Summer Vegetable Quiche Recipe

Learn how to make the best homemade summer vegetable quiche with a buttery, flaky crust and silky custard filling. This easy baking recipe showcases fresh seasonal produce like zucchini, tomatoes, and bell peppers, perfect for brunch, lunch or a light dinner. The foolproof technique ensures perfect results every time!

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

55 mins

Serves:

1 quiche (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1 medium zucchini, thinly sliced</li><li class="ingredients-single-item">1 yellow bell pepper, diced</li><li class="ingredients-single-item">150g cherry tomatoes, halved</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or mature cheddar)</li><li class="ingredients-single-item">2 tbsp fresh basil, chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">Pinch of nutmeg</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs with some pea-sized pieces of butter remaining (these butter pockets create the flaky layers in your pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, mixing with a knife until the dough just begins to come together. The cold water prevents the butter from melting, which is crucial for a flaky texture. The dough should hold together when squeezed but shouldn't feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and bring together into a disc without overworking it. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle about 5cm larger than your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently press the pastry into the edges of the tin, allowing the excess to hang over the sides. Prick the base all over with a fork to prevent air bubbles forming. Line with baking parchment and fill with baking beans or rice. Return to the refrigerator for 15 minutes to chill again.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blind bake the pastry case for 15 minutes, then remove the baking beans and parchment. Return to the oven for another 5-7 minutes until the base is just starting to turn golden but not fully cooked. Trim the excess pastry from the edges using a sharp knife. Reduce the oven temperature to 180°C (160°C fan/gas mark 4).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry is baking, prepare your vegetables. In a frying pan, sauté the red onion over medium heat for 5 minutes until softened. Add the garlic and cook for another minute until fragrant. Set aside to cool slightly. This pre-cooking draws out excess moisture and intensifies the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the eggs until combined. Add the double cream and milk, whisking until smooth. This is your custard base. Season with salt, pepper, and a small pinch of nutmeg, which enhances the savory flavors without being detectable.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle half the grated cheese over the base of the pastry case. Arrange the sautéed onions, sliced zucchini, diced bell pepper, and halved cherry tomatoes evenly across the base. The variety of vegetables creates a beautiful color palette and balanced flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Scatter the fresh herbs over the vegetables, then carefully pour in the egg mixture, allowing it to seep between the vegetables. Sprinkle the remaining cheese on top. The cheese will form a beautiful golden crust while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully transfer the quiche to the oven and bake for 30-35 minutes until the filling is set with just a slight wobble in the center. The custard will continue cooking with residual heat after removal from the oven, so a slight wobble ensures a silky texture rather than a rubbery one.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the quiche to cool in the tin for 15 minutes before removing. This resting time lets the custard fully set for clean slices. Serve warm or at room temperature with a fresh green salad. The quiche can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Summer Vegetable Quiche?

This quiche features a buttery pastry made with flour, butter, salt and water. The filling combines eggs, double cream, milk, vegetables (zucchini, bell pepper, cherry tomatoes, red onion), Gruyère cheese, garlic, fresh herbs (basil and thyme), and seasonings.

How to cook Summer Vegetable Quiche at home?

Learn how to cook Summer Vegetable Quiche by first creating a flaky pastry crust that's blind-baked until golden. Meanwhile, sauté vegetables to remove excess moisture, prepare a silky egg-cream custard, then layer cheese, vegetables and herbs in the shell before pouring in the custard and baking until just set with a slight wobble for perfect texture.

How can I prevent a soggy bottom on my homemade quiche?

To prevent soggy quiche bottoms, thoroughly blind bake the pastry case first, pre-cook vegetables to remove excess moisture, sprinkle a layer of cheese on the base before adding fillings (this creates a barrier), and ensure your oven is properly preheated to the correct temperature.

Can I make a vegetable quiche ahead of time for a party?

Yes! Quiche is perfect for make-ahead entertaining. You can bake it 1-2 days in advance, refrigerate, and serve cold or gently reheat. You can also freeze it for up to a month - simply thaw overnight in the refrigerator and reheat at 160°C for 15-20 minutes.

What's the secret to achieving a silky smooth custard filling?

The secret to silky quiche custard is using the right egg-to-liquid ratio (typically 1 egg to 80-100ml of dairy), combining cream with milk for richness without heaviness, straining the mixture, baking at a moderate temperature (160-180°C), and removing from the oven while still slightly wobbly in the centre.

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