Asparagus, broccoli and red pepper quiche (recipe)
This is an amazing vegetarian quiche with asparagus, Tenderstem broccoli and red pepper.
Servings: 8 slices
Calories: 262kcal
Equipment
Ingredients
For the pastry
- 200 g plain flour
- 100 g slightly salted butter
- 2-3 tbsp water
For the filling
- 4 eggs
- 300 ml milk
- 40 g 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
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
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!