Flavourful Cheesy Quiche Recipe

Classic and Comforting:

Who says comfort food can’t be elegant? This vegetarian quiche is the perfect blend of rich, cheesy goodness and fresh, wholesome vegetables. Whether it’s a family brunch, a picnic centerpiece, or a weeknight dinner, this quiche offers a flaky crust and a creamy filling that’s sure to impress every palate.

Seasonal and Fresh:

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.

Ouma Irene’s Recipe

Golden Vegetarian Cheesy Quiche

You can swap out vegetables based on what's in season, making it a versatile and budget-friendly dish for any occasion.

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Prep Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Breakfast, Lunch, Main Course

Cuisine: Global

Ingredients Equipment Method

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 slicde 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

Equipment

• Oven dish

Method

 

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

1. 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.
2. Unroll the pastry and place it in the dish, allowing the sides to slightly overlap.
3. In a large bowl, combine the vegetables, eggs, cheddar cheese (reserve feta cheese), and milk. Season with black pepper.
4. 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.
5. Brush the pastry edges with water or whisked egg.
6. Bake for 15 to 25 minutes, until the pastry is golden and the cheese is bubbling.
7. Allow the pie to cool slightly before serving.
8. Optionally, remove the pie from the dish before serving.

Serve with a fresh salad.