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Vegetable Quiche

Introduction

This delightful Vegetable Cheddar Quiche is a perfect blend of buttery pastry, rich cheese, and fresh vegetables. It’s a classic dish that combines a crisp crust with a creamy, savory filling—ideal for brunch, lunch, or a light dinner. Packed with nutrition and flavor, it reflects both comfort and elegance on a plate.

Ingredients

  • 225g/8oz plain flour
  • 140g/5oz butter, chilled, diced
  • 115g/4oz mature Cheddar, grated
  • 115g/4oz peas
  • 115g/4oz baby broad beans
  • 115g/4oz potatoes, chopped
  • 115g/4oz green beans, chopped
  • 100g/4oz carrots, chopped
  • 4 free-range eggs
  • 200ml/7fl oz double cream
  • 100ml/3½fl oz whole milk
  • Small bunch flat leaf parsley, chopped
  • Sea salt and freshly ground black pepper
  • 5 baby plum tomatoes, chopped

Method

  1. Sift the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs.
  2. Mix in the cheese and just enough chilled water to bind the mixture together. Wrap the dough in cling film and place in the fridge for 15 minutes.
  3. Roll out the pastry on a floured work surface and use it to line a greased 25cm/10in tart tin. Chill in the fridge for 30 minutes.
  4. Preheat the oven to 190°C/375°F.
  5. Meanwhile, steam or boil the peas, broad beans, diced carrots, potatoes, and green beans until al dente, then drain. Refresh the vegetables in iced water and drain well.
  6. Line the chilled pastry case with aluminium foil and baking beans and bake for 15 minutes.
  7. Beat the eggs, cream, and milk in a bowl, then add the parsley and season with salt and freshly ground black pepper.
  8. Remove the tart tin from the oven, discard the aluminium foil and baking beans, and reduce the oven to 180°C/350°F.
  9. Place the tart tin on a baking tray, arrange the blanched vegetables and tomatoes over the base of the pastry case, and pour over the egg mixture. Bake for 30–40 minutes or until the filling is set.
  10. Remove the quiche from the oven and allow it to cool slightly before removing from the tin.
  11. Chef Tips
  12. Keep the butter cold while making the pastry to achieve a flaky crust.
  13. Blind baking (pre-baking the crust) prevents a soggy base.
  14. Do not overcook vegetables— al dente keeps texture and color vibrant.
  15. Let the quiche rest before slicing for clean, neat portions.
  16. Add a pinch of nutmeg to the egg mixture for an extra depth of flavor.
  17. Serving Suggestions
  18. Serve warm or at room temperature with a fresh green salad.
  19. Pair with a light soup for a wholesome meal.
  20. Ideal for brunch buffets, picnics, or tea-time snacks.
  21. Garnish with extra parsley or grated cheese for presentation.
  22. Chef of the Day – Ms. Nisha (BCTCA 6th Sem)
  23. IIHMCA proudly celebrates Ms. Nisha as the Chef of the Day! A dedicated and diligent young aspirant, she has showcased exceptional talent in culinary arts through her creativity, precision, and passion for cooking.
  24. Join IIHMCA
  25. If you are passionate about culinary arts like Chef Nisha, IIHMCA is the perfect place to nurture your talent. With expert guidance, hands-on training, and real-world exposure, you can turn your passion into a successful career in hospitality and culinary excellence.