Easy Watercress, Spinach And Rocket Quiche
Do you need a recipe to use up the leftover green leaves in the fridge? Well, look no further! This Watercress, Spinach, and Rocket quiche are bursting with flavour – the combination of herbs and delicate greens provides a unique twist on a classic buttery shortcrust pastry. Not to mention, it’s incredibly simple to make–all you need is some watercress, spinach, rocket and cheese before baking it in the oven–and makes for an impressive presentation at any gathering. Read on to find out how to create this delectable quiche that will have your friends asking for seconds!
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Green leaf quiche
If you’re in the mood for something savoury, try making a green leaf quiche. This classic dish contains eggs, yoghurt, and various green salad leaves such as spinach, rocket and watercress that are all cooked together in a buttery pastry crust. It’s a versatile dish that can be served as part of brunch or dinner – simply adjust the ingredients to suit your personal taste. The best thing about this flavorful quiche is that it’s so easy to make. Enjoy with a simple side salad for an easy yet delicious meal!
How to make the best vegetarian watercress, spinach and rocket quiche
Directions
Be sure to check out the full recipe and ingredient list on the recipe card at the bottom of this post.
Ingredients
Pastry
- 400 g Plain White Flour
- 100 g Wholemeal Flour
- 250 g Butter
- 7 tbsp Water
- ½ tsp Ground Black Pepper
- 1 tsp Dry Veggie Stock Cube
Quiche Filling
- 8 Eggs
- 100 ml Milk
- 100 ml Plain Yoghurt
- 250 g Cheese (Cheddar)
- Mixed Herbs (optional)
- Salt and Pepper
- Paprika
- 25 g Watercress (Finely chopped)
- 25 g Spinach (Finely chopped)
- 25 g Rocket (Finely chopped)
SUBSTITUTION TIP
You substitute cheddar cheese for cheese of your choice, such as feta or mozzarella.
If you don’t have plain yoghurt, double up on the milk.
Add extra vegetables or leafy greens, such as spinach. Try my watercress, spinach and rocket quiche. It’s so good!
Storage
Keep the quiche in an air-tight container or wrap it in tin foil. Quiche will keep up for 4 days if covered well, which means this is a great recipe to make for lunch boxes!
If you need to reheat, make sure it is piping hot before serving.
Watercress, Spinach and Rocket Quiche
Equipment
Ingredients
Pastry
- 400 g Plain White Flour
- 100 g Wholemeal Flour
- 250 g Butter
- 7 tbsp Water
- ½ tsp Ground Black Pepper
- 1 tsp Dry Veggie Stock Cube
Quiche Filling
- 8 Eggs
- 100 ml Milk
- 100 ml Plain Yoghurt
- 250 g Cheese (Cheddar)
- Mixed Herbs (optional)
- Salt and Pepper
- Paprika
- 25 g Watercress (Finely chopped)
- 25 g Spinach (Finely chopped)
- 25 g Rocket (Finely chopped)
Instructions
- Pre-heat oven to 180° c Fan/200°c/ 392°F.
- For the pastry, add butter to the flour and rub in until it resembles breadcrumbs. Add the pepper and stock powder and slowly add in the water until it forms a dough. I prefer to use my electric mixer as there's less mess.
- Roll out to about 5mm thick and place in greased quiche dish. Mine is a large dish so if you have small dishes it will make 2 but you may need extra filling ingredients.
- Prick the pastry all over with a fork and blind bake for 10 – 15 mins in the oven until dry and slightly golden.
- Mix the eggs with the milk and yoghurt in a bowl. Mix in the watercress, spinach, rocket, salt and pepper then add to the pastry case.
- Top with the grated cheese, paprika and mixed herbs if using.
- Bake in the oven for about 35 – 40 mins, depending on the size of your dish. Serve your lovely quiche hot or cold.
