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.
Great Mediterranean Vegetable Quiche Recipe
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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here for more great Mediterranean Recipes:
Vegetables at the local
for Six People
- 4 ozs. butter
- 4 Ozs. margarine
Fl. Ozs water
- Greaseproof paper
lb. uncooked dried beans
or rice (for blind baking)
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Small onion roughly chopped
Small red bell pepper roughly diced
Small eggplant (aubergine)
Small zucchini (courgette)
Mushrooms roughly chopped
Large clove of garlic finely chopped
- 6 Ozs.
Mature cheddar cheese
Cherry tomatoes halved
Cup of full fat milk
Teaspoon of Dijon mustard
Tablespoons of extra virgin olive oil
and black pepper
"Herbes de Provence"
two part Vegetable Quiche Recipe - First the Pastry - if
want to make your own pastry follow all the steps below, or if you have
a good bought shortcrust pastry start at step Five.
- Using a food processor - pulse the
flour, butter, margarine and salt together until the Mixture resembles
- Add the water to the mixture and pulse until it
starts to cling together (add a little more water if necessary).
out dough onto a floured
board and knead
for about 20 seconds until you have a smooth, even ball.
- Wrap in cling film and refrigerate for 30-40
- 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.
- Place the greaseproof paper on top of the
pastry - making sure it is all covered and fill with your baking beans
- 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.
- Remove greaseproof paper and beans/rice and
cook the quiche for a further 10 -12 minutes until pale golden brown.
- Take it from the oven and leave it to cool.
Vegetable Quiche Recipe Filling
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).
- Then - turn down the heat to medium - add the
garlic and tomatoes and cook for a further five minutes or until
- Leave the mixture to cool.
- Beat up the eggs mustard and seasoning in a
bowl - then add the milk and beat again until even.
- 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.
- 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.
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