Roasted Vegetable Quiche

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(serves 8-10)

  • 1 red bell pepper
  • ½ eggplant
  • ½ squash
  • ½ red onion
  • mushrooms

*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.