Winter Veggie Quiche Recipe 1

Thanks to a fellow gardener, Laura for providing us with this delicious quiche recipe. She prepared the quiche using Winter greens she’d grown herself in half wine barrels and pots. You can substitute the Baby Kale, Sorrel and Silver Beet for any other leafy greens. Great comfort food for a cold Winter’s night!

Winter veggie Quiche Laura's Veggie Garden

Laura’s Veggie Garden

Winter Veggie Quiche from Lauras Garden

Laura’s Herb Garden


  • 1 sheet frozen shortcrust pastry (Laura uses gluten free)
  • 25g butter
  • 2 to 3 big handfuls of mixed winter greens (Laura used baby kale, silver beet & sorrel)
  • 1 clove garlic, crushed
  • 4 marinated artichokes
  • 50g feta cheese
  • 5 eggs
  • 1/2 cup cream
Winter Veggie Quiche Recipe

Laura used her own home grown Silver beet, Baby Kale, and Sorrel as ingredients in her Winter Veggie Quiche


Grease a loose bottomed tart tin. Roll out pastry to fit in tin and trim edges. Place a sheet of baking paper over the top of the pastry and use some rice to weigh it down. Blind bake at 180 degrees for 10-15 mins until just golden.

Meanwhile, melt butter in a fry pan, add garlic and cook for a couple minutes. Add greens (wash and remove any woody stems prior) and sauté until just soft (3 to 4 mins).

Remove pastry case from oven, discard baking paper and weights/rice. Add greens to the base of the case. Add the chopped artichokes and crumble feta over the top. Beat eggs, cream and a pinch of salt & pepper together with a fork and pour into case.

Bake at 180°C until set (30 to 40 mins)

Garnish with parsley and serve

Winter Veggie Quiche Recipe

Winter Veggie Quiche, garnished with Parsley and ready to serve


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One thought on “Winter Veggie Quiche Recipe

  • Denise

    thank you Laura for your lovely recipe. I baked a quiche tonight using your recipe, but made a couple of variations on your recipe. I used the same method, lightly frying my greens in a lemon infused olive oil. I also added a little finely chopped onion and bacon to the leaf mix. They were fried in the same oil before being added to the leaves. Due to a pantry malfunction I was lacking artichokes so I used sliced parboiled homegrown potatoes as a substitute. I also lacked cream and used 1/2 cup of natural yoghurt. The remaining ingrediants were the same and the method was the same. The result was very tasty. I think that there could be other variations depending on seasonal veggies available, such as using cubed roasted pumpkin and pinenuts, and a turnip and swede mix. Its a great recipe to play with.