Here are some tasty vegetarian recipes from the Easy Peasy Baking Campaign and Carr’s Flour, perfect for enjoying this Vegetarian Week from the 10th-16th May.

Have a go at whipping up a delicious Feta and Spinach Quiche, Mediterranean Vegetable and Goat’s Cheese Galette or Frying Pan Pizza to enjoy alfresco in the sun. You can find these recipes and more just below. 

Feta and Spinach Quiche


150g Baby Spinach

100g Carr’s Wholemeal Flour

50g Unsalted Butter


4 Eggs

150g Feta Cheese or Yorkshire Fettle or Crumbly Lancashire

Salt, Pepper and Nutmeg to season

100g Pine nuts for the top


1. Rub the butter into the flour until it feels and looks like breadcrumbs. Add enough water to bring the mixture together to form a ball. Wrap in cling film and rest for 15mins.

2. Roll out pastry on a floured surface and line a 20cm fluted tin, pressing carefully, cut away excess pastry. Put into the fridge to chill.

3. Steam the spinach until just wilted. Leave to cool and dry slightly.

4. Whisk the eggs together and season with salt, not too much, the Feta will add some saltiness, pepper and nutmeg. Cut the Feta into chunks and add to the mix.

5. Add the cooked spinach and stir, then spoon into the pastry case. Add the pine nuts.

6. Bake on the middle shelf in a pre heated oven 180 ˚C (Fan 160˚C, Gas Mark 4) for 35 minutes or until set.

1 QUICHE         25 MINS PREP   BAKE 35 MINS

Hearty Vegetable Crumble



Approx 600g mixed vegetables…

we suggest

1 Onion (chopped)

200g Chestnut Mushrooms (quartered)

1 Butternut Squash (chopped into small chunks)

100g Kale


50g Butter

1 Garlic Clove (crushed)

50g Carr’s Plain Flour

400ml Milk

2 tsp Sage

Pinch Salt


200g Carr’s Wholemeal or Plain Flour

100g Butter (chopped into pieces)

50g Grated Cheese

30g Porridge Oats

Handful of Sunflower Seeds


1. Preheat the oven to 200˚C (Fan 400˚C, Gas Mark 6).

2. First make the crumble by putting the flour into a large bowl and adding the butter. Using your fingers ‘rub’ together the ingredients until it looks like breadcrumbs. Stir in the oats, cheese and sunflower seeds. Leave to one side.

3. In a large pan fry the onion until soft in a little butter, then add all other vegetables and the sage. Cook on a low heat for 10 minutes.

4. In a small pan, heat the butter until melted and then add the crushed garlic. Add the flour and keep stirring for a minute, making sure it doesn’t burn. Slowly add the milk a little at a time, while constantly stirring. The sauce will thicken.

5. Add the sauce to the vegetables then cook for a further 15mins on a low heat.

6. Place in an oven proof dish and then evenly sprinkle the crumble on top. Cook for 30 minutes or until the crumble is golden brown.

7. This recipe is very versatile so you can try different vegetables depending on the season.

  4-5 PEOPLE      PREP 30 MINS   COOK 40 MINS

Mediterranean Vegetable and Goat’s Cheese Galette

Makes 1 x 10” pie


  1. 300g Plain flour
  2. 150g Salted butter, cubed
  3. 3 tbsp Cold water
  4. 1 Packet of prepared Mediterranean vegetables (400g) or a mix of fresh – chopped into chunks
  5. 150g Soft goat’s cheese, cut into slices
  6. 1 Egg
  7. Salt & Pepper


  1. Large mixing bowl
  2. Tablespoon/spoon
  3. Rolling pin
  4. Baking tray lined with baking paper
  5. Pastry brush/finger
  6. Knife


  1. Preheat the oven to 200°c (fan).
  2. In the large mixing bowl, rub the flour and butter with your fingers until a crumb consistency is achieved. Add the water and stir together to form a pastry dough.
  3. Tip the dough out onto the lined baking tray and roll out into a large oval/circle shape (2-3mm thickness).
  4. Arrange a layer of goat’s cheese slices in the centre of the pastry, top with the vegetables and then fold in the edges to encase everything. Place a few additional goat’s cheese slices on top of the vegetables.
  5. Beat the egg and use a pastry brush or your finger to egg wash the folded pastry edges before seasoning the whole galette with salt and pepper.
  6. Bake for 30 minutes until the pastry is golden, allow to cool slightly and serve.

Cheese Muffins with Sweetcorn and Spinach

Makes 12 muffins


  1. 175g plain flour
  2. 1 tsp bicarbonate of soda
  3. 150g pre-grated cheese
  4. 50g baby spinach, shredded
  5. 100g tinned sweetcorn, drained
  6. 2 eggs
  7. 150g unsalted butter, melted
  8. 150ml/g milk


  1. Mixing bowl
  2. Wooden spoon
  3. Muffin tin
  4. Muffin cases x 12
  5. Measuring spoons


  1. Preheat the oven to 180°C.
  2. Combine the flour, bicarbonate, cheese, spinach and sweetcorn in the mixing bowl.
  3. Add the eggs, melted butter and milk and mix it all together.
  4. Divide the batter evenly into the muffin cases.
  5. Bake for 20-25 minutes until risen and golden. Serve warm.

Tip: Don’t have spinach or sweetcorn? Experiment with your favourite fillings – chopped red pepper, onions or cubed ham make for delicious alternatives. You can also add finely chopped chili or chili pepper flakes to add a spicy kick!

Frying Pan Pizza

Makes 1 pizza


  1. 110ml warm water
  2. ½ packet (3-4g) dried yeast
  3. 200g strong bread flour
  4. ½ tbsp sugar
  5. ¼ tsp salt
  6. 50g passata
  7. ½ tsp dried mixed herbs
  8. 1 ball fresh mozzarella (drained and torn into pieces)
  9. Fresh basil leaves (optional)


  1. Non-stick frying pan or skillet that can go in the oven (no plastic handles) or alternatively, you could use a roasting tin
  2. Mixing bowl
  3. Measuring jug
  4. Rolling pin
  5. Measuring spoons


  1. Place the frying pan, skillet or roasting tin in the oven and preheat to 200°C.
  2. In the measuring jug, combine the warm water and yeast.
  3. Weigh the flour, sugar and salt into the mixing bowl and thoroughly mix before pouring in the yeast and water.
  4. Bring the dough together with your hands and then, on a floured surface, knead for a few minutes before returning to the mixing bowl. Leave in a warm place for 10 minutes to prove.
  5. Lightly flour your surface. Once the dough has proved, turn it out onto the floured surface and roll into a circle the size of your frying pan or skillet, or shape into a circle that will sit nicely in your roasting tin. Use oven gloves to remove the pan, skillet or tin from the oven and transfer the dough into it.
  6. Being careful of the hot pan, skillet or tin, spoon the passata on the dough, sprinkle on the dried herbs and torn mozzarella.
  7. Use oven gloves to return the pan or tin to the oven. Bake for 10-15 minutes and top with fresh basil leaves before serving.

Tip: This can be personalised with any topping you like, or swap the strong bread flour for wholemeal flour for extra fibre

Recipes belong to Carr’s Flour, you can find out more information on their website. The full range is available to order from their online shop.

 Recipes from the Easy Peasy Baking campaign, launched by UK Flour Millers. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.

Leave a Reply