Today. I'm cooking an amazing vegetarian quiche recipe submitted by Maggy of Life at the Zoo.
The original recipe leaves the choice of filling open, so we opted for asparagus, Tenderstem broccoli and red pepper. I'm delighted with the results - it's pretty, light and delicious, with a strong asparagus flavour that I just love.
Here's what to do.
Ingredients
For the pastry
- 200 g (7.1 oz) plain flour
- 100 g (3.5 oz) slightly salted butter
- 2-3 tbsp water
For the filling
- 4 eggs
- 300 ml (10.1 floz) milk
- 40 g (1.4 oz) cheese (vegetarian if required) grated
- 5 florets Tenderstem broccoli cut into 2.5cm (1 inch) pieces
- 5 asparagus spears cut into 2.5cm (1 inch) pieces
- 1 red pepper deseeded and chopped
Equipment
Instructions
To make the pastry
Put the flour and butter into a food processor and pulse until you have a crumb.
Add the water and pulsed again until it came together in a dough
Roll out the pastry and line the quiche tin. Use a sharp knife to trim off the excess.
To make the pastry
Preheat the oven to 200C (180C fan-assisted).
Spread all the veg evenly on the bottom of the pastry case.
In a bowl, beat together the eggs and milk and 30g of the cheese.
Pour the egg mixture into the case, top with the remaining cheese. If it's really full, just pour in 3/4 of the liquid and take the tin to the oven, then pour in the remaining mix when it's on the shelf.
Bake for 30-45 min – you can use a skewer to make sure it is set in the centre.
And what did Maggy make of my efforts?
Well done, your quiche looks amazing and you have inspired me to try some new combinations and flavours. Glad you enjoyed (and adapted!) the recipe and that I did an ok job writing it.
Asparagus, broccoli and red pepper quiche (recipe)
Ingredients
For the pastry
- 200 g (7.1 oz) plain flour
- 100 g (3.5 oz) slightly salted butter
- 2-3 tbsp water
For the filling
- 4 eggs
- 300 ml (10.1 floz) milk
- 40 g (1.4 oz) cheese (vegetarian if required) grated
- 5 florets Tenderstem broccoli cut into 2.5cm (1 inch) pieces
- 5 asparagus spears cut into 2.5cm (1 inch) pieces
- 1 red pepper deseeded and chopped
Instructions
To make the pastry
- Put the flour and butter into a food processor and pulse until you have a crumb.
- Add the water and pulsed again until it came together in a dough
- Roll out the pastry and line the quiche tin. Use a sharp knife to trim off the excess.
To make the filling
- Preheat the oven to 200C (180C fan-assisted).
- Spread all the veg evenly on the bottom of the pastry case.
- In a bowl, beat together the eggs and milk and 30g of the cheese.
- Pour the egg mixture into the case, top with the remaining cheese. If it’s really full, just pour in 3/4 of the liquid and take the tin to the oven, then pour in the remaining mix when it’s on the shelf.
- Bake for 30-45 min – you can use a skewer to make sure it is set in the centre.
Notes
Nutrition
More quiche recipes to try
Amanda @gidders1 says
I love this, such a great idea. The quiche looks delicious!!
Kirsty (mytwomums) says
Looks delicious. I must try this.
Rachael says
That looks utterly delish Em! I think I'll be making this at the weekend for sure!
Emma @mummymummymum says
oh Yum! Z loves quiche, we'll be trying this!
Jayne says
Oh my word, this looks delicious. I only tried asparagus for the first time about six months ago and I adore it so I really will try to make this, especially as I have your awesome perfect pastry guide too!
Katie Vyktoriah says
Mm. That looks beautiful! I miss quiche since I moved to the US. I used to buy a couple a week from Tesco, but they're not as popular here, and I've not really seen one. I may just have to give it a go and make my own!
Fi says
That looks amazing! I'm going to give this a try myself!