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A decorative quiche made using summer vegetables.

Summer vegetable quiche

Summer vegetable quiche is an attractive vegetarian quiche made with wholemeal pastry and seasonal produce.
5 from 11 votes
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Prep Time 50 minutes
Cook Time 40 minutes
Resting time for pastry 30 minutes
Total Time 2 hours
Course Main Course
Cuisine European
Servings 6
Calories 355 kcal

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

  1. Summer vegetable quiche can be served warm shortly after being cooked, or can be left to cool, chilled and served cold.
  2. Once it has cooled the quiche should be stored in the fridge.
  3. This prepared quiche is not suitable for reheating.
  4. 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.
  5. 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.

Nutrition

Calories: 355kcalCarbohydrates: 31gProtein: 12gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 133mgSodium: 214mgPotassium: 409mgFiber: 5gSugar: 2gVitamin A: 1036IUVitamin C: 15mgCalcium: 120mgIron: 2mg
Keyword Quiche
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