Vegetarian Quiche

COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To PrintINGREDIENTS
- 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.