Massive Vegetable Quiche

I have been married to my husband for nearly 8 years now and can you believe I only just recently found out he really likes Quiche?? We went to an awesome pie shop in Brooklyn called ‘The Blue Stove’ they served the best sweet pies and quiche I have ever had.  The quiche had the lightest, fluffiest texture – it was just divine.

Massive Vegetable Quiche

I wanted to try and replicate the airiness of the quiche I had in Brooklyn but I also wanted to make a really chunky man’s quiche…. none of this delicate petite quiche you see around the place.  I wanted to make a massive egg pie!  I think I succeeded – it is pretty huge.  This quiche serves 6 with rather large portions or could accommodate 8 with normal sized portions and a side of salad.

Massive Vegetable Quiche

Massive Vegetable Quiche

Original creation by



  • 250g plain flour
  • 125g (1 stick / 4.4 oz) chilled butter (if using unsalted add 1 tsp of salt)
  • 1 egg yolk
  • approx 4 tbs of chilled water

Quiche Filling

  • 2 leeks – white part only chopped
  • 1 red capsicum sliced into 3cm (1 1/2inch) strips
  • 1tbs of olive oil
  • 2 large or 5 small mushrooms sliced
  • 1 bunch of asparagus cut into 3cm strips (not including the woody ends)
  • 1 dozen small free range eggs separated
  • 200ml (6.8oz) full fat cream whipped
  • salt and pepper to taste
  • ½ Cup grated provolone or mozzarella cheese
  • ¼ Cup of crumbled feta
  1. For the Pastry: Place flour and butter in a food processor and process until mixture resembles fine breadcrumbs.  Add egg yolk and 2tbs of chilled water and process until mixture comes together.  If needed, add additional water one tablespoon at a time until mixture comes together.
  2. Bring mixture together to form a ball.  Shape into a disc, then enclose in plastic wrap and chill for at least 30min before using.
  3. With spray oil, spray the inside bottom and sides or a 23cm (9 inches) spring form cake pan with oil and coat in plain flour (turn pan upside down in the sink to tap off any excess flour).
  4. Lightly flour a work surface.  Roll out pastry to 3-5mm (1/8 – 1/5 inch) thick in a circle shape then line the cake tin with the pastry, making sure the pastry goes up the sides as high as possible. Place in the fridge for at least 30min before using to firm up and allow for any shrinkage.
  5. For the quiche filling: Pre-heat oven to 190C (375f) place chopped leek and capsicum in a bowl, coat with olive oil, salt  pepper.  Place coated leek and capsicum on a baking tray and bake for 20min.
  6. Increase oven temp to 200c (400f). Place egg whites in a bowl and beat until light and fluffy.  Beat in whipped cream and fold in egg yolks.  Season to taste.
  7. Arrange Leek, Capsicum, mushroom and asparagus in the chilled pastry tin and cover with grated mozzarella.  Pour in the egg mixture then sprinkle over the crumbled feta.
  8. Bake in the pre-heated oven for approx 1h 10min or until cooked through.  (If quiche browns too quickly in the oven, cover with aluminium foil.) Rest 15min before eating.

Massive Vegetable Quiche

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