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.
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!
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
- 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
- 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
- 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.
- 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.