Description
Jamie Oliver’s vegetarian quiche delivers Mediterranean magic on a plate. Crisp pastry cradles roasted vegetables and creamy eggs, promising a delightful meal that whisks you through sunny Italian countryside flavors.
Ingredients
Scale
Vegetables:
- 1 kg asparagus
- ½ bunch of fresh thyme (15 grams)
Dairy and Eggs:
- 150 grams ricotta cheese
- 150 grams mature Cheddar cheese
- 1 large egg (for the pastry)
- 6 large eggs (for the filling)
- 125 grams cold unsalted butter
Flour:
- 125 grams plain flour
- 125 grams wholemeal flour
Instructions
- Preheat the oven to 180°C (350°F). In a spacious mixing bowl, combine all-purpose flour with a delicate sprinkle of salt. Incorporate cold, cubed butter into the flour mixture using your fingertips until the texture resembles coarse breadcrumbs.
- Create a small well in the center of the flour mixture. Crack one egg into the well and add a splash of cold water. Gently knead the ingredients until a cohesive dough forms. Wrap the dough in plastic film and refrigerate for 30 minutes to allow the gluten to relax.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to approximately 3 millimeters (1/8 inch) thickness. Carefully transfer the rolled dough to a 25-centimeter (10-inch) tart tin, pressing it gently into the corners and edges.
- Using a fork, puncture several small holes across the base of the pastry to prevent excessive rising during baking. Place the lined tart tin in the preheated oven and blind bake for 20 minutes until the crust achieves a light golden hue.
- While the tart shell bakes, prepare the filling by whisking 6 eggs in a large mixing bowl. Season with a pinch of salt and freshly ground black pepper. Fold in creamy ricotta cheese and grated sharp Cheddar cheese until well combined.
- Gently fold the reserved asparagus tips and fresh thyme leaves into the egg mixture, ensuring even distribution of ingredients. Pour the filling carefully into the pre-baked tart shell, spreading it evenly to the edges.
- Return the filled tart to the oven and bake for 40 minutes, or until the top develops a beautiful golden-brown color and the filling appears set with a slight wobble in the center. Allow the tart to cool for 10 minutes before slicing and serving.
Notes
- Swap asparagus with seasonal veggies like spinach, zucchini, or roasted bell peppers for endless flavor variations.
- Prepare pastry dough in advance and refrigerate up to 2 days for stress-free meal planning.
- Blind bake the crust to guarantee a crispy, golden base that won’t turn soggy.
- Room temperature eggs create a silky-smooth filling that blends beautifully throughout the quiche.
- Keep leftovers refrigerated for 3-4 days, enjoying them cold or gently warmed for a quick meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 150 mg