Back to Main Story: Scrumptious seasonal delights
- 1 red bell pepper
- ½ eggplant
- ½ squash
- ½ red onion
*all vegetables cut into ½ inch pieces
- ½ bag spinach (cooked and strained)
- 8 eggs
- ½ cup cream
- ½ cup grated cheddar
- Puff pastry sheet
- Preheat oven to 350F (180C).
Use pastry to line 9-inch spring form tin. Cut to fit the base and gently press the pastry up against the sides. Trim to fit.
Spread out vegetables except spinach 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.
In a large mixing bowl whisk together the eggs with the milk and cream. Stir in the cheeses, season with salt. Transfer egg mixture to a jug.
Spread all the vegetables over the bottom of the pastry case and carefully pour the egg mixture over. Bake for 45 minutes or until just set.
Serve with a simple green salad.