Roast vegetable quiche recipe from Banananana |
|||||||||||||||||||
|
gransnetter ratings
|
||||||||||||||||||
Ingredients2 sheets frozen ready-rolled shortcrust pastry, partially thawed500g butternut squash or pumpkin (peeled, cubed) 1 red onion (quartered) 1 red pepper (deseeded & thickly sliced) 1 bunch of asparagus (cut into segments, woody ends discarded) 10 cherry tomatoes (halved) 1/4 cup olive oil Salt & pepper to season 5 eggs 200ml whole milk 100ml pouring cream 1/3 cup grated parmesan cheese 1/4 cup grated gruyere cheese 1 tbsp finely chopped flat-leaf parsley 1/2 tsp sea salt |
|||||||||||||||||||
Method1. Preheat oven to 180C/350F. Place a baking tray in oven.2. Use pastry to line base and side of a fluted flan tin. Gently press the pastry up against the sides, making sure there are no air bubbles. Trim to fit. Prick base with a fork. Place in freezer for 15 minutes or until firm. 3. Line pastry with foil and add baking beads or uncooked rice. Place tin in oven and bake for 10 to 15 minutes or until golden. Remove from oven. Carefully remove foil and baking beads and set pastry case aside to cool. 4. Spread out vegetables in a large baking dish. Mix well in oil and season with salt and pepper. Roast in the oven for about 25-30 minutes until very slightly charred. Set aside and cool slightly, separate the onion layers. 5. In a large mixing bowl whisk together the eggs with the milk and cream. Stir in the cheeses, parsley and season with salt. Transfer egg mixture to a jug. 6.Spread the vegetables over the bottom of the pastry case and carefully pour the egg mixture. Bake for 30-35 minutes or until just set. Serve with a simple green salad. | |||||||||||||||||||
gransnetter Reviews