30 Jul 2024

Fresh Spring Herb and Veggie Quiche

Celebrate the arrival of spring with a delicious, garden-fresh quiche! This simple recipe highlights the vibrant flavours of herbs and vegetables that you can grow right in your garden. Perfect for a light lunch or brunch.

Ingredients:

  • 1 roll of shortcrust pastry (or homemade if you prefer).  For a lower-carb version, omit the crust and pour the mixture directly into a greased pie dish or muffin tins for mini quiches.
  • 1 cup of chopped fresh spinach
  • 1/2 cup of diced tomatoes
  • 1/2 cup of chopped bell peppers
  • 1/4 cup of chopped green onions
  • 1/4 cup of fresh herbs (such as basil, parsley, and chives), finely chopped
  • 1 cup of shredded cheese (cheddar, mozzarella, or a mix)
  • 4 large eggs
  • 1 cup of milk
  • Salt and pepper to taste
  • Optional: a pinch of nutmeg

Instructions:

  1. Preheat the oven to 190°C
  2. Prepare the crust:
    • Roll out the shortcrust pastry and line your quiche tin with it.
    • Place the lined tin in the refrigerator for about 20 minutes to prevent shrinkage during baking.
    • Line the pastry with baking paper and fill it with dried beans or dried pulses to weigh it down.
    • Bake in the pre-heated oven for about 15 minutes.
    • Take out the baking paper and beans/pulses, then bake for an additional 5-7 minutes until the pastry is lightly golden.
    • Proceed with adding the quiche filling and baking as per the recipe.
  3. Layer the vegetables:
    • Evenly spread the chopped spinach, tomatoes, bell peppers, and green onions over the bottom of the pie crust.
  4. Add the cheese:
    • Sprinkle the shredded cheese evenly over the vegetables.
  5. Mix the eggs and milk:
    • In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg (if using) until well combined.
  6. Add the herbs:
    • Stir the chopped fresh herbs into the egg mixture.
  7. Pour the mixture:
    • Carefully pour the egg and herb mixture over the vegetables and cheese in the pie crust.
  8. Bake:
    • Place the quiche in the preheated oven and bake for 35-40 minutes, or until the centre is set and the top is golden brown.
  9. Cool and serve:
    • Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature, garnished with additional fresh herbs if desired.

Tips:

  • Variety: Feel free to swap out or add any other garden-fresh veggies you have on hand, such as zucchini, mushrooms, or asparagus.
  • Herbs: Experiment with different herbs to find your favourite combination. Dill, thyme and oregano also make great additions.