I realise I've posted a number of vegetarian quiche recipes over the years, but since I always use a slightly different recipe, I like to add them here as a reminder to myself. This time I made a slightly healthier crust and added a mushroom, zucchini, spinach and cherry tomato filling. Using halloumi instead of cheddar gave the quiche a nice flavour and texture.
250g wholemeal flour
pinch of salt
60ml vegetable oil
125ml cold water
oil, for frying
about 250g mixed mushrooms (button, oyster, shitake), sliced
2 zucchinis, sliced
150g baby spinach
dried oregano, to taste
tamari, to taste
1 tablespoon vegetable stock powder*
black pepper, to taste
1/2 punnet cherry tomatoes, halved
125g halloumi cheese, grated
200ml full cream milk
* I use Marigold Swiss Vegetable Vegan Bouillon Powder (Reduced Salt)
1. Preheat the oven to 175C.
2. Grease a pie dish (25cm) and set aside. Combine flour and salt in a bowl and make a well in the centre. Add oil and water and stir to combine. Knead to make a smooth dough, transfer the dough into the pie dish and spread evenly on the bottom and the sides of the dish. Prick with a fork and bake for about 10 minutes.
3. In the mean time, prepare the filling. Heat a tablespoon of oil in a large pan, add sliced mushrooms and zucchinis and cook for a couple of minutes. Season with oregano, tamari, vegetable stock powder and pepper. Add spinach and cook for a further few minutes until all the vegetables are tender.
4. Remove the crust from the oven, add the filling and scatter the tomatoes on top. Spread the cheese evenly on top of the filling. Break the eggs in a small bowl and whisk in milk. Pour the mixture evenly on top of the filling. Continue to bake for about 40 minutes or until the quiche seems set and the top has browned.