Vegetable Picnic Quiche

Natasha Ignatiadis

Cook Time 1h 10 mins + chilling

Servings 8


1 ½ cup of water
150g butter
1 ½ cups of plain flour
1 ½ cup of wholemeal flour
Pinch of salt
2 tbs. olive oil
1 onion, diced
1 red capsicum, 2cm x 2cm dice
1 green capsicum, 2 cm x 2cm dice
1 zucchini, cut into rounds
1 eggplant, 2cm x 2cm dice
1 small sweet potato, 2cm x 2cm dice and blanched
½ punnet of cherry tomatoes, halved
3 sprigs thyme
1 bay leaf
4 eggs
400ml thickened cream
A good pinch nutmeg
Salt and pepper
¾ cup crumbled fetta


Pre heat the oven to 180°C.

In a medium saucepan add the water and butter and heat until the butter has completely melted. Remove from the heat and incorporate the flours with a wooden spoon. Place the ball of dough in a 27cm deep quiche tin and with your hands, carefully spread and evenly line the tin with the pastry. Refrigerate for 30 minutes.

While pastry is chilling, heat oil in a sauté pan over a medium heat. Add the onion and capsicum and cook for 5 minutes until softened. Now add the zucchini, eggplant, blanched sweet potato and herbs and cook over a gently heat for 25 minutes or until the vegetables are soft in texture. Season with salt and pepper and cool.

To blind bake; place a large piece of greaseproof paper in the raw quiche shell. Fill the base with cooking beads or dried beans and bake in the oven for 20 – 30 minutes. Remove from the oven and discard the paper. Add the cooked vegetables and arrange the raw tomatoes on top of this. Crumble over the fetta.

Whisk the eggs with the cream, nutmeg and season with salt. Pour this into the quiche shell and place back in to the oven and bake for 25 minutes. Serve hot or cold with a salad.


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