This quiche is my go to Sunday meal prep lunch. It is vegetarian so will last great in the fridge for the week, can be easily frozen and cuts into 6 easy serves (one for Sunday and 5 for the week…perfect). Full of veggies and natural protein, it is packed full of goodness that will keep you full and happy until you’re afternoon snack.
Traditionally quiches use a mixture of cream and eggs so to lighten this up I swapped the cream for almond milk. This quiche is not only light and fluffy but lighter on calories.
Pastry:
If you’re feeling a bit pushed for time you can use store bought pre rolled short crust pastry for the crust, but if you have the time I urge you to give this homemade pastry a go! It is surprisingly easy and once you have the hang of it you will be adding pastry to any meal you can. Flaky, buttery and delicious!
Tip:
Even though they require an added step, sautéing leeks for this quiche is the real cincher in this recipe. They are such a flavour enhancer so that extra time spent sautéing is worth every minute!
Top with a sprinkling of feta for a salty kicker or if you’re dairy free try folding through some vegan cheese.
Spinach and Zucchini Quiche
Ingredients
Pastry
- 1 cup plain/all purpose flour
- 100 grams butter I used Nuttelex for dairy free
- ¼ cup milk I used almond milk for dairy free
- ¼ cup extra flour for kneading and rolling
- OR ready made short crust pastry sheet
Quiche
- ½ leek white part only approx 100grams
- 1 tbsp olive oil
- 8 eggs
- ½ cup milk I used almond milk
- 100 grams fresh spinach
- 150 grams zucchini 1 small zucchini
- 100 grams broccolini 3 stalks
- 100 grams asparagus 3-4 stalks
- 80 grams feta optional
- Salt and Pepper
Instructions
Pastry
- Preheat the oven to 200° celcius.
- Grease a 9" pie dish. I find it easy to grease with a bit of butter on baking paper, then coat the buttered dish with a thin layer of flour. Your pastry won't have a chance of sticking!
- Place your flour and butter in a mixing bowl and using your fingers, mix the two together to form a bread crumb texture.
- Add the milk and mix until combined.
- Pour the additional flour onto your bench. Turn the pastry out on to the floured bench and knead until the pastry comes together nicely. You don't want a sticky mixture so add more flour if needed.
- Roll the pastry out and line your pie dish. Trim the edges off or crimp with your fingers, sometimes rustic is best!
- To prevent the pastry from losing its shape, carefully line the pastry with baking paper and pie weights/or rice. Bake for 15 mins.
- Remove the pie weights/rice and bake for a further 10 minutes.
- If you are using ready made pastry, simply fill your pie dish and bake as above.
Quiche
- Turn the oven down to 180° celcius.
- Heat the olive oil in a saucepan over medium heat. Chop and saute the leeks until golden.
- Chop the fresh spinach, broccolini and asparagus. Grate the zucchini.
- In a mixing bowl crack the eggs and whisk in the milk, salt and pepper. Mix in the leeks, spinach and zucchini.
- Pour the egg mixture into the prepared pastry shell and top with the broccolini, asparagus and crumbled feta (if not dairy free).
- Bake for approximately 50 mins in a 180° celcius oven or until cooked in the centre.
Nutrition
Such a great lunch option, great for meal prep for the week. Need to master the pastry a bit more but can’t wait to keep practising.