I just love a good quiche: it is a good way of eating your veggies or using up whatever leftover veggies you have in the fridge. This recipe is very forgiving and easily adaptable to any budget or preferences in veggies (mushrooms, leeks, broccoli, carrots). The only thing I would not change are the caramelized onions, they are a must in my opinion, but feel free to challenge me and try without. I would love to hear what you think about omitting the onions. I reduced the amount of feta from the original recipe because I think my version is salty enough. I also added an egg to the custard because on some occasions the middle did not set enough to my taste.
Although there is no meat in this quiche I have served it to hard-core carnivores and they loved it. I have to be honest with you, making this tart will take some time and effort but I promise you it’s absolutely worth it. You can prepare a lot of the components in advance and assemble it just before you want to bake it. Use store bought shortcrust pastry if you can’t be bothered to make your own. I always make my own, but I don’t have that recipe on my blog yet. I will add a link to it when I do.
It’s the perfect dish to take to a potluck, because it’s portable and everyone will love it. I made this to take to friends house for dinner. Everyone brought a dish and we enjoyed everything together while discussing the kids, work and many other things in life. They all loved it so much I did not only share the recipe with them. I had to promise them so teach them how to make it.
I know what you’re thinking……..with the cheeses, cream and eggs it’s not a low calorie recipe, but believe me when I tell you it’s totally worth it. By the way we all know calories don’t count on holidays, birthdays, vacations, weekends, after midnight, road trips and dealing with breakups.
I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!
- 1 red bell pepper
- 1 yellow bell pepper
- olive oil
- 1 medium aubergine
- 1 small sweet potato
- 1 small courgette
- 2 medium onions
- 2 bay leaves
- 8 thyme sprigs, leaves picked
- 120 g ricotta
- 100 g feta
- shortcrust pastry to cover a 20-24 cm pastry case (about 300gr)
- 7 cherry tomatoes, halved
- 3 medium free-range eggs
- 150 ml double cream
- salt and black pepper
Pre-heat oven to 230˚C.
Cover 2 large baking sheets with foil.
Cut the sweet potatoes and the courgette in 1cm slices. Put them on one of the prepared baking sheets. Put the baking sheet in the oven.
Cut peppers in half and discard seeds and stem. Drizzle with a bit of olive oil and place on the other prepared sheet pan skin side up.
Cut the aubergine in 2cm slices and brush it with olive oil (you will need approx. 4 tbs) and season generously with sea salt and freshly ground black pepper. Place on the prepared sheet pan next to the bell peppers. Put the baking sheet on the top shelf of the oven.
Take out the sweet potato and courgette after 25 minutes and let it cool.
Roast the aubergine and bell peppers for an extra 15 minutes. By then the bell peppers should be charred. Remove from oven and immediately cover the bell peppers with cling foil. Once the bell peppers are cool, the skin will easily come off. Remove the skins and cut into 1cm strips. The aubergine should be golden brown and it might be necessary to turn the baking sheet half way so they brown evenly. Leave the aubergine to cool.
While the veggies are roasting, slice the onions in rings and heat 2 tbs of olive oil in a sauté pan over medium heat. Sauté the onions with the bay leaves and a half teaspoon of salt for 25 minutes, stirring occasionally, until golden brown, soft and caramelized. Discard the bay leaves and set aside.
Reduce oven temperature to 160˚C. Line a 24 shallow tart pan (or a 20cm deep tart pan) with pastry crust. Blind-bake* the crust by lining it with parchment paper, then fill with baking beans. Bake for 15 minutes, lift out the paper and baking beans, and bake for another 10 minutes or until light golden brown. Remove and allow to cool for 10 minutes.
Spread the onions over the bottom of baked tart crust, then top with roasted vegetables. You can cut the vegetables in small cubes or just layer the slices on top of each other. Scatter with half the thyme and dot with small chunks of both cheeses, then the tomato halves, cut-side up.
Whisk the eggs and cream with a half teaspoon salt and a few grinds of pepper, and pour into the tart; the tomatoes and cheese should remain exposed. Scatter the remaining thyme on top. Bake for 35–45 minutes, until the filling sets and turns golden. Rest for at least 10 minutes, then remove the tart from pan. Serve warm or at room temperature. Optional: garnish with a little bit of fresh thyme.
* ~ Blind baking prevents a soggy crust in the finished tart.