Mediterranean Quiche | A recipe for Short Crust Pastry

Mediterranean Quiche
Mediterranean Quiche
Mediterranean Quiche

A great quiche must have a perfect pastry, sharing a simple and foolproof recipe for making a savoury short crust pastry.

Going through the make and eat section of the blog, I realised, I have never shared a recipe for a savoury baked dish. Besides recipes for winter soups like Tomato – Carrot, Potato – Broccoli and Mushroom, I have only shared recipes for cakes and desserts.

Excited to share my first savoury blog post, I started searching for that perfect dish that I wanted to make. I chanced upon this recipe for Mediterranean Quiche and decided to make it. The freshness of veggies like zucchini, bell peppers, mushrooms, spring onions, cherry tomatoes herbs along with mozzarella cheese, is a combination that can make anyone happy. The aroma of grilled cheese mixed with rosemary and oregano is a recipe for deliciousness.

Fairly confident with making the filing, I was excited to make the custard. Furthermore, I was certain, I wanted to share a simple recipe for the pastry, which wasn’t complicated for me or for my readers to attempt.

However, while baking I realised, that as simple it might seem, there are few extremely important steps that one must look after, while making a quiche.

Don’t over work on your pastry dough, as it will result in shrinking of your pastry while baking. Always remember to partially bake your crust. Make sure you’ve perforated the bottom and put weights on the pastry if you haven’t put the filling in. The eggs and cream mixture must be sifted before adding other fillings. Pre-cook your veggies or at least sauté them before baking them with the custard. You could add some cheese in the custard itself or sprinkle it on the bottom and top layer of custard. A bit of wobble on top of your quiche is a sign that a silky, cheesy quiche is in the offering.

So, here I am sharing the recipe for a Short Crust Pastry, because a perfect quiche should have a perfect pastry.


Flour 145 Grams
Salt ½ TSP
Butter 1 Stick (100-110 Grams)
Ice Water 3 TBSP


  • Sift flour and add salt into it.
  • Cut the cubes of butter and quickly cut into the flour, until it resembles a coarse meal.
  • Add water into the mix and make soft dough.
  • Cover the dough in a cling wrap and keep it to rest for at least 2 hours or overnight.
  • Roll the pastry, line it on the mold (preferably open bottom). Trim out the excess pastry and work on the patches. Once the Pastry is properly lined, keep it to rest at least for 30 minutes.
  • Partially bake the pastry with weight or beans, at 150 Degree Celsius for 10 minutes. Fill in the quiche custard and bake the pie again until the crust is golden and the custard is set.


Cooking cream 250 ML
Whole Egg 2
Egg Yolk 1
Salt To taste
Black Pepper To taste
Cheese (Mozzarella + Cheddar) 50 Grams
Veggies mix Cut and cooked


  • In a large bowl, whisk the eggs and egg yolk into the cream. Season it with salt and pepper. Sieve it and transfer the mix in another bowl.
  • In the quiche tart, sprinkle some cheese and transfer some custard. Fill the 75% of the tartshell, as the eggs will puff up till the top layer. Before baking, sprinkle some cheese on top of the custard.
  • Bake for 20 minutes, till the custard has a wobble like consistency.
Mediterranean Quiche
Mediterranean Quiche


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