Veggie Quiche
A classic homemade quiche with a crisp pastry base and a creamy, cheesy filling that’s endlessly adaptable to whatever vegetables you have on hand.
Serves 4–6 (Prep 15 mins, Cook 40–45 mins)
Ingredients
- For the pastry (or use 1 sheet of ready-rolled shortcrust pastry): 200g plain flour
- 100g cold butter or margarine, cubed
- 1–2 tablespoons cold water
- For the filling: 1 tablespoon oil or butter
- 1 onion, finely chopped
- 1 courgette or 1 small pepper, finely chopped (or any soft veg you have)
- 3 medium eggs
- 150ml milk (any kind – semi-skimmed, full fat, or plant-based)
- 75g grated cheese (cheddar or similar)
- Salt and pepper, to taste
- Optional: pinch of dried herbs (mixed herbs, thyme, oregano)
Method
- Make the pastry (skip if using ready-made): Rub the flour and butter together with your fingertips until it looks like breadcrumbs. Add water gradually and mix to a dough. Wrap and chill in the fridge for 20 mins (if time allows).
- Prepare the pastry base: Roll out the pastry and line a greased 20–23cm tart tin or shallow ovenproof dish. Prick the base with a fork. Bake blind at 180°C fan / 200°C / Gas 6 for 10–12 mins (use baking paper and dried beans/rice if you have them).
- Cook the veg: In a frying pan, heat oil or butter. Gently cook the onion and other veg until soft (about 5–8 mins). Set aside to cool slightly.
- Make the filling: In a bowl, beat the eggs with the milk. Stir in the grated cheese, cooked veg, salt, pepper, and herbs if using.
- Assemble and bake: Pour the filling into the pastry case. Bake for 30–35 mins or until set and golden on top. Let it cool slightly before slicing.
Top Tips
- Suggested veg options (use what you have): Peppers, courgette, spinach (lightly wilted), broccoli (lightly steamed), sweetcorn, tomatoes (sliced on top).
