Asparagus, broccoli and red pepper quiche (recipe)

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

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.

Print Recipe

5 from 1 vote

Asparagus, broccoli and red pepper quiche (recipe)

This is an amazing vegetarian quiche with asparagus, Tenderstem broccoli and red pepper.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Lunch and quick cook meals

Cuisine: British

Keyword: Asparagus quiche, Asparagus, broccoli and red pepper quiche, broccoli quiche, red pepper quiche, vegetable quiche

Servings: 8 slices

Calories: 262kcal

Author: Emily Leary

Ingredients

For the pastry

• 200 g (7.1 oz) plain flour
• 100 g (3.5 oz) butter
• 2-3 tbsp water

For the filling

• 4 eggs
• 300 ml (10.1 floz) milk
• 40 g (1.4 oz) cheese 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

• Weighing scales
• Measuring spoons
• Grater
• Kitchen knife
• Chopping board
• Food processor
• Rolling pin
• Loose bottomed, fluted, non-stick quiche tin
• Mixing bowl
• Whisk
• Skewer

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

Almost any vegetables will work in this quiche. Try mushrooms, red onion, or even spinach.

Nutrition

Calories: 262kcal | Carbohydrates: 22g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 169mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1094IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

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