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Green Meal
Roasted Vegetable Quiche
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A flaky shortcrust base filled with tender roasted onions, courgettes, sweet red pepper, and wilted spinach, all baked in a creamy oat-based filling. A go-to plant-based dish that’s just as good warm as it is cold.
Serves
6
Time
1h 15min
CO2e
Baby courgettes: 0.4 to 0.5 kg CO₂e per kg
Let's cook it
Ingredients
Pastry Crust:
- 1¾ cups plain flour
- 6 oz vegan butter, cubed and chilled
- 3 tbsp cold water
- Pinch of salt
Filling:
- 2 red onions, cut into wedges
- 2 baby courgettes, halved lengthwise
- 1 roasted red pepper, sliced
- 9 oz fresh spinach
- 1–2 tbsp olive oil
- 1¼ cups oat cream (or soy cream)
- 3 tbsp cornstarch
- ½ tsp turmeric (optional, for color)
- ½ tsp garlic powder
- 1 tsp dried thyme or rosemary
- Salt and black pepper to taste
- ¼ cup grated vegan cheese (optional)
Pastry Crust:
- 225 g plain flour
- 175 g vegan butter, cubed and chilled
- ~45 ml cold water
- Pinch of salt
Filling:
- 2 red onions, cut into wedges
- 2 baby courgettes, halved lengthwise
- 1 roasted red pepper, sliced
- 260 g fresh spinach
- 15–30 ml olive oil
- 300 ml oat cream (or soy cream)
- 25 g cornstarch
- 1 g turmeric (optional)
- 1 g garlic powder
- 2 g dried thyme or rosemary
- Salt and black pepper to taste
- 25 g grated vegan cheese (optional)
Steps
- Make the Pastry:
- Add flour, salt, and vegan butter to a food processor. Pulse to breadcrumbs.
- Add cold water and pulse until a dough forms. Shape into a disc, wrap, and chill for 20 minutes.
- Add flour, salt, and vegan butter to a food processor. Pulse to breadcrumbs.
- Pre-bake the Base:
- Roll out the dough and line a tart tin (~9 inches/23 cm). Prick the base with a fork and chill again for 10 minutes.
- Preheat oven to 350°F (180°C). Line crust with baking paper and fill with baking weights.
- Bake for 10 minutes. Remove weights and bake 10 minutes more. Cool slightly.
- Roll out the dough and line a tart tin (~9 inches/23 cm). Prick the base with a fork and chill again for 10 minutes.
- Roast the Vegetables:
- Turn oven up to 400°F (200°C).
- Toss onions, courgettes, and red pepper in olive oil, salt, and pepper. Roast for 30–35 minutes, turning halfway.
- Turn oven up to 400°F (200°C).
- Prep the Spinach:
- Wilt spinach in a pan with a splash of water. Drain well, squeeze out liquid, and chop roughly.
- Wilt spinach in a pan with a splash of water. Drain well, squeeze out liquid, and chop roughly.
- Make the Filling:
- In a bowl, whisk together oat cream, cornstarch, turmeric, garlic powder, thyme, salt, and pepper until smooth.
- In a bowl, whisk together oat cream, cornstarch, turmeric, garlic powder, thyme, salt, and pepper until smooth.
- Assemble the Quiche:
- Spread half the vegan cheese (if using) over the base. Add the spinach and roasted veg.
- Pour over the cream mixture. Top with remaining cheese (optional).
- Spread half the vegan cheese (if using) over the base. Add the spinach and roasted veg.
- Bake:
- Bake at 350°F (180°C) for 25–30 minutes, or until the filling is firm and golden.
- Let cool slightly before slicing. Serve warm or cold.
- Bake at 350°F (180°C) for 25–30 minutes, or until the filling is firm and golden.
Enjoy !
Nutrition info
Nutrition per serving
Calories
410
20%
Protein
7g
14%
Fat
27g
38%
Saturates
6g
30%
Fibre
4g
16%
Carbs
29g
11%
Sugars
4g
4%
Salt
0.8g
13%
Reference Intake (RI %) for adults
CO2e info
Baby courgettes: 0.4 to 0.5 kg CO₂e per kg
Beef = 20 - 30 kg
Pork = 10 - 15 kg
Chicken = 5 - 10 kg
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