Mediterranean Quiche – vegetarian

mediterranean quiche

I love making quiches, I find they’re really good for using up bits and bobs in the fridge and it sorts out my lunches or snacks for everyone else for the week – if I’m lucky!

mediterranean ingredients

This one started off as I had an aubergine in the fridge that needed using, I also found some cheese and a courgette that needed using up so slowly the idea came to mind. Personally I am so pleased with throwing over the pistachio nuts as they added texture and flavour to my Mediterranean Quiche, I will definitely be using nuts or seeds again in the future.

I used ready made pastry as it’s so quick and easy, just remember to take it out of the fridge half an hour before use so the pastry shrinks less on baking blind. I also let it rest in the dish before putting it in the oven to bake to prevent shrinking too.

I recently took part in a BritMums hangout for British Lion Eggs where 7 top bloggers come together and chat about using eggs in various ways to use up leftovers hanging around, there are some great ideas so check out the video at the end of the post.

Mediterranean Quiche

Ingredients
1 pack of ready to roll shortcrust pastry
Beans for baking blind and some tin foil to place them in
1 courgette sliced and grilled
1 aubergine, sliced and grilled
a handful of baby tomatoes cut in half
250 g feta cheese
50 g of Stilton cheese
handful of peeled pistachio nuts
3 eggs,
250 g milk
salt and pepper
fresh thyme
 
Instructions
  1. Preheat the oven to 180 C
  2. Roll the pastry and line a buttered quiche dish, prick the bottom a couple of times and loosely line foil on the top. Place the baking beans on top.
  3. Bake blind for 15 minutes.
  4. Prepare your vegetables, I grilled mine to give them a striped look.
  5. Remove the pastry case from the oven and lift the beans off in the foil placing to one side to cool down.
  6. Place the vegetables on the base, sprinkle over the cheese cut into cubes, dot the tomatoes over to add colour.
  7. Beat the eggs in a jug and add the milk, mix well and pour over the vegetables and cheese.
  8. Sprinkle the top with the pistachios, a few sprigs of thyme and freshly ground black pepper.
  9. Cook in the oven at 180 C for about 45 – 55 minutes checking to see the eggs are set and the top doesn’t burn.
Notes
  1. Serve hot or cold.
  2. Great for picnics

mediterranean quiche

 

Please find a fabulous BritMums hangout for British Lion Eggs below where 7 bloggers come together and talk about using eggs with leftovers, there are some fabulous ideas

18 Comments

  1. Oh Mari – your cooking always looks fab and really can’t help but taste delicious, I’ll bet, because of the ingredients you use. I LOVE quiche and this looks extra special :)

    • June 18, 2014 / 9:28 PM

      Thank you Anya, I must admit I REALLY enjoyed this quiche, my best so far

  2. June 5, 2014 / 8:23 AM

    Fantastic, Your recipe just sounds fantastic. Indeed it is convenient for picnics.

  3. June 6, 2014 / 8:39 PM

    Yum! Never tried a quiche like this before but will definitely have to do so!

    Thank you for linking up with #fridayfoodie

    • June 18, 2014 / 9:30 PM

      My pleasure for linking up, after BMLive I’ll have more time to return again

  4. June 8, 2014 / 8:59 PM

    This looks beautiful! And judging by the ingredients and the recipe, I’m sure it is delicious too. I’ll definitely try this one!

    • June 18, 2014 / 9:30 PM

      I really liked the crunch of the nuts, I’m so pleased with that addition

  5. June 14, 2014 / 12:00 PM

    Looks lovely, I’ve pinned this to try soon

  6. July 26, 2014 / 4:53 PM

    This Mediterranean Quiche seems delicious. Ingredients are great and I’m looking forward to make something like this. Thanks Marianne for both recipe and photos.

    • October 22, 2014 / 6:57 PM

      I love a quiche and usually concoct one up with whatever I find in my fridge! Thanks for coming by

  7. October 10, 2014 / 1:26 PM

    This looks absolutely delicious! I don’t make quiches very often (memories of Home Economics classes at school), but I like all the ingredients in this and finished product looks really yum…

    • October 22, 2014 / 6:59 PM

      Hi Sarah, Look how long it has taken me to get back to you! Where is time going?
      I love quiche and in fact because I’m talking about it to you now, I can feel another coming on very soon. Hope you’re all well

  8. Lara
    October 24, 2014 / 11:39 AM

    Wow I cannot wait to try this!!

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