Veggie quiche
Looking for a light, summery meal that’s as healthy as it is delicious? A veggie quiche might be just what you need! Perfect for lunch or dinner, this colorful dish brings together fresh zucchini, peppers, and tomatoes in a savory, wholesome crust. Not only is this veggie quiche packed with nutrients, but it’s also easy to prepare and can be enjoyed warm or cold—ideal for those hot summer days.The beauty of a veggie quiche lies in its versatility. You can mix and match your favorite vegetables, but zucchini, peppers, and tomatoes are perfect for adding vibrant color and flavor. These summer vegetables are rich in vitamins, antioxidants, and fiber, making this veggie quiche a healthy choice for any meal. Plus, the addition of thyme enhances the overall taste with a fragrant, earthy note.A veggie quiche is not only a light and nutritious option, but it’s also inviting and versatile enough to serve at brunches, picnics, or family gatherings. The golden, crisp crust paired with the vibrant, fresh filling is sure to make this veggie quiche a hit with guests of all ages. You can even add cheese or swap the crust for a gluten-free option to suit your dietary needs.Whether you’re looking for a quick lunch or a satisfying dinner, this veggie quiche will brighten up your table with its colorful presentation and fresh, summery flavors.
Equipment
- 5 tart forms 15 cm in diameter or
- 1 tart form 26 cm in diameter
Ingredients
- for the dough
- 250 g wheat flour
- 4 g salt
- 1 jumbo-size egg
- 110 g soft butter
- for the filling
- 3 Tbsp olive oil
- 1 red onion, peeled and sliced into half moons
- 300 g courgettes, thinly sliced
- 300 g red and yellow peppers, cleaned and diced
- 100 g cocktail tomatoes, quartered
- 2.5 tsp salt, divided into 2 and 0.5
- 10 grinds black pepper
- 2 garlic cloves, minced
- 1 Tbsp thyme leaves
- 250 ml fresh cream
- 3 jumbo eggs
- fresh thyme sprigs to decorate (optional)
Instructions
- Prepare Ingredients: Place the flour, salt, egg and butter in a food processor.
- Pulse: Pulse the mixture in short bursts until it resembles coarse crumbs.
- Form Dough: If the dough is too dry and crumbly, add 1 tablespoon of cold water and pulse again. If necessary, add a second tablespoon of water to bring the dough together.
- Smooth Dough: Continue pulsing until the dough becomes smooth and starts forming a ball.
- Rest the Dough: Remove the dough from the food processor, form it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes before rolling it out.
- Preheat the Oven:Preheat the oven to 200°C (400°F) to prepare for baking the quiche.
- Heat the Olive Oil:In a large non-stick pan, heat 1 tablespoon of olive oil over medium heat.
- Fry the Vegetables: Add the chopped onion, diced zucchini, and diced red and yellow peppers to the pan. Fry for 6 to 8 minutes, stirring occasionally, until the vegetables soften.
- Add Tomatoes and Seasoning:Add the chopped tomatoes, minced garlic, thyme, salt, and pepper. Mix everything together, then take the pan off the heat and set it aside.
- Prepare the Cream Mixture:In a separate jug, mix the cream, eggs, and ½ teaspoon of salt until well combined.
- Grease the Tart Forms:Grease either 5 tart forms (15 cm in diameter) or 1 large tart form (26 cm in diameter) to prevent sticking.
- Roll Out the Dough:On a lightly floured surface, roll out the dough according to the size of the tart form(s) you are using.
- Press Dough into the Form:Carefully press the rolled-out dough into the greased tart form(s), making sure to cover the bottom and sides evenly. Then pierce the bottom of the dough several times with a fork.
- Add the Filling: Divide the cooked vegetable filling evenly over the base of the tart form(s).
- Pour the Cream Mixture:Pour the cream and egg mixture over the vegetable filling, spreading it evenly.
- Bake the Quiche:Place the tart form(s) in the preheated oven and bake for 30 to 35 minutes, or until the quiche is golden brown and set in the center.
- Cool and Serve:Remove the quiche from the oven and allow it to cool slightly before serving. Enjoy!
This is a family favourite recipe!
Thank you, Sophie!