Vegetable quiche

Sometimes you just need more veggies in your life, but eating more of them can be tough. I had the same problem, so I looked and looked. Now, I have found your solution. This vegetable quiche will actually make you want to eat veggies until you fall down!

Personally, I love a piece of quiche every day, but this recipe is especially nice in the colder fall and winter months that are coming up again. It’s also a great thing to freeze, so you have some batches to eat when you don’t feel like cooking, but you are in the mood for healthy comfort food. Just pop it in the pre-heated oven for 15 minutes after it’s frozen and you’re ready to go again!

Ingredients for your quiche

• 2 eggs
• 30 grams of old, grated cheese
• 6 sheets of puff pastry
• Olive oil
• Black pepper
• I used a bag of mixed veggies containing 225 grams of: Chinese cabbage, carrot, leeks and red onion, but you can also cut them up yourself in small pieces
• A quarter of a zucchini
• 3 large mushrooms
• A small teaspoon of sriracha sauce
• A tablespoon of ketjap manis (a sweet Indonesian soy sauce)
• A clove of garlic

Work them vegetables!

To make this quiche, you need to thaw your puff pastry sheets in advance. The better they’re thawed, the stretchier they are and the less you’ll need. I needed 6 sheets, but I didn’t give them much time to thaw to be honest, so you might need less. Whilst they thaw, you can pre-heat your oven at 200 degrees Celsius and start on your mixture.

Chop chop

Chop your cabbage, carrots, leeks, onion, zucchini, mushrooms and garlic up in very small pieces. This will make sure it cooks quicker and that the flavours are all mixed in every bite. Because you’re using many ingredients, it’s easy to make too much so watch out for that and if you’re on a budget, you can skip some, like the cabbage or the zucchini. I would recommend keeping the onion, leek and mushroom in at all cost, because they add a lot of flavour and are very filling.

Get yourself a huge bowl to make your mix in. Break your eggs in it and throw in 2/3 of your cheese. Also add black pepper to taste (I like to put in quite a lot) and the sriracha and soy sauce. Mix this up first with a whisk. Now, you can start adding the vegetables to your bowl. Make sure you often whisk through it to see if you’re not adding too much veggies. Although the mix can handle a lot of weight, everything should have a decent amount of egg mixture in between to keep it a cohesive mixture. Once you’re satisfied, you can start making your quiche.

Stretching the dough

Stretch the pastry sheets as much as you can without breaking it. You can do this by hand or with a roller pin. Oil up your baking dish with the olive oil. Make sure to get every corner, so it won’t stick. I prefer a reasonably high quiche, but you can also choose a flatter one if you’d like. However, this’ll likely give you less space for the filling, which is a shame. Once you’ve greased the dish up, you can slowly cover the bottom and sides of the dish with your pastry. Press the edges with your fingers to make sure there are no holes when you’re done. Also make sure some flaps are hanging over the top, you’ll later use them to close the quiche. I prefer not to close it fully on the top, so the flaps don’t need to be too big.

Now that you’re done, fill your pastry with your egg/vegetable filling. Be generous and fill it right to the top. Now close the flaps. If you prefer a closed quiche, you can also use another sheet on top. Now use some olive oil to glaze over the top of your quiche and sprinkle the last of the cheese over it. Put it in the oven for 30 minutes and voila, your healthy and tasty vegetable quiche is ready to serve!

This quiche is wonderful for lunch or dinner and I love how wonderful it goes with a fresh tomato soup. If you do prefer some meat, I’d recommend bacon or chicken, but in my opinion it really doesn’t need it. If you don’t like certain vegetables, you could easily change it into for instance small pieces of broccoli or spinach.

I really hope you liked this vegetable quiche recipe and if you did, please feel free to share it and follow me on Instagram, Pinterest or Twitter. You can also subscribe and get this e-book for free on saving money without giving things up!

Lots of love,

Lisa

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