Veggie Quiche
Ingredients
- 1 ready‑rolled 9″ shortcrust pastry case (or homemade if you prefer)
- 1 tbsp olive oil
- ½ onion, thinly sliced
- 1 red pepper, diced
- 100 g mushrooms, sliced
- 100 g baby spinach (fresh or frozen, well drained)
- 5 large eggs
- 200 ml milk (semi‑skimmed or almond milk)
- 100 g gruyère or reduced‑fat cheddar, grated
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- A tiny pinch of nutmeg (optional)
How to preprare
- Preheat oven to 190 °C (170 °C fan / Gas Mk 5). Prick the pastry case with a fork and blind‑bake for 8 minutes to prevent a soggy bottom.
- Heat olive oil in a pan over medium heat. Add onion, pepper, and mushrooms; sauté for 5 minutes until softened. Stir in spinach until wilted, then remove from heat.
- In a bowl, whisk together eggs, milk, salt, pepper, nutmeg, and half the cheese until smooth.
- Place the sautéed vegetables into the baked pastry base in an even layer. Pour the egg mixture over them and sprinkle the remaining cheese on top.
- Bake for 35–40 minutes, or until the centre is just set. Let it rest for 5 minutes before slicing.
Note
If you’re watching fat—it still tastes decadent if you swap half the cheese for cottage cheese and use a milk substitute like oat or almond.
Have questions or feedback?
Reach out our support team at
Have questions or feedback? Reach out our support team at
Info@donnadunnefitness.ie
Want to talk?
Call or Whatsapp us
Want to talk? Call or Whatsapp us
(+353) 830-393905
- Home
- About
- Contact Us
- Resources
- Blog
Copyright© 2025 Donna Dunna All right reserved
- Privacy Policy
- Terms of Use