80 ounces) sour cream


  • 110 grams (3.90 ounces) fresh bell pepper
  • 180 grams (6.35 ounces) fresh zucchini
  • 140 grams (4.95 ounces) fresh spinach
  • 180 grams (6.35 ounces) frozen broccoli
  • 60 grams (2.10 ounces) vegetarian parmesan
  • 65 grams (2.30 ounces) mozzarella for pizza
  • 85 grams (3.00 ounces) Adyghe cheese
  • 100 milliliters (3.40 fluid ounces) cream (20-22% fat)
  • 1 teaspoon black Indian salt
  • Ground black pepper to taste


  • Mixing Bowl

    Perfect for mixing all your ingredients together seamlessly. Opt for a medium-sized, deep bowl to prevent spillage.

  • Rolling Pin

    A must for flattening the dough to an even thickness. Dust it lightly with flour to avoid sticking.

  • 11-inch Quiche Mold

    This cooking essential shapes your quiche perfectly. Choose one with a removable bottom for easy serving.

  • Grater

    Essential for shredding cheese and vegetables finely. Stainless steel variants are durable and easy to clean.

  • Oven

    Ensure a consistent temperature for even baking. Preheat your oven to ensure the quiche cooks evenly.

  • Cooling Rack

    Allows the quiche to cool evenly, avoiding a soggy bottom. Opt for a wire rack to allow airflow.


Step 1

Preheat your oven to 374°F (190°C).

Step 2

Start by preparing the dough. In a large bowl, mix all the dry ingredients together (whole wheat flour, first grade wheat flour, wheat bran, salt, fructose or natural unrefined sugar, and baking powder). Mixing all the dry ingredients first ensures even distribution of the baking powder.

Step 3

Cut the butter into small cubes and rub it into the dry mix until the mixture resembles coarse crumbs. Using cold butter straight from the refrigerator can help achieve a flaky dough.

Step 4

Add the sour cream and knead the mixture until a firm dough forms. Do not overwork the dough to keep it tender.

Step 5

Roll out the dough into a circle about 11 inches in diameter. Trim any uneven edges. Place the dough in a pie mold, lining the bottom and sides evenly. Put the dough in the refrigerator while you prepare the filling. Chilling the dough helps prevent it from shrinking during baking.

Step 6

Defrost the broccoli and squeeze out any excess water. Divide it into small florets.

Step 7

Chop the bell pepper and zucchini into small pieces. Make sure they are not too thick to ensure even baking.

Step 8

Rinse the spinach thoroughly and blanch it by pouring boiling water over it. Drain and squeeze out excess water, then chop it finely.

Step 9

Grate the vegetarian parmesan, mozzarella, and Adyghe cheese using a coarse grater.

Step 10

In a large bowl, mix together all the prepared vegetables and grated cheeses. Season with black Indian salt and black pepper to taste. Taste the mixture and adjust the seasoning before baking.

Step 11

Pour the cream over the vegetable and cheese mixture, and stir thoroughly to combine.

Step 12

Take the prepared dough out of the refrigerator and spread the filling evenly over the dough.

Step 13

Bake in the preheated oven for about 50 minutes, or until the quiche is golden brown and set. You can check for doneness by inserting a knife into the center; it should come out clean.

Step 14

Let the quiche cool slightly before serving. Serve warm and enjoy!


Imagine serving this vegetable quiche at your next brunch gathering; it pairs effortlessly with a crisp green salad drizzled with a light vinaigrette. The creamy, cheesy filling contrasts beautifully with the crunchy veggies, making each bite a delight. For a cozy evening meal, serve it alongside roasted potatoes and a glass of your favorite white wine. This versatile dish also makes an amazing picnic centerpiece. Just wrap it in foil, pack it in your basket, and watch it become the star attraction. Don’t forget to garnish with fresh herbs like parsley or chives for that extra zing!


To make this quiche gluten-free, substitute the whole wheat flour and wheat flour with a gluten-free baking mix. The final result is just as delicious and perfect for those with gluten sensitivities. For a vegan twist, switch out the butter with a vegan margarine, the sour cream with a plant-based yogurt, and use vegan cheeses. Replace the cream with coconut cream or any other non-dairy alternative. Enjoy a plant-based, guilt-free version that’s equally flavorful!


  • How do I prevent my dough from sticking to the rolling pin?

    Sprinkle a bit of flour on both the rolling pin and the dough's surface to avoid sticking.

  • Can I use all-purpose flour instead of whole grain and 1st grade wheat flour?

    Yes, you can use all-purpose flour; however, the texture might differ slightly.

  • How can I ensure my quiche doesn't have a soggy bottom?

    Precook the crust lightly before adding the filling to create a sturdy base.

  • What's the best way to defrost frozen broccoli?

    Let it thaw in the refrigerator overnight or use a microwave on the defrost setting.

  • Can I prepare this quiche ahead of time?

    Absolutely! You can prepare it a day in advance and reheat it in the oven before serving.

  • How do I store leftover quiche?

    Store it in an airtight container in the refrigerator for up to three days. For a longer storage, freeze it for up to two months and reheat as needed.

Nutrition facts

Recipe Yield:1 quiche
Calories:Per serving (approx. 1/8 of the quiche): 220-250 kcal
Calories (Min - Max):220 - 250
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:15g
Total Sugars:3g