We had a half eaten bag of frozen green vegetable mix that obviously nobody was even considering to eat. And since our freezer is quite small, there is really no space to waste on unwanted food. So on one lazy day (lazy as in I don’t want to go to a supermarket, but don’t mind cooking) just before lunchtime, I decided to make a quiche. I must tell you, no other bag of veggie mix will stay unused now that I have written this recipe down. Of course you could put in any vegetables you like or use fresh veggies as well.


I was inspired by my spinach quiche I love so much, so I decided to stick to what I know and love. I made a corn flour crust which not only tastes good, but also looks so lovely, being bright yellow opposed to fresh greens and white topping. Even though it’s January and it’s snowing outside, I enjoyed this spring set of colours almost as much as I enjoyed the taste.


You know about my love for corn flour and the rustic and bitter, but also kind of sweet taste it gives, but now I must say a word or two about the filling as well. Even though I cooked my veggies before putting them into the shell, they kept the texture and shape really well. I added some black pepper and chili flakes to give the filling a kick, but I also wanted this to be a healthy and light meal. And the glue that put everything together – sour cream topping! I love how it stayed light on the inside, but developed a lovely golden shade on the top.


The flavour was very mild, but also creamy and lightly salty and made this quiche really rich. If you like, you could add a strip or two of fried bacon or some good quality melting cheese, but I liked this quiche just as is, with a thin crust of breadcrumbs on top.

preparation time: about 20 minutes
baking time: 10 minutes, 200°C (400 F)
30 minutes, 180°C (350 F)
baking pan size: Φ16 cm/6,3 in

Ingredients for the pie crust:
150 g corn flour
50 g cream cheese
50 g cold butter
2 Tbsp water
1 tsp salt

Ingredients for the filling:
200 g frozen vegetable mix (peas, brocolli, artichoke, beans)
1 large egg
200 ml sour cream
1 tsp salt
a pinch of pepper and chilli flakes
1 Tbsp bread crumbs

1. In the beginning, preheat the oven to 200°C/400 F. Then make the pie crust. Sift together corn flour and salt and add cold butter cut into cubes and cream cheese. Combine these ingredients using a food processor or your fingertips until you get a mixture resembling coarse crumbs. Add cold water slowly, one tablespoon at time to see how much you need. As soon as you form a dough that stays together when you pinch it, you are done.

2. The dough should be crumbly and because of corn flour, which is not as fine and smooth as white all-purpose flour, it would be harder to roll it out. That’s why I suggest to crumble it into a baking pan and, using your gingers or a glass press the dough all around the pan, against the sides and all over the bottom. Prick it with a fork a few times (we do that because it helps the steam to escape from the pie crust as it bakes, so it bakes more evenly) and bake in a preheated oven at 200°C for about 10 minutes.

3. In the meantime, make the filling. Boil a big pot of salted water and put the vegetable mix in to boil for just around 2-5 minutes (2 minutes if they are fresh, 5 if frozen; you don’t have to defrost the veggies beforehand). Also, don’t put large pieces of vegetables, make sure that each piece is bite-size.

4. Drain the veggies well and transfer them to the prebaked pie shell. Sprinkle with a pinch of salt and few grindings of black pepper and/or chilli flakes. Shortly, season to taste.=)

5. Lower the oven temperature to 180°C/350 F. In a separate bowl, whisk together a large egg with 200 ml of sour cream using a fork or a small whisk. Add a pinch of salt. After it is well-mixed, pour all over the vegetables and let it fill all the gaps between the pieces of veggies. Sprinkle with a tablespoon of breadcrumbs and bake for about 30 minutes or until the filling seems mostly set. If you are baking a bigger quiche, it will probably take around 40 minutes to bake completely.

6. Serve baked quiche with a glass of white wine and eat while still warm.

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