Our vegetarian quiche recipe brings together spinach, garlic, mozzarella and MATR Mince in a crisp pastry crust. It's a simple combination, but the deep umami flavour from MATR's fermentation gives the filling a little something extra.
Serve it warm for brunch, pack a slice for lunch or enjoy it cold the next day.
About MATR Mince
Our five ingredients are naturally bound together through fermentation. It develops the deep umami flavour and juicy texture that make MATR so special.
In this spinach quiche, we fry the MATR Mince before combining it with the eggs and vegetables. It brings a savoury depth to the filling, while the mozzarella adds a more creamy texture and the basil keeps things a little fresh.
How to make a quiche with MATR
Start with the pastry:
- Prepare your favourite homemade shortcrust pastry or use a ready-made pastry case. Blind-bake it according to your recipe or the instructions on the packaging.
- Once the pastry is baked, remove it from the oven and set it aside to cool slightly.
- Set the oven to 160°C, as specified in the original MATR recipe, while you prepare the filling.
Prepare the spinach and garlic:
- Rinse the spinach thoroughly and finely chop the garlic.
- Heat a little olive oil in a large frying pan over a medium heat. Add the spinach and season lightly with salt and freshly ground black pepper.
- Cook the spinach briefly, for no more than around 45 seconds, until it has just wilted. Remove it from the pan and set it aside to cool.
- Add a little more olive oil to the same pan, followed by the chopped garlic. Cook gently until fragrant, then remove from the heat.
- If the spinach has released a lot of liquid, gently squeeze out the excess once it is cool enough to handle. This helps prevent a soggy quiche filling.
Fry the MATR Mince:
- Add a little neutral oil to the frying pan and heat it over a medium heat.
- Add the MATR Mince and fry for approximately 3-5 minutes, stirring occasionally, until it develops a golden surface.
- Remove from the heat and allow it to cool slightly before adding it to the egg mixture.
Make the quiche filling:
- Crack the six eggs into a large bowl and whisk with a fork until evenly combined. Season with salt and freshly ground black pepper.
- Add the cooked spinach, garlic and MATR Mince. Gently stir everything together so the ingredients are evenly distributed.
- Tear the fresh basil into smaller pieces and fold it through the mixture.
- Pour the filling into the prepared pastry case.
- Tear the mozzarella into pieces and distribute them across the filling. Try to spread them evenly so there's a little melted cheese in every slice.
Bake the quiche:
- Place the quiche in the preheated oven.
- The original MATR recipe suggests checking after 7–10 minutes, but the total baking time will depend on the depth of your pastry case and the amount of filling. Continue baking until the centre is set.
- For a reliable food-safety check, use a food thermometer. The centre of an egg-based quiche should reach 70°C.
- Remove the quiche from the oven and let it rest before slicing. This gives the filling time to settle.
Finish with freshly grated Parmesan or a vegetarian hard cheese, then slice and serve.
Tips to make an even better vegetarian quiche
Give the pastry an egg wash. Once you've blind-baked the pastry, brush the base with a little beaten egg and return it to the oven for another 2-3 minutes. This creates a thin barrier between the pastry and the filling, helping to keep the base crisp.
Bake on a preheated tray. Place a metal baking tray in the oven while it heats up, then set your quiche tin directly on top. The extra heat helps the pastry base cook evenly and develop a golden crust.
Save some basil for the finish. Add most of the basil to the filling, but keep a few fresh leaves for serving. Their fresh, aromatic flavour provides a lovely contrast to the rich mozzarella and savoury MATR.
Don't wait for the top to turn golden brown. A quiche is ready when the egg filling is set, not when the entire surface has browned. Overbaking can make the filling feel a bit rubbery, so check the centre rather than judging it by colour alone.
What to serve with a quiche made with MATR
A slice of vegetarian quiche works perfectly well on its own. But if you're setting the table for brunch, lunch or dinner, a few fresh sides will make it even better. Here’s a few of our favourites:
Traditional sides:
- French carrot salad with Dijon mustard and parsley
- Buttered green beans with toasted almonds
- Radishes with salted butter and flaky sea salt
- Braised leeks with a mustard dressing
- Homemade onion chutney
Modern sides:
- Whipped ricotta with lemon zest and herbs
- Charred spring onions with salsa verde
- Warm lentil salad with shallots and capers
- Pickled shallots with thyme and black pepper
- Grapes with balsamic vinegar and walnuts
Why should you make a quiche with MATR?
A good quiche is all about contrasts. Crisp pastry on the outside, a soft filling in the middle and plenty of flavour throughout.
In our version, MATR Mince brings more flavour and texture to the quiche.
The fermentation of our five organic ingredients develops a deep umami flavour and a satisfying texture. Once the mince is fried, it adds more savoury depth to the spinach, eggs and melted mozzarella.
It's a lovely way to use MATR beyond the usual pasta sauces and burgers.
And the best part? There are plenty of ways to make this quiche your own. Try different vegetables, experiment with herbs or swap the mozzarella for another cheese.
It's a MATR of food love
We love good food. And sharing it with others.
So, we have collected some of our favourite MATR recipes in a collection available for you to explore. Go find your next favourite healthy dinner.
Need to get your hands on MATR first? Find out where to buy MATR and discover a retailer close to you.
Frequently asked questions
What is a quiche?
A quiche is a savoury pastry tart filled with a mixture of eggs and other ingredients, such as cheese, vegetables or herbs. Our vegetarian quiche combines MATR Mince, spinach, garlic, mozzarella and basil in a crisp pastry crust.
Can you make a quiche without meat?
Yes. This recipe uses MATR Mince instead of meat, together with spinach, eggs, mozzarella and basil. If you want the entire dish to be vegetarian, make sure the pastry and cheese are also suitable for vegetarians.
Can you eat quiche cold?
Yes. This quiche works well warm or cold, making it a convenient choice for lunch or a picnic.
Cool and refrigerate leftovers promptly. A cooked quiche can generally be kept refrigerated for 3-4 days.
Can you make quiche in advance?
Yes. You can prepare the pastry and cook the filling ingredients ahead of time. For the best result, assemble and bake the quiche when you're ready. Alternatively, bake it in advance, refrigerate it promptly and serve it cold or reheat it thoroughly before serving.
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