Rustic Vegetarian Cheese Quiche

Quick and Simple: Short on time but still craving something hearty and satisfying? This vegetarian quiche comes together with ease, using simple, fresh ingredients you already have at home. It’s a no-fuss dish that feels gourmet but keeps things effortless in the kitchen.

Versatile and Crowd-Pleasing: Whether you’re hosting a gathering or prepping for a busy week, this vegetarian quiche is your answer! Completely customizable with your favourite veggies and cheeses, it’s a foolproof way to cater to everyone’s tastes while keeping things light, flavourful, and wholesome.

Ingredients

• 400g puff pastry roll Use a gluten-free puff pastry or a homemade alternative such as an almond flour crust, a chickpea flour crust, or a potato crust.
• 2 tbsps antipasta sundried tomatoes chopped
• 1 small cauliflower grate the hard stem, then break up the florets into small portions
• 1 small broccoli grate the hard stem, then break up the florets into small portions
• 5 small baby marrows or courgettes sliced and grated
• 8 black olives optional, pitted and sliced
• 1 circle of feta cheese crumbed
• 250g cheddar cheese
• 6 eggs whisked with cream or milk
• 125ml cream or full cream milk
• black pepper to taste

Instructions

• Preheat oven to 180–190°C (350–375°F). Line an oven dish with baking paper and pastry, letting the edges overlap. In a bowl, mix vegetables, eggs, cheddar, milk, and pepper. Layer some sundried tomatoes on the pastry base, pour in the mixture, then top with remaining tomatoes and crumbled feta. Brush pastry edges with water or egg. Bake 15–25 minutes until golden and bubbling. Cool slightly before serving.

Hearty Vegetarian Cheese Quiche

Ouma Irene’s Recipe

Whether you're cooking for family or guests, this recipe is sure to impress.

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Prep Time 15 minutes mins

Total Time 45 minutes mins

Course Breakfast, lunch, Main Course

Cuisine Global

Servings 6

Equipment

• Oven dish

Ingredients

  

• 400g puff pastry roll Use a gluten-free puff pastry or a homemade alternative such as an almond flour crust, a chickpea flour crust, or a potato crust.
• 2 tbsps antipasta sundried tomatoes chopped
• 1 small cauliflower grate the hard stem, then break up the florets into small portions
• 1 small broccoli grate the hard stem, then break up the florets into small portions
• 5 small baby marrows or courgettes sliced and grated
• 8 black olives optional, pitted and sliced
• 1 circle of feta cheese crumbed
• 250g cheddar cheese
• 6 eggs whisked with cream or milk
• 125ml cream or full cream milk
• black pepper to taste

Instructions

 

Preheat the oven to 180–190°C (350–375°F).

• Prepare an oven dish by spraying it with cooking spray (optional if you plan to lift the pie out for serving). Line with baking paper and spray again.
  
• Unroll the pastry and place it in the dish, allowing the sides to slightly overlap.
• In a large bowl, combine the vegetables, eggs, cheddar cheese (reserve feta cheese), and milk. Season with black pepper.
• Add a few sliced sundried tomatoes to the base of the pastry, then pour in the vegetable mixture. Sprinkle with remaining tomatoes and crumbled feta cheese.
• Brush the pastry edges with water or whisked egg.
• Bake for 15 to 25 minutes, until the pastry is golden and the cheese is bubbling.
• Allow the pie to cool slightly before serving.
• Optionally, remove the pie from the dish before serving.

Serve with a fresh salad.

Keyword Cheese, Eggs, Milk, Olives, Vegetables