Roasted Vegetable and Gruyere Quiche |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is from a supermarket magazine I picked up. It's a great recipe for picnics or for a light summer dinner served with a side salad. Roasting the vegetables before using them in the quiche means a little more effort, but it's well worth it as it really brings out all the sweetness and flavours. Ingredients:
12 ounces frozen shortcrust pastry, thawed |
1 red onion, quatered |
1 red bell pepper, de-seeded and chopped |
1 yellow bell pepper, de-seeded and chopped |
1 zucchini, sliced thickly |
1 tablespoon olive oil |
2 large eggs |
4 1/2 fluid ounces cream |
4 ounces gruyere or 4 ounces mature cheddar cheese, grated |
Directions:
1. Preheat oven 200°C/400°F/Gas6.
2. Rollout the pastry and line a deep 10 inch/25 cm flan tin.
3. Line with baking paper and baking beans and blind bake for 10 minutes.
4. Remove paper and beans and return to bake for another 5 minutes.
5. Place all the vegetables on a baking tray and drizzle with olive oil.
6. Roast in the oven for about 25-30 minutes until slightly charred.
7. Set aside and cool slightly, seperate the onion layers.
8. Reduce the oven temperature to 180°C/350°F/Gas4.
9. In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
10. Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
11. Bake for approx 30-35 minutes.
12. Can be served hot or cold.
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