Roasted Vegetable and Gruyere Quiche

Roasted Vegetable and Gruyere Quiche
Roasted Vegetable and Gruyere Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 favorite 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: