This vege quiche is meat-free, packed with flavour and is perfect for a light meal or picnic.
There's plenty of green veg in this quiche recipe, including green beans, broccoli and spinach, which makes it really tasty and pretty nutritious too.
First off, I'll show you how to make a seriously delicious shortcrust pastry case using just two ingredients: butter and flour. You'll rub the two ingredients together then add just a splash of water to form a dough.
Once your pastry is rolled out and you've lined the tin, you'll follow a simple method to blind bake your pastry case, which means you'll cook it for a little while before adding the filling to ensure the pastry is crisp and well cooked from top to bottom.
I really love a from-scratch pastry case, but feel free to use ready rolled shortcrust pastry, or even a pre-made pie case if you're short on time.
To prep the veg, you'll gently sweat onions, garlic and dried in a touch of olive oil, then wilt the spinach. You can then pile your onions into the pastry case along with the fresh fine beans and tenderstem broccoli.
The beauty of using tender green veg like this is that you don't need to cook it before adding to the quiche, so it'll retain all its lovely nutrients and stay nice and crunchy in the final dish.
The custard for this quiche is made with simply with eggs and double (heavy) cream, seasoned with a little more oregano, so it can be whipped up in a flash and simply poured into the pastry case on top of the vegetables.
A scattering of grated cheddar and your vege quiche can go into the oven for around 40 minutes. Your kitchen will smell amazing as this vege quiche bakes away!
Once it's golden and just set in the middle, you can take your vege quiche out of the oven to cool slightly before tucking in.
The texture of this vege quich is perfect. The pastry is crisp and flaky, the veg is crunchy and the custard is rich and creamy. It's seriously moreish!
If you're looking for an vegetarian main course that everyone will enjoy, give this vege quiche recipe a try. Serve it with a simple green salad and some crusty bread on the side.
This vege quiche is best served warm or at room temperature, making it perfect for picnics, potlucks and light summer meals.
Here's the full recipe with plenty of step-by-step pics to guide you through the process. Enjoy!
Ingredients
For the pastry
- 200 g (7.1 oz) plain white flour (all purpose flour)
- 100 g (3.5 oz) slightly salted butter cold and cubed
- 3 tbsp cold water
The pre-cooked veg
- 1 tbsp olive oil
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 50 g (1.8 oz) fresh baby spinach roughly chopped
For the egg filling
- 6 medium free range eggs
- 150 ml (5.1 floz) double cream
- 1 tsp dried oregano
- salt and black pepper
The other veg
- 40 g (1.4 oz) green beans trimmed and halved
- 50 g (1.8 oz) tenderstem broccoli
- 1 tsp dried oregano
- salt and black pepper
To finish
- 50 g (1.8 oz) mature cheese grated
Instructions
Preheat the oven to 200C (180C fan).
Make the pastry case
Put the flour and cold, cubed butter in a bowl.
Rub together to produce a crumb. Alternatively, you can pulse in a food processor.
Add the water bit by bit while cutting through with a knife (or pulsing the food processor).
Gather into a smooth bowl, kneading as little as possible to bring it together.
Wrap in cling film or wax cloth and chill in the fridge for 15 mins.
On a lightly floured surface, roll out to approx 3mm thick.
Use the pastry to line the quiche tin.
Trim off the excess pastry using a sharp knife or by running your rolling pin over the top of the tin.
Prick the base of the tin all over. Put the tin in the fridge.
Line the tin with baking paper.
Fill with baking beans, making sure to work them into the corners.
Place the tin in the oven and bake for 15 minutes. Lift out the baking paper with the beans (careful, they’ll be very hot) and have a look at your pastry. It should look dry at the sides but will probably still be a bit doughy on the base.
Return to the oven for another 5 minutes. If there are any air bubbles on the base, you can gently smooth them down with the back of a spoon.
Pre-cook the veg
Warm the olive oil in a non-stick pan over a medium heat.
Add the onion, garlic, dried oregano and pinch of salt and pepper.
Fry for 1-2 minutes until beginning to soften.
Add the spinach.
Fry until just wilted.
Set aside to cool.
To make the egg filling
Put the eggs and cream in a bowl together with the dried oregano and a pinch of salt and pepper.
Briefly whisk together, just enough to combine.
Assemble
Remove the tin from the fridge.
Place the tin on a baking tray (using a baking tray helps ensure heat is conducted to the base, meaning no soggy bottom!)
Tip the cooled vegetables into the pastry case.
Add the broccoli and fine beans.
Pour the egg mixture into the pastry case.
Top with the grated cheese.
Bake for 40 minutes until risen and golden brown on top – allow to cool before lifting out of the tin.
Enjoy!
Print this vege quiche recipe
Vege Quiche
Ingredients
For the pastry
- 200 g (7.1 oz) plain white flour (all purpose flour)
- 100 g (3.5 oz) slightly salted butter cold and cubed
- 3 tbsp cold water
The pre-cooked veg
- 1 tbsp olive oil
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 50 g (1.8 oz) fresh baby spinach roughly chopped
For the egg filling
- 6 medium free range eggs
- 150 ml (5.1 floz) double cream
- 1 tsp dried oregano
- salt and black pepper
The other veg
- 40 g (1.4 oz) green beans trimmed and halved
- 50 g (1.8 oz) tenderstem broccoli
- 1 tsp dried oregano
- salt and black pepper
To finish
- 50 g (1.8 oz) mature cheese grated
Instructions
- Preheat the oven to 200C (180C fan).
Make the pastry case
- Put the flour and cold, cubed butter in a bowl. Rub together to produce a crumb. Alternatively, you can pulse in a food processor.
- Add the water bit by bit while cutting through with a knife (or pulsing the food processor).
- Gather into a smooth bowl, kneading as little as possible to bring it together. Wrap in cling film or wax cloth and chill in the fridge for 15 mins.
- On a lightly floured surface, roll out to approx 3mm thick.
- Use the pastry to line the quiche tin. Trim off the excess pastry using a sharp knife or by running your rolling pin over the top of the tin.
- Prick the base of the tin all over and put the tin in the fridge.
- Line the tin with baking paper and fill with baking beans, making sure to work them into the corners.
- Place the tin in the oven and bake for 15 minutes. Lift out the baking paper with the beans (careful, they’ll be very hot) and have a look at your pastry. It should look dry at the sides but will probably still be a bit doughy on the base.
- Return to the oven for another 5 minutes. If there are any air bubbles on the base, you can gently smooth them down with the back of a spoon.
Pre-cook the veg
- Warm the olive oil in a non-stick pan over a medium heat.
- Add the onion, garlic, dried oregano and pinch of salt and pepper. Fry for 1-2 minutes until beginning to soften.
- Add the spinach. Fry until just wilted. Set aside to cool.
- To make the egg filling
- Put the eggs and cream in a bowl together with the dried oregano and a pinch of salt and pepper. Briefly whisk together, just enough to combine.
Assemble
- Remove the tin from the fridge and place on a baking tray (using a baking tray helps ensure heat is conducted to the base, meaning no soggy bottom!)
- Tip the cooled vegetables into the pastry case.
- Add the broccoli and fine beans.
- Pour the egg mixture into the pastry case.
- Top with the grated cheese.
- Bake for 40 minutes until risen and golden brown on top – allow to cool before lifting out of the tin.
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