Need a healthy veggie quiche recipe to add to your family favorites? This is a lovely Summery quiche, packed with flavor, vegetable ribbons and a touch of pesto. It’s pretty good for lunchboxes and picnics, outside suppers and gatherings, plus…it looks so pretty on top of being delicious. It’s a winner :)
Course: Lunchbox, lunchboxes, supper
Cuisine: Clean Eating
Keyword: Veggie quiche recipe
Servings: 8Slices
Author: Stephanie
Ingredients
2Eggs Whisked
¾CupMascarpone cheese Full fat
2tbspBasil pesto
1 BatchWholemeal pastrySee post for recipe
1Carrot Sliced into ribbons
1Zucchini Sliced into ribbons
1Red pepper Sliced thinly
Instructions
Make up one batch of Wholemeal pastry, see post for the recipe link, and line an 8 inch quiche pan with it. Pick the bottom of the pastry with a fork
Peel and slice your vegetables
In a bowl, whisk the eggs, pesto and Mascarpone cheese until well combined
Pour into the pastry case, the mix should fill the pastry case no more than half the way full
Arrange the vegetable ribbons in a circle in the quiche mix. Start in the middle and work your way to the outside so they support each other and don't fall!
Bake for 35-40 minutes until the quiche is cooked and the vegetables are tender. There will be a slight 'wobble' when it first comes out of the oven, the quiche will firm up once it's cooled down and sets