Isn’t Quiche one of the best inventions?! A beautiful balance between buttery, flakey pastry and yet chockablock full of nutritious vegetables and high protein from the eggs. I started making this vegetable quiche as a side dish when entertaining a group of friends, serving it alongside a big tray of paprika-rubbed salmon, but then we discovered it’s a dream “leftover” dish to have for lunch the next day and actually it’s perfect on its own or with some simple balsamic-dressed salad and yoghurt. The number of times I have gone to have it for lunch and realized Jack scoffed the entire thing for a late-night dinner! I don’t blame him, it’s one moreish vegetable quiche!

Now I make this quiche every week. It’s one of the best go-to dishes to have in the fridge when you’re too tired to cook but want something filling and nutritious at the same time. And the best part is, it takes no more than 15 minutes to put it all together. Granted, I am using shop-bought pastry so if you have the time and the love for pastry cooking, knock yourself out! There are plenty of shortcrust pastry recipes to google but I figured I’m more than happy to accept that one shortcut if it means I have this quiche in the fridge on tap!

The caramelized onions add such a lovely sweetness to the quiche and whilst you can pick’n’mix the vegetables, I love the combination of aubergine, courgette and peppers. It’s sorta winter meets summer all rolled up into one! I’ve added in the steps below although I promise you’ll be pleasantly surprised about how easy it is! Hope you enjoy the recipe!

Carly x

Start by caramelizing the red onions with some balsamic vinegar and a small knob of butter.

Set aside, and then add all the sliced ​​courgette, aubergine and peppers to a pan. Season well and add the minced garlic.

Remove from the heat after 5 minutes and place in a sieve, allowing the excess water from the vegetables to drain off.

Add all the dry ingredients into a bowl and mix well.

Place the rolled out pastry into the case and prick all over with a fork.

Then add the vegetables and feta mix to the pastry. Hand-whisk the eggs and double cream together and pour over the vegetables. Bake at 180 degrees for 25 minutes. Add some additional feta to the top and bake for a further 10 minutes, then serve and ENJOY!

And you have a delicious, loaded vegetable quiche as easy as pie 😉

Carly x

Caramelized Onion & Vegetable Quiche

Caramelized Onion & Vegetable Quiche

Author: Carly Neave

Serves: 6 slices

Ingredients

• 1 small courgette
• 1 small aubergine
• 1 bell pepper
• 1 red onion
• 3 garlic cloves, minced.
• 10 sundried tomatoes, cut into small chunks.
• 8 cherry tomatoes, quartered.
• 125g feta cheese
• 3 tbs balsamic vinegar or glaze
• 3 tbs olive oil.
• 1 sheet of rolled shortcrust pastry
• 3 organic eggs
• 200ml double cream
• Salt and pepper to season

Instructions

1. Pre-heat the oven to 180 degrees celsius.
2. Finely slice the red onion and add to a frying pan along with the balsamic vinegar. Sautee for 5 minutes on a low-medium heat until soft and golden. Set aside.
3. Finely slice the courgette & aubergine and cut the pepper into small chunks. Add to the used frying pan with the minced garlic, olive oil and a generous helping of salt and black pepper. Sautee for 5-7 minutes until starting to soften. Remove and place in a sieve for 5 minutes, allowing excess water to drain off.
4. In a large mixing bowl, add the drained vegetables, caramelized onion, half the feta cheese, cherry tomatoes and sundried tomatoes. Mix together and season again with salt and pepper.
5. Place the ready-rolled shortcrust pastry sheet onto a loose-bottom tin and prick all over with a fork. Add the vegetables.
6. Hand-whisk the double cream and eggs in a bowl and pour over the mixture.
7. Bake in the oven for 25 minutes, then remove and add the other half of the feta over the top of the quiche and replace it for a further 10 minutes.
8. Serve hot or cold. Enjoy!

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