Saturday, May 11, 2013

Roasted Vegetable and Gruyere Quiche Recipe!


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


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.

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