BM #1 – AAE – Day 21 – Cheese and Vegetable Quiche

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Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold. It is part of French cuisine, but is also popular in Britain, particularly as party food.

Quiche lorraine is a popular variant that was originally an open pie with a filling of custard with smoked bacon or lardons and cheese. Some recipes of quiche lorraine also include ham. The addition of Gruyère cheese makes a quiche very delicious.

Additions like goats cheese or mozzeralla makes the whole quiche very very delicious. Since I didn’t have goats cheese or Gruyère cheese I used regular cheddar and cottage cheese.

Serves: 6 {12 medium wedges}

For the pie: 
2 cups flour,
1/2 tsp sugar,
1/2 cup butter,
1/4 cup oil,
1/2 tsp salt,
For the filling:
200 ml low fat fresh cream (I have used Amul Fresh Cream),
1/4 cup spinach, finely chopped,
1/4 cup cheese, grated, (I have used cheddar),
1/4 cup cottage cheese, grated, 
1/4 cup onion, thinly sliced, slightly sauted until translucent,
1 tbsp green coriander, finely chopped,
1 tbsp fresh mint, finely chopped,
1/2 tsp rosemary, finely chopped,
1/2 tsp thyme, finely chopped,
3 eggs,
1/4 cup milk,
2 medium sized potatoes, peeled, par boiled, and thinly sliced,
1 medium sized tomato, thinly sliced,
Salt as per taste,
Pepper as per taste,


For the dough:

  1. Mix all the ingredients together and make it into a dough.
  2. Add 1 – 2 tsp of water if required to bring it together. Wrap it into a cling film and allow it to chill for 30 mins.
  3. Roll out the dough into a medium thickness.
  4. Cover the base of a 9-inch pie tin with the rolled out dough.
  5. Press the sides and even out the dough. Trim off the edges with a sharp knife.
  6. Allow it to chill while you get on with the rest of the preparation. 

For assembling:

  1. Preheat the oven for 10 mins.
  2. In a bowl, mix cream, spinach, cheese, cottage cheese, onion, and all the herbs. Add salt and pepper as per taste. 
  3. Add eggs and milk and adjust seasoning once again.
  4. In the lined pie tin, arrange the potatoes and tomatoes.
  5. Pour the mixture on top of this. Fill it to the brim of the pie tin and even it out. If tomatoes start popping out, tuck them in.
  6. Bake in the center of the oven for 40-45 mins at 180 degrees.
  7. Allow it to cool. Cut into wedges and serve warm. 

Trust me when I say, this is an absolutely delicious dish. It is very filling. Replace the potatoes and tomatoes with chicken, bacon or ham strips.

Read more about my blogging marathon, here and here

Hop over at my SIL’s blog as she is running this Marathon with me.

All recipes of Blogging Marathon #1


  1. love quiches, and this one sure looks great.

  2. The recipe sounds del and the slices look so beautiful! Any reccos for egg substitute?