Mackerel and Veggie Quiche
This simple quiche is packed with roasted vegetables, mackerel, and topped with a fresh pesto. Perfect for meal prep or a cosy weeknight dinner. Save time and buy the pesto ready-made and the rest can be whipped up in one oven tray.
Ingredients 18
Quiche Ingredients
4 sprigs thyme, leaves only
12 eggs
150 ml milk, of choice
1 tbsp parmesan cheese, grated
2 zucchinis, sliced
6 ‒ 8 cups mushrooms, sliced
2 red capsicums, sliced
1 red onion, finely chopped
2 garlic cloves, minced
1 bunch parsley, chopped
1 jar mackerel fillets, drained
salt and pepper, to taste
olive oil, for cooking
Pesto Ingredients
pesto, store-bought or follow the recipe below
1 bunch fresh basil
60 g pine nuts
1 tbsp parmesan cheese, grated
2 tbsp lemon juice
1 garlic clove, minced
1⁄4 cup extra virgin olive oil
salt and pepper, to taste
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Method 7
Preheat oven to 180°C.
Roast the veggies – Place , , , , , and on a baking tray. Drizzle with olive oil, season with salt and pepper, and bake for 30 minutes until tender. Note: If you are using frozen veggies, don't roast them with the fresh veggies. Frozen veggies can be added in once the fresh veggies are cooked.
Whisk – In a bowl, whisk eggs, , , salt, and pepper. Stir in chopped .
Assemble – Remove roasted veggies from oven, discard thyme sprigs, and top with . Pour egg mixture over and gently stir.
Bake – Return to the oven for 20 minutes until the quiche is set and golden.
Make the pesto – Blend , , , , , , salt, and pepper until smooth.
Serve – Let quiche cool slightly. Top with dollops of pesto and enjoy!
Estelle Rose Rehayem's tips
Consider adding a pinch of smoked paprika or cumin to the egg mixture. You can also experiment with different herbs like dill or chives. If you don't have the listed vegetables, you can substitute for any vegetables you have in your fridge. Frozen vegetables can also work in this one, things like broccoli and cauliflower, peas and green beans!
