15
Submitted by -Sylvie-
"This is from a supermarket magazine I picked up. It's a great recipe for picnics or for a light summer dinner served with a side salad.Roasting the vegetables before using them in the quiche means a little more effort, but it's well worth it as it really brings out all the sweetness and flavours."
photo by Jonathan Melendez 
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Yields:
-
1 quiche
- Serves:
- 6
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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
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directions
- Preheat oven 200°C/400°F/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°C/350°F/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.
Questions & Replies
-
WHAT DO YOU DO WITH THE 4.5 OZ OF CREAM? It is not mentioned in the instructions!
Luis T.
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Reviews
-
This was excellent! Readers' comments were helpful as I tried different vegatables to suit my taste- zucchini, yellow squash, fresh mushrooms & red onion. A friend recommends adding 1/4 t ground ceyanne pepper to any quiche as they tend to be bland otherwise. I did this and it is fabulous. It gives it warmth without the heat, with no complaints from my Scandanavian palates. Baking the crust and roasting the veggies a day ahead made the prep on the day of a snap. 4 oz of gruyere shredded seemed like a lot but it baked up beautifully! Thank you for sharing!
Essdee
-
Mmmm!!! I love roast veg it brings out all the sweetness of the veg when you roast so I knew that I would love this. I didn't have any yellow peppers so I added a couple of chestnut mushrooms to the mix and it was lovely. The rest of the recipe was as written, except for the crust, I left it out as I can't eat pie crust but it made an amazing crust less quiche. I did add a wee bit milk to my cream and egg mixture just to fill the dish. I will be making this again it was deli-sh. Made for Honor thy Mother tag game May 2011
Tea Jenny
-
Sylvie, Thanks for such a great recipe. I took liberties and used egg beaters and half & half. I also used Marie Callenders frozen pie crust...and it was so good!
Tastings by CeCe
-
This was wonderful...I used some veggies that I had roasted yesterday(yellow squash, zucchini, onion, and cauliflower). I did use southwestern eggbeaters instead of eggs..it had red and green peppers in it. I will definately make this over and over.
Queenofcamping
-
This recipe deserves more than 5 stars! It was delicious. The roasting of the veggies really brings out their flavor, and the pie was chockful of them. It's a cheesier quiche than most, less custard-like, and was perfect for these veggies. I put this one in my Perfection cookbook. Can't get any better than this!
PanNan
see 11 more reviews
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Tweaks
-
I used a store-bought deep dish pie crust and just par-baked it for about 15 minutes before filling and baking once more!
Jonathan Melendez
-
This was wonderful...I used some veggies that I had roasted yesterday(yellow squash, zucchini, onion, and cauliflower). I did use southwestern eggbeaters instead of eggs..it had red and green peppers in it. I will definately make this over and over.
Queenofcamping
RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
- 30 Followers
- 132 Recipes
- 37 Tweaks
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.I never went back to live in Germany, even though all my family is still there.
View Full Profile
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