Roasted Vegetable Quiche
ROASTED VEGETABLE QUICHE
A home-made quiche is so much better than shop bought versions – well worth the little effort required. This recipe makes a large quiche which is great served whole for a buffets, or sliced for picnics and packed lunches. I tend to put the oven shelf as low in the oven as it will go (the hottest part is at the bottom remember) – you then don’t need to bake the pastry “blind”.
250g plain flour
1 large egg
1 tablespoon olive oil
2 red onions
1 red pepper
1 yellow pepper
200g baby courgettes
6 rashers smoked bacon, chopped (optional)
4 large eggs
150mls double cream
175g Gruyere cheese, grated
1 x 26-28cm fluted flan tin
- Make pastry: by rubbing butter into flour, until it resembles breadcrumbs (you could do this in a food processor). Then add the egg and mix to form a dough, adding a little cold water, if needed.
- Wrap pastry in cling film and chill for at least 30 minutes.
- Make filling: Peel onions and cut each into 8 wedges. Deseed and thickly slice the peppers. Halve the courgettes lengthways.
- Place all the vegetables on a large baking tray, drizzle with the olive oil and season. Roast for 30-40 minutes at 200C, turning once or twice, until softened. (If using bacon, add chopped pieces for the last 10 minutes of the cooking time).
- Meanwhile, roll out the pastry and line a 26-28cm flan tin, leaving the pastry over-hanging the edges, to allow for shrinkage. Chill again.
- Beat eggs with milk, cream and freshly ground black pepper. Stir in half the grated cheese.
- Place flan tin on a baking sheet and sprinkle the remaining cheese over the pastry base. Cover with the vegetable mixture, then pour over the egg mixture and distribute it evenly.
- Bake for 40-50 minutes, towards the bottom of the oven, until golden brown. Trim excess pastry from top edge and serve the quiche warm, accompanied by a green salad and vinaigrette dressing.