Name: Cheesy Garden Veggie Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 375 g ready rolled shortcrust pastry; 1 onion, finely sliced; 6 mushrooms, sliced; ½ courgette, thinly sliced; 3 eggs; 150 ml semi-skimmed milk; 4 tbsp single cream or whipping cream, or use extra milk; 100 g extra mature Cheddar cheese, grated; 1 tsp chives, finely chopped; Salt and pepper, to taste; 1 tbsp oil or butter, for sautéing

Description

This quiche is one of those back-pocket recipes I keep coming back to when I need something reliable but still a bit special. It’s creamy, cheesy, and packed with simple veg that somehow taste better together than on their own.

Ingredients

Units Scale

375 g ready rolled shortcrust pastry
1 onion, finely sliced
6 mushrooms, sliced
1/2 courgette, thinly sliced
3 eggs
150 ml semi-skimmed milk
4 tbsp single cream or whipping cream, or use extra milk
100 g extra mature Cheddar cheese, grated
1 tsp chives, finely chopped
Salt and pepper, to taste
1 tbsp oil or butter, for sautéing

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Instructions

Preheat your oven to 350⁰F (180⁰C).
Place a baking sheet in the oven to heat up; it helps the base cook through nicely.
Unroll the 375 g ready rolled shortcrust pastry over a 20 cm flan tin.
Gently press it into the edges without stretching it too much. Trim any excess with a knife.
Line the pastry with baking parchment and fill with baking beans or scrunched foil.
Bake for 10 minutes, then remove the parchment and beans and bake for another 5 minutes until lightly set. If it puffs a bit, press it down gently with a spoon.
While that’s baking, heat 1 tbsp oil or butter in a pan.
Add the 1 finely sliced onion, 6 sliced mushrooms, and ½ courgette, thinly sliced with a pinch of salt and pepper.
Cook for about 8 to 10 minutes until softened and any liquid has cooked off. Don’t rush this part or the quiche can turn watery.
In a jug, whisk together the 3 eggs, 150 ml semi-skimmed milk, and 4 tbsp cream (or extra milk) with a good pinch of salt and pepper.
Sprinkle half of the 100 g grated Cheddar cheese over the base of the pastry.
Spoon the cooked veg mixture evenly over the cheese, then scatter the remaining cheese on top along with the 1 tsp chopped chives.
Place the flan tin onto the hot baking sheet in the oven, then carefully pour in the egg mixture. This will prevent spilling when moving the dish to the oven.
Bake for about 30 minutes until just set in the centre with a slight wobble.
If it’s browning too quickly, loosely cover with foil for the last 10 minutes.
Let it sit for at least 10 minutes before slicing.
It firms up as it rests and slices much cleaner.

Notes

Prepared, tried, and tested by Preshana