How to make vegetable quiche

If you’re looking to try something new, this delicious quiche recipe is worth trying.

Written by Emma O'Toole


So, I never knew I liked quiche until I tried one at Avoca last week as was pleasantly surprised by the taste experience. I was intrigued at how there were so many different layers and ingredients, yet they all complement each other and without each other it would be pretty boring. I took the challenge to re-make one at home this ice-cold Sunday morning and I was not disappointed by the outcome.  I think the emojis sent from dad sealed the deal that it was a hit.

I hope you enjoy!


  • 3 eggs
  • 250 grams white spelt flour
  • 120 grams unsalted (organic if possible) butter
  • 2 red onions
  • 3 cloves of garlic
  • 150 grams of spinach
  • 200 grams chopped mushrooms
  • 150 mil coconut milk from tin/ cream
  • Tablespoon of oil
  • Salt and pepper
  • 3 tablespoons water (may need more)
  • 60 grams of your cheese of choice (I used feta)
  • Fresh herbs (I used basil)


  1. Preheat your oven to 200 degrees and line or grease you round tin.
  2. Place the flour and butter into a big mixing bowl. Rub them together until they resemble a breadcrumb like consistency.
  3. Next add the water and mix with your hand until it forms a ball (add more water if too dry).
  4. Cover in clingfilm and place in the fridge for 30 mins.
  5. After 30 mins take out the dough and roll between two sheets of clingfilm to a thick circle that will cover your round tin and place the dough inside pressing down the edges.
  6. Now place back in the fridge for 20 mins.
  7. Take out and fill with baking beans or any hard beans (this prevents the bottom going soggy so super important) pop in the oven for 15 minutes.
  8. Now whisk the three eggs together in a bowl with cream and leave to a side.
  9. Heat up your pan and add some oil, mushrooms, onions, and seasoning for 10 minutes until soft.
  10. Add the veg to the egg mixture and combine and pour into the pastry when finished in the oven.
  11. Top with your cheese and then place back into the oven for 20 minutes with tinfoil on top.
  12. For the remaining 20-25 minutes take of the tinfoil.
  13. Allow to fully cool before attempting to slice or take from the tin.


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