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Vegetable quiche

Perfect for a tasty summer meal or picnic. This quiche can be eaten hot or cold.
  • **Base:**
  • 3 cups cooked brown rice
  • 2 eggs
  • 2 tablespoons grated parmesan cheese
  • black pepper
  • **Filling:**
  • 2 leeks, rinsed and thinly slice (white parts only)
  • 1 teaspoon oil
  • 1 tablespoon dried mixed herbs
  • 1 cup sliced mushrooms
  • 1 capsicum, thinly sliced
  • pepper
  • 4 eggs, beaten
  • 1/2 cup low-fat milk
  • 1 tablespoon grated parmesan cheese (optional)
  1. **Base:**
  2. 1. Preheat the oven to 180 degrees.
  3. 2. Mix all ingredients together.
  4. 3. Press mixture firmly into the base and up the sides of a quiche or pie dish.
  5. 4. Bake for 10 minutes.
  6. **Filling:**
  7. 1. Heat a large pan over a medium heat. Add half a teaspoon of the oil and the leeks and cook for 10 minutes.
  8. 2. Add mixed herbs and cook for two minutes, the leeks should just be turning brown.
  9. 3. Tip the leeks onto a plate and set aside.
  10. 4. Add the remaining oil to the pan, add the mushrooms and capsicum and cook over low heat for 8 minutes, stirring occasionally.
  11. 5. Stir in the leeks and cook for a further two minutes.
  12. 6. Remove the pan from the heat and transfer vegetables into the crust.
  13. 7. In a bowl mix together the eggs, milk and a pinch of pepper and pour over the cooked vegetables.
  14. 8. Bake for 30-35 minutes or until the quiche is set in the middle.
  15. 9. Remove from oven and let stand for 10 minutes before slicing.
  16. 10. To serve sprinkle the quiche with parmesan cheese (if using).
You can substitute any vegetables you have at home in this recipe.