summer vegetable quiche

I have mentioned a few times that I have wanted to replace flour with whole grains in my diet. And this was one of the first recipes I tried; where I replaced the flour for the quiche crust with pearl barley. 

The end result was a really light quiche that is incredibly nourishing with the goodness of whole grains, seasonal vegetables and local farm eggs. I served this with a green salad for an extra boost of vegetables (I can never get enough!). 

summer vegetable quiche

After a hectic and tiring week that included 2 weddings, family visiting for holidays and a 24hr stomach bug this is sure to be appearing on the menu as I am need of a little nourishment!

Buon Appetito

xo

summer vegetable quiche

Ingredients
Serves 4-6
Author | The Unprocessed Pantry

For the Crust
1 cup pearl barley
1 egg
salt
pepper
olive oil
1 tbsp parmesan cheese (optional)

For the filling
5 cherry tomatoes, quartered
1 red capsicum, sliced
1 red onion, quartered
1 zucchini, chopped
1 aubergine, diced
5 eggs
250g ricotta
handful of fresh basil
1 tbsp dried oregano
salt
pepper
handful mixed seeds or pine nuts

Equipment
oven tray
quiche dish
mixing bowls
spatula
strainer
measuring cups and spoons

Suggestions/Variations

Method
Preheat oven to 250°c. Line a oven tray and quiche dish with baking paper. 

Boil the barley in 3 cups of water in a stock pot for 30 minutes. Drain and place in a bowl and allow to cool. 

Meanwhile place the vegetables in the oven tray and season with salt, pepper, oregano and a generous drizzle of olive oil. Roast in the oven for 20 minutes. Remove and allow to cool slightly. 

Reduce oven to 180°c. 

Once the barley has cooled, add in the egg, parmesan (if using) and season with more salt, pepper and oregano. Mix thoroughly to combine. Press the barley mixture into the quiche dish with a spatula and spread evenly and firmly up the sides and across the base. Place in the oven for 15 minutes to cook. Remove from oven and allow to cool slightly. 

Meanwhile in another bowl add the remaining 5 eggs, ricotta and season with salt, pepper and oregano and whisk together. Coat the bottom of the barley with 1/3 of the egg mixture, then scatter the vegetables over the top of the egg and then cover with the remaining egg mixture. Place in the oven and cook for 25 minutes. At the 15 minute mark remove and sprinkle with mixed seeds or pine nuts and put back in the oven and cook for a further 10 minutes. 

Serve warm or cold with a green salad ad a drizzle of olive oil. 



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