Isn’t Quiche one of the coolest inventions?! A great balance of butter, cakes and chockablock full of nutritious vegetables and high protein from eggs. I started out making this vegetable quiche as a side dish when entertaining a group of friends, serving it alongside a large tray of paprika salmon, but then we discovered that it was a treat.” Leftover” dream to have for lunch the next day and indeed it’s perfect on its own or with some simple balsamic yogurt and salad dressing. The number of times I’ve gone to lunch and realized Jack scoffed at the whole thing for late dinner! I don’t blame him, it’s more of a veggie quiche!
Now I make this quiche every week. This is one of the best dishes to have in the fridge when you’re too tired to cook but want something filling and nutritious at the same time. And the best part is, it doesn’t take more than 15 minutes to put it all together. That’s right, I’m using store-bought pastries, so if you have the time and love for pastry cooking, do yourself a favor! There are tons of pastry recipes on google but I find that I’d be happy to accept that one shortcut if it means I have this quiche in the fridge when pressed!
Caramelized onions add a lovely sweetness to the quiche, and while you can choose from vegetables, I love the combination of aubergine, taste, and chili. It’s winter and summer, all rolled into one! I’ve added the steps below though I promise you’ll be pleasantly surprised at how easy it is! Hope you enjoy the recipe!
Carly x
Start by caramelizing the red onions with some balsamic vinegar and a little butter.
Set aside, then add all the thin slices, horn peppers, and chili peppers to the pan. Season well and add minced garlic.
Remove from heat after 5 minutes and place in a sieve, allowing excess water in vegetables to drain.
Place all dry ingredients in a bowl and mix well.
Place the rolled pastry in the box and poke all over with a fork.
Then add the vegetables and feta mixture to the pastry. Use your hands to beat the eggs and cream together and pour over the jelly. Bake at 180 degrees for 25 minutes. Add some extra feta on top and bake for 10 more minutes, then serve and ENJOY!
And you have a delicious veggie quiche that’s as easy as pie 😉
Carly x
Caramelized onion & vegetable quiche
Caramelized onion & vegetable quiche
Author: Carly Neave
Service: 6 slices
Element
- 1 small dish
- 1 small aubergine
- 1 bell pepper
- 1 purple onion
- 3 cloves garlic, minced.
- 10 dried tomatoes, cut into small pieces.
- 8 cherry tomatoes, halved.
- 125g feta cheese
- 3 tablespoons balsamic vinegar or yeast
- 3 tablespoons olive oil.
- 1 sheet of rolled pastry
- 3 organic eggs
- Double cream 200ml
- Salt and pepper for seasoning
Guide
- Preheat oven to 180 degrees Celsius.
- Finely chop the shallots and add to the saute pan with the balsamic vinegar. Stir-fry for 5 minutes over medium-low heat until soft and golden. Set aside.
- Thinly slice the grape seeds and horn peppers and cut the pepper into small pieces. Place minced garlic, olive oil, and salt and black pepper in the used pan. Stir-fry for 5-7 minutes until starting to soften. Remove and place in a sieve for 5 minutes, letting excess water drain out.
- In a large mixing bowl, add the drained vegetables, caramelized onions, half of the feta cheese, cherry tomatoes, and sun-dried tomatoes. Mix together and season with salt and pepper.
- Place the pre-rolled pastry sheet on a removable bottom tin and poke all over with a fork. Add vegetables.
- Beat the cream and eggs by hand in a bowl and pour the mixture over the top.
- Bake in the oven for 25 minutes, then remove and add the remaining cream half to the top of the quiche and substitute for another 10 minutes.
- Serve hot or cold. Interesting!
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