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.
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 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
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.