- 1 Sheet reduced-fat Shortcrust Pastrysoftened
- 1 cup Rocket Leaves
- As much you want Parmesan Cheesegrated
- 1 medium Oniondiced
- 2 large Eggs
- ½ cup Skim Milk
You can also add (if desired)
- 1/4 cup Spinach
- 1/4 cup Gorgonzola Cheese
If you are not Vegetarian, add also
- 1 cup Bacon
Prepare the shortcrust pastry
Pre-heat oven to 350°F. Lightly grease a pie dish and line with shortcrust pastry and prick it with a fork. Refrigerate for 10 minutes, then bake in the oven for 10 minutes.
Prepare the rocket leaves and parmesan cheese
Meanwhile combine rocket leaves, grated Parmesan, diced onion and mix well. Spread over the pastry base after you baked it 10 minutes.
Mix the eggs and skim milk
In a separate bowl whisk eggs and milk and pour over the rocket and parmesan mixture (after you've done step 3).
Bake the Quiche
Bake in the oven for 20 minutes or until golden and crisp. Enjoy!
When was the last time you tried Vegetarian Quiche with Rocket and Parmesan? I’m asking because I forget about this recipe and when I remember, I start preparing it directly. It is so simple, creamy, and offers great benefits.
Content on this page…
- Did you Know?
- About the Vegetarian Quiche with Rocket and Parmesan recipe
- Can I add more ingredients for this vegetarian Quiche?
- I am not a vegetarian, what meat can I use in Quiche?
- Can I cook quiche ahead of time?
- How do you keep a quiche crust from getting soggy?
- How long should quiche cool before cutting?
- What goes well with Vegetarian Quiche with Rocket and Parmesan
Everyone loves quiche. It is easy to prepare, it looks good, it can be served as an entree or main course for breakfast, lunch or dinner. My recipe for Quiche is very simple considering that those who have adopted a vegetarian lifestyle can do it. You only need one reduced-fat shortcrust pastry (softened), Rocket leaves, grated Parmesan cheese, diced onion, eggs and skim milk. Also, this recipe can be made gluten-free by using a gluten-free pastry instead of the shortcrust pastry. If you do not want to use shortcrust pastry, you can make the dough at home. Dough without egg is extremely simple to make: In the 250 grams of flour add butter (which you previously allowed to reach room temperature), salt and mix the dough. As the dough forms, add 2-3 tablespoons of cold water. Then, until you prepare the filling, you can leave the dough for refrigeration.
Of course. The quiche is very versatile and can have a lot of ingredients if you wish to prepare with more filling. For example, you can add extra veggies like asparagus, mushrooms, spinach, broccoli, dill, peas, leeks, or cherry tomatoes. You can also change the cheese filling and add or substitute with Parmigiano, mozzarella, goat cheese, gorgonzola, cheddar, or gouda.
If you’re not a vegetarian and want to make it a pizza-like quiche, you can add bacon, ham, any poultry meat, beef, or sausage. Adding meat, you’ll change the taste dramatically (not worse or better, just changed taste) and the quiche will resemble pizza… The American one, not Italian as flavor.
Not really I’ll say. For making it ahead of time, you still need to bake it and then chill the quiche, then reheat it the next day or when you want to eat it. I also recommend cutting the quiche into wedges while it’s chilled because it’ll separate into slices more easily once you reheat it. Therefore, a better question is: can I refrigerate the quiche? And the answer would be: YES, you can! Cooked quiche can be refrigerated for up to three days.
A good answer is already on the internet:
TheKitchn.com said: “Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling”.
To serve your quiche warm, slice it after 10-15 minutes after taking out from the oven. The longer you let the quiche cool, the more your filling will set, and the cleaner your slices will be. If you want to serve at room temperature, let it cool for at least 50-60 minutes and then partition it.
Serve with your favorite salad, but make sure to include a protein source and at least 3 different vegetables. Choosing the right salad will make the difference between very good and awesome!
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