Veggie quiche x 2

Sunday is the traditional day for a roast dinner in the UK. Last Sunday afternoon my parents invited some friends round for dinner. While they had an early Easter dinner of turkey (it felt more like Christmas day), I made myself a vegetarian quiche. My father had picked up some ricotta cheese and spinach, so I used those to make the quiche.

First off, I made some shortcrust pastry. I made 8oz of pastry using 8oz of plain flour and 4oz of butter. After rubbing the butter and flour together and adding a little drop of cold water to combine it altogether into a ball, I realised that I had made too much pastry. For a flan dish you only really need 6oz of pastry. I had realised this when I started rolling out the pastry and tried to fit it into the dish lined ready with grease.

Pastry lined dish with extra pastry on the side

After lining the flan dish with the pastry, I blind baked it for 15 minutes at gas mark 4. I used dry pasta as I don’t have ceramic baking beans for blind baking, but pasta works just as well. I then took off the pasta and glazed the pastry with egg wash, then baked for a further 5 minutes.

Ready for blind baking

For the filling, I used 250g of ricotta cheese, 3 eggs, 1/4 pint of milk, a dash of lemon juice, a sprinkle of nutmeg and I couldn’t tell you how much spinach I used. I loosely followed Delia Smith’s recipe for a spinach and cream cheese quiche from her book Complete Cookery Course. After washing the spinach I stirred it into the filling, then poured it into the flan dish.

Ready for baking

I initially cooked the quiche for 40 minutes at gas mark 4, but it took nearly an hour. I cooked it until the filling was set. I also used the knife test traditionally used for cakes, when you put the knife into the sponge and if the knife comes out clean, then it means it’s ready.

Spinach and ricotta quiche

I had a slice of the quiche with the roast turkey trimmings including roasted Mediterranean vegetables, roast parsnips and roast potatoes. I must admit, the turkey looked amazing on the table surrounded with pigs in blankets (sausages wrapped in bacon). My father cooks turkey beautifully so that’s it’s moist with bacon on top. Only a week to go until I can eat meat again!

A yummy slice of the veggie quiche

So you’re probably wondering, where’s the other quiche? You’ve titled the blog ‘Veggie quiche x 2’. There were a lot of Mediterranean vegetables leftover, so I decided to make a Mediterranean vegetable quiche. I made another 4oz of shortcrust pastry to use with the extra pastry I had made beforehand. The filling for this quiche also had 3 eggs and 1/4 pint of milk, but instead I added a sprinkle of seasoning and some grated Red Leicester cheese. The Mediterranean vegetables included red onion, courgette, butternut squash and mixed peppers.

Vegetable quiche ready for the oven

This quiche also took about an hour to cook. It looked more golden than the spinach and ricotta quiche, which was due to the added grated cheese.

Mediterranean quiche

I had a slice of the Mediterranean vegetable quiche for my lunch at work during the week. All of the vegetables worked well together, with the added sweetness from the butternut squash, as well as the red onion. There were many options for what could’ve been made with the leftover roasted vegetables, but since I had the extra shortcrust pastry from the first quiche, I thought I might as well make another one.

As I’ve already mentioned, there’s only one week left until lent is over on Easter Sunday! I’ve still not made a cannelloni yet and I don’t know if I will get time during the final week of abstaining for meat. However, I can always make it after lent. I sometimes opt for vegetarian options when I’m out and about, and also when I make my lunch even when it’s not lent.

Even though this is the third year I have given up meat for lent, I don’t think I could ever give it up entirely. I do enjoy a bacon sandwich, a roast dinner and pulled pork on a burger. I enjoy the challenge of thinking of alternatives to eat during lent and my body has a brief rest from eating meat. I have thought about making it even more challenging next year by omitting fish as well and finding other sources of protein. The biggest challenge for would be becoming vegan, which I don’t think I’d quite be able to manage.


Happy reading and blogging!

Clare Bear 🙂


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