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Curry Vegetable Quiche

Emmanuel Stroobant spices things up with this vegetarian-friendly curry-vegetable quiche

  • Curry Vegetable Quiche

Serves 4-6

For the Pastry
500g flour
130g diced unsalted butter
2 egg yolks
4 tbspn cold water
1 tsp salt

For the Filling
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
3 green chilis, deseeded and sliced
300g yellow potato, peeled and diced
200g carrots, diced
3 tbspn curry powder
2 eggs
200ml coconut milk
400ml water
A pinch salt


  1. Preheat oven to 180°C or Gas 6.  To make pastry, combine flour, salt, butter and cold water in a mixing bowl.  Mix until dough forms a ball.  Place dough in between of two baking paper and then roll out to about 5mm thick.  Line pastry over a round 32cm spring-form cake tin, 8cm deep, easing the pastry gently into the base and press into the sides.  Lightly prick the base with a fork.
  2. Blind bake the pastry with pastry weights, rice or beans for 15 minutes.  Remove the weights and bake for another 5 minutes or until the base is dry.  Remove from the oven and leave the base to cool.
  3. Heat oil in a skillet and fry onions and garlic until fragrant and translucent.  Add green chili and fry till limp.
  4. Add in curry powder and fry for another 3 minutes.  Add in water, potatoes, carrots, salt and sugar.  Bring to a boil then simmer for approximately 20 minutes over low heat or until potatoes and carrots tender.
  5. Combine 2 whole eggs with coconut milk.  Place curry in tart crust and top with egg-coconut mixture.  Bake for 20 minutes.
  6. Serve hot or at room temperature.

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About the Author

Emmanuel Stroobant started his career at 16 – cleaning dishes in one of the best restaurants in Belgium. Hoping to save some money to pay his way through university, Stroobant’s first ambition was to be a lawyer. In 1999, Stroobant settled down in Singapore with his wife and founded Saint Pierre in December 2000. Emmanuel Stroobant’s philosophy shines through in his utmost respect for wholesome produce and organic ingredients of only the highest quality. With his passionate approach to fresh produce, Stroobant is also an advocate of healthy eating and living, especially in the inculcation of good eating habits amongst the young. Stroobant is also a vegetarian by choice and an avid yoga practitioner.

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