There’s nothing quite like a deliciously filling quiche to enjoy as a light dinner or picnic lunch, and this better-for-you vegetarian version is perfect for all occasions. With a perfectly crusty pastry shell and a creamy, light filling, it’s a super satisfying option when you’re on the go.
While it’s optional, adding in half an apple is definitely the secret ingredient that helps to give this dish a uniquely delicious flavour that will surprise and satisfy guests. But the best part about this meal is the fact that you can make it in bulk and freeze it if you’re looking to prepare early! Enjoy!
- 250g plain flour
- 125g butter
- 1 tsp dried mixed herbs
- 1 egg
- 160g onions, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tbs vegetable oil
- 80g spinach, wilted and chopped
- 10g fresh parsley, roughly chopped
- 5g fresh sage, roughly chopped
- 1 tsp Balsamic vinegar
- 220g potatoes
- 1/2 apple, peeled, diced
- 220g goat’s cheese, diced
- 4 eggs
- 120ml thickened cream
- 50ml milk
- Peel and cube potatoes. Boil until soft. Drain. Set aside to cool.
- For pastry, place flour, butter and dried herbs into large bowl. Mix with hands until mixture resembles breadcrumbs. Make well in centre. Add egg. Mix well until pastry starts to come together. Turn out onto lightly floured surface. Knead gently until mixture becomes a smooth dough.
- Preheat oven to 180C. Grease 22cm baking tin. Roll out pastry until 1/2 cm thick. Press into base of prepared tin. Trim edges. Prick base with fork. Line pastry with baking paper. Fill with baking weights. Bake 10-15 minutes. Remove baking weights and baking paper. Leave for a few minutes to dry out. Brush base of pastry with egg wash. Place it back in oven for 2-3 minutes or until base is set and golden. Remove from oven and set aside to cool.
- Meanwhile for filling, heat oil in pan over medium heat. Add onions and garlic. Stir well. Sauté for 5-10 minutes, or until soft and lightly coloured. Add fresh herbs and spinach to pan, stirring well. Add balsamic vinegar. When mixture begins to dry, remove from heat.
- Spread onion mixture evenly into pastry case. Layer potatoes on top. Scatter over goats cheese and apple. Whisk together eggs, cream and milk until blended. Pour over mixture.
- Bake at 180C for 35-40 minutes or until filling is set and lightly coloured. Let cool for 5 minutes. Slice and serve.