Main course

Vegetarian quiche

Vegetarian quiche, a gorgeous dish that can be enjoyed warm or cold from the fridge.

I must say that it is the first time l make a quiche, and that is because l was not a big fan up until today. I bought a few ready-made quiches in past and was not impressed at all, they were quite heavy and tasteless.

But then, the great thing about home-made food is that you choose what goes in it. And this quiche is lighter, has lots of veggies and it tastes great. Perfect for a light supper, with or without a salad.

Vegetarian quiche

Ingredients:

For the pastry:

  • 250 gr plain flour
  • 125 gr butter
  • 1 egg yolk
  • 40 ml cold water
Vegetarian quiche

Vegetarian quiche

For the filling:

  • 300 ml sour cream
  • 2 eggs
  • 1 egg yolk
  • 1 spring onion
  • a handful of black olives
  • 1  red pepper
  • 1/2 courgette
  • a few leaves of spinach
  • 1/2 cup grated Cheddar cheese
  • 1/2 cup Apetina cubed cheese
  • salt and pepper
Vegetarian quiche

Vegetarian quiche

Method:

  • For the pastry you must use cold butter straight from the fridge. Sift the flour and cut the butter in small cubes, then rub it in with your fingertips until the mixture resembles breadcrumbs.
  • Add the egg yolk, then gradually add the water and mix until you get a firm dough.
  • Knead the dough into a ball, then wrap it in cling film and refrigerate for at least 30 minutes.
  • Return the dough to the working surface and use a rolling pin to roll out the pastry and place it on a flan/quiche dish.
  • Refrigerate again for about 30 minutes or so, if the pastry is cold, it will not shrink while baking. Another way of making sure the pastry does not shrink is blind baking, where you place a baking sheet on top of the pastry and fill with ceramic baking beans or just dry pulses.
  • Bake for 20 minutes at 180 degrees C, then remove the ceramic beans and bake for a further 10 minutes. Remove from the oven and leave it to cool down.
  • To make the filling, beat the 2 eggs and the egg yolk with the sour cream and season well.
  • Chop the spring onion, spinach, olives, and red pepper and spread them nicely  over the bottom of the pastry. Grate some Cheddar cheese and Apetina cheese and sprinkle on top of the veggies.
  • Pour the sour cream and egg mixture over and bake until the mixture has set and has a lovely yellowish colour.

Enjoy! 🙂

Vegetarian quiche

Vegetarian quiche

Vegetarian quiche

Vegetarian quiche

Vegetarian quiche

Vegetarian quiche

 

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14 Comments

  • Reply
    Lynz Real Cooking
    November 8, 2015 at 7:01 pm

    lovely and gorgeous!

  • Reply
    Tasty Eats Ronit Penso
    November 8, 2015 at 11:28 pm

    Such a fresh and tasty vegetable mix for the quiche. Looks delicious! 🙂

  • Reply
    Lina
    November 9, 2015 at 1:33 am

    So lovely and delicious ☺☺☺

  • Reply
    milliethom
    November 9, 2015 at 3:18 pm

    That looks like an ideal quiche for my vegetarian husband, Daniela, and one I’d love to eat as well. Thank you for sharing the recipe. 🙂

    • Reply
      DanielaApostol
      November 9, 2015 at 4:59 pm

      Thank you very much! It is really nice, l had most of it myself ?

      • Reply
        milliethom
        November 9, 2015 at 6:21 pm

        I intend to try it as soon as I find time (in between my writing!).I usually make my husband a broccoli quiche when the rest of us have a quiche lorraine – which has bacon in it, so he won’t touch it. But I’m more than happy to eat vegetarian food. 🙂

  • Reply
    DanielaApostol
    November 9, 2015 at 6:27 pm

    My partner always says he won’t eat what l cook, because it’s nice and will end up eating more than he should, but then he always eats up ?

  • Reply
    Creative Crafts DIY
    November 10, 2015 at 7:30 pm

    Thank you for sharing the recipe. 🙂

  • Leave a Reply

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