• Brittany Aldridge

Easy Veggie Quiche

This super easy, super delicious, quiche is perfect for making use of leftovers, or random bits and bobs hanging out in your fridge!

Sunday is fridge clear out day so I thought I’d make a veggie-packed quiche with leftover roast veggies, tomatoes, and lots of cheese!!


Flaky, buttery, pastry, cheesy eggs, radish & rocket salad, buttery garlic beans (oh and a glass of delicious wine!) - what’s better on a Sunday night? (Oh and my fridge is looking super tidy haha!)


Notes: feel free to swap out any veggies you don’t have for ones you do!


INGREDIENTS

  • 2 sheets puff pastry

  • 50 grams of butter

  • 1 tablespoon olive oil

  • ½ cup sliced onion

  • 1 teaspoon each of cumin, oregano, salt

  • 2 cloves of garlic, sliced

  • ½ cup of roast veggies; I used potatoes, beetroot, zucchini, red capsicum (all chopped)

  • a handful of cherry tomatoes, chopped in half

  • 6 eggs, beaten

  • dash of milk

  • freshly cracked black pepper

  • 1 cup of grated cheddar cheese (parmesan or feta would also be nice)

INSTRUCTIONS

  • Preheat oven to 175 degrees C or 350 F. Grease a pie tin, add the puff pastry then prick the bottom with a fork. Blind bake the pie crust in the oven for around 10-15 minutes. (Use baking paper and baking beads/ beans to prevent the crust from rising) After the crust has blind baked remove from oven and set aside.

  • Heat butter and olive oil in a large saucepan over medium heat. Cook and stir cumin, oregano, salt, onion and garlic until soft, around 5 to 7 minutes. Remove vegetables from pan and set aside. Add the onion mixture, tomatoes, and roast veggies to a bowl.

  • Whisk eggs, milk, cheese, and pepper together in a small bowl.

  • Spread all the vegetables over the pie crust then pour over the egg and cheese mixture. Sprinkle over some more cheese or herbs if you wish.

  • Bake quiche in preheated oven until a knife inserted near the center comes out clean, 35-40minutes. Cool 5 minutes before serving.

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