Cheese / Herbs / ovo-lacto vegetarian / Pastry / quiche / vegetarian

Broccoli and red pepper quiche (ovo lacto vegetarian)

This recipe is taken from and is enough for a baking tray’s worth of quiche. If you can get your hands on quark, then the pastry is really easy to make.

Ingredients for the pastry:

300g flour (your choice, I mixed wholewheat and white flour)

3 tsp baking powder

200g quark

105ml milk

6 tbsp oil

1.5 tsp salt

Mix everything together to form a soft dough that feels like an earlobe. Line a baking tray with baking paper and then spread the dough evenly on top, forming an edge.

Ingredients for the filling:

a splodge of oil for frying the vegetables

4.5 red peppers, deseeded, diced

3/4 head of broccoli, cut into smallish pieces

2 onions, diced

150g sundried tomatoes, chopped into little pieces (drained of oil)

Fry the onions, peppers and broccoli for about 5 minutes on medium heat. Add the sundried tomatoes, give the mixture a good stir, add salt and pepper to taste and leave to cool for a few minutes. (I added oregano and thyme to the vegetables).

Ingredients for the sour cream and cheese topping

3 eggs

300g sour cream

a little milk

150g cheese, grated

1.5 tsp hot paprika

1.5 tbsp mild paprika

1.5 tsp salt

Mix the eggs, sour cream, milk, half the cheese and the two kinds of paprika and then stir in the vegetables and stir until they are coated in the sour cream mixture. Tip onto the prepared pastry, sprinkle over the rest of the grated cheese and bake in a pre-heated oven at 180C convection for 30 to 35 minutes.

I used a mixture of red peppers, broccoli and mushrooms, making sure that all the liquid from the mushrooms had evaporated before I added the sour cream and cheese mixture.

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