Summer vegetable quiche is an attractive vegetarian quiche made with seasonal vegetables inside a homemade wholemeal pastry crust.
This colourful veggie quiche is perfect served for lunch or dinner alongside a salad and homemade bread such as no knead olive bread or rosemary focaccia. It is suitable for family meals, entertaining or dining alone and is also great for picnics and packed lunches.
The great thing about this easy vegetable quiche recipe is that it can be adapted to make use of whatever vegetables you have to hand and can be made all year round.
This vegetable quiche recipe is sufficient to make a 20cm diameter tart which is suitable for about 6 servings.
Ingredients
For the pastry:
- 230g plain wholemeal flour plus a little extra flour for rolling out - I have e used wholemeal flour for the pastry as I like the slightly nutty flavour it adds to the dish, although white flour can be substituted if you prefer or if you don't have wholemeal flour
- 115g butter - either salted or unsalted depending on your preference. I like the flavour that butter adds to pastry but a plant based margarine could be substituted if you prefer
- Sufficient water to bind the pastry - add a little at a time and take care not to add too much
For the filling:
- 5 tablespoons vintage or extra mature Cheddar cheese, grated - Cheddar is ideal for many cooked dishes, including quiches, and a strong flavoured cheese will add flavour to this dish
- A handful of sliced leeks - they do not need to be precooked
- 8 whole fine green beans - lightly steam the beans before adding to the other quiche ingredients
- 4 cherry tomatoes - cut in half
- 1 - 2 (depending on size) small or baby courgettes - thinly sliced, again, these do not need to be precooked
- 3 large eggs
- 125mm milk - use either full fat milk, semi skimmed or skimmed depending on your preference
How to prepare
Rub the butter into the flour until it resembles breadcrumbs. Add sufficient water to bind to a dough, being careful not to add too much water and then leave to rest for about 30 minutes before rolling out. Roll out the pastry and line a 20cm (about 7.9 inches) loose bottomed flan dish.
Place the grated cheese and sliced leeks in the pastry case.
Arrange the green beans, cut cherry tomatoes and sliced courgettes on top of the bed of cheese and leeks.
Beat the eggs and milk together. Pour the egg and milk mixture into the pastry case taking care not to disturb the position of the arranged vegetables too much.
Place the unbaked quiche on a baking sheet and bake in the centre of the oven at gas mark 4, 180oC, 350oF for 30 to 40 minutes or until the filling has risen and is firm and golden. For an Aga, bake on the floor of the roasting oven for 10 minutes and then move to the centre of the oven until cooked.
Tips
- Your summer vegetable quiche can be served warm shortly after being cooked, or can be left to cool, chilled and served cold.
- Once it has cooled the quiche should be stored in the fridge.
- This prepared quiche is not suitable for reheating.
- The pastry case can be prepared ahead of time. It can be covered with plastic film and stored in the fridge until the next day or can be frozen. After freezing, the pastry case will defrost fairly quickly at room temperature.
- If you don't have a loose bottomed flan dish you can use a ceramic pie dish instead. Simply cut a square of non-stick baking paper approximately 20cm by 20cm and place in the base of the flan dish before adding the pastry. The corners of the paper square should project a little bit above the pastry edges. When the quiche is cooked, carefully lift the corners of the paper to take the quiche out of the dish.
Substitutions
- The pie crust can be made using white flour instead of wholemeal flour if you prefer, or can be made using a mixture of the two.
- In this quiche recipe I have used a strong Cheddar cheese for its flavour and cooking qualities but other types of cheese could be substituted depending on your preference and what is available in your area, so long as it is suitable for cooking.
- For other summer quiche ideas, other vegetables could be substituted or added such as sweet peppers, red onions, asparagus or mushrooms. If using peppers or onions it is a good idea to roast them first, and any asparagus should be lightly steamed before adding to the other quiche ingredients.
FAQs
No, the pastry case does not need to be baked before adding the filling. It will cook at the same time as the rest of the quiche.
The green beans should be lightly cooked before adding to the quiche but the baby courgettes and cherry tomatoes do not need to be precooked.
Once the quiche has cooled to room temperature it should be stored in the fridge where it will keep for 2 to 3 days.
As the quiche is made using eggs I do not recommend it is reheated. If you wish to serve it warm then it should be served shortly after cooking. Once it has cooled I recommend it is served chilled.
Other vegetarian quiche recipes
Take a look at some other summer tart ideas.
- Red pepper quiche1 Hours 10 Minutes
- Spanakopita spiral (spinach and feta tart)1 Hours 25 Minutes
- Mushroom and leek quiche1 Hours 15 Minutes
- Broccoli and cheese filo tart1 Hours 5 Minutes
Summer vegetable quiche
Equipment
- Large bowl or food processor
- Kitchen scales
- Rolling Pin
- Pastry board
- Chopping board
- Sharp knife
- Cheese grater
- 20cm (7.9") diameter loose bottomed non stick flan tin
- Measuring jug
- Bowl
- Whisk
- Metal baking sheet
Ingredients
For the pastry
- 230 g wholemeal flour plus extra for rolling out
- 115 g butter
- Water (sufficient to bind the pastry)
For the filling
- 5 tablespoon extra mature Cheddar cheese
- 0.25 leek (sliced)
- 8 green beans (cooked)
- 4 cherry tomatoes (cut in half)
- 1 small courgette (sliced)
- 3 eggs
- 125 ml milk
Instructions
To make the pastry
- Rub the butter into the flour until it resembles breadcrumbs, either by hand or in a food processor.
- Add sufficient water to bind the dough and then set aside for about 30 minutes.
- Roll out the pastry on a floured board and line a loose bottomed flan tin.
To prepare the filling
- Place the grated cheese and sliced leeks in the base of the pastry case.
- Arrange the green beans, cherry tomatoes and sliced courgette on the bed of cheese and leeks.
- Whisk the eggs and milk together and pour into the pastry case taking care not to disturb the position of the arranged vegetables.
- Place on a baking sheet and bake in the centre of the oven at 180C, 350F, gas mark 4 for about 30 to 40 minutes or until the filling has risen and is firm and golden.
Notes
- Summer vegetable quiche can be served warm shortly after being cooked, or can be left to cool, chilled and served cold.
- Once it has cooled the quiche should be stored in the fridge.
- This prepared quiche is not suitable for reheating.
- The pastry case can be prepared ahead of time. It can be covered with plastic film and stored in the fridge until the next day or can be frozen. After freezing, the pastry case will defrost fairly quickly at room temperature.
- If you don't have a loose bottomed flan dish you can use a ceramic pie dish instead. Simply cut a square of non-stick baking paper approximately 20cm by 20cm and place in the base of the flan dish before adding the pastry. The corners of the paper square should project a little bit above the pastry edges. When the quiche is cooked, carefully lift the corners of the paper to take the quiche out of the dish.
Jacqui
Such a straightforward and simple recipe! I swapped some ingredients to fit it to my dietary needs, but it all worked out great.
Audrey
The step by step instructions were so helpful
Giangi Townsend
The best recipes are the easiest one of them all. This recipe is that. Rich in flavor and super delicious. My family loves it
Linda
I loved the leeks in this recipe. I’ve hardly used them before so it’s nice to find something that utilizes them! Great recipe.
Sam
Love this recipe! Easy and so delicious for dinner.
Biancs
Yumm this quiche turned out delicious. Gonna be making this again
nancy
super tasty and healthy. packed with lots of veggies
Katie
Oh such a wonderful quiche this is so good!