A Vegetarian Quiche with Basil Pesto is the very essence of summer on a plate. It’s the kind of dish that brings vibrant colours and bold flavours together in perfect harmony. Whether served at a sunny picnic, a leisurely brunch, or as the star of a light evening meal, it never fails to impress.
The heart of this quiche is its silky, savoury filling, made all the more luxurious with the aromatic presence of basil pesto. The pesto, with its rich blend of fresh basil, garlic, pine nuts, and Parmesan cheese, infuses every bite with a burst of herbaceous goodness. It’s a delightful twist that sets this quiche apart, offering a fresh and fragrant counterpoint to the creamy base.
But the beauty of this dish doesn’t stop there. Nestled within a buttery, golden pastry crust, the filling is complemented by an assortment of seasonal vegetables. Think tender courgettes, sweet cherry tomatoes, or perhaps a scattering of roasted red peppers. The vibrant hues and natural sweetness of the vegetables add a touch of sunshine to every slice.
For an unexpected yet welcome crunch, pumpkin seeds are generously sprinkled over the top before baking. As they toast in the oven, they develop a nutty, earthy flavour that perfectly balances the creamy filling beneath. It’s a subtle but effective addition, adding both texture and visual appeal.
Pairing a slice of Vegetarian Quiche with Basil Pesto with a fresh salad is a choice that never disappoints. A peppery rocket salad with a drizzle of olive oil and lemon juice makes a wonderful companion, enhancing the quiche’s light and fragrant flavours. Alternatively, a classic tomato and mozzarella salad with fresh basil can offer a beautiful contrast in both colour and taste.
Vegetarian Quiche with Basil Pesto also lends itself well to being made ahead of time. It can be enjoyed warm from the oven, when the filling is at its creamiest, or served chilled for a refreshing lunchtime option. It travels well, making it a perfect choice for picnics or potluck gatherings. With each slice, the golden crust gives way to layers of delicate vegetables, creamy filling, and that irresistible basil pesto essence.
For those seeking a vegetarian delight that captures the spirit of the season, Vegetarian Quiche with Basil Pesto is a winning choice. Serve it with a crisp glass of white wine, perhaps a chilled Sauvignon Blanc, and you’ll have a meal perfect for summer. Simple yet sophisticated, it’s a dish that will leave a lasting impression on every guest at your table.
Vegetarian Quiche with Basil Pesto
Ingredients
- 1 sheet shortcrust pastry
- 4 large eggs free range
- 200 ml double cream
- 100 ml milk
- 150 g cherry tomatoes halved
- 1 small courgette thinly sliced
- 1 medium red bell pepper chopped
- 100 g mature cheddar cheese grated
- 30 g pumpkin seeds
- salt to taste
- black pepper to taste
- Olive oil for roasting
For the Pesto:
- 1 bunch basil leaves fresh
- 50 g pine nuts
- 50 g Parmesan cheese grated
- 2 cloves garlic minced
- 100 ml extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 180°C (350°F) and line a 23cm (9-inch) tart tin with the shortcrust pastry. Trim any excess and prick the base with a fork.1 sheet shortcrust pastry
- Blind bake for 10 minutes using baking beans, then remove the beans and bake for another 5 minutes until lightly golden.
- Prepare the vegetables by tossing the courgette and red bell pepper in olive oil, seasoning with salt and pepper. Roast in the oven for 15 minutes until tender.1 small courgette, 1 medium red bell pepper, salt, black pepper, Olive oil
- Make the filling by whisking together the eggs, double cream and milk in a large bowl. Season with salt and pepper.4 large eggs, 200 ml double cream, 100 ml milk, black pepper, salt
- Assemble the quiche by arranging the roasted vegetables and halved cherry tomatoes over the pastry base. Sprinkle the grated cheddar cheese evenly on top.150 g cherry tomatoes, 100 g mature cheddar cheese
- Pour the egg mixture over the vegetables, ensuring it spreads evenly. Scatter the pumpkin seeds over the surface for a crunchy finish.30 g pumpkin seeds
- Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and golden brown.
- Prepare the pesto by blending the basil, pine nuts, Parmesan cheese, garlic and olive oil in a food processor until smooth. Season with salt and pepper to taste.salt, 1 bunch basil leaves, 50 g pine nuts, 50 g Parmesan cheese, 2 cloves garlic, 100 ml extra virgin olive oil, black pepper
- Serve warm or at room temperature, alongside a fresh green salad and a generous dollop of the homemade basil pesto.
14 comments
This quiche is light yet satisfying, with the fresh basil pesto served on the side really enhancing the flavours.
The roasted vegetables were sweet and tender, and the pesto was a game changer.
With summer approaching, I was testing new recipes and discovered this. So many flavours that blend really well together.
As a vegetarian, I’m always on the lookout for recipes that are full of flavour. This quiche delivered big time.
The side of pesto really lifted every bite. This quiche is so versatile.
I prepared this quiche the night before a busy day. It tasted fantastic cold, and the pesto stayed wonderfully fresh.
I made this quiche for a family brunch, and it was a hit! The homemade pesto was bursting with flavour, and the pumpkin seeds added the perfect crunch.
It paired beautifully with a crisp green salad.
The pumpkin seeds really added a wonderful contrast in texture. I’ll be making this again soon.
I added some mushrooms and a sprinkle of feta for extra flavour, and it worked beautifully.
This was the star of my Sunday brunch. The balance of creamy eggs, savoury vegetables, and fragrant pesto was perfect.
I made this for a picnic and it was devoured in minutes.
I made this for a weekend lunch with friends, and it looked and tasted like something from a cafe. The pesto added a bright, fresh taste that took it to another level.
The pumpkin seeds on top were such a clever addition. They brought a nutty crunch that balanced the creamy filling perfectly.