Vegetable Quiche
“Lovely little pull quote from Rhiannon about her dish and why it’s so yummy to go here please.”
SERVES x
PREP TIME xx MINUTES
COOKS TIME x HOUR 15 MINUTES
DIFFICULTY SUPER EASY
Ingredients
1 bell pepper, sliced
1 courgette, sliced into rounds
1 tbsp olive oil
1 roll of shortcrust pastry
250ml whole milk
4 large eggs
150g cheddar or gruyere cheese, grated
100g cherry tomatoes, halved
Sea salt and black pepper
Method
1.
Preheat the oven to 160°c fan assisted/180°c/gas 4.
2.
Spread the pepper and courgette out on a baking tray, drizzle with the oil and a pinch of salt and pepper and roast for 25 minutes or until tender. Remove from the oven and allow to cool.
3.
Meanwhile, grease and line a 24cm quiche or tart tin. Use the pastry to line the tin, making sure there is an overhang around the sides. Pop the tart case in the freezer to firm up for five minutes, then line with baking paper and fill with baking beans or dry rice. Blind bake for 10 minutes (you can do this at the same time as roasting the vegetables), then remove the baking beans and parchment paper and bake for another 15 minutes. Set aside to cool, then trim the excess pastry from the edges.
4.
Whisk together the milk, eggs and half the cheese in a jug with a good pinch of salt and a generous amount of pepper. Sprinkle the remaining cheese on the pastry case, then evenly lay most of the roasted vegetables and cherry tomatoes over top, saving a few bits for decorating. Pour over the egg mixture, then top with any vegetables you kept aside.
5.
Place the quiche onto a baking tray and bake for 30-40 minutes, or until the filling is set and golden brown. Remove from the oven and allow to cool a little before removing the quiche from its case and cutting into slices. Serve warm or chilled.
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