Vegetarian Quiche
Servings 4
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
- 1 x 400g roll
TODAY® Original Shortcrust Pastry - 1 Tbsp butter
- 1 red onion, thinly sliced
- 250g mushrooms, sliced
- 2 tsp Hinds Spices Spice for Rice
- 2 tsp Hinds Spices Peri-Peri Spice
- 500g butternut, roasted
- 100g feta, crumbled
- 50g baby spinach
- 2 extra large eggs
- ½ cup/s cream
- ½ cup/s milk
- 1 tsp Hinds Spices Mixed Herbs
- Salt for seasoning
METHOD
- Unroll the pastry and line a quiche tin with pastry. Prick the base and trim the edges.
- Heat the butter in a frying pan over a low heat and sauté the onions and mushrooms for 5 minutes. Add the Hinds Spices and continue to fry for 2 minutes. Remove and set aside.
- Place the cooked mushrooms and onions, roasted butternut, feta and spinach into the lined quiche tin.
- Whisk together the eggs, cream, milk and Hinds Spices Mixed Herbs, season with salt.
- Pour the egg custard into the quiche dish and bake for 30 – 40 minutes on preheated baking tray.
- Serve hot or cold.
Chef’s tip: This recipe is air fryer-friendly. Air fry at 180°C for 30 minutes.
