Vegetarian Quiche

Servings 4
Difficulty Beginner
Total Time 1 hour

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INGREDIENTS

  • 1 x 400g roll TODAY® Original Shortcrust Pastry
  • 1 Tbsp (15ml) butter
  • 1 red onion, thinly sliced
  • 250g mushrooms, sliced
  • 2 tsp (10ml) Hinds Spices Spice for Rice
  • 2 tsp (10ml) Hinds Spices Peri-Peri Spice
  • 500g butternut, roasted
  • 100g feta, crumbled
  • 50g baby spinach
  • 2 extra large eggs
  • ½ cup (125ml) cream
  • ½ cup (125ml) milk
  • 1 tsp (5ml) 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.