vegetarian quiche

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

unsalted butter

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

milk

double cream

eggs

gruyère, grated

tsp English mustard

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

This healthy vegetarian Mediterranean Quiche recipe is packed full of bright flavor and healthy veggies. Serve it for breakfast, brunch, lunch or dinner!

Veggie Mediterranean Quiche

sundried tomatoes (see notes)

water

pie crust

butter

onion, diced

garlic,

red pepper, diced

spinach spinach

Kalamata olives

oregano

parsley

feta cheese

Salt and pepper, to taste (see notes)

cheddar cheese, divided

Place sundried tomatoes into a glass measuring cup...

Place sundried tomatoes into a glass measuring cup and pour boiling water over until just covered. Let sit for 5 minutes or until the tomatoes are soft. Drain and chop tomatoes. Set aside.

Preheat oven to 375°. Fit a 9-inch pie...

Preheat oven to 375°. Fit a 9-inch pie plate with the prepared pie crust. Flute edges. Set aside.

Melt the butter in a skillet over medium...

Melt the butter in a skillet over medium high heat. Add in the onion and garlic, and cook until just fragrant and tender, about 3 minutes. Add in the red pepper and cook an additional 3 minutes, or until the pepper is just tender.

Add the spinach, olives, oregano, and parsley. Cook...

Add the spinach, olives, oregano, and parsley. Cook until the spinach is wilted (if using fresh) or heated through (if using frozen), about 5 minutes.

Remove from heat and stir in the feta...

Remove from heat and stir in the feta cheese and tomatoes. Spoon the mixture into the prepared pie crust, spreading out evenly. Set aside.

In a medium-sized mixing bowl, whisk together the...

In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and pepper, and 1/2 cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle top with remaining cheddar cheese.

Bake in preheated oven for 50-55 minutes, or...

Bake in preheated oven for 50-55 minutes, or until the crust is golden brown and the egg is set. Let cool for 10-15 minutes before slicing and serving.

A recipe for the easiest, cheesiest vegetarian quiche and the golden, crisp pastry it's baked in. Or, frozen shortcrust is your friend! Make it today.

Easy Cheesy Vegetarian Quiche

flour

salt

cold butter

egg, beaten

onion, diced

milliliters cream

cup cheese: I use a mix of vintage cheddar and a parmesan-style cheese

In a large bowl mix the flour and salt, then rub in the butter with your fingertips until it resembles breadcrumbs and is starting to stick together.

Add the water a teaspoon or so at a time until the flour and butter mixture comes together in a dough. It shouldn&#8217;t take very long and you shouldn&#8217;t need much water.

Place the dough into a container and put it in the fridge for 30 mins to an hour to firm up so it doesn&#8217;t fall apart or stick when rolling out, but not so much it&#8217;s too hard to use!

Roll the chilled dough out onto a floured surface until it&#8217;s as thin as you&#8217;re comfortable with. I also fold it gently into quarters, then place the quarter in the tin/pie plate/whatever you&#8217;re using (for this, I use a 20cm springform pan) with the point in the centre of the base, then gently fold out to a circle.

Fit the pastry to the receptacle (same if you&#8217;re using frozen shortcrust pastry that&#8217;s been thawed), prick a few holes in it with a fork, cover with baking paper and any old dried beans/proper baking beads you have on hand and blind bake for about 10 minutes. Remove the paper and bake another 10 minutes.

Brush the base with beaten egg to glaze (this helps stop the bottom from getting soggy from the wet ingredients) and bake another 10 or 15 minutes.

While the base is baking, make your filling.

Pastry directions

 Cook onion in frying pan in a little oil until soft. You don&#8217;t want too much colour on it, unless you&#8217;re adding other veggies. If so, saute them along with the onion.

Beat eggs in a bowl with whisk, add cream, milk and cheese, whisk until just combined. Pour into pastry case.

Bake at 180C for about 35-45 minutes or until filling is set and brown. It should still wobble a bit in the middle, but you definitely don&#8217;t want it too undercooked. The old &#8220;stick a skewer in it and if it comes out clean it&#8217;s done&#8221; kind of works for quiches too &#8211; go with your gut.

Stand the quiche for five minutes before removing from the tin (or serve in the pie plate it was cooked in), and easy cheesy vegetarian quiche is all yours. Voila!

Quiche filling directions

Wonderfull. I cannot resist, I'm going to prepare it.!    Thank you very much

This spinach quiche with feta cheese, sweet shallots and a thyme pastry is perfect for lunch, dinner or for taking along for a summer picnic. Great hold or cold.

Spinach and Feta Quiche

g butter

tbsp water

thyme leaves

110 g French shallots (3 medium shallots) (peeled and thinly sliced)

olive oil (divided)

200 g fresh raw spinach (6 US cups)

garlic

feta cheese (1 US cup) (crumbled)

300 ml double/ heavy cream (1 & 1/4 US cup)

nutmeg

tsp sea salt

tsp black pepper

Preheat the oven to 200 degrees C / 392 F.

Sift 175g / 1 and 1/2 cups of flour into a large mixing bowl, add 100g/ 4oz of butter, using two knives like a scissors cut the butter into the flour. Then, using your fingertips rub the butter into the flour until you have a crumb-like texture. Stir in 1 tablespoon of thyme leaves.

Whisk 3 medium egg yolks with 4 tablespoons of chilled water.

Make a well in the centre of the flour, add a tablespoon of the egg mixture, stir with a knife. Keep adding a tablespoon of the egg mixture until the mixture comes together.

Using your hands, bring the pastry into a ball shape, wrap it in cling film and place in the fridge for 20 to 30 minutes.

Remove the pastry from the fridge, roll it out on a lightly floured worktop. Place the pastry into a pie dish, trim off the edges. Place baking/parchment paper over the pastry then add ceramic baking beans. Bake for 15 - 20 minutes on the middle shelf. Until the pastry is cooked, it should be pale in colour.Take the pastry out of the oven, remove the paper and beans and check for cracks, if any are present patch them up then bake for another 5 minutes.Set aside to cool.

To make the pastry

While the pastry is baking, prepare the filling.

Fry the sliced shallots in one tablespoon of oil over a low to medium cook for about 15 minutes, stirring occasionally, they should be golden brown and soft. Add 2 minced cloves of garlic then cook for a further minute or two. Set aside to cool until you are ready to use them.

Sauté 200g/6 cups of spinach with one tablespoon of olive oil over medium heat, until it is wilted. You may need to do this in two batches. Once wilted leave it to cool then squeeze the excess liquid out.

In a large mixing bowl whisk 3 medium eggs together with 300ml/1 and a half cups of double/heavy cream. Stir in three-quarters of the feta along with 1/4 teaspoon of sea salt, 1/4 teaspoon of cracked black pepper and a pinch of grated nutmeg.

Make the filling

Spread the cooked shallots evenly over the pastry base, crumble over the remaining feta. Spread the spinach over the feta and shallots then carefully pour over the egg and cream mixture. Make sure not to go over the edge of the pastry.

Turn the oven down to 180 degrees C / 356 F

Place the quiche on a baking tray then put in on the middle shelf of the oven and cook for 20 minutes. The filling should be cooked through, to check it&#039;s cooked give it a little shake if it&#039;s still wobbly it&#039;s not cooked, give it another 5 minutes. Remove from oven, leave to cool slightly then carefully remove it from the tin if you wish. You can serve it in the pie dish if you want.

Serve warm or cold.

Assemble the quiche

A healthier quiche option with no crust and with homemade feta cheese!

Crustless Spinach and Feta Quiche

spinach

oz feta

olive oil

white onion, diced

2% milk

Parmesan cheese, shredded

kosher salt

pepper

Pre-heat oven to 350°.

Grease a pie dish with butter.  Add shredded parmesan cheese to bottom of dish and spread in a very thin layer.

In a large saute pan, heat olive oil on medium.  Add garlic and onion until translucent.  Add spinach and saute, mixing often until spinach is bright and wilted.  Remove from pan and put in a bowl.

In a separate large bowl, add 5 eggs, 2/3 cup of milk, salt, and pepper. Whisk well.

Add crumbed feta to bowl with spinach.  Add spinach mixture to large bowl with eggs.  Mix well.

Pour egg and spinach mixture into pie dish so that it fills dish but doesn't overflow.

Bake for 50 minutes until egg has set.

Serve and enjoy!

This vegetarian broccoli quiche is comfort food at its best – with a flaky, buttery pie crust and a delicious cheesy filling. It’s easy to make, and absolutely delicious.

Vegetarian Broccoli Quiche (Gluten Free)

apple cider vinegar

(125 g) plain gluten free flour blend

(25 g) coconut flour

tsp xanthan gum

7/8 stick (100 g) cold unsalted butter, cut into ~1/2 inch cubes

broccoli

garlic, minced

salt & pepper

(120 mL) milk

thyme

oz (100 g) cheddar cheese, grated

In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.

Sift together the gluten free flour, coconut flour, xanthan gum and salt.

Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.

Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 6 – 8 tbsp of water.The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.

Shape the pie dough into a disc (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.

For the gluten free pie crust:

Heat a skillet (with a lid) until hot, then add the olive oil, broccoli florets, a pinch of salt and a dash of water (this will create steam and cook the broccoli more evenly). Cover with a lid and let the broccoli cook for 2 - 3 minutes until slightly tender, but not soft.

At this point, add the garlic to the broccoli, and cook uncovered for a further minute.

Remove from heat and allow to cool.

For the broccoli filling:

Whisk together the eggs and milk until evenly combined, then add fresh thyme leaves and pepper. You don't need to add salt to the "custard", as the saltiness will come from the cheese.

For the "custard":

Pre-heat the oven to 390 ºF (200 ºC) with a baking tray inside. Get a 9 inch (23 cm) loose base round baking pan ready to have on hand.&nbsp;

Roll out the chilled pie crust until it's 2 - 3 mm thin and at least 11 - 12 inches (28 - 30 cm) in diameter.

Transfer the rolled-out pie crust into the baking pan, and arrange it so that it's snug with the base and sides. Cut off any excess pastry hanging off the edge – this is easiest by rolling a rolling pin over the top of the baking pan.

Refrigerate the pie crust for at least 15 minutes, then prick the bottom with a fork and cover the pie crust with a piece of greaseproof/baking paper (this is easier if you first scrunch up the paper a few times) and fill it with baking beans or rice.

Place the baking pan with the pie crust onto the hot baking tray, and blind bake at 390 ºF (200 ºC) for 10 minutes.

Remove the pie crust from the oven, and reduce the oven temperature to 355 ºF (180 ºC). Remove the baking beans/rice and greaseproof/baking paper, prick the bottom of the pie crust again and return to the oven uncovered to bake for a further 6 minutes at 355 ºF (190 ºC).

Remove from the oven. Arrange the broccoli in an even layer in the blind-baked pie crust, then sprinkle with the grated cheddar cheese and pour over the custard.

Bake at 355 ºF (180 ºC) for about 30 minutes or until golden brown on top and the middle no longer jiggles when you move the baking pan. During baking, the filling will puff up, but will fall and flatten out during cooling.

Allow the quiche to cool in the baking pan for 5 - 10 minutes, then remove from the baking pan.

Serve warm, with sides of choice. Enjoy!

Blind-baking the pastry:

The broccoli quiche is best eaten on the same day, but keeps well in a closed container in a cool, dry place until the next day.

You can reheat the broccoli quiche in the oven (pre-heated at 355 ºF/180&nbsp; ºC, for about 10 minutes) or in the microwave (about 1 - 2 minutes on medium-high setting).

Storage and reheating:

A simple and healthy vegetable quiche made with spinach, feta, and sun dried tomatoes

Spinach Feta and Sun Dried Tomato Quiche

tbsp oil

tsp salt

feta

tomatoes

If your crust is frozen, remove from the freezer and allow to come to room temperature

Preheat oven to 450F and roll pie crust into a pie plate and press into place

To pre-bake crust you can either line it with parchment and fill with raw beans or pie beads OR pierce the bottom of crust with a fork several times

Place in the oven to bake at 450F for 13 minutes

While the crust bakes heat the oil over med-low heat in a frying pan and add the spinach to the pan

Cook the frozen spinach until warmed through pressing down on the spinach regularly with a spatula to release any excess moisture

Remove the crust from the oven and turn off the oven, allow the warm crust to cool

Whisk together eggs, milk and salt until a smooth creamy mixture remains

Preheat the oven to 350F &#8211; this won&#8217;t take long since your oven should already be hot

Fill the quiche crust with the spinach, feta, and sun dried tomatoes 

Bake at 350F for 35-40 minutes &#8211; you want the eggs to be just set 

Remove the quiche from the oven and allow to cool before slicing into 8 slices

Sooo good! I made this without the crust and in muffin tins and it came out perfectly. Great flavor and fluff. Can’t wait to try it with other veggies!

Freaking amazing! By far the best recipe I’ve found for a quiche.  I’ve added other ingredients and it’s so amazing.

I absolutely loved this recipe. Even my husband loved it. It made such a wonderful addition to our weekly meal prep. I made it without the crust. It was perfect!

Delicious. I sauted mushrooms and added a bit of ham to mine. So good
I've made it 2 times in a week

Enjoy a slice of our cheesy leek & pea tart with a fresh green salad and crusty bread. This recipe works equally well with shortcrust or puff pastry

Pea & leek super-green tart

flour,

pastry

leeks

whipping cream

peas

mozzarella pearls

Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.

Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn’t dry out). Whisk the cream and egg together, then mix in the spinach and peas.

Tip the pea mixture into the base of the tart and arrange the leek on top. (If you don’t want the leeks on top, then stir them through the pea mixture.) Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.

Celebrate King Charles&#039; coronation with this single-serving Crustless Coronation Quiche. Easy to make with American kitchen staples. Enjoy!

Top 13 vegetarian quiche recipes from across the web

The most viewed vegetarian quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamed leek tart

Veggie Mediterranean Quiche

Easy Cheesy Vegetarian Quiche

Spinach and Feta Quiche

Crustless Spinach and Feta Quiche

Vegetarian Broccoli Quiche (Gluten ...

Spinach Feta and Sun Dried Tomato Q...

Spinach Feta and Sun Dried Tomato Q...

Pea & leek super-green tart

Crustless Coronation Quiche For One

Veggie Lovers Quiche

Cottage Cheese & Spinach Crustl...

Cottage Cheese & Spinach Crustl...

Top 13 vegetarian quiche recipes from across the web

The most viewed vegetarian quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamed leek tart

Veggie Mediterranean Quiche

Easy Cheesy Vegetarian Quiche

Spinach and Feta Quiche

Crustless Spinach and Feta Quiche

Vegetarian Broccoli Quiche (Gluten ...

Spinach Feta and Sun Dried Tomato Q...

Spinach Feta and Sun Dried Tomato Q...

Pea & leek super-green tart

Crustless Coronation Quiche For One

Veggie Lovers Quiche

Cottage Cheese &amp; Spinach Crustl...

Cottage Cheese &amp; Spinach Crustl...

The most viewed vegetarian quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Cottage Cheese & Spinach Crustl...

Cottage Cheese & Spinach Crustl...