Vegetable Quiche with Feta
There’s nothing like quiche for a simple, nutritious and healthy meal! Here is a delicious recipe for Vegetable Quiche with Feta. I chose seasonal vegetables: zucchini, eggplant, bell pepper and tomatoes. For the crust, I used my favorite quiche dough recipe made with olive oil. Perfect for a summer evening with friends!
What type of crust should I use to make a quiche?
To prepare a quiche, you can use two different types of crust: puff pastry or shortcrust pastry. Personally, I advise you to choose a shortcrust pastry.
First of all, shortcrust pastry is lighter because it contains less fat than puff pastry, rich in butter. In addition, the shortcrust pastry allows the quiche to stand up better and absorb any excess water.
To make a shortcrust pastry, you need flour,water, butter and, depending on the recipe, an egg. To make your shortcrust pastry healthier, I replaced the butter with olive oil. I also added thyme directly into the shortcrust pastry dough. A simple way to pimp your vegetable quiche!
My quiche is too watery! What to do?
This is one of the most common problems when cooking a vegetable quiche: the vegetables give off too much water and the quiche gets soggy. what a pity! Here are 3 tips to avoid this.
- Choose a shortcrust pastry: As explained above, shortcrust pastry helps to absorb any excess water.
- Sauté your vegetables beforehand: I recommend that you sauté your vegetables for a few minutes before using them for your quiche. This way, your vegetables will start to lose some water in the pan. You can remove this excess water before adding them to the quiche.
- Leave the tomatoes whole: For this, I used cherry tomatoes. I left them whole in the quiche so they wouldn’t give off too much water.
- Let the quiche rest for 15 minutes before serving: Once removed from the oven, let the quiche rest for 15 minutes before cutting and serving. This allows the vegetables to finish cooking and also allows the core of the quiche to mix well with the vegetables and thus absorb the excess water.
More quiche recipes
- Green Asparagus and Wild Garlic Quiche
- Tuna, Tomato and Mustard Quiche
- Mushroom, Feta and Red Onion Quiche
Recipe for Vegetable Quiche with Feta
For 6 servings you need the following ingredients.
Ingredients
For the olive oil paste
- 250 g of flour
- 1 egg
- 60 ml olive oil
- 60 ml of water
- 6 g of salt
- Dried thyme (optional)
For the vegetable quiche
- 1 zucchini
- 1 eggplant
- 1 bell pepper
- 150 g cherry tomatoes
- 1 red onion
- 2 cloves garlic
- 200 g of feta
- 5 eggs
- 15 cl of milk
- 1 tablespoon of dried thyme
- 1 pinch of Espelette pepper
- Salt and pepper
Are you missing an ingredient? Here are some tips on how to substitute certain ingredients.
Preparation
- In a bowl, add the flour, salt, oil, water and egg. Mix everything together in a kitchen machine until you obtain a dough. Form a ball and let stand in the fridge in a cling film while you prepare the rest.
- Meanwhile, cut the eggplant, zucchini and bell pepper into cubes. Sauté the vegetables in a pan with a drizzle of olive oil. Then add the chopped garlic, thyme and Espelette pepper. Sauté for 10 minutes. The vegetables should remain crunchy.
- Cut the red onion finelly.
- In a small bowl, combine the eggs, milk, a pinch of salt and pepper. Crumble the feta cheese and mix well.
- Next, roll out the dough with a rolling pin to form a circle. Place it on your parchment or oiled quiche or cake pan.
- Place the vegetables in the bottom of the quiche, add the cherry tomatoes and the red onion. Pour in the egg mixture.
- Bake the quiche in the oven at 180 ° C (fan oven) for 40-45 min. Let stand 10-15 minutes before serving to allow the quiche to absorb excess water released by the vegetables.
Pictures
Find the steps of the recipe in pictures.
Frequently Asked Questions
As with every blog post, here are some tips for substituting ingredients in this recipe:
- Eggplant, zucchini, bell pepper: You can replace any of these vegetables with carrots, broccoli, cauliflower or mushrooms.
- Feta: You can replace the feta with mozzarella, grated cheese or tuna for a cheese-free version.
- Milk: You can replace the milk with the same amount of fresh cream, liquid cream or yogurt for a light version.
- Thyme: You can replace thyme with oregano, rosemary, dried basil or fresh herbs such as parsley.
- Espelette pepper: Espelette pepper is used to spice up vegetables. You can replace it with chili flakes or smoked paprika.
How long does this quiche keep?
This Vegetable Quiche with Feta can be kept for 3 days in the refrigerator.
Can I make this quiche in advance?
Yes, you can prepare this quiche in advance. To do this, bake the quiche 10 minutes less than directed. Then reheat in the oven for 10-15 minutes until the core is heated through.
Can I freeze this Vegetable Quiche with Feta?
Yes, absolutely! It keeps for 3 months in the freezer.
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Vegetable Quiche with Feta
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Ingredients
For the olive oil paste
- 250 g of flour
- 1 egg
- 60 ml olive oil
- 60 ml of water
- 6 g of salt
- Dried thyme optional
For the vegetable quiche
- 1 zucchini
- 1 eggplant
- 1 bell pepper
- 150 g cherry tomatoes
- 1 red onion
- 2 cloves garlic
- 200 g of feta
- 5 eggs
- 15 cl of milk
- 1 tablespoon of dried thyme
- 1 pinch of Espelette pepper
- Salt and pepper
Instructions
- In a bowl, add the flour, salt, oil, water and egg. Mix everything together in a kitchen machine until you obtain a dough. Form a ball and let stand in the fridge in a cling film while you prepare the rest.
- Meanwhile, cut the eggplant, zucchini and bell pepper into cubes. Sauté the vegetables in a pan with a drizzle of olive oil. Then add the chopped garlic, thyme and Espelette pepper. Sauté for 10 minutes. The vegetables should remain crunchy.
- Cut the red onion finelly.
- In a small bowl, combine the eggs, milk, a pinch of salt and pepper. Crumble the feta cheese and mix well.
- Next, roll out the dough with a rolling pin to form a circle. Place it on your parchment or oiled quiche or cake pan.
- Place the vegetables in the bottom of the quiche, add the cherry tomatoes and the red onion. Pour in the egg mixture.
- Bake the quiche in the oven at 180 ° C (fan oven) for 40-45 min. Let stand 10-15 minutes before serving to allow the quiche to absorb excess water released by the vegetables.
