Vegetable Quiche Recipe

Mediterranean Roasted Vegetables

Pam's famous Healthy Vegetable Quiche Recipe. Here on the shores of the Mediterranean we often make this roasted vegetable dish as a light lunch, to be eaten cold with a fresh salad, or even warm for supper.

We are lucky enough to have a local market just round the corner from our apartment on the wonderful Costa Del Sol.
Having the best of fresh vegetables is, of course, a big help. As is Pam's great shortcrust pastry recipe, which we also include here. So why not give it a go - it's delicious - and good for you too. 

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Fresh Vegetables at the local Market

Ingredients for Six People

• 1 lb. plain flour
• 4 ozs. butter
• 4 Ozs. margarine
• 1-1/2 Fl. Ozs water
• Salt
• Greaseproof paper
• 1/2 lb. uncooked dried beans or rice (for blind baking)

For the Filling

• 1 Small onion roughly chopped
• 1 Small red bell pepper roughly diced
• 1 Small eggplant (aubergine) medium dice
• 1 Small zucchini (courgette) medium dice
• 6 Mushrooms roughly chopped
• 1 Large clove of garlic finely chopped
• 6 Ozs. Mature cheddar cheese - grated
• 6 Cherry tomatoes halved
• 4 Eggs
• 1 Cup of full fat milk
• 1 Teaspoon of Dijon mustard
• 2 Tablespoons of extra virgin olive oil
• Salt and black pepper
• Dried "Herbes de Provence"

• This is a two part Vegetable Quiche Recipe - First the Pastry - if you want to make your own pastry follow all the steps below, or if you have a good bought pastry start at step Five.

The Pastry

1. Using a food processor - pulse the flour, butter, margarine and salt together until the Mixture resembles bread crumbs.
2. Add the water to the mixture and pulse until it starts to cling together (add a little more water if necessary).
3. Turn out dough onto a floured board and knead for about 20 seconds until you have a smooth, even ball.
4. Wrap in cling film and refrigerate for 30-40 minutes.
5. Now roll out the pastry on a floured board and line a 9 -10 inch quiche dish, trimming the pastry to 1/2" above the edge of the dish to allow for shrinkage - crimp the edges with your fingers.
6. Place the greaseproof paper on top of the pastry - making sure it is all covered and fill with your baking beans or rice.
7. Place the quiche on a large baking pan/sheet on the middle shelf of a preheated oven at 400ºf./200ºc. and bake for 20 minutes.
8. Remove greaseproof paper and beans/rice and cook the quiche for a further 10 -12 minutes until pale golden brown.
9. Take it from the oven and leave it to cool.

Now prepare the Filling

1. Saute all the vegetables (except the garlic and toms) in the olive oil in a large non stick fry pan - on a high heat for about 5 minutes, stirring all the time (you want them to color but not burn).
2. Then - turn down the heat to medium - add the garlic and tomatoes and cook for a further five minutes or until softened.
3. Leave the mixture to cool.
4. Beat up the eggs mustard and seasoning in a bowl - then add the milk and beat again until even.
5. Now - arrange the grated cheese on the bottom of the Quiche spoon in your vegetable mixture and top with the egg/milk mix, sprinkle some "Herbes de Provence" on top.  
6. Bake, on its baking pan/sheet on the middle shelf of a preheated oven at 400ºf./200ºc. for 20-30 minutes until the quiche is golden brown and firm to the touch.

 Ask Pam if you have any recipe questions....she loves to help.