Vegetable quiche with pesto

Vegetable quiche
This classic vegetable quiche recipe combines fresh and colourful vegetables, a creamy filling and a delicious pesto sauce that makes for a splendid supper to enjoy outside on a warm summer evening, or as a cheerful wintertime treat. 
The manchego cheese is used in place of the more typical parmesan as it has a nuttier flavour, but both work equally well.
Vegetable quiche is a flexible dish, you can mix and match your favourite vegetables; broccoli, sliced courgettes, mushrooms, diced cherry tomatoes, and finely sliced asparagus all work equally well. The quiche itself can be served hot or cold, and will last a few days if kept chilled. The pesto is best prepared at the time of eating though.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4


for the quiche

  • 1 sheet of puff pastry
  • 300 g single cream
  • 3 eggs (beaten)
  • 2 peppers (brunoise) (de-seeded and finely diced)
  • 1 broccoli (cut into small florets)
  • 1 large tomato (de-seeded and quartered)
  • 1 onion (peeled and sliced into rings)
  • 1-2 spring onions (finely chopped)
  • 5 tbsp manchego cheese (grated)
  • 2 tbsp olive oil
  • 1 garlic clove (crushed)
  • butter (for greasing)
  • salt & ground black pepper (to season)

for the pesto

  • 200 g fresh basil
  • 200 ml olive oil
  • 150 g manchego cheese (grated)
  • 50 g pine nuts
  • 2 garlic cloves
  • salt & ground black pepper (to season)


  • Preheat your oven to 190ºC/375ºF or Gas Mark 5.
  • Lightly grease a 16cm/6in springform flan tin and line with the rolled out puff pastry.  
  • Heat the olive oil in a large frying pan, add the garlic, onions, peppers, and broccoli and cook for 3-4 minutes – or until they are just starting to soften.
  • Transfer the cooked vegetables to a bowl to allow them to cool.
  • Add the tomatoes, cream, and eggs to the frying pan and mix together.
  • Season to taste with salt and pepper and then gently spread the mixture over the pastry.
  • Sprinkle with the grated Manchego cheese and place the tart in the oven for 25-30 minutes – or until a light golden brown.
  • To make the pesto sauce, lightly toast the pine nuts in a pan and then place in a food processor with the garlic, basil and Manchego cheese. Continue to blend whilst slowly adding the olive oil until smooth.
  • Place the sauce in a small bowl to serve with the quiche.
Manchego (officially Queso Manchego) is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed.