Roasted Vegetable Quiche

Roasted vegetable quiche
This roasted vegetable quiche recipe is perfect for barbecues and parties throughout the year, as they are a healthy, fun treat which can be enjoyed by the entire family.
Quiches are a savoury dish with an open-faced pastry crust and a filling that can be served either hot or cold.
The dish is very versatile so don’t be scared to mix and match the recipe to fit your own preferences. For example, you could add meat or seafood into the filling for a more flavoursome taste.
This recipe comes courtesy of celebrity chef Lisa Marley and Britannia Living.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 6


for the olive oil pastry

  • 125 g plain flour
  • 125 g rye flour
  • 120 ml cold water
  • 60 ml olive oil
  • 1 tsp dried dill

for the filling

  • 2 medium onions (finely chopped)
  • 150 ml whole milk
  • 150 g courgette (chopped)
  • 5 large eggs
  • 1 red pepper (de-seeded and diced)
  • 3 tsp dried mixed herbs
  • pinch of salt and pepper (for seasoning)


Pastry method

  • Pre-heat the oven to 180°C/350F or Gas mark 4.
  • Place the rye flour, plain flour, pinch of salt, olive oil, dill and hot water into a mixing bowl – be sure to add the water slowly and stir as you go.
  • Once it comes together, turn it out and add a small amount of flour to the surface of the table and rolling pin. Then you can roll it out into a circle larger than your tart tin so you can measure it out.
  • Line your tin with the pastry and trim any excess dough then leave to rest in the fridge for 35 minutes.
  • Line the pastry with baking paper and cover with baking beans so that the pastry stays in shape during cooking.
  • Blind bake for 8-10 minutes, then remove the baking beans and paper and cook for a further 3 minutes until the dough is nice and sandy to the touch.

Topping method

  • Now that the pastry has been baked, it’s time to think about the toppings…
  • Place your vegetables (and any other additional toppings you fancy) on a baking tray, with a coating of 2 teaspoons of olive oil.
  • Season with salt and pepper and oven roast for 10 minutes.
  • Whilst roasting the vegetables, whisk together the milk and eggs and season with salt and pepper and add the dried herbs.
  • Once the vegetables are roasted add them evenly to the pastry case.
  • Pour in the egg mixture and, if desired, sprinkle a generous helping of cheese on the top.
  • Bake for 20 minutes.
  • You’ll know it’s ready to come out when you have a slight wobble in the centre of the quiche.
Although quiche is now a classic of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.