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Vegetarian quiche

Vegetarian quiche

When time is at a premium, this easy to make vegetarian quiche can be prepared in advance and frozen.

Quiche mix


375g double cream

125g whole milk

1.5g Sosa Pro-Pannacotta

10g Essential Cuisine Vegetable Mirepoix Glace 

Salt and pepper to taste

Vegetable filling


130g red pepper, diced

130g onion, diced

5g parsley, chopped

10g Essential Cuisine Light Vegetable Stock Mix

Oil for frying

10 Pidy Gluten Free Tart Cases


Heat the oil in a frying pan and cook the onion and red pepper, without colour until soft. Add the parsley and Essential Cuisine Light Vegetable Stock Mix and continue to cook for one minute. Remove from the heat.

In a saucepan combine the cream, milk, Sosa Pro-Pannacotta and Essential Cuisine Vegetable Mirepoix Glace. Bring up to the boil stirring constantly and season to taste.

Remove any foam that has formed on the surface of the quiche mix then add the cooked onions and peppers.

Fill the Pidy Gluten Free Tart Cases with equal amounts of the filling. 

To serve 

Can be served hot or cold to suit your menus.

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