Vegetable quiche

Pre-cook watery vegetables such as courgette, mushrooms and spinach, then drain or press out excess liquid before adding them. Blind-bake the pastry case until lightly golden before filling it.

For a standard 23 cm quiche, bake at 180 °C (160 °C fan) for about 35–45 minutes, until the centre is just set and the pastry is golden. Let it stand for 10 minutes before slicing.

Yes. Once baked, cool it promptly and refrigerate it; serve it cold with salad, or reheat a slice until steaming hot throughout.

Spinach, leeks, mushrooms, roasted peppers, onions and courgettes all work well. Cook vegetables that release water first, and pair them with cheese such as mature Cheddar, feta or goat’s cheese.

Vegetable quiche gets its flavour and filling from vegetables, while Quiche Lorraine is traditionally made with bacon or lardons in an egg-and-cream custard. Quiche Lorraine has 269 kcal per 100 g, compared with 302 kcal in vegetable quiche.

Keep it covered in the fridge and eat it within three days. You can freeze individual slices; wrap them well, thaw in the fridge, then reheat until steaming hot.

Yes. Freeze it baked and fully cooled, either whole or in slices, wrapped tightly to prevent freezer burn. Thaw overnight in the fridge and reheat in an oven until hot throughout; the pastry may be less crisp than freshly baked.