The Ultimate Veggie Quiche

If you are looking for a vegetarian Quiche Lorraine, this is the one. We call it 'The Ultimate Veggie Quiche' as it's a winner every time. Served with some sweet potato fries, roasted vegetables and baked beans and it's perfect...











  • 175g plain flour (wholemeal flour also works well)
  • 85g butter
  • 2-3 tbsp cold water
  • 4 eggs
  • 75g cheddar cheese, grated
  • 75g Red Leicester cheese, grated
  • 200ml milk (dairy free milks work just as well)
  • 6 rashers veggie bacon, cubed
  • 1 white onion, chopped
  • Extra Virgin Olive Oil
  • Salt and Pepper


  1. Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
  2. If you like to make the dough in a mixing bowl, place the flour in the bowl and rub the butter into the flour, so that the mixture resembles breadcrumbs. Bind in the water until the dough turns into a ball. Alternatively, place the flour and butter into a food processor and mix together to form breadcrumbs, and then slowly add in the water until a dough is formed.
  3. Knead the dough on a lightly floured surface until smooth and roll out to cover your quiche dish (I normally have enough for one big one and 1-2 small ones too!). Place in the oven and bake the pastry blind (i.e. bake the dough until it turns slightly golden brown and firms slightly, but doesn't fully cook). Once the pastry has been cooked, leave to cool for 5-10 minutes.
  4. In a large frying pan, fry the chopped onion and the cubes of bacon until the onion has softened and the bacon has started to char slightly (this should take roughly 5-6 minutes, depending on the bacon you choose. Once cooked, leave the frying pan to the side and leave the onions and bacon to cool.
  5. In a smaller mixing bowl, whisk the eggs and slowly add in the milk. Season with salt and pepper, and then gently mix in the grated cheeses. Then stir in the chopped onion and bacon, making sure everything is combined with the egg.
  6. Pour in the filling mixture into the pastry dishes and make sure the mixture is evenly distributed. Then, place the quiches back in the oven and cook for 30-35 minutes until the filling firms and puffs up, and the top is a beautiful golden brown.