Cheeseless Vegetarian Quiche
Quiche is a popular part of the French cuisine but have been widely adapted by other countries and has evolved into different recipes, like this one.
Cheeseless Vegetarian Quiche is a lovely dish to take to a party or have on your own table for a light lunch or dinner. This quiche is not only a deliciously savoury dish but also healthy and ideal for those who couldn’t (and shouldn’t) eat meat and cheese. A little fiddly but well worth it!
Method
-
Pre-bake your crust in the oven for 10-15 minutes at 180 degrees (optional).
-
Put a pot of water on to boil for blanching the broccoli.
-
Prepare a bowl of iced water to stop the cooking when the broccoli is done. When the water comes to a boil, add the broccoli, blanch until the broccoli is bright green - about 3 minutes.
-
Remove the broccoli from the boiling water and plunge in the ice water to stop the cooking. Remove from the iced water and set aside on paper towels to drain.
-
Sauté diced onion, dried red pepper, salt and pepper until the onion is translucent, then add garlic and sauté until fragrant - about 1 minute.
-
Add the capsicum, sauté until it begins to soften (about 3-4 minutes) then add mushrooms.
-
Sauté until the mushrooms give up their liquid and it is mostly cooked off. Remove the vegetables from the heat.
-
Combine the eggs and milk and set aside.
-
Layer the vegetables into the pie crust, filling the crust evenly.
-
Pour the egg and milk mixture into the vegetable filled pie crust.
-
Bake for 30 - 45 minutes at 180 degrees.
-
Check the quiche regularly. The quiche will be done when the egg mixture is set and no longer shakes when you jiggle the quiche.
-
Remove from the oven and let sit for 15 minutes before serving.
-
Cheeseless Vegetarian Quiche is suitable to freeze for up to 3 months.
-
Serve hot or cold, your choice!
-
I like to pre-bake my crust as I feel it makes the crust flakier. If you want to pre-bake, put the crust in the oven for 10-15 minutes at 180 degrees.
