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Roasted Vegetable and Gruyere Quiche

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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

Details

Preparation

Step 1

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.

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