Roasted Vegetable And Gruyere Quiche - cooking recipe

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
Preparation
    Preheat oven 200\u00b0C/400\u00b0F/Gas6.
    Rollout the pastry and line a deep 10 inch/25 cm flan tin.
    Line with baking paper and baking beans and blind bake for 10 minutes.
    Remove paper and beans and return to bake for another 5 minutes.
    Place all the vegetables on a baking tray and drizzle with olive oil.
    Roast in the oven for about 25-30 minutes until slightly charred.
    Set aside and cool slightly, seperate the onion layers.
    Reduce the oven temperature to 180\u00b0C/350\u00b0F/Gas4.
    In a bowl whisk the eggs with the cream, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
    Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
    Bake for approx 30-35 minutes.
    Can be served hot or cold.

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