Imogen is from West Dorset, UK. Her favourite subjects are the environment, gardening, and vegetarian food.
This is a wholefood recipe for a traditional dish that can be used as a vegetarian main course. It is full of protein and goodness, and uses wholemeal pastry for the crust for a very satisfying and tasty dish.
The following recipe is for a 7-8 inch pie dish and will serve 4-6 people.
For the wholemeal pastry:
- 6 oz wholemeal flour
- 2 oz unbleached plain white flour
- 2 oz butter
- 2 oz white vegetable fat
- pinch of salt and a little water
Sieve the flour and salt into a large mixing bowl, throwing any bran that is caught in the sieve into the bowl too. Add the butter and fat, and chop into small pieces with a knife, then rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add one tablespoon of water at a time and stir in until all the bits are stuck together and you have a good firm pastry dough. Pat into a round ball, then roll out on a floured surface until it is roughly the right size and shape to fit into your dish. To lift the pastry into your dish easily first roll it onto your rolling pin then unroll it over your pie dish. Press down into the corners, trim to the top of the dish and prick the bottom of the pie crust in several places with a fork. Bake in the oven at 190 deg. C for 10 minutes to crisp the pastry before adding the filling.
- 4 free range eggs
- 1/2 pint milk (substitute some of the milk for pouring cream if you wish to make it a little richer)
- 4 oz mature cheddar cheese
- Suggested vegetables (use whichever you have available):
- red or white onion
- chopped red and green sweet peppers
- chopped mushrooms
- cooked sweetcorn
- sliced courgettes
- small broccoli florets
- Beat the eggs and milk together in a jug, season with salt and pepper
- Grate the cheese.
- Lightly cook all vegetables except tomatoes before adding to the quiche
- Fry onions, mushrooms, peppers and courgettes in a little butter until soft and slightly browned
- Par-boil broccoli
- Lay the cheese and cooked vegetables evenly in the pie crust, then pour over the egg and milk mixture
- Slice the tomatoes and lay on top of the quiche for a decorative effect, it is also nice sprinkled with chopped parsley
- Bake in the oven for about 40 minutes, or until golden brown on top and firm to the touch
Delicious served with a mixed salad and new potatoes!
Thelma Alberts from Germany on June 24, 2012:
Yummy! I love vegetable quiche although I have not made it myself. They´re delicious. Thanks for sharing.
Kristin Trapp from Illinois on December 06, 2011:
Thanks for the reply Imogen. I definitely learned something new today! I have never heard zucchini referred to as courgettes.
Imogen French (author) from Southwest England on December 06, 2011:
thanks for all your kind comments, it is a favourite in my house, made with lovely eggs from our own chickens!
ktrapp - courgettes are also known as zucchini
SanneL - yes, eggplants (or aubergines as we call them here!) would also be nice with the mediterranean type vegetables
hope you all enjoy making it
SanneL from Sweden on December 05, 2011:
This recipe sounds really wonderful. I have to bookmark to make it myself. This will be a great vegetarian dish for the holidays.
I believe egg-plant will also be a nice vegetable to add into the ingredients. It goes so well with the courgette and the peppers.
Thanks for sharing this great recipe.
Voted up and useful!
allhubboy from Singapore on December 05, 2011:
Great for my vegetarian cousins. :]
Kristin Trapp from Illinois on December 05, 2011:
This looks so delicious! I love all-vegetable meals. But, what is a courgette? I am unfamiliar with that food?
Claudia Tello from Mexico on December 05, 2011:
Thanks for your prompt answer; I have never seen the products you mention where I live. I will look for them and if I am out of luck I’ll use butter, but I’ll certainly make your quiche.
Imogen French (author) from Southwest England on December 05, 2011:
Hi Claudia, thanks for your comments.
Here in the UK we can get white vegetable fat as an alternative to lard - commercial products available are white "Flora" and "Trex". I don't like using margarine either, and you can use all butter if you prefer, but I find the white fat gives the pastry a better texture.
Claudia Tello from Mexico on December 05, 2011:
This vegetarian quiche looks delicious. I love the way you use big chucks of vegetables instead of chopping them. It looks much better and appetizing that way. I am bookmarking the hub for later use. I have a question though, by white vegetable fat do you mean margarine or something else I don’t know of? I ask because I have a no margarine policy (no trans fats whenever possible).