Whenever I have some left-over vegetables in my fridge that need to be eaten asap, a Mediterranean Vegetable Quiche is one of my go-to recipes.
This recipe works well with any vegetables you might have left over. Its perfect to serve with some salad to have as a quick lunch or dinner.
Ingredients
Servings: 6
Preparation time: 15 min
Cooking time: 20 – 25 min
The Ingredients:
- Unsweetened flaky pie crust ( or empanada doe)
- Half an eggplang (Aubergine), Half a bell pepper, Half an onion (or any other veggie)
- 4 tablespoons of creme fraîche (or sour creme, quark or high fat iogurt)
- 4 eggs
- handful of shredded cheese
- Spices: Salt, Pepper, Nutmeg, Oregano
Mediterranean Vegetable Quiche - The Recipe
Step 1: Pre-heat the oven on around 180 degrees celsius (or according to your crust recipe/doe packaging)
Step 2: Cut the onions, bell pepper and eggplant into small cubes and sauté in a pan with a tablespoon of olive oil and little bit of salt. Once cooked, set a side to cool down for a couple of minutes.
Step 3: While this is cooking, take a bowl and beat the eggs until foaming, add the creme fraîche and a splash of milk. Season with Salt, pepper, Oregano and nutmeg.
Step 4: Add the cooked veggies into the egg-creme fraîche-mixture.
Step 5: Either fatten your baking dish or add baking paper into the dish, so that the crust will not stick. Put the Pie-Crust-doe into your pie/quiche baking dish.
Step 6: Add the egg-creme-veggie mixture into the baking dish and onto the pie doe. Add the shredded cheese on top.
Step 7: Put the Quiche into the oven for around 20-25 minutes until the doe is cooked, the egg-creme-mixture has hardened and the cheese has melted and slightly browned.
Step 8: Your Mediterranean Vegetable Quiche is done. Serve and Enjoy!
If you’d like to try another version of a delicious Quiche inspired recipe, check out my Spinach-Feta-Quiche.