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A vegetable-filled quiche with a homemade oat flour base and lots of veggies that you can improvise with.

Course Main Course
Cuisine Mediterranean, vegetarian
Tags quiche, vegetables
Prep time 1 hour 10 minutes
Cook time 50 minutes
Servings 5 people


The base

  • 250 gr whole wheat or whole spelt flour (gluten free: combine oat, rice and almond flour equal parts + 2 tbsp potato starch)
  • 1/2 tsp salt
  • 125 gr butter or mild olive oil (use cold and diced butter)
  • 3-4 tbsp cold water

Vegetable filling (feel free to use leftover vegetables here)

  • 1 sweet potato peeled, sliced in bite-size cubes
  • 1 small white onion chopped finely
  • 1 leek chopped finely
  • 1 garlic clove chopped finely or pressed
  • 1 broccoli head chopped into thin small pieces
  • 1-2 handfuls kale or spinach remove stems, chop roughly
  • 2 cups frozen green peas
  • 1/2 lemon zest and juice
  • 2 eggs beat until bubbly
  • 1 cup milk of your choice or yoghurt (I used oat milk)
  • 200 gr feta or goat cheese (or half, half!) crumbled
  • salt, black pepper to use while cooking the veggies
  • olive oil to sauté


  1. Preheat oven to 180ºC (no fan).

The base

  1. Mix the oat flour, almond flour, wheat (or rice) flour, salt and potato starch. Add cold butter in cubes, mix well with your fingers until you get a crumbly dough.

  2. Gradually, add the cold water and form a nice soft compact ball. Smash gently to form a disk, wrap in plastic film and throw into the fridge while you prepare the filling.


  1. Peel, chop and toss the sweet potato in oil, salt and herbs (fresh or dry). Bake for 20-25 mins, or until tender and soft.

  2. Heat a large non-stick pan, drizzle some olive oil. Once hot, add the onions, until they start to soften. Add a little salt, mix.

  3. Add chopped leek, pour a little extra oil and salt. Cook a few minutes, then add garlic. Add broccoli, mix, cook for 4-5 minutes. Add kale, cook for another 4-5 minutes. Add green peas, mix well and cook for 4-5 minutes.

  4. Grate lemon zest, squeeze the juice. Turn off heat and mix well. Set aside.

Putting together the quiche

  1. Unwrap the base dough, place in between 2 baking sheets and use a rolling pin to roll it out into your desired shape and thickness (I made into a 3-4mm thick circle). Carefully pull out the top baking sheet and place the dough on your baking tray or pan, leaving the bottom baking sheet (this makes it easier for you to remove the quiche before serving). With your fingers, press the dough against the baking pan. Use a fork to prick the base, and prebake 10 mins.

  2. In a large bowl, whip the eggs, milk and crumbled feta cheese. Grind some black pepper. Add all vegetables to the large bowl, mix well until all veggies are coated in the egg mix. Set aside.

  3. Once the base is pre-baked, bring it out of the oven and pour in the vegetable wet mix. Using a wooden spoon or spatula, press the veggie mix down, compacting it and leveling the surface.

  4. Bake for 25-30 mins at 200ºC. Top with grated parmesan and bake for another 10 mins at gratin (grill) mode. Serve with a salad. Enjoy!


Feel free to improvise and freestyle, bring out any leftover vegetable pieces in your fridge, and stir them up into a beautiful quiche. This recipe is just a guide, I used the veggies I felt like using, but by no means take it as a script! Make your quiche yours :)

Vegan version:

  • Sub egg by blending soft tofu with the plant-based milk of your choice. Instead of 1 cup, you might have to increase the amount of milk, depending on amount of tofu you blend. Add salt, pepper, garlic powder, turmeric, paprika... and any other spices. Blend until consistency is creamy, not too thick and not too thin!
  • Sub cheese for a vegan "feta" or salad cheese.