Roasted vegetable quiche with a cheddar crust
Recipe type: Quiche, savoury
Cuisine: lunch, dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
A delicious quiche with a cheddar crust.
  • Base:
  • 150g ground linseed (or any other seed)
  • 70g cheddar cheese, grated
  • ½ tsp sea salt
  • 2tbsp olive oil
  • approx 5tbsp water
  • Mixture:
  • 6 eggs
  • 3tbsp coconut milk (from a tin)... (could be replaced with cream)
  • pepper
  • 2 cups worth of roasted veggies
  • optional: 50g feta (more or less, depending on what you like)
  1. Preheat oven to 180C
  2. Start by making sure your vegetables have been roasted. (read notes)
  3. Base:
  4. In to a mixing bowl, place ground linseed, cheddar, sea salt and olive oil. Combine ingredients together.
  5. Add water, little by little until you have a dough. I have put approximately 5tbsp water, because you will need to judge how much you need to form a dough.
  6. Press the dough in to a quiche / pie dish.
  7. Prick it with a fork.
  8. Pop it in the oven for 10 minutes to blind bake.
  9. Remove from the oven.
  10. Filling:
  11. In to a bowl, place the eggs, coconut milk and pepper. Whisk together.
  12. Pour the mixture in to the pastry crust. Add in the roasted vegetables and crumbled feta.
  13. Place, carefully in to the oven for 20-25 minutes, until the mixture has turned solid.
  14. Carefully remove from the oven and allow to cool.
It will keep in the fridge for up to 3 days.
You can replace the ground brown linseed with ground seeds.
Tips on roasting vegetables:
Roast some chunky chopped up veg (eg. red onion, courgette, pepper, broccoli etc) tossed in olive oil with a sprinkle of sea salt for 40 mins (flip the veggies 20 minutes in).