Description
A delicious quiche filled with roasted vegetables, fresh spinach, and creamy Gruyère cheese, perfect for brunch or gatherings.
Ingredients
Scale
- 225g plain flour
- 175g cold butter
- 1 medium egg
- 2 medium red onions
- 200g baby courgettes
- 260g fresh spinach
- 1–2 tbsp olive oil
- 4 medium eggs
- 300ml double cream
- 180g Gruyère cheese
- Salt and pepper
Instructions
- Prepare the pastry by pulsing the flour and butter until resembling breadcrumbs. Add egg and cold water to form a dough. Chill for 15 minutes.
- Blind bake the crust by rolling it out, lining a tart tin, and baking at 180°C for 20-25 minutes.
- Roast the vegetables at 200°C for 30-40 minutes until caramelized.
- Wilt the spinach in a hot pan for a few minutes, then drain excess water.
- Assemble by layering cheese, roasted veggies, and spinach in the crust. Mix eggs, cream, and seasoning, then pour over.
- Bake for 25-35 minutes until set and golden.
- Serve warm or at room temperature with salad or bread.
Notes
Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: quiche, vegetarian, roasted vegetables, brunch, Mary Berry