🥧 Vegetable Quiche
Quiche aux légumes is a flaky pastry case filled with a creamy egg custard and a mix of vegetables such as courgette, peppers, tomato and spinach. The vegetables add colour and moisture to a soft, savoury filling. It is served in wedges, warm or cold, often with salad for lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 pastry sheet (about 230 g)
- 1 courgette, diced
- 1 red pepper, diced
- 100 g spinach
- 1 tbsp oil
- 3 eggs
- 200 ml cream
- Salt, pepper, thyme
Method
- Line a 24 cm tin with the pastry and blind-bake at 190 °C for 12 minutes.
- Sauté courgette and pepper in the oil 6–8 minutes, add spinach until wilted; season with thyme, salt and pepper.
- Whisk eggs and cream with salt and pepper.
- Spread the vegetables in the shell and pour over the custard.
- Bake 30–35 minutes until set; rest before slicing.
How to make it lighter
- Pack in more vegetables and less custard for a lighter slice.
- Replace part of the cream with water.
- Keep slices to one-sixth of the tart and add a side salad.
History
Quiche grew out of the custard tarts of Lorraine and became common across France. Vegetable versions are now everyday fare in French bakeries and lunch counters.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →