Vegetable Quiche

Vegetable Quiche

From   Tea Time

Prep: 3 hours 15 minutes

Cook: 45 minutes

Method: Easy

Course: Snack

Type: Indian

A wholesome savoury dish consisting of pastry crust filled with vegetable-cheese mixture, topped with eggs-cream mixture and baked


  • Dough
  • Unsalted butter 75 gms + to grease
  • Egg 1
  • Refined flour 1 cup
  • Salt to taste
  • Vegetable fillling
  • Button mushrooms, diced 4
  • Spinach, chopped 40 gms
  • Medium red capsicum, chopped ½
  • Medium yellow capsicum, chopped ½
  • Medium green capsicum, chopped ½
  • tbsps 1 cup
  • Custard
  • Fresh cream 250 gms
  • Eggs 2
  • Salt to taste


  • To make the dough, take butter and egg in a mixing bowl and beat gently. Do not overbeat. Add refined flour and salt and mix well to make a dough. Roll the dough in cling film and keep it in the refrigerator for 2 hours.
  • Dust the worktop with flour and roll the dough. Keep a quiche mould over the rolled out dough and mark a roundel and cut a roundel slightly bigger than the marked one.
  • Grease the mould and spread the rolled dough on it compressing from all sides. Chill it in the refrigerator for 30 minutes.
  • Preheat oven to 200º C.
  • Bring the mould out of ♦the refrigerator, fill it up with some raw kidney beans and keep the mould in the preheated oven. Bake for 15 minutes or till its edges are lightly browned.
  • Take mushrooms, spinach, red capsicum, yellow capsicum, green capsicum and mozzarella cheese in another mixing bowl and mix well.
  • When the base is ready, put the vegetable mixture in it.
  • To make custard, beat eggs into a bowl, add salt and beat. Do not overbeat. Pour this mixture over the vegetables.
  • Keep the mould in the preheated oven and bake for 25-30 minutes.
  • Take the mould out of the oven, cool slightly, demould, place it on a serving plate and serve.