Go Back
+ servings
quiche with feta cheese and veggies.
Print Recipe
5 from 6 votes

Roasted vegetable and feta quiche

This sensational roasted vegetable and feta quiche combines Mediterranean flavours with a creamy egg base on a shortcrust bottom. It makes for a lovely lunch or dinner, and is the perfect addition to any picnic, potluck or buffet table.
Prep Time25 mins
Cook Time30 mins
Course: Dinner, lunch, Main Course
Cuisine: Mediterranean
Keyword: nut free, quiche, roasted vegetables, soy free
Servings: 6
Calories: 244kcal
Author: Tonje
Cost: Cheap


  • 1 red pepper
  • 250 g courgette (1 small or medium courgette)
  • 150 g cherry tomatoes
  • 1 small red onion
  • 1 teaspoon olive oil
  • 1 portion shortcrust quiche casing
  • 5 eggs
  • 200 ml double cream
  • ½ teaspoon basil
  • 100 g feta cheese
  • a pinch of salt and pepper


  • First, preheat the oven to 190 C / 170 C fan oven / 375 F.
  • Prepare the shortcrust quiche crust. You can make it yourself, or you can buy ready rolled shortcrust pastry. Roll the pastry out with a rolling pin, then place it in a quiche tin. Make sure to press it gently into all corners and up along the edges of the tin. Prick the bottom of the quiche with a fork a few times, then set it aside.
  • Then, prepare the vegetables. Dice peppers, red onions and courgette into bite sized pieces, and cut the cherry tomatoes in half. Add these to a baking tray, and drizzle olive oil on top. Rub the olive oil over the vegetables.
  • Place the vegetables and the pastry in the oven, and bake them until the vegetables are soft and roasted, and the pastry is baked through, about 20 minutes. Remove them both from the oven, and leave them to cool down slightly.
  • In a bowl, whisk together the eggs, cream, salt, pepper and basil. Add the roasted vegetables, and pour the mixture into the pastry case. Add diced feta cheese on top, then place the quiche in the oven.
  • Bake the roasted vegetable and feta quiche until the egg mixture has solidified, about 30 minutes. Ensure that the quiche is not wobbly at all before removing it from the oven.


Can I make this quiche without double cream? – Yes! You can replace the cream with milk, or oat milk for a dairy free version. Keep in mind that the quiche will be less creamy if you do this.
Can I replace the vegetables? Absolutely. Feel free to omit any of the vegetables, or replace them with your favourites. Keep in mind that some vegetables might require a longer roasting time than suggested. Carrots, brussels sprouts, potatoes, aubergine and asparagus would all make great alternatives.
Can quiche be served cold? – Yes. This quiche is excellent served hot or cold.


Leftover quiche can be stored in an airtight container in the fridge for up to 5 days. You can also freeze leftovers for up to 3 months. Leave frozen quiche to thaw in the fridge overnight before serving it cold, or reheating it in the microwave or in the oven until piping hot throughout.

Top tips

  • Make sure to pre-bake the quiche crust thoroughly before adding the filling. This way, you ensure that the crust is baked right, and you avoid a soggy bottom where the moisture from the filling is seeping through the bottom of the quiche.
  • Roasted vegetable quiche with feta is best served with a green side salad or as a part of a larger buffet meal.


Calories: 244kcal | Carbohydrates: 7g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 197mg | Sodium: 259mg | Potassium: 318mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1594IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 1mg