Scrumptious Vegetable Quiche

Vegetables: 750ml (3 cups) diced butternut – 1cm x 1cm 250ml ( 1 cup) diced red bell pepper ½ onion, peeled and diced 2.5ml (1/2 tsp) coarse ground black pepper 7.5ml ( 1 ½ tsp) salt 45ml ( 3 Tbsp) Flora regular 375ml ( 1 ½ cups) sliced mushrooms 250ml (1 cup) baby spinach, roughly chopped 250ml ( 1 cup) feta, coarsely crumbled Pastry: 125ml ( ½ cup) Flora gold 125ml ( ½ cup) water 2.5ml ( ½ tsp) salt Pinch of black pepper 5ml ( 1 tsp) Italian herbs 500ml ( 2 cups) whole wheat flour Custard Custard: 200ml ( 4/5 cup) milk 2eggs

Preparation (for 8 portion) for

Scrumptious Vegetable Quiche


  1. Vegetables: Preheat the oven to 180C
  2. Place the chopped butternut, red bell pepper, onion, salt, pepper and Flora on a baking tray.
  3. Roast for 20 minutes, the add the mushrooms, stir to coat and roast for a further 5 minutes.
  4. Stir in the chopped spinach to wilt it and set filling aside.
  5. Pastry:
  6. Place the Flora and water in a glass bowl and microwave until melted.
  7. Stir in the flour, salt and pepper to form and soft, warm dough that is not sticky.
  8. Grease a 28cm pie dish and press the warm pastry evenly into the pie dish.
  9. To Assemble:
  10. Spoon the roasted vegetables into the pastry lined pie dish.
  11. Top with the crumbled feta.
  12. Mix the eggs and milk together and carefully pour over the filling.
  13. Bake the quiche at 180°C for 30-35 minutes or until it has set.

Freezes well. Good eaten hot or cold.

*For a meaty option, add smoked chicken, cooked shredded chicken or cooked bacon.

*For Vegan, use Flora vegan, vegan cheese and make a sauce of plant based milk and cornstarch to replace the custard.

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