Deep mediterranean quiche
Recipe category
An Italian inspired quiche with sun dried tomatoes and courgette. A perfect light meal for a summer's day.
Preparation time
40 minutes
Cooking time
30 minutes
Number of servings
8
Difficulty
Medium
Ingredients
For the pastry:
280g plain flour
140g butter
Cold water
For the filling:
1 onion
2 garlic cloves
Half a courgette
450ml soya milk
500g grated parmesan
2 eggs
200g sun dried tomatoes
100g feta
Directions
- Preheat the oven to 400°F/200°C. Starting with the pastry; rub the flour and butter together in a bowl until crumbling like breadcrumbs. Add water, a little at a time, until it forms a dough.
- Roll out the pastry on a floured board and gently spread over your tin. Place in the fridge for 20 minutes before blind baking for a further 10.
- Whilst the pastry is cooling, chop and gently cook the onions, garlic and courgette.
- In a large bowl, add the soya milk, half the parmesan, and the eggs. Gently mix.
- Once the pastry is cooked, spread the onions, garlic and sun dried tomatoes over the base and pour the eggs mix over. Sprinkle the remaining parmesan and careful lay the feta over the top. Bake for 30 minutes or until golden brown.
Comments
Absolutely divine!
Made this for a dinner party last weekend and everyone asked for the recipe. The combination of roasted vegetables and creamy egg custard is perfect.
Glad you enjoyed it!
So happy to hear it was a hit at your dinner party! Try adding some kalamata olives next time for an extra Mediterranean touch.
Quick question about the crust
Should the crust be blind baked before adding the filling? I have had trouble with soggy bottoms in the past. Great recipe otherwise!
Yes, blind bake!
I always blind bake for about 10 minutes with baking beans. It makes all the difference for preventing a soggy bottom.
Made it gluten free!
Subbed in a gluten free pastry shell and it worked perfectly. This is now my go-to for Sunday brunch. The leftovers reheat well too.
Interesting technique
I have a slightly different approach to this quiche that I think you will find interesting. The secret is in the cheese blend.
My Mediterranean variation
Beautiful recipe! In my region of Italy we use a slightly different approach with ricotta instead of cream. I also add fresh basil from my garden and a drizzle of good olive oil before serving. Would love to share the full recipe on my blog if you are interested.
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