Queen Elizabeth's Favorite Quiche

Epicurious, 2006


For quiche pastry:

  • 1 1/4 cups flour
  • 1 stick unsalted butter chilled
  • 3/4 teaspoons salt
  • 4 tablespoons ice water

For filling:

  • 3 green onions tops only, sliced
  • 1 can artichokes drained and quartered
  • 1 small zucchini core removed, quartered and sliced thin,
  • 3 Roma tomatoes seeded and chopped or 1/2 can chopped tomatoes, well drained
  • 4 slices cooked chopped bacon
  • 1 cup cheese cheddar and/or parmesan cheese
  • 6 asparagus spears blanched
  • 1 1/4 cups whipping cream
  • 3 eggs
  • salt pepper, nutmeg (about 1/4 teaspoon)


To make pastry:

  1. Combine dry ingredients in food processor and pulse several times. Place chilled butter, cut into pieces, into food processor and pulse until a crumb like substance appears. Add water and pulse until a ball begins to form. Form into a flattened patty, and cover with plastic wrap, refrigerate for one hour.
  2. Roll out dough on a well floured surface, place in a 9-10 inch quiche or pie plate.

To make filling:

  1. Sauté zucchini in small pan over medium high heat for about 2-3 minutes.
  2. Layer all vegetables in pie crust. Grate cheese and place on top of vegetables in pan. Beat eggs. Mix in whipping cream and seasonings. Pour egg mixture on top of vegetables and cheese. Place asparagus spears in pinwheel pattern on top of quiche.
  3. Bake at 350-375 degrees for about 45 minutes. Let sit for at least 20 minutes before serving. May be served warm or at room temperature.

Recipe Notes

-When I make this for my kids, I use about 1 1/2 cups of chopped asparagus, because they don't care for artichokes.

-If you don't have a food processor, soften the butter to room temperature. Cut the butter into the flour and salt with a pastry cutter. Add the water and mix until dough forms a ball. Wrap and refrigerate.