Veggie Packed Quiche

This homemade, vegetable-packed quiche is a great recipe to make when you have leftover vegetables from your box and aren’t sure what to cook with. It's perfect for a light dinner or picnic.


  • No leeks? Use any veggies you have on hand for this quiche, such as mushrooms or cabbage. 
  • Other veggies? You can add already cooked vegetables, such as leftover roasted butternut squash or carrots.

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes

Servings: 4


1 Leek

1 Pak Choi

½ Red pepper

1 tbsp Olive oil

4 Egg

80 ml Double cream

1 tbsp Dijon mustard

4 tbsp Parmesan (grated)

Salt & pepper

For the pastry:

200 g Plain flour

85 g Unsalted butter

65 g Water

a pinch of Salt


  1. Add the flour, butter, water and salt to a food processor. Pulse blend until a dough forms. Place on a floured surface and bring the dough together. Wrap it and place it in the fridge.
  2. Preheat the oven to 180C/160c fan/ gas mark 4. Roughly chop the vegetables. Add them to a frying pan with the olive oil and cook on medium heat for 10 minutes. Season with salt and pepper.
  3. Beat the eggs with the double cream, parmesan and mustard in a large bowl. Season with a pinch of both salt and pepper. Whisk until you have a smooth batter.
  4. Roll out the dough and place on your tart dish. Prick the bottom of the tart with a fork.
  5. Add the vegetables into the pastry case and pour the egg mixture over them. Bake for 40-45 minutes, until golden brown and cooked through. Serve warm or at room temperature, with a green salad, if desired.
Oddbox image

How to store

Store in the fridge for up to 3 days.