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Jul 19 / JW

Vegetable Quiche


As you can guess by now, I love eggs. I’ll eat them any way, any day of the week. I often make frittatas because they are quick and easy, but it you want to step up your brunch or party menu, quiche is the way to go. It’s just a bit richer than a frittata, with the addition of cream and pastry crust, but it is good! Craigy eats these mini quiches from the coffee shop all the time, and I challenged myself to make a similar version with just a bit less grease. So here goes.

First dice your veggies( I’m using red pepper/capsicum, mushrooms, zucchini,and leeks). Throw everything in the pan together since they all need to cook down quite a bit. I have it on medium high since the mushrooms and zucchini especially have a lot of water, and you want to get some good color on the veggies. Once cooked, set aside to let cool a bit.

Preheat your oven to 180C. Add pastry to a cake or tart pan and blind bake for a few minutes until it just starts to become golden. Whisk your eggs with some lite cream, salt and pepper and then add your veggies. Add mixture to your pastry(I’m using short crust pastry-storebought, in a 9 inch pie pan).

Grate some parmesan on top, and place in oven. Cook until golden and puffy, about 25-30 minutes(it will fall as it cools)

And thats it! Enjoy:)

Here’s the Recipe:

Vegetable Quiche


  • 1 Zucchini
  • 1/2 Red Pepper/Capsicum
  • 5 Button mushrooms
  • 1 Leek
  • 4 Eggs
  • 1/3 Cup Light Cream
  • Parmesan & Pepper to taste.

Cooking Directions

  1. Dice all veggies, and add to a medium high pan with some olive oil. Season with salt and pepper.
  2. Sautee for 5-7 minutes or until veggies are browned and soft. Set aside to cool.
  3. Whisk eggs with cream, then add parmesan and black pepper. Add cooled veggies.
  4. Preheat oven to 180C. Add short crust pastry to a round cake or tart pan.
  5. Blind bake for several minutes.When pastry is light golden, remove from oven.
  6. Add egg mixture to pan and top with more parmesan, then place in oven.
  7. Cook for 25-30 minutes or until golden and puffy. Let cool then slice into wedges.
  8. Serve warm or room temperature.

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