Flight Pantry

Hello everyone!

And just like that, the weekend begins! Around here, it’s the time to tidy up the kitchen and check what’s in the fridge that needs to be cooked before it goes bad — nobody wants food waste, right?

Whenever we have a few forgotten veggies lurking in the back of the fridge and no inspiration for what to cook, this delicious quiche always saves the day! That’s exactly what happened today: we had some mushrooms that needed to be used, a handful of leftover spinach from another recipe, and a ripe tomato giving us the look from the fruit bowl. In no time, this colourful quiche came together, with a crispy crust and a creamy filling that everyone at the table loved.

This vegetable quiche is one of those recipes that quickly becomes a household classic: easy to prepare, versatile, and perfect for using up leftovers. It’s ideal for a light dinner or a quick lunch — tasty, comforting, and full of colour, just the way we like it.

Best of all? You can easily adapt it to your taste. Don’t like mushrooms? Swap them for broccoli, leeks, or whatever you have on hand. The combinations are nearly endless. And yes, this quiche is just as good cold as it is warm! Perfect for lunchboxes, picnics, or a relaxed dinner.

Ingredients

Serves 4

• 1 shortcrust pastry base

• 1 ripe tomato, sliced

• 1 red bell pepper, thinly sliced

• 1 courgette (zucchini), diced

• 200g mushrooms, sliced

• 1 carrot, grated

• 100g fresh spinach

• 4 eggs

• 200 ml cream (or plant-based alternative)

• 50 ml milk

• Salt and pepper to taste

• Olive oil, as needed

• Dried herbs (oregano, thyme or basil, to taste)

Preparation

1. Preheat the oven to 180 ºC (if needed).

2. In a pan with a drizzle of olive oil, sauté the mushrooms, courgette, pepper, and carrot until slightly tender. Add the spinach at the end and cook for 2 more minutes.

3. In a bowl, whisk the eggs with the cream and milk. Season with salt, pepper, and herbs to taste.

4. Line a tart tin with the pastry and spread the sautéed vegetables evenly over the base.

5. Pour the egg and cream mixture over the vegetables, and top with the tomato slices.

6. Bake for about 30 minutes, or until the quiche is set and golden.

7. Let it cool slightly before serving.

Suggestion

Serve with a fresh salad or a light soup for a complete meal.