This vegetable quiche is a sure-fire way to get your veggies down with enjoyment.

With a rich crust and a tasty vegetable filling, this quiche will soon become a firm favorite.

Making quiche from scratch can be quite a scary prospect, but can I tell you a secret? It’s much easier than it seems.

The crust is whipped up within minutes in the food processor. The veggies take a bit longer to prepare, but it’s really no big fuss. The final part, the egg custard, is laughably easy.

If you really aren’t keen on the crust part, you could also just leave it out completely and end up with a yummy frittata instead!

How to Make the Vegetable Quiche

Making the Crust

The recipe for the quiche crust is actually not by me but by the New York Times. This super simple, rich, and flaky quiche crust is a real win.

To make it, simply combine the flour, salt, and cubed butter in a food processor with a plastic blade attachment. Process until the mixture is fine and crumbly.

Next, pour in the ice-cold water and process until a soft ball of dough forms, about 30 seconds. Remove the ball of dough from the food processor and shape into a thick disk. Wrap in plastic wrap and place into the refrigerator for at least 2 hours, or even overnight.

Once the dough has been chilled, place it on a well-floured work surface. Roll out using a rolling pin until it is almost as thin as it can go.

Drape the dough gently over a large pie/quiche dish. Press down lightly so that the dough is touching all sides of the dish. Cut away any excess dough. Poke the dough in a few places with a fork.

Blind bake the crust in an oven pre-heated to 170°C until very lightly golden-brown. This should take about 15 minutes. If large bubbles have formed, simply break them up with your fingers so that you have space to put the vegetable filling.

Vegetable Filling for Quiche

While the quiche crust is in the oven, get started on the vegetable filling.

Place the broccoli florets with the boiling water in a small pot and boil until nearly cooked, about 4-5 minutes.

Sauté the leeks, pepper, mushroom, and chili with a little olive oil over medium heat. Once the vegetables begin to soften, about 5 minutes, stir in the spinach. Keep covered, lifting off the lid occasionally to stir until the spinach wilts, about 2 minutes. Take the vegetables off the heat once the spinach wilts.

Drain the vegetable mixture well of excess moisture so that the quiche doesn’t go soggy. My favourite way of doing this is by squeezing it between two equal-sized plates.

Lastly, stir the broccoli, sun-dried tomatoes, herbs, and feta into the vegetable mix.

Making the Egg Custard

Finally, the last (and easiest) component of the quiche – the egg custard. 

Break the eggs into a mixing jug and whisk well. Add the cream, milk, mustards, salt, pepper, and chutney, and mix well. Stir in the grated cheddar.

Assembling & Baking the Vegetable Quiche

All that’s left to do is to assemble, then bake your beautiful creation.

Spoon the vegetable mixture into the blind-baked quiche crust, patting gently to form an even layer. Pour over the egg custard, distributing evenly.

Place the quiche into the center of the oven and bake for about half an hour, or until lightly browned on top and sturdy.

Storing & Serving

The quiche is best enjoyed fresh. It also keeps quite well in an airtight container in the fridge for a couple of days.

Quiche is delicious by itself, but if that isn’t filling enough for you consider some side options like:

• A salad
• Roasted Vegetables
• Meat (unless, of course, you’re vegetarian)
• Rice, potatoes, grains, etc.

Print Recipe

Vegetable Quiche

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Light Meal

Serves: 6

Prep Time: 5 minutes (plus chilling time for dough) – Cooking Time: 45 minutes – Total Time: 50 minutes (plus chilling time)

A tast

Ingredients

• Quiche Crust
• 1 cup all-purpose flour
• ½ tsp salt
• ½ cup cold butter, cubed
• 3T ice-cold water
• Quiche Filling
• 2 tsp olive oil
• ½ leek, sliced into thick coins then quartered
• 1 large pepper, coarsely chopped (about 1 cup)
• 1 large mushroom, coarsely chopped (about 1 cup)
• 2 cups boiling water
• 1 cup broccoli florets (about ¼ broccoli)
• 1 chili, chopped finely
• 10 leaves of spinach, coarsely chopped (2 tightly packed cups)
• 4 sundried tomatoes, finely chopped
• ¼ cup fresh coriander/rocket/basil, roughly chopped
• ¼ cup feta crumbled feta cheese
• Egg Custard
• 4 eggs
• ¼ cup fresh cream
• 1 cup whole milk
• 2 tsp wholegrain mustard
• 2 tsp dijon mustard
• ½ tsp each salt and pepper
• 1T fruit chutney
• 1 cup grated cheddar, loosely packed

Instructions

Quiche Crust

1

Pour the flour and salt into a food processor. Quickly cut the butter into the flour and salt using a plastic blade attachment. The mixture should be coarse and crumbly.

2

Pour in the ice-cold water and process until a soft ball of dough forms, about 30 seconds.

3

Remove the ball of dough from the food processor and shape into a thick disk. Wrap in plastic wrap and place into the refrigerator for at least 1.5 hours, or even overnight.

4

Pre-heat oven to 170°C.

5

Once the dough has been chilled, place it on a well-floured work surface. Roll out using a rolling pin until it is almost as thin as it can go.

6

Drape the dough gently onto a large pie/quiche dish. Press down lightly so that the dough is touching all sides of the dish. Cut away any excess dough. Poke in a few places with a fork.

7

Blind bake the crust until very lightly golden-brown. This should take about 15 minutes. If large bubbles have formed, simply break them with your fingers.

Quiche Filling

8

In the meantime, prepare the filling.

9

Place the broccoli florets with the boiling water in a small pot and cover until nearly cooked, about 4-5 minutes.

10

Sauté the leeks, pepper, mushroom, and chili with a little olive oil over medium heat. Once the vegetables begin to soften, about 5 minutes, stir in the spinach. Cover, lifting off the lid occasionally to stir until the spinach wilts, about 2 minutes. Take the vegetables off the heat once the spinach wilts.

11

Drain the vegetable mixture of excess moisture by pressing between two plates.

12

Stir the broccoli, sundried tomatoes, herbs, and feta into the vegetable mix.

Egg Custard

13

Break the eggs into a mixing jug and whisk well. Add the cream, milk, mustards, salt, pepper, and chutney, and whisk well. Stir in the grated cheddar.

Assembling and baking the Quiche

14

Spoon the vegetable mixture into the blind-baked quiche crust, patting gently into an even layer. Pour over the egg custard mixture, distributing evenly.

15

Place the quiche into the center of the oven and bake for about half an hour, or until lightly browned on top and sturdy.