Summer Vegetable Quiche

Vegetable Quiche

A sunny bank holiday weekend?! Surely not! Well it was sunny on the Isle of Wight – really hot and sunny, bright red nose and panda eye sunglasses mark sunny… Drinking chilled rose all day sunny. You get the message. Now being the fair skinned ginger scamp that I am there is a problem with drinking rose all day in the sun – delusions.

I, Miss Annabel Exercise phobic Hunt, have signed up to do a half marathon.

Come the end of September I will be seen running around some part of Greenwich to a number of trendy DJs. So this week should have seen the start to my rigorous training programme. But, well, I had to go out for a dinner a couple of times, and well, I haven’t picked up my trainers yet….

SO to make up for my laziness – I cooked and I’m writing a blog post!
(Yes I know this isn’t going to help me run 13 miles in a few months!)

Serves 4 (with seconds)

Ready made short crust pastry
3 large eggs
250ml double cream
100ml milk
Soft goat’s cheese
Baby plum tomatoes
1/2 courgette
2 medium garlic cloves
1 medium red onion
Balsamic vinegar
Fresh basil
Olive oil
Salt & pepper

  • Pre heat the oven to 160 degrees
  • Cut off about about an 8 inch square from the ready made pastry and roll it out a bit thinner – not too thin though you don’t want it cracking


  • Line a pastry tin with the pastry (if you can, use one of those tins that you can remove the bottom from otherwise getting the quiche out will be impossible) and gently push it into the corners – try not to make any holes as this will cause leakage when putting the liquid in later
  • Place some grease proof paper on to the pastry an pour in your baking beads – if you don’t have these you can use rice
  • Place the pastry case in the oven and bake blind for 20 mins
  • While the pastry is baking roughly chop the red onion and courgette. Halve the tomatoes and place in a baking tray with the garlic. Liberally drizzle with olive oil, salt and pepper. A a teeny drizzle of balsamic vinegar too.
  • Place in the oven for 15 mins


  • Mix the eggs, cream and milk into a jug ready to be poured into the pastry case later
  • Once the pastry is blind baked, remove the beads and spread the vegetables out in it – if you were being cheffy you could ‘arrange’ them. If not, just ‘make look nice’ and plop lumps of the goats cheese in the case as well.


  • Place on the middle shelf of the oven, pull the shelf out then pour the cream/egg/milk mix into the case, close the oven door, and cook for around 15/20 minutes – or until it is just browning on top
  • About 10 mins in, sprinkle some torn basil on top
  • Serve with green salad

6 thoughts on “Summer Vegetable Quiche

    1. Thanks! You should give it a go, it was a bit of a fridge raid recipe, but definitely worth it! Will try and do some more veggie recipes.
      There is a new book out called Vegetronic by Alexis Gauthier – you should have a look at that, it’s fantastic!

    1. Touch wood. No… But I have 90% of my blogs backed up because I write them in word 1st because my laptop is so old and dodgy. Must have been a nightmare for you!

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