Vegetable Quiche

An easy, versatile recipe. You can add any vegetables you like to this delicious gluten-free vegetable quiche.

I really enjoy eating cold quiche on a warm day with salad and particularly like Quiche Lorraine. Sometimes, however, it is nice to have a slice of vegetable quiche. I like this recipe as I can use whatever I have in my fridge or takes my fancy when I go shopping.

Gluten-Free Vegetable Quiche

Vegetable Quiche


For a rectangular tin 35cm x 12cm

1 quantity Shortcrust Pastry

For the filling:

  • 1 red onion, finely sliced
  • 2 eggs
  • 50ml crème fraîche
  • 100g cream cheese (low fat is fine)
  • 50g cheddar cheese grated
  • ½ tsp salt
  • 50g watercress
  • 2 tbsp milk
  • salt and black pepper

Vegetables of your choice, I used:

  • ½ red pepper, thinly sliced
  • ½ courgette, thinly sliced
  • 8 plum tomatoes, halved


  • Make the shortcrust pastry as per the recipe (Shortcrust Pastry).
  • Wrap in clingfilm and put in the fridge for 30 minutes to chill.
  • Preheat oven to 180°C, 160°C fan, 350°F, gas 4.
  • When you are ready to use, grease your flan tin and press the mixture into the tin. Don't worry if it doesn't feel like normal shortcrust pastry - it won't! You can place your pastry between two sheets of clingfilm and roll out if you prefer.
  • Prick the pastry base and bake blind in oven for 10 minutes.
  • Remove the paper and beans and bake for a further 5-8 minutes.
  • Once the pastry is in the oven baking blind, make your filing.
  • Fry the onion for 10-15 minutes until softened and caramelised. I like to add a little boiling water after about 5 minutes to help soften the onions. You will see they sizzle in the juices.
  • Whizz up the watercress and 2 tbsp milk in a food processor or blender to make finely chopped watercress. If you are a dab hand at chopping you can simply finely chop the watercress and add the milk to the egg mixture.
  • Put the eggs, crème fraîche, cream cheese and watercress mixture into a bowl and using a fork whisk briefly.
  • Add the grated cheese and seasoning and stir.
  • Once the pastry is cooked, remove from the oven and spread the onion mixture over the base.
  • Pour over the eggy cheese mixture and ensure it is spread evenly in the case.
  • Top with vegetables of your choice.
  • Bake in the oven for around 35 minutes until set.
  • Remove from the oven and allow to cool.
  • Eat warm (not hot) or chill until needed.

To bake blind: Scrunch up baking parchment and then open out to cover the pastry base. Tip in baking beans or dried split peas or lentils. I keep a tub of lentils for this specific purpose. Spread out over the base of the flan. Cook as per recipe. Usually you remove the paper and beans for the final cooking - always make sure you have pricked the base of the flan before doing this or it may puff up in different places.  Be careful with gluten free pastry - it doesn't brown as quickly as standard shortcrust, so it is easy to overcook to a bullet like texture!

If you enjoyed this and are not a vegetarian, try my Quiche Lorraine.