Broccoli and Spinach Quiche Recipe

Vegetarian recipe World Vegetarian Day 2017

Today is World Vegetarian Day 2017 which kicks off Vegetarian Awareness Month (#WorldVegetarianDay). I have been vegetarian for nearly four years and I am still finding more and more recipes to excite my taste buds. Cutting back or cutting meat out of your diet completely need not be scary and it is about researching alternatives and finding different/new sources to get your iron, protein, vitamins and minerals etc. If you are new to the vegetarian lifestyle then this ‘Things to consider‘ article from the Metro today might be of some use and I also recommend watching a couple of documentaries such as Forks over Knives, Cowspiracy or Meat the truth.

If you are looking for inspiration and an easy recipe to start your vegetarian voyage then take a look at my Broccoli and Spinach Quiche below.

You will need the following: a 9-inch quiche dish, baking paper, a rolling pin and baking beads.

Ingredients

Shortcut Pastry

100g Plain Flour

125g Strong wholemeal flour

90g Salted butter

(Water to bind the mixture)

Quiche Filling

5 Eggs

Splash of milk or you may wish to use alternatives such as soya or almond

1/2 Medium size broccoli

100g Washed spinach

60g Double gloucester cheese

50g Edam

20g Mozzarella

1 Tomato

Pepper and mixed herbs to season

Vegetarian quiche with spinach

Broccoli and Spinach Quiche

Quiche recipe for vegetarians

Method

  1. Preheat the oven to 180ᵒc / Gas Mark 4 / 350ᵒF.
  2. Using your hands mix together the flour and butter, until it resembles breadcrumbs.
  3. Adding a tablespoon of water at a time bind together the pastry mix. The easiest way it to use a fork and mix. This is a slow process so do not be in a rush to add too much water. If you do, gradually add flour until the right consistency.
  4. Roll the pastry into a circular shape for your dish. (Use a silicone pastry mat for accuracy if you have one). Leave enough for the pastry to hang over the edge of the dish and this can be removed later on.
  5. Lightly grease your dish and then place the pastry into it. Press the pastry firmly into the base and then sides.
  6. Cover the pastry with baking paper and add the baking beads. Bake for 20 minutes (also known as blind baking).
  7. Carefully lift the paper out to remove the beads. Use a fork to create a few air holes in the bottom of the pastry before placing back in the oven for a further 5 minutes.
  8. Remove from the oven and leave to one side. If there is any pastry hanging over the edge of the dish, use a knife to trim the sides.
  9. Microwave the spinach (in a container with lid) for 2 minutes on a medium heat. Drain the spinach of any excessive liquid.
  10. Cut the broccoli into small florrets and microwave on a medium heat for 3 minutes.
  11. Grate all of the cheeses and leave to one side.
  12. Mix together the eggs, milk, two-thirds of the cheese and broccoli. Add pepper and herbs to season the mixture.
  13. Evenly distribute the spinach onto the pastry bottom and then pour the egg mixture on top. Use a fork to move the broccoli around for even coverage.
  14. Sprinkle the remaining (one-third) cheese on top. Slice the tomato and arrange neatly on top.
  15. Bake for 40-45 minutes.

Other quiche recipes:

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