Veggie Packed Quiche
This homemade, vegetable-packed quiche is a great recipe to make when you have leftover vegetables from your box and aren’t sure what to cook with. It's perfect for a light dinner or picnic.
Substitutes:
- No leeks? Use any veggies you have on hand for this quiche, such as mushrooms or cabbage.
- Other veggies? You can add already cooked vegetables, such as leftover roasted butternut squash or carrots.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
1 Leek
1 Pak Choi
½ Red pepper
1 tbsp Olive oil
4 Egg
80 ml Double cream
1 tbsp Dijon mustard
4 tbsp Parmesan (grated)
Salt & pepper
For the pastry:
200 g Plain flour
85 g Unsalted butter
65 g Water
a pinch of Salt
Recipe:
- Add the flour, butter, water and salt to a food processor. Pulse blend until a dough forms. Place on a floured surface and bring the dough together. Wrap it and place it in the fridge.
- Preheat the oven to 180C/160c fan/ gas mark 4. Roughly chop the vegetables. Add them to a frying pan with the olive oil and cook on medium heat for 10 minutes. Season with salt and pepper.
- Beat the eggs with the double cream, parmesan and mustard in a large bowl. Season with a pinch of both salt and pepper. Whisk until you have a smooth batter.
- Roll out the dough and place on your tart dish. Prick the bottom of the tart with a fork.
- Add the vegetables into the pastry case and pour the egg mixture over them. Bake for 40-45 minutes, until golden brown and cooked through. Serve warm or at room temperature, with a green salad, if desired.
How to store
Store in the fridge for up to 3 days.
