Vegetable quiche

Ingredients

• 1sheet of savoury pastry
• 15 ml (1 tbsp)oil
• 3 tspchopped garlic in olive oil
• 1white onion, finely diced
• 150 g (1 cup)frozen sweetcorn
• 1–2tomatoes, chopped
• 4eggs
• 50 mlmilk
• 50 g (½ cup), plus a little extra for toppinggrated cheese
• 1 tspsalt
• ½ tspground nutmeg
• to tastepepper

Instructions

1. 1

   Prepare the tin

   Heat the oven to 190°C and grease a round tin about 23 cm in diameter.

2. 2

   Soften the vegetables

   Warm the oil in a large frying pan over medium-high heat. Fry the garlic and onion until softened and translucent.

3. 3

   Combine vegetables

   Tip the garlic and onion into a bowl with the sweetcorn and chopped tomatoes. Set aside.

4. 4

   Mix the egg

   In a separate bowl, combine the eggs, milk and cheese. Season with the salt, pepper and nutmeg.

5. 5

   Finish the filling

   Pour the egg mixture over the vegetables and stir until everything is evenly combined.

6. 6

   Fill the pastry

   Fit the pastry into the prepared tin and spread the filling over it evenly. Sprinkle a little extra cheese on top for browning.

7. 7

   Bake the quiche

   Bake for 30 minutes, or until the filling is set and the top is golden.

8. 8

   Cool before slicing

   Leave the quiche to cool for a few minutes before cutting and serving.

What is vegetable quiche?

Quiche is a savoury baked tart made with pastry and an egg-based filling, associated with French cooking. This version takes a straightforward route, combining sweetcorn, tomato, onion and cheese in a single filling.

The vegetables bring sweetness and freshness, while the eggs set around them and the cheese adds savoury richness. A ready-made pastry sheet keeps preparation simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 14g protein, 27g carbs, 15g fat.

The pastry supplies much of the carbohydrate and fat, while eggs and cheese provide most of the protein and additional fat. Sweetcorn and tomatoes add some carbohydrate and fibre; serve a slice with salad or vegetables to round out the plate.

Build flavour in the pan

Onion and garlic: cook them until translucent before mixing them with the other vegetables. This softens their flavour and gives the filling a more even texture.

Tomatoes and sweetcorn: chop the tomatoes and combine them with the corn once the onion mixture has softened. The recipe does not call for cooking these vegetables separately.

Get the filling right

Egg mixture: mix the eggs, milk and grated cheese before adding the seasoning. Stir until combined rather than whipping in lots of air.

Even distribution: fold the egg mixture through the vegetables before pouring everything into the pastry. This helps each slice contain a balanced mix of filling.

Watch for doneness

Set centre: after 30 minutes at 190°C, the filling should look firm rather than liquid in the middle. If it still wobbles noticeably, give it a little longer in the oven.

Golden top: the extra cheese should brown on the surface as the quiche bakes. Keep an eye on it towards the end so the topping does not become too dark.

Make room for the pastry

Fitting the sheet: press the pastry into the greased tin and spread the filling evenly across it. A tin of about 23 cm gives the filling the depth intended by the recipe.

Keep the base intact: avoid tearing the pastry as you fit it into the tin, since gaps can let the filling seep underneath.

Serve it simply

Resting: let the quiche cool for a few minutes before slicing so the filling has time to settle. It is good warm, but also works at room temperature.

On the side: serve slices with a green salad or steamed vegetables for a fresh contrast to the pastry and cheese.

Recipe notes & tips

• Grease the tin thoroughly so the pastry is easier to release after baking.
• Dice the onion and tomatoes evenly so they are distributed well through the filling.
• Drain away any excess liquid from particularly juicy chopped tomatoes before mixing.
• Season the egg mixture before combining it with the vegetables.
• Let the quiche rest for a few minutes before slicing for cleaner portions.

Variations

• Add spinach: stir in a handful of chopped spinach with the other vegetables.
• Try another cheese: use a similarly melty grated cheese in place of the listed cheese.
• Include courgette: dice it finely and soften it with the onion.
• Use fresh sweetcorn: cook the kernels until tender before adding them to the filling.
• Add herbs: mix chopped parsley or chives into the egg mixture.

Common mistakes to avoid

• Undercooked onion: fry it until translucent before combining it with the other vegetables.
• Watery filling: remove excess liquid from juicy tomatoes before mixing.
• Torn pastry: ease the pastry into the tin gently and patch any small tears before filling.
• Uneven filling: stir the egg mixture through the vegetables before transferring it to the tin.
• Cutting too soon: leave the quiche to cool for a few minutes so the filling can settle.

How to store

Store leftover quiche covered in the fridge for up to 3 days. Reheat portions in the oven until hot throughout, or serve them cold or at room temperature.

Frequently asked questions