This Rustic Cheese and Vegetable Quiche is baked in a delicious homemade pie crust, with a creamy cheesy filling and stuffed with homegrown vegetables from my Allotment. A Hearty Quiche, sure to hit the spot!
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Quiche Origins of
Although Quiche is generally known as a french dish, the Quiche actually originated in Germany in the middle ages. Documented Records show that in the medieval kingdom of Lothringen, which the French later occupied and decided to rename Lorraine was the first to serve the ‘Egg based Pie’. The Most Famous quiche, is named after the medieval kingdom of Lorraine….Quiche Lorraine ! The word ‘Quiche’ is derived from the German word ‘Kuchen’, meaning cake.
When did the Quiche Become Popular in The UK
The Quiche became popular in the UK after the Second World War. It was considered an affordable frugal dish perfect for budget conscious british families just getting over the war.
What is a Quiche?
A Quiche is basically a savoury ‘egg pie’ with a pie crust, similar in appearance to a tart. The base of the quiche filling is milk, cream, and eggs with added vegetables and meats to bulk up the filling.
Why You’ll Love This Quiche Recipe!
- Incredibly Filling!
- Easy To Make
- Freezes Well
- Perfect for batch Baking
- A hearty Family Pleaser!
How To Make Rustic Cheese and Vegetable Quiche
*As always the full detailed recipe can be found at the end of the post on the recipe card
Ingredients (to fill a round 8 inch baking pan)
For the shortcrust pastry;
- Plain flour
- Cold salted butter
- Water
For the filling;
- Whole milk
- Double cream
- Eggs
- Mature cheddar cheese
- Broccoli
- Red onion
- Chopped chives & chive flowers
- Sliced Radish
- Chopped kale leaves
- Salt & pepper to season
- (Optional)Cooked chopped ham
Instructions
For The Pastry
1. Place the flour & butter into a bowl, using your fingertips rub the butter into the flour until it looks like breadcrumbs( or whizz in a food processor).
2. Add the water, mix with a wooden spoon.
3. Knead gently until you have a smooth ball.
4. Place on a floured surface, roll out the dough until it is around 3 cm larger than your chosen baking tin.
5. Place in a greased tin, be sure to push it gently into the corners of the tin.
6. Don’t trim the edges ( this can be done later if you like, but I rarely bother..I like the nobbly bits!)
7. Heat oven to 180°
8. Blind bake-Place some baking paper on top of the pastry, add baking beans to weigh it down ( if you don’t have baking beans uncooked rice or pasta will do the job fine)
9. Pop in the oven for 15 minutes, then remove baking paper and beans and put back in the oven for a further 5 minutes.
10. Set aside to cool.
Filling
1. Bring a pan of water to boil, simmer broccoli for 1 minute.
2. In a bowl whisk the eggs, cream & milk, then tip into the pastry case.
3. Now add all the vegetables , chopped chives & ham, sprinkle on the cheese, season with salt and pepper
4. Pop in the middle of the oven at 200° for 35-40 minutes.
What You’ll need for this Recipe
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Quiche dish or Cake Pan (8 inch)
Other alternative Homegrown Ingredients
You don’t have to stick to my recipe, if you have an Allotment or a Vegetable Garden throw in whatever your growing at the time…
- Sauteed chopped asparagus
- chopped fresh parsley
- Cauliflower
- Sauteed Chard
- Boiled Cabbage
- Sauteed Spinach
- Courgette
Other Alternative Ingredients
- goats cheese
- sautéed mushrooms
- Cooked Ham
- Bacon
Can You Bake the Pie Crust ahead of time?
Absolutely! You can blind bake the crust the day before you need it or you could go ahead and bake the entire quiche up to 4 days before you want to serve it.
How To Store Cooked Quiche
Before storing your Quiche, let it cool completely (this prevents a soggy bottom!) Cover, and place in the Fridge for up to 4 days.
Can You Freeze Homemade Quiche
Yes! Once the Quiche has cooled, slice and wrap each piece individually with cling wrap, pop each wrapped slice in a freezer bag and store in the freezer for up to 4 months
Batch Baking Quiches
Quiches are a useful bake for using up milk, eggs and homegrown veggies. Since they freeze quite well, I like to to batch bake 3-4 quiches at a time.
Something for Dessert ? Try These…
White Chocolate Berry FlapJack Recipe
Rhubarb And Raspberry Cobbler Recipe
Want To Grow A Vegetable Garden?
Have a look at my DIY Greenhouse , DIY Potting shelter and Potting Shed and have a gander at these ‘How To’ Veggie Posts…
Looking For more ‘Homely’ Inspo ?
Have a Nosey Around the Blog! See what i’ve been Baking, Growing and Drinking! Also, pop over and say Hi on Instagram
Did You Make This Recipe
If so, Please leave a rating and comment below, I would love to know what you thought. Did you take a picture? Great! tag me on Instagram, I love to share your creations on my stories
Rustic Cheese and Vegetable Quiche
Ingredients
Shortcrust pastry
- 200 g Plain flour
- 100 g Cold Salted Butter
- 2 tsp Water
The Filling
- 250 ml Whole Milk
- 100 ml Double Cream
- 3 Eggs
- 100 g Mature Cheddar Cheese
- Chopped Broccoli
- Sliced Red Onion
- 1 Handful Chopped Fresh Chives
- Chive Flowers (optional)
- 1 Handful Sliced radish
- 1/2 Handful Chopped Kale Leaves
- Salt and Pepper to season
- Chopped Cooked Ham (optional)
Instructions
Pastry
- Pre-heat the oven to 180°c
- Place the flour & butter into a bowl, using your fingertips rub the butter into the flour until it looks like breadcrumbs( or whizz in a food processor)
- Add the water, mix with a wooden spoon
- Knead gently until you have a smooth ball
- Place on a floured surface, roll out the dough until it is around 3 cm larger than your chosen baking tin
- Place in a greased or lined tin, be sure to push it gently into the corners of the tin.
- Don't trim the edges ( this can be done later if you like, but I rarely bother..I like the nobbly bits!)
- Blind bake-Place some baking paper on top of the pastry, add baking beans to weigh it down ( if you don't have baking beans uncooked rice or pasta will do the job fine)
- Pop in the oven for 15 minutes, then remove baking paper and beans and put back in the oven for a further 5 minutes.
- Set aside to cool.
Filling
- Turn The Oven Up to 200℃
- Bring a pan of water to boil, simmer broccoli for 1 minute.
- In a bowl whisk the eggs, cream & milk,
- Pour the egg mix into the pastry case
- Now add all the vegetables, chopped chives & ham, sprinkle on the cheese, then season with salt and pepper.
- Pop in the oven for 35-40 minutes.
