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Roast Vegetable Quiche with Cheesy Crust

Prep Time 20 minutes
Baking Time 60 minutes
Baking Pan Rose Gold Perforated Rectangle Quiche & Tart Pan Large
Serves 6-8


Cheesy Crust Pastry
  • 3 cups plain flour, plus extra to dust
  • 150g salted butter, chopped
  • 1 tablespoon extra virgin olive oil
  • 100g grated cheddar cheese
  • 2 tablespoons sour cream
  • 1 ½ tablespoon apple cider vinegar
  • ½ teaspoon cracked pepper
  • 1 teaspoon salt
  • 250g truss cherry tomatoes
  • 1 red onion, thinly sliced
  • 500g pre-cooked beetroot, quartered
  • Olive oil spray
  • 150g marinated goats cheese
  • 6 eggs
  • ⅓ cup thickened cream
  • Salt & pepper

To Serve
  • Pesto and basil leaves

Step 1

For the cheesy crust pastry, combine flour, ½ teaspoon cracked pepper and 1 teaspoon salt in a bowl. Toss through butter, oil and cheese. Using your fingers, rub mixture until it resembles coarse crumbs, leaving some larger pieces. Make a well in the centre. Combine sour cream and vinegar, then add ¼ cup boiling water. Add to dry ingredients, then, using a small knife, cut together to form a dough. Shape into a thick rectangle, wrap in cling film and chill for 1 hour.

Step 2

Preheat the oven at 180°C (fan-forced). Roll dough out on a floured surface to a 50 x 40cm rectangle (6mm thickness) and use to line your tart pan. Use a sharp knife to neaten the edges. Prick the bottom all over with a fork and freeze for 20 minutes.

Step 3

Line pastry with baking paper and fill with Wiltshire Baking Beads. Bake for 15 minutes, then remove baking beads and paper, bake for 10 minutes or until light golden. Arrange the beetroot, tomatoes and onion over pastry shell and spray with olive oil. Cook for 15 minutes or until vegetables are softened and beginning to char on the edges.

Step 4

Combine egg and cream in a jug and season with salt and pepper. Crumble cheese over vegetables, then carefully add egg mixture to quiche, pouring mixture in between the vegetables until mixture reaches the edge of the pastry.

Step 5

Reduce oven to 160°C and cook for a further 35-40 minutes or until egg is just cooked through.

Step 6

Remove and stand for 5 minutes to cool slightly. Scatter with basil leaves and spoonfulls of pesto and serve.


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