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Vegatable Picnic Quiche

Try this amazing recipe!


  • Pastry

  • 1 ½ cup of water

  • 150g butter

  • 1 ½ cups of plain flour

  • 1 ½ cup of wholemeal flour

  • Pinch of salt

  • 2 tbs. olive oil

  • 1 onion, diced

  • 1 red capsicum, 2cm x 2cm dice

  • 1 green capsicum, 2 cm x 2cm dice

  • 1 zucchini, cut into rounds

  • 1 eggplant, 2cm x 2cm dice

  • 1 small sweet potato, 2cm x 2cm dice and blanched

  • ½ punnet of cherry tomatoes, halved

  • 3 sprigs thyme

  • 1 bay leaf

  • 4 eggs

  • 400ml thickened cream

  • A good pinch nutmeg

  • Salt and pepper

  • ¾ cup crumbled fetta


  • 1.

    Pre heat the oven to 180°C.

  • 2.

    In a medium saucepan add the water and butter and heat until the butter has completely melted. Remove from the heat and incorporate the flours with a wooden spoon. Place theball of dough in a 27cm deep quiche tin and with your hands, carefully spread and evenly line the tin with the pastry. Refrigerate for 30 minutes.

  • 3.

    While pastry is chilling, heat oil in a sauté pan over a medium heat. Add the onion and capsicum and cook for 5 minutes until softened. Now add the zucchini, eggplant, blanched sweet potato and herbs and cook over a gently heat for 25 minutes or until the vegetables are soft in texture.

  • 4.

    Season with salt and pepper and cool.

  • 5.

    To blind bake; place a large piece of greaseproof paper in the raw quiche shell. Fill the base with cooking beads or

  • 6.

    Dried beans and bake in the oven for 20 - 30 minutes. Remove from the oven and discard the paper. Add the cooked

  • 7.

    Vegetables and arrange the raw tomatoes on top of this. Crumble over the fetta.

  • 8.

    Whisk the eggs with the cream, nutmeg and season with salt. Pour this into the quiche shell and place back in to the

  • 9.

    Oven and bake for 25 minutes. Serve hot or cold with a salad.

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