Broccoli and Tomato Quiche πŸ…

This vegetable quiche is perfect for lunch in the summertime or even a light dinner served with a fresh salad. What we really like about this recipe is it's not limited to just broccoli, peppers, mushrooms and tomato, you can use your favourite vegetables to alter this recipe to your taste.

Prep Time

30

Cook Time

55

Servings:

6

Ingredients

1.5 tsp Salt
180 grams Broccoli
1 Unbaked pastry case
2 tbsp Butter
500 grams Chopped onion
1 Bell pepper chopped
180 grams Chopped tomato
170 grams Mushrooms chopped
1 clove Garlic
5 Eggs
85 grams Milk
85 grams Parmesan cheese
85 grams Cheddar cheese grated
Rosemary sprinkled

Instructions

Preheat your oven to 230 degrees or 210 degrees for fan assisted ovens and start by lining your pastry case with foil.

In your preheated oven bake the pastry case for 5 minutes. Carefully remove the foil and bake for another 5 minutes or until the case is a light brown.

Reduce the oven heat to 170 degrees or 150 degrees if you have a fan assisted oven.

Over medium heat melt the butter in a frying pan adding the onion, garlic and vegetables for 5 minutes.

Stir in our organic curry powder, organic ground black pepper, organic cinnamon, organic turmeric and half a teaspoon of salt. Finally spoon the mixture into the pastry case.

Beat all 5 eggs in a bowl adding the Parmesan and Cheddar cheese a long with the milk. Once these ingredients have been mixed together pour the mixture over the vegetables.

Place slices of courgette and tomato on top of your quiche to add colour. In the centre of your preheated oven bake for 40 to 45 minutes. To make sure your quiche is cooked place a knife into the quiche. The knife should come out clean once the quiche is ready.

Sprinkle with rosemary to add colour. Let the quiche sit for 5 minutes before cutting. Serve with salad and seasonal vegetables.

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