Homemade Vegetable Quiche

Serves: 4-5

Prep time: 25

Cook time: 10 minutes

Ingredients (Pastry)

• 2 cups spelt flour (or all-purpose flour)

• ½ tsp salt

• 1/2 cup cold ghee (solid, not melted)

• 3–4 tbsp cold water

Ingredients (Egg Mixture)

• 1 tbsp ghee

• 1 small onion, finely chopped

• 1 zucchini, diced

• ½ cup cherry tomatoes, halved

• 1 cup spinach, chopped

• ¼ cup sundried tomatoes, chopped

• ½ tsp dried oregano

• ½ tsp salt & black pepper

• 4 large eggs

• ½ cup unsweetened plant/whole milk

• ¼ cup grated cheese (optional)

• ½ tsp turmeric

Directions

1. Make the pastry: In a bowl, mix the flour and salt. Cut the cold ghee into small pieces and rub it into the flour using your fingertips until it forms a sandy texture.

2. Add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overwork.

3. Shape the dough into a disc, wrap it in parchment paper, and refrigerate for 30 minutes.

4. On a lightly floured surface, roll out the dough into a circle about 12 inches (30cm) in diameter.

5. Place into a greased 9-inch tart pan, pressing it gently into the edges. Trim excess dough and prick the base with a fork.

6. Preheat the oven to 180°C (350°F). Line the crust with baking paper and fill with baking beans or rice. Bake for 10 minutes, then remove weights and bake for another 5 minutes until lightly golden.

Assemble & Bake

1. Sauté veggies: In a pan, heat 1 tbsp ghee over medium heat. Add onion and garlic, cook for 2 minutes. Stir in zucchini, cherry tomatoes, and sundried tomatoes. Season with salt, pepper, and oregano. Cook for 5–7 minutes until softened. Add spinach last and remove from heat.

2. Whisk the egg filling: In a bowl, whisk eggs, oat milk, nutritional yeast, turmeric, and lemon juice until well combined. Stir in dairy-free cheese if using.

3. Assemble: Spread the sautéed vegetables evenly in the pre-baked crust. Pour the egg mixture over the top, ensuring everything is well distributed.

4. Bake: Place in the oven at 180°C (350°F) and bake for 30–35 minutes, until the top is golden and set.

5. Cool & Serve: Let the quiche rest for 10 minutes before slicing. Enjoy warm or cold with a fresh side salad!

Enjoy!