Vegetarian Quiche
In the mood for a mouth watering savoury bake? This vegetarian quiche recipe combines healthy, fresh flavours with beautiful golden brown pastry.
Serves
4
Cooking Time
60 mins
Cuisine
International
Ingredients for pastry crust
- 2 cups all-purpose flour
- 120g margarine
- 1 tsp. salt
- 1 egg yolk
- Some ice water
Ingredients for filling
- 2 tomatoes, sliced thickly
- 1 roasted red bell pepper, sliced thinly
- 1 zucchini, sliced thinly
- 1 leek, sliced thinly
- 1 onion, sliced thinly
- 2 tbsp. chopped parsley
- A pinch of cayenne pepper
- 1 cup heavy cream
- 4 eggs
- Salt and freshly cracked pepper
Instructions to prepare pastry crust:
- Combine flour, margarine, salt, egg yolk, and water in a food processor for 1 to 1 1/2 minutes.
- Extract dough from food processor and kneed the dough until it becomes firm.
- Add more ice water (if necessary) to bind ingredients together.
- Wrap the dough in a plastic bag and chill for 2 hours.
- Roll the dough into an 8-inch quiche pan.
- Blind bake the pastry for about 20 minutes at 180°C.
- Note: Blind make simply means baking the pie crust without any filling.
Instruction to prepare quiche:
- Heat olive oil in a frying pan.
- Fry tomatoes, bell pepper, zucchini, leek, and onions lightly and individually in a frying pan.
- Set each one aside.
- Beat the eggs with the cream until it is thick and frothy.
- Add parsley, cayenne and salt and pepper to the egg and cream mixture.
- Fill the quiche crust with vegetable layer by layer.
- Slowly pour in the custard.
- Bake the quiche for about 40 minutes at 180°C until they firm up.
- Use a bamboo skewer or toothpick to test texture inside. If mostly solid, it is cooked.
- Slice a piece and serve.
