Fine Vegetable Cuisine

Vegetarian Quiche

Average: 4.6 (7 votes)
(7 votes)
Vegetarian Quiche
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Health Score:
8,3 / 10
40 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

This is vegetarian cuisine at its best: in this vegetarian quiche, spelt flour provides B vitamins, minerals and fibre and gives the dough a particularly savoury taste. The sumptuous topping of fresh vegetables brings numerous vital substances such as beta-carotene and lycopene into play. Low-fat curd cheese, sheep's cheese and eggs also ensure a high protein content that keeps you full for a long time.

To bring more fibre into the vegetarian quiche, the spelt flour can be replaced by wholemeal spelt flour. In this variant, a little more cold liquid, for example cold water, should be added if necessary.

If you do not like one or the other vegetable, you can easily replace it. How about aubergine and artichoke hearts, for example?


For the dough
200 grams Pastry flour
½ tsp salt
125 grams cold butter
125 grams Quark
For the filling
1 onion
1 garlic clove
1 red Bell pepper
1 orange Bell pepper
½ zucchini
2 Tbsps olive oil
2 stalks green Asparagus
100 grams Broccoli
2 tomatoes
125 grams Feta
125 grams Quark
3 eggs
150 milliliters Whipped cream
1 tsp dried oregano
freshly ground peppers
3 Tbsps breadcrumbs
Sage (for garnish)
butter (for the pan)
How healthy are the main ingredients?
Whipped creamFetaBroccoliolive oiloreganosalt

Preparation steps


Preheat the oven to 200°C (approximately 400°F). Grease a quiche dish with butter.


For the dough, quickly knead the flour, salt, butter and quark into a smooth dough. Chill for 30 minutes.


For the filling, peel and finely chop the onion and garlic. Rinse the peppers and cut into strips. Rinse and slice the zucchini. Heat the oil. Saute the onion, garlic, zucchini and peppers for about 3 minutes.


Bring a pot of water to a boil. Peel the asparagus, cut off the ends and cut into smaller pieces. Rinse the broccoli. Blanch the asparagus and broccoli in the boiling water for about 3 minutes, then rinse in cold water.


Rinse the tomatoes, cut into quarters and remove the seeds. Grate the feta cheese and mix with the quark, eggs, cream and oregano.


Roll the dough out until slightly larger than the quiche dish. Line the dish with the dough, forming an edge. Sprinkle the bottom with breadcrumbs. Pour in the cheese-egg mixture and cover with the vegetables. Bake for about 30 minutes, until golden brown. Serve garnished with sage.