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    Home » Recipes » Vegetarian Dinner Recipes

    Feb 21, 2014 · Modified: Jul 21, 2022 by Becca Heyes · This post may contain affiliate links · 17 Comments

    Roasted vegetable quiche with Yorkshire pudding crust

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    Roasted vegetable quiche with Yorkshire pudding crust
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    Quiche is one of my favourite types of pie. I love tarts, I love pot pies, I love pasties... but sometimes you just can't beat a good old quiche. Fluffy eggs, a little bit of crispy cheese on top, and plenty of vegetables - perfect.

    The only thing that puts me off making a quiche is the pastry. It's not that I don't like pastry (I could quite happily eat my weight in pastry, and I'm not light... probably because of all the pastry...) - I just find it a bit intimidating sometimes. I don't really have any inclination to make my own from scratch, so I usually buy the pre-made stuff, but somehow I even manage to muck that up far more often than I should probably admit. When I made my mushroom and gruyère tart I left the pastry in the fridge until the last minute (rookie mistake), so as I unrolled it, it decided to snap into lots of little strips. Luckily I was able to press it into the dish and nobody was any the wiser, but still... there was a stressful half hour or so when I was certain the egg was going to seep through the cracks and make a big mess.

    SO. The point is: any excuse not to faff around with pastry, and I'm in.

    I think I might have stumbled upon the Holy Grail of quiche making: Aunt Bessie's giant Yorkshire puddings.

    JUST LOOK. Isn't that just crying out to be filled like a quiche?

    Roasted vegetable quiche with Yorkshire pudding crust

    You can cook these babies straight from frozen (not real babies... don't cook real babies...) so it couldn't be simpler - grab one out of the freezer, add whatever filling you fancy, pour over your egg mixture, and pop it in the oven. Just how I like it.

    Roasted vegetable quiche with Yorkshire pudding crust

    Since these Yorkshires are kind of designed for one person (one hungry person, but one person nonetheless), they're perfectly proportioned to make a quiche to feed two - once you've added your filling and served it alongside some salad or chips or whatever you fancy, you've got a great meal for two. We usually have to eat quiche for days on end to get through a big one, so it was nice to have one that was just the right size for us.

    Roasted vegetable quiche with Yorkshire pudding crust

    You can obviously mix up the filling to suit you own taste - depending on what you choose, you will probably need to pre-cook your veg before adding them to the quiche. I used a bag of Aunt Bessie's roasting vegetable mix, which consists of parsnip, carrot and swede, which I just popped in the oven to roast for a while before constructing the quiche. I also added a few cherry tomatoes on top, because I love the way they get nice and sweet when they're roasted.

    Roasted vegetable quiche with Yorkshire pudding crust

    So next time you spot these giant Yorkshire puddings in the shops, make sure you grab a pack, and show me what you create!

    Roasted vegetable quiche with Yorkshire pudding crust
     
    Recipe Type: Main meal
    Author: Becca @ Amuse Your Bouche
    Prep time: 10 mins
    Cook time: 45 mins
    Total time: 55 mins
    Ingredients
    • 200g roasted vegetables (I used Aunt Bessie's roasting vegetable mix)
    • 1 Aunt Bessie's giant Yorkshire pudding (frozen)
    • ½ tablespoon tomato purée
    • ½ tablespoon basil pesto
    • 1 egg, lightly beaten
    • 2tbsp milk
    • Salt
    • Black pepper
    • 3 cherry tomatoes, halved
    • 2tbsp cheddar cheese, grated
    Instructions
    1. Prepare your roasted vegetables, if you haven't already. They may soften up a little more while the quiche bakes, but they should basically be fully cooked.
    2. Heat the oven to 190°C (Gas Mark 5 / 375°F).
    3. To assemble the quiche, take an Aunt Bessie's giant Yorkshire pudding and spread the tomato purée and pesto in the base. Add the roasted vegetables.
    4. In a mug or small bowl, combine the egg, milk and plenty of seasoning, and pour over the vegetables. Nestle the tomato halves into the egg, cut-side up.
    5. Sprinkle over a small amount of grated cheese, and bake for around 45 minutes, until the egg is set.
     
    3.2.2265
    Roasted vegetable quiche with Yorkshire pudding crust

    Got more eggs to use up? Try making breakfast tostadas!

    Breakfast tostadas

    More Vegetarian Dinner Recipes

    • Curried chickpea pot pie
    • Mushroom and gruyère tart
    • Enchilada pasta bake
    • Mini cheesy lentil loaves
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    Reader Interactions

    Comments

    1. Ginnie says

      January 04, 2015 at 12:28 am

      Hi- Love this website! I live in the states and can't get the Aunt Bessie's giant Yorkshire puddings. I can get Yorkshire pudding mix. Can you think of a way I could make one in a round 8" cake pan without having the middle all rise up? Do you think nesting a smaller round cake pan in the dough and then balking would work? Would love to try this. Thanks!

      Reply
      • Becca @ Amuse Your Bouche says

        January 04, 2015 at 8:38 am

        Thanks Ginnie! :) hmm to be honest I'm not sure about the Yorkshire pudding, I usually just make small ones myself. I'm not sure that resting another pan in the middle would work as the mixture needs to get nice and crispy - but it's probably worth a try, and if it fails then you've only wasted some very very cheap ingredients!! If you try it, let me know how it turns out! :)

        Reply
        • Ginnie says

          January 04, 2015 at 11:49 pm

          Will do!

          Reply
          • a thom says

            April 30, 2015 at 3:33 am

            Actually I grew up making Yorkshires in a lasagna pan. Only discovered the small ones as an adult. Large Yorkshires rise in the oven but the middle always falls leaving just the outside poofy. You don't need to weigh down the middle.

            Reply
            • Becca @ Amuse Your Bouche says

              April 30, 2015 at 8:21 am

              Thanks for the input! :)

              Reply
    2. Laura @ Me & Mr Jones says

      February 22, 2014 at 1:15 pm

      Oh. My. God. You absolute genius!!!!! I am a sucker for any meal in a Yorkshire pudding but it has never dawned on me to use it as a crust!!

      Reply
    3. Dan says

      February 22, 2014 at 7:38 am

      My wife love quiches. This seems to be a great recipe. I'll bookmark it and maybe try it this days.

      Reply
    4. Dixya @ Food, Pleasure, and Health says

      February 21, 2014 at 8:25 pm

      im the same way when it comes to pastry..if i could i would eat everything wrapped inside a pastry puff.

      Reply
    5. Lin says

      February 21, 2014 at 6:46 pm

      These look wonderful. I am wondering if we can find them here in the US. I wrote to them to see.

      Reply
      • Becca @ Amuse Your Bouche says

        February 21, 2014 at 7:06 pm

        Oh I hope you can find them somewhere, maybe in a British shop? Good luck!

        Reply
    6. Jacqueline Meldrum says

      February 21, 2014 at 6:09 pm

      What an amazing idea Becca. You are a star!

      Reply
      • Mortishe Elliott says

        November 28, 2016 at 3:28 pm

        Is the Cookbook free please? If so, can you send it to my address please? I've always wanted to bake Yorkshire Pudding with a Pie base, but couldn't find anywhere, until now? thank you so much..

        Reply
        • Becca @ Amuse Your Bouche says

          November 28, 2016 at 3:37 pm

          Hi Mortishe, sorry but I'm not sure what cookbook you're talking about?

          Reply
    7. Lynne Gill says

      February 21, 2014 at 5:56 pm

      Good grief! What an idea! The only thing I'd be wary of - and I'm sure it's ok or you wouldn't have posted it - is that the yorkies would dry out / over crisp with all that time in the oven; they only take a minute or so usually, don't they?

      Reply
      • Becca @ Amuse Your Bouche says

        February 21, 2014 at 7:05 pm

        Actually they were fine! I guess having the egg inside keeps them moist :) You can see they got a little bit golden around the edges but were still delicious! If you're not sure you could always start on a fairly low temperature - my oven probably runs cooler than some other people's so maybe start at GM4?

        Reply
    8. Corinna Schicker says

      February 21, 2014 at 4:07 pm

      YOU.ARE.A.GENIOUS. What a brilliant idea - I usually don't mind (blind-)baking my (also shop-bought) pastry crust that much but on some days... this will be salvation! (Especially as our "English shop" here in Belgium sells Aunt Bessie's - winners all round!!)

      Reply
      • Becca @ Amuse Your Bouche says

        February 21, 2014 at 5:11 pm

        Definitely - some days I just can't be bothered with pastry!! Plus you can't beat Aunt Bessie's Yorkshires :D

        Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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