Recipe: Vegetable quiche, Mediterranean style

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Published on Friday, 28 December 2012 09:00

Last Updated on 21 December 2012

Monica Costa

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Easy and yummy vegetarian dish.

1. Preheat the oven to 180 ºC. Spread the dough on a baking tray covered with baking paper and prick with a fork.

2. Spread the tomato pesto onto the dough and sprinkle with breadcrumbs and Parmesan cheese.

3. Wash the vegetables and chop into 1.5 cm dice. Fry the aubergines for 6 minutes in hot olive oil, then add the courgettes and fry for another 5 minutes. Pour into a bowl and mix with the chopped tomatoes, season with sea salt and leave to cool for a while.

4. Mix the flan ingredients thoroughly.

5. Spread the vegetable mixture over the dough and pour the flan mixture on top.

6. Cook the quiche in the oven for 35-49 minutes. Leave to cool for 10 minutes and serve.

TIP: Make the quiche with puff pastry, instead.

Serves 4 as a main course

Serves 8 as a starter

Preparation time

30 minutes

1 spelt pizza dough (see recipe on p137) or

1 wholegrain cake mixture, rolled out to a diameter of 33 cm

100 g tomato pesto (see recipe on p136)

2-3 tbsp bread crumbs

50 g cheese (for example Gruyère), grated

300 g aubergines

300 g courgettes

300 g tomatoes

8 tbsp extra virgin olive oil

sea salt

Flan mixture

3 eggs

150 ml whipping cream

75 g blanc battu

1 tbsp fine sea salt

1 tbsp chilli oil

1 tsp freshly chopped oregano

This recipe was taken from tibits at home: stylish vegetarian cuisine book.
Make meat-free magnificent! One of the UK’s leading vegetarian restaurants and London Mums’ personal favourite one has just launched its own cookery book. tibits is the hugely popular group of Swiss-based vegetarian restaurants, offering a range of fresh, healthy and delicious vegetarian dishes. Based in the fashionable Heddon Street Food Quarter, off Regent Street, London, W1, the flagship UK restaurant has received rave reviews since opening in 2008.

tibits at home: stylish vegetarian cuisine is a sumptuous cookbook, split into four seasonal sections, containing 50 recipes that will delight all loyal tibits fans, as well as those who are new to the brand. 80 per cent of tibits’ menu is vegan and many of the recipes in the book are also vegan – good news for the rapidly increasing number of vegans in the UK. In addition, many recipes cater for those on gluten-free and nut-free diets.
The mouth-watering recipes include: Leek and Quinoa Soup, Apple and Ginger Salad with Tofu, Vegetable Jambalaya, Coconut Chocolate Pudding and tibits’ famous Ginger Lemon Punch.