Homemade Vegetable Quiche

Who says that real men don’t eat Quiche, especially one without meat?  Well, this one does, thanks to my lovely and talented wife!  Kim makes the best vegetable Quiche I have ever tasted.

We had friends over on Saturday for a basic and advanced soap making workshops, and invited them to lunch.  Kim whipped up this wonderful Quiche with green salad and jacket potato.  It was light working lunch in between classes.

Kim has graciously allowed me to share the recipe with you all.

Homemade Vegetable Quiche

Ingredients

Shortcrust pastry

• 225gm (8 oz) Plain Flour
• 100gm (4 oz) Salted butter
• ¼ teaspoon salt
• Cold water to mix.

Filling

• 1 red onion
• 1 cup grated carrots
• 2 cups washed spinach
• 1 cup broccoli cut into small pieces
• ½ red capsicum, slice half, and chop the other half
• ½ yellow capsicum, slice half, and chop the other half
• 2 tomatoes, chopped
• 2 large eggs, whisked
• 1 cup grated cheddar cheese
• Salt to taste.

Method

1. Pre-heat oven to 180°C (350F).
2. Sift the flour and salt into a bowl
3. Add butter.  Cut into flour with a knife then run in with fingertips.  The mixture should resemble fine breadcrumbs.
4. Sprinkle water over the crumbs.  Mix to a stiff crumbly looking paste with a large spoon.
5. Draw together with fingertips, turn out on to a lightly floured surface.  Knead quickly until smooth and crack-free.
6. Roll out and lay over a pie or flan dish and trim the edges.
7. Blind bake with pie weights for 10-15 minutes until golden brown.  Allow pie crust to cool.  Turn oven down to 160°C (320F).
8. Fan-fry the onion, carrot, broccoli, and the chopped capsicum until just soft.  Turn off the heat and add spinach, allow to wilt.  Allow veggies to cool.
9. Add the cooled veggies, tomatoes, cheese, and salt to taste to bowl and mix.  Add the egg and stir through.
10. Pour the entire mixture into the pie crust base and press down to fill.  Decorate with capsicum slices.
11. Bake Quiche at 160°C (320F) for 35 to 40 minutes until golden brown and no longer runny.
12. Can be eaten hot from the oven or served cold the next day.

All I can add is that we had it cold the day after she baked it, and it was bursting with flavour.  It was one of the most amazing Quiches I have ever eaten.  My contribution was the eggs, cheese, and spinach, but her’s was her baking talent!

Simply delicious!  Give it a try, you will be surprised that this veggie dish tastes so good.