Seasonal Vegetable Quiche

Delicious and light vegetable quiche, perfect for lunch served with a green salad or as part of a buffet. Easy to make and bake using readymade short crust pastry.

Seasonal Vegetable Quiche


  • Chose a selection of seasonal vegetables. For this vegetable quiche I used the following: leek, courgette, mushrooms, tomatoes, peppers, onion and a garlic.
  • Readymade short crust pastry
  • 4 organic eggs
  • 100ml of semi skimmed milk
  • A handful of mature cheddar cheese, grated
  • Salt & pepper


  1. Chop up the vegetable into neat slices, sauté on a pan with a little olive oil and garlic for approx. 8-10 minutes. Put aside.
  2. In the meantime roll out the pastry, heat the oven to the 190C, cover a baking tin with the pastry, place some baking paper or tinfoil on top, bake for 10 minutes, remove the paper and bake for a further 5 mins. Remove from the oven.
  3. While the pastry is in the oven, whisk together 4 eggs with 100ml of milk and add a handful of grated mature cheddar cheese, season well with salt & pepper.
  4. Assemble the quiche, place the vegetables on the pastry and poor the egg mixture on top.
  5. Bake in the oven for approx. 20 minutes until the quiche has firmed up and look golden.


Download Seasonal Vegetable Quiche recipe in pdf format (80kb)

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