(Deutsch) Our family celebrations are always the place to be if you like good food. My aunt makes the world’s best cherry-crumble-cake, my cousin bakes an amazing cheesecake and her nephew makes a kick-ass lime tart. This is why I decided to make something savoury this time. My family looked at me like I had gone mad when I presented it as I normally do sweet stuff.

I discovered the vegetarian cake that is the Quiche quite late for myself, as I did only knew the version with bacon. But when my colleague took a vegetarian Quiche to the office I realised pretty quickly that I had missed out big time. Ever since I have waited for an opportunity to make one myself. When asking my colleague for the recipe she stressed that it was more of a “whatever you got in the fridge”- kind of dish. That is still true of course, but that would be hard to put in a post, so I created one for you. You can also easily make the base of the quiche (puff paste) yourself, but I buy it. I am a huge fan of any dishes that use up left overs and aren’t complicated to make. Today we’ll try a quiche with different vegetables, feta cheese and frozen spinach in little cubes. If there is something you don’t like or you feel like there is something missing, just go ahead and change the recipe – it’s as easy as that.

Let’s make the Quiche

I am using a 26,5 cm Ø pan, 5 cm high (Greengate)

Puff pastry (size: about one oven tray)
Egg-Mix
- 4-5 eggs (depending on size)
- 200 ml single crème
- 200 g Crème Fraiche
- A handful chopped garden herbs (dill / parsley / basil, etc.)
Vegetables / filling:
- A handful mushrooms
- 3 carrots
- 1 onion
- 2 potatoes
- 4-5 spring onions
- 3 peppers
- 200 g feta cheese
- 100 g frozen spinach in cubes (e.g. birdseye)
- 200 g grated cheese
Salt, pepper and some oil

Preheat your oven to 180°C

1.) Place the puff pastry and make sure it covers the entire pan. If there is any excess paste, just cut it off.

2.) Wash / peel the vegetables (except the frozen spinach) and chop them in small pieces. Stir fry everything on medium-high heat with a splash of oil for a few minutes. They won’t be done, but that’s not what we want anyway.

3.) Mix eggs, crème, crème fraiche and minced herbs in a bowl. Add some salt and pepper (e.g. ½ tea of salt and ¼ teaspoon of pepper)

4.) Place the pre-fried veg on top of the puff paste in the tin. Cut the feta cheese into cubes, add and mix into the vegetables. The mix should take about ¾ of the space in the tin.

5.) Add the egg-mix and make sure all the vegetables get some of it. After, spread the grated cheese on top.

7.) Bake the quiche in the preheated oven for about 45 minutes until the cheese is a golden colour. Don’t worry, the quiche will be moist – rather leave it in an extra 5 minutes, if you aren’t sure. Let the quiche cool a bit before cutting it. Cut carefully and serve lukewarm (if nececarry reheat in the oven)