I'm a freelance writer based in Perth, Western Australia, who enjoys writing about the things I love: travel, nature-based activities, the arts, spirituality and creative, fun activities for children.
Published May 25th 2012
After trying a similar recipe at the home of a vegetarian friend, I've been making this delicious quiche for almost twenty years. As well as being very quick to prepare, you can also make it ahead of a special event, as it's equally delicious served warm or at room temperature. It's popular with children as well as adults, and makes a healthy, delicious addition to school lunch-boxes.
One of my favourite things about this recipe is its incredible versatility. Instead of eggs, which are usually the main ingredient of a quiche, my vegetarian version uses sour cream, but it's also possible to use plain yoghurt or a combination of the two. Most kinds of cheese can be used (I generally use Nimbin cheese, which is easily available at most supermarkets, or other vegetarian varieties) and a wide variety of vegetables.
In the recipe below, I have used carrot, zucchini and cauliflower. However, I have only written these as a guide: you can really use anything which you have excess of in your garden or fridge. Spinach, silver-beet or any leafy green vegetables are perfect substitutes for the vegies I've mentioned, especially during winter when they grow so abundantly.
Broccoli is also delicious and nutritious, as is fresh corn, asparagus and green beans. I'm also quite flexible with the quantities which I use: those below are simply guidelines for cooks who like to strictly work from a recipe. Often I'll add a lot more vegetables than what I've mentioned here.
Finally, the purpose of the cornflower is as a thickening agent (the amount of this can also be increased, if desired), and the turmeric powder, which is found at all Indian grocers and many supermarkets, is to give the quiche its typical rich golden colour.
Ingredients *An assortment of some or all of these vegetables (the amount can be increased as desired): two large carrots, one medium zucchini and a medium cauliflower.
2 cups of grated cheese for mixing into the crust (half a cup), for mixing into the sour cream / vegetable filling (half a cup), and for sprinkling on the top (half a cup). These amounts can be adjusted, as desired.
2 x 300g tubs of sour cream. Depending on the amount of vegetables which you use, you may need slightly more or less.
A pinch of salt.
A pinch of black pepper.
4 or 5 tablespoons of turmeric for colour.
A cup of sifted cornflour.
A bunch of fresh herbs (parsley or basil works well).
Three quarters of a cup of plain wholemeal flour.
Three quarters of a cup of self-raising flour.
3-4 tablespoons of softened butter.
1. Cut the vegetables into small cubes and steam them until they're cooked, but not too soft.
2. After straining them, add about 600ml of sour cream, half a cup of cheese, a pinch of salt, a pinch of pepper, and if desired some herbs (parsley or basil are especially nice), either fresh or dried.
3. To give the mixture a lovely golden colour, add half a teaspoon of turmeric.
4. Add the cornflour, and stir into the mixture carefully, ensuring that there are no lumps. Set this mixture aside, until the pie flan is ready.
5. Mix the wholemeal and self-raising flours together, and add half a cup of grated cheese.
6. After adding approximately 3-4 tablespoons of softened butter, add enough water to create a firm dough.
7. Knead the dough until it's firm enough to press into a greased pie flan.
8. Bake the flan for about 15 minutes at approximately 190 degrees Celsius, or until it's lightly golden. It can then be taken out of the oven.
9. Carefully spoon the vegetable and sour cream mixture into the pie flan.
10. Decorate the top with thinly-sliced tomato and place the flan back into the oven, which should again be set at 190 degrees Celsius.
11. After fifteen minutes, open the oven again and cover the top of the quiche with grated cheese (as much or as little as desired), and quickly return the flan to the oven.
12. Continue baking for another 10-15 minutes, or until the crust and top are golden brown.
13. Remove from the oven and leave to cool. Can be served warm or cool.