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Mediterranean Vegetable Quiche with Goat Cheese

A Mediterranean Vegetable Quiche with Goat Cheese is a savoury tart featuring a rich, creamy egg custard filling combined with a vibrant medley of sautéed or roasted Mediterranean vegetables and the distinct tanginess of goat cheese. It is typically baked in a pre-baked pastry crus
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Lunch, Main Course
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 cloves garlic crushed
  • 1 eggplant diced
  • 1 zucchini diced
  • 1 red onion ringed
  • 200 ml crème fresh
  • 4 eggs beaten
  • 2 tbsp dried oregano
  • 100 gr soft goat cheese
  • ½ jar pitted black olives
  • basil optional, for garnish
For the quiche dough
  • 300 gr flour
  • 150 gr unsalted butter
  • pinch of salt
  • 1 egg medium size
  • 2-3 tbsp water cold

Equipment

  • 1 quiche dish 26 cm
  • clingfilm

Method
 

For the quiche dough
  1. Place the flour, butter, salt, egg, and 2 tablespoons of water in a bowl and mix until a smooth dough forms. If it's still a bit crumbly, add a third tablespoon of water. You want a firm dough, but it shouldn't be too dry.
  2. Wrap the dough in cling film and let it rest in the refrigerator for half an hour. In the meantime, you can start preparing the filling for your quiche.
  3. Roll out the dough on a floured surface until it's slightly larger than the pan you want to line. To line the pan, I always roll the dough around my rolling pin, then place the pan down and carefully roll it out over the baking pan
  4. Press the dough firmly into the corners of the pan and trim away any excess edges. Prick the base with a fork. You should always do this, even if you're blind-baking the quiche.
  5. Regarding baking time and oven temperature, these can vary depending on the quiche. But for any quiche or savory pie filling, you can use this basic crust recipe. Once you've pierced the crust, simply follow the steps in the recipe for your quiche.
For the quiche filling
  1. Preheat the oven to 200°C (400°F). Heat the olive oil in a frying pan and sauté the garlic,, eggplant,, zucchini,, and red onion for about 5 minutes, or until al dente.
  2. Combine the crème fraiche with the eggs, oregano, salt, and pepper. Line a quiche dish with the pastry
  3. Spread the vegetables, half the goat cheese, and half the olives over the base and pour the egg mixture over it. Sprinkle with the remaining goat cheese and olives and bake the quiche in the oven for 40-45 minutes, or until golden brown. Garnish with chopped basil to taste.