Tomato Roast Vegetable Quiche

Tomato Roast Vegetable Quiche

Serves: 4

2 large tomatos diced
1 onion, diced
1 courgette, diced
1 red pepper, diced
1 handful of button mushrooms, diced
2 handfuls of baby spinach
1 handful of fresh parsley, chopped
6 eggs
1 handful grated cheese
1 sheet savoury short pastry (2 if using large
Cooking spray or oil


Defrost pastry. Preheat oven to 180˚C.
Place the courgette, red pepper and mushrooms on a baking tray. Drizzle with oil and roast for around 15 minutes until just tender.
Lightly spray four ramekins with cooking oil. Slice the pastry to the correct size to line the ramekins. Prick the bottom of each one.
In a pan over a medium heat, sauté the onions until soft. Stir through the spinach and parsley and remove from the heat 
Divide the roasted vegetables and onion mix among the four ramekins and sprinkle each with cheese.
Whisk eggs, season with pepper and pour over the vegetables. Gently press in tomatoes.
Bake for 25 minutes until the pastry is golden and quiche is just set.

Recipe adapted from

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