Rustic vegetarian quiche

    1 hour 10 min

    This hearty quiche is specially made from scratch for all veggie lovers. Use a delicious combination of bell peppers, aubergines, courgettes, tomatoes and carrots for a filling and nutritious result.

    18 people made this

    Serves: 8 

    • For the shortcrust pastry
    • 250g plain flour
    • 2 tablespoons flax seeds
    • 1 teaspoon salt
    • 120ml water
    • 120ml vegetable oil
    • For the filling
    • 1 to 2 tablespoons olive oil
    • 2 small onions, chopped
    • 1 red pepper, chopped
    • 2 courgettes, cubed
    • 1 aubergine, cubed
    • 2 plum tomatoes, cubed
    • 1 vegetable stock cube, crumbled
    • 1 carrot, grated
    • 4 tablespoons grated cheese
    • 4 eggs, lightly beaten
    • salt and pepper to taste

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Grease and lightly dust with flour a 23cm springform tart tin.
    2. For the shortcrust pastry:

    3. In the food processor, combine flour, flax seeds and salt and pulse to mix. Add water and oil, and pulse several times until a soft dough ball is formed. Roll out over a lightly floured surface into a large circle. Line the prepared tart tin by pressing the pastry gently into the base and sides then prick case with a fork.
    4. Bake in the preheated oven for 5 minutes. Remove from the oven and let it sit. Keep the oven switched on.
    5. For the filling:

    6. Meanwhile, heat olive oil on a medium frying pan over medium heat. Sautee onions and red peppers until tender then add cubed courgettes, aubergine and tomatoes. Stir gently over low heat until tender. Add crumbled vegetable stock cube for extra flavour.
    7. Mix in grated carrot and cook for another 5 minutes. Remove from heat and transfer to a bowl. Add grated cheese and beaten eggs then season with salt and pepper and mix well. Pour mixture into pastry base.
    8. Bake in the preheated oven for 35 minutes, or until set in the centre and slightly golden. Remove from the oven and serve warm or allow to cool before serving.

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    Reviews in English (1)


    Very easy to make, friends and family loved it, it was delicious. Will sprinkle a bit of extra cheese on top next time though just because I love cheese but is just as tasty without.  -  21 Aug 2017