Tired of the same old quiche? Let’s shake things up! Our secret to a truly memorable vegetarian quiche is whisking tomato purée directly into the custard. This simple trick infuses every bite with a rich, savoury tomato flavour that perfectly complements the sweet peas, broad beans, and creamy pockets of cheese. It’s different, impressively easy, and results in a beautifully rustic tart that’s perfect for brunch, lunch, or a light supper.
Ingredients
• For the Pastry
• 175g / 1 ½ cups plain flour, plus extra for dusting
• 100g / ½ cup cold unsalted butter, chopped
• 1 large egg yolk
• Pinch of sea salt
• For the Filling
• 4 large eggs
• 200ml / ¾ cup + 1 tbsp whole milk
• 200ml / ¾ cup + 1 tbsp whipping cream
• 70g / ¼ cup tomato purée
• 80g / ½ cup frozen peas, defrosted
• 80g / ½ cup frozen broad beans, defrosted
• 80g / ½ cup cherry tomatoes, halved
• 125g / ½ cup soft cream cheese
• Sea salt and freshly ground black pepper, to taste
• Sunflower oil, for greasing the flan ring
Instructions
1. To make the pastry, pulse the flour, butter, egg yolk, and a pinch of salt in a food processor until it forms a dough. Alternatively, rub the butter into the flour with your fingertips, then mix in the egg yolk. Let the pastry rest for 10 minutes.
2. Meanwhile, prepare the filling. In a large bowl, whisk the 4 whole eggs, then mix in the milk, cream, and tomato purée. Season generously with salt and pepper.
3. Preheat your oven to 180°C / 160°C Fan / Gas Mark 4. Lightly grease a 23cm (9-inch) fluted flan ring with a removable base.
4. On a lightly floured surface, roll out the pastry to be slightly larger than your flan ring. Carefully line the ring with the pastry, pressing it gently into the corners. Trim the excess, leaving about 5mm above the rim to allow for shrinkage.
5. Line the pastry case with baking paper and fill with baking beans or uncooked lentils. Blind bake for 15 minutes. Carefully remove the paper and beans, then bake for another 4-5 minutes until the base is crisp.
6. Allow the pastry case to cool slightly. Scatter the defrosted peas, broad beans, and halved cherry tomatoes evenly over the base.
7. Carefully pour the tomato-egg mixture into the pastry case. Dot the top with spoonfuls of cream cheese; some will sink and some will stay on top.
8. Slide the quiche onto the middle shelf of the oven and bake for 25-30 minutes, or until the filling is softly set with a slight wobble in the centre.
9. Remove from the oven and let it rest for at least 5 minutes before slicing. This helps it set fully and makes it easier to cut. Serve warm or cold.
Nutritional Information
• Please note that is an estimate and can vary depending on the specific used.
Pro Tips
• Swap the cream cheese for ricotta or cottage cheese for a different texture and flavour.
• For a tangy twist, substitute the whipping cream with an equal amount of sour cream.
• Add a pinch of mustard powder or a teaspoon of dried herbs (like oregano or thyme) to the pastry dough for an extra layer of flavour.
• If using harder vegetables like broccoli or asparagus, blanch them in boiling water for a few minutes before adding them to the quiche.
FAQ
Q: Can I make this vegetarian quiche gluten-free
A: Yes, you can easily make the pastry gluten-free by substituting the plain flour with a good quality gluten-free all-purpose flour blend. Follow the pastry instructions as written. For a naturally gluten-free option, you could also make a crustless version by baking the filling in a greased dish until set.
Q: How can I add more protein to this quiche
A: To boost the protein content, consider adding 100g of crumbled firm tofu or a handful of cooked lentils to the filling along with the other vegetables. Swapping the cream cheese for cottage cheese, as mentioned in our pro-tips, will also slightly increase the protein.
Q: Can this quiche be made dairy-free
A: Absolutely. To make this quiche dairy-free, use a solid block-style dairy-free butter for the pastry. For the filling, substitute the whole milk and whipping cream with your favourite unsweetened plant-based alternatives like soy or oat milk and cream. Use a dairy-free cream cheese for the topping.
Q: How should I store leftover quiche
A: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3-4 days. You can enjoy it cold or reheat slices in the oven at 160°C / 325°F for about 10-15 minutes until warmed through. It also freezes well for up to 3 months.
