Roasted vegetable quiche with Yorkshire pudding crust

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Roasted vegetable quiche with Yorkshire pudding crust

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:
Cook time:
Total time:
  • 200g roasted vegetables (I used Aunt Bessie’s roasting vegetable mix)
  • 1 Aunt Bessie’s giant Yorkshire pudding (frozen)
  • 1/2 tbsp tomato purée
  • 1/2 tbsp basil pesto
  • 1 egg, lightly beaten
  • 2tbsp milk
  • Salt
  • Black pepper
  • 3 cherry tomatoes, halved
  • 2tbsp cheddar cheese, grated
  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.
Roasted vegetable quiche with Yorkshire pudding crust

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

Breakfast tostadas

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  1. I used a bag of Aunt Bessie’s roasting vegetable mix, which consists of parsnip, carrot and swede. You say, but how Much in U.S. measurements is that amount, you refer to it as bag, how much is that ? Really want to make this recipe, but it maybe beyond me-to bad so sad, have to let it go.

  2. How much is 200g roasted vegetables? Pounds, ounces, cups, pints, I would love to make this yummy looking dish, just a beginner cook tried to convert on internet to no avail. I notice that a lot of English recipes now show U.S.Metrics conversions.

    1. Grams is very easy to convert to ounces, as they are both measurements of weight. 200g is about 7oz. If you just Google ‘grams to ounces’, there’s a handy built-in converter.

  3. 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!

    1. 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! :)

        1. 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.

    1. 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..

  4. 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?

    1. 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?

  5. 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!!)