Our simple and creamy Thermomix Roasted Vegetable Quiche is packed with roasted vegetables, spinach and feta. The perfect midweek family dinner.
This super versatile quiche is a great recipe to make when you're trying to use up leftover vegetables in the fridge!
You can roast any combination of vegetables you like - zucchini, sweet potato, pumpkin, capsicum, broccoli, onion etc are all great options!
Serve the quiche on it's own for a simple family dinner, or add your favourite salad or crusty bread on the side.
Why You're Going To Love This Recipe
There's so much to love about our Thermomix Roasted Vegetable Quiche!
- Budget-Friendly - there's no need to spend a fortune buying a store-bought quiche, when you can make your own at home... for a fraction of the cost!
- Great Way To Use Up Veggies - I love to make this quiche at the end of the week (before I do a grocery shop!) because it's a great way to use up any last veggies we have laying around!
- Versatile - mix and match with any of your favourite veggies (or whatever you have on hand!), add some bacon or ham, swirl through some caramelised onion.. the options are endless!
- Time Saving Option - don't have time to make your own pastry? No problem! Use frozen shortcrust pastry or a store-bought pastry shell instead!
- Suitable For Use In All Thermomix Models - this recipe can be prepared using any of the Thermomix models.
What You Need
Our Thermomix Roasted Vegetable Quiche recipe is entirely from pantry and fridge staples.
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
For The Pastry
- Plain Flour - also known as all purpose flour
- Olive Oil - use a mild olive oil in this recipe
- Butter - salted or unsalted butter can be used
- Salt - add a pinch of cooking salt or sea salt
- Cold Water
For The Filling
- Vegetables - your choice of vegetables (as long as the overall weight is 500g)
- Feta - use a soft feta (like Danish feta) or goats cheese
- Baby Spinach - or use regular spinach that's been chopped into smaller pieces
- Eggs - use large eggs (approximately 60g each
- Cheese - use cheddar or Tasty cheese
- Milk - use full cream milk (or cream)
Step By Step Instructions
Let's prepare a simple vegetable quiche in the Thermomix!
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
Step 1 - Make The Pastry
Place all of the pastry ingredients into the Thermomix bowl.
Mix for a few seconds and then scrape down the sides of the bowl.
Use the Dough function to knead the dough.
Form it into a ball, wrap in plastic wrap and place into the fridge for 30 minutes before rolling out and blind baking (see recipe card below).
Step 2 - Roast The Vegetables
While the pastry is blind baking, place the chopped vegetables onto a baking tray.
Drizzle with olive oil and season with salt and pepper.
Roast until the vegetables are tender.
Place the baby spinach into the base of the cooked pastry shell.
Top with the roasted vegetables and the feta cheese.
Set aside.
Step 3 - Prepare The Egg Filling
Place the cheese into the Thermomix bowl and mix until grated.
Add the eggs and milk (or cream).
Mix until combined.
Step 4 - Bake
Carefully pour the egg mixture over the top of the roasted vegetables.
Bake in the oven for 30 minutes or until cooked through when tested with a skewer.
Expert Tips
Follow our simple tips for a delicious Thermomix roasted vegetable quiche!
- if you don't have time for homemade pastry, use 2 sheets of defrosted shortcrust pastry instead
- it's important to blind-bake the pastry (or pastry sheets) first so that the pastry becomes flakey and doesn't go soggy when the filling is added
- place your loose bottomed tart tin onto a flat baking tray to make it easier to move in and out of the oven
- you can use any type of vegetables you like - as long as you stick to the overall weight.
- substitute the milk for cream for an ultra creamy quiche
- if your quiche is browning too quickly, simply place a sheet of foil loosely over the top and continue cooking.
- store in an airtight container in the fridge and consume within 2 days
- freeze for up to 3 months
- place the quiche into the fridge overnight to defrost before thoroughly reheating OR defrost in the microwave before crisping up in the oven or air fryer.
FAQs
No, however, making homemade pastry will give you the ultimate quiche! You can use 2 sheets of frozen shortcrust pastry or a pre-made shortcrust pastry shell, if you prefer.
Yes! This brings out the flavour of the vegetables and also ensures that they are perfectly tender and cooked through.
Absolutely! Simply add it along with the egg filling before baking.
Related Recipes
We have SO many more easy family dinner recipes for you to try and enjoy!
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Thermomix Roasted Vegetable Quiche
Equipment
- Thermomix
- Quiche tin
- Oven
Ingredients
For The Pastry
- 500 g plain flour
- 60 g butter
- 60 g olive oil
- 110 g cold water
- ½ teaspoon salt
For The Filling
- 400 g your choice of vegetables cubed, pumpkin, sweet potato, potato, capsicum, red onion, zucchini etc
- 1 tbs olive oil
- salt and pepper to season
- 60 g baby spinach
- 120 g feta cheese soft feta (like Danish)
- 90 g cheddar cheese
- 6 eggs
- 100 g milk (or cream)
Instructions
Prepare The Pastry
- Place all ingredients into the Thermomix bowl and mix for 10 seconds, Speed 6.Scrape down the sides of the bowl.
- Select the Dough function and knead for 2 minutes.Form into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
- Remove the pastry from the fridge and roll out to approximately 1cm thick.Place into a well-greased 24cm X 4cm deep loose bottomed quiche or tart tin.Place the loose bottomed tart tin onto a flat baking tray (this makes it easier to move the quiche in and out of the oven without moving the loose base).
- Preheat oven to 200 degrees celsius (fan-forced). Blind bake with pie weights or rice for 15 minutes.Remove the weights and reduce the temperature to 180 degrees celsius (fan-forced). Cook the pastry for a further 10 minutes or until lightly golden.
- Remove from the oven and set aside.
Prepare The Filling
- Place the cubed vegetables onto a flat baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven while the pastry is blind baking for 20 minutes or until tender.
- Place the baby spinach into the base of the cooked pastry and top with the roasted vegetables and feta. Set aside.
- Place the cheddar cheese into the Thermomix bowl and grate for 10 seconds, Speed 6.
- Add the eggs and milk and mix for 20 seconds, Speed 3.
- Carefully pour the egg mixture over top of the roasted vegetables.
- Bake in the oven for 30 minutes or until golden and cooked through.
Notes
- if you don't have time for homemade pastry, use 2 sheets of defrosted shortcrust pastry instead
- it's important to blind-bake the pastry (or pastry sheets) first so that the pastry becomes flakey and doesn't go soggy when the filling is added
- place your loose bottomed tart tin onto a flat baking tray to make it easier to move in and out of the oven
- you can use any type of vegetables you like - as long as you stick to the overall weight.
- substitute the milk for cream for an ultra creamy quiche
- if your quiche is browning too quickly, simply place a sheet of foil loosely over the top and continue cooking.
- store in an airtight container in the fridge and consume within 2 days
- freeze for up to 3 months
- place the quiche into the fridge overnight to defrost before thoroughly reheating OR defrost in the microwave before crisping up in the oven or air fryer.
Aphra says
Great recipe. It was my first attempt ever at making the pastry and it turned out really well! I used the same vegetables as in the recipe and it was delicious. Perhaps a little less milk required, as the filling overflowed when I poured it.
Lucy Mathieson says
Fantastic!!! xx