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Home Mediterrane groentequiche met feta en zongedroogde tomaat

Vegetarian Mediterranean Quiche Easy Summer Sharing Lunch

A quiche is one of those dishes that makes everyone happy. Crisp crust, creamy filling and those soft cubes of feta in between. This vegetarian version with grilled zucchini, bell pepper and sun-dried tomato tastes so full that nobody misses the meat. Serve it warm as a main course or cut into small wedges as a party snack. Sharing is the keyword here.

Recipe

Mediterranean vegetable quiche with feta and sun-dried tomato

This vegetarian quiche with grilled vegetables, feta and sun-dried tomato is a celebration on the table. Easy to make, delicious served warm or cold.

Course	Main course
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	35 min
Stiffen up min.	10 min
Total	65 min

Equipment

Quiche tin
Frying pan
Mixing bowl
Whisk
Parchment paper
Baking beans
Grater
Cutting board
Kitchen knife

Ingredients

1 roll shortcrust pastry (chilled)
1 zucchini
1 red bell pepper
80 g sun-dried tomatoes in oil, drained
150 g feta
4 eggs
200 ml heavy cream
50 g grated mature cheese
2 tbsp olive oil
Salt, pepper and nutmeg to taste

How do you make a Mediterranean vegetable quiche with feta and sun-dried tomato?

Preheat the oven to 180°C (fan) and grease a quiche tin with butter.
Roll out the pastry and line the quiche tin with it. Prick the base with a fork, line with parchment paper and fill with baking beans or dried beans. Blind-bake the crust for 10 minutes.
Meanwhile, dice the zucchini and bell pepper. Sauté them over medium heat in a little olive oil in a frying pan until soft and lightly golden, about 6 to 8 minutes. Season with salt and pepper.
Roughly chop the sun-dried tomatoes and add them together with the grilled vegetables to the pre-baked quiche crust.
In a bowl, beat the eggs with the cream. Add the grated cheese, stir well and season with salt, pepper and a pinch of nutmeg.
Pour the egg mixture over the vegetables in the quiche tin. Crumble the feta over the top and press the pieces down lightly.
Bake the quiche for 30 to 35 minutes until golden and cooked through. The filling is ready when it hardly moves if you tilt the tin. Let it rest for 10 minutes before slicing.

Cooking mode Prevents your screen from going to sleep

This quiche can easily be made a day in advance. Let it cool completely, store it in the fridge and reheat it the next day at 160°C. Perfect for a busy weekday evening or a relaxed weekend lunch.

A good quiche tin ensures a crisp base and a nicely cooked filling. Choose a model with a removable bottom — it makes serving much easier. Then simply put it on the table and enjoy together.

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