Vegetarian Quiche with Basil Pesto

A Vegetarian Quiche with Basil Pesto is a delightful summery dish featuring a creamy filling, nestled in a buttery pastry crust. Topped with toasted pumpkin seeds for extra texture and flavour, this dish is perfect for brunch, lunch, or a light dinner. Served with a side of freshly made basil pesto, it adds a vibrant burst of herbaceous goodness with every bite.

Prep Time 25

Cook Time 40

Total Time 1 5

Servings Portions

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.

Notes

Suggestions for your Vegetarian Quiche with Basil Pesto:

For added flavour, consider using a combination of cheeses like Gruyere or feta. You can also make the quiche ahead and refrigerate it, enjoying it cold for a light lunch the next day.

Nutrition