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Summer Vegetable Quiche


For the pastry:

230g Shipton Mill Wholemeal Organic Flour

115g margarine



For the filling:

4 - 6 tablespoons of extra mature Cheddar cheese, grated

handful of sliced leeks

handful of whole green beans, cooked (lightly steamed)

4 cherry tomatoes, cut in half

small courgettes, sliced

3 large egss

125mm milk


Pastry: Rub the marg into the flour until it resembles breadcrumbs. Add sufficient water to bind to a dough. Roll out pastry and line the pastry into a 20cm loose bottomed flan dish.

Filling: Place grated cheese and sliced leeks in the pastry case. Beat eggs and milk together. Arrange the green beans, cherry tomatoes and courgettes on top of the cheese and leeks. Pour the egg and milk mixture into the pastry case, taking care not to disturb the position of the arranged vegetables.

Bake: Place on a baking sheet and bake in centre of the oven gas mark 4, 180C/350F for 30 to 40 minutes, or until the filling is firm and golden. In my Aga I bake it on the bottom of the roasting oven for 10 minutes and then move to the centre of the roasting oven until cooked.

Serve: warm or chilled. Enjoy!!