Roasted Summer Vegetables Quiche

June 15, 2020

This colorful delicious roasted summer vegetable-quiche is sure to become your family favorite.

Serves: 6
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes

Ingredients:

  • 2 (12 ounces) frozen ready-rolled shortcrust pastry sheets (pie dough), partially thawed

For the vegetable mix:

  • 1 bunch asparagus, woody ends discarded and cut into segments
  • 500gms (1.1 pounds) butternut pumpkin squash, peeled and cubed
  • 10 cherry tomatoes, halved
  • 1 red bell pepper, deseeded and thickly sliced
  • 1 red onion, quartered
  • ¼ cup olive oil
  • Salt and pepper to taste

For the quiche mix:

  • 6.7 ounces (200ml) whole milk
  • 3.4 ounces (100ml) pouring cream (20% butterfat)
  • 6 large eggs
  • 1/3 cup grated parmesan cheese
  • ¼ cup grated gruyere cheese
  • 1 tablespoon flat-leaf parsley, finely chopped
  • ½ teaspoon sea salt

Directions:

  • Heat your oven to 350 degrees F and place a baking tray in the oven.
  • To make the pastry base; use pastry sheets to line base and sides of the removable-bottom fluted flan tin, carefully press the pastry sheets up against the sides of the pan, making sure there are no air bubbles. Trim to fit and gently prick the base with a fork and freeze for 15 minutes or until firm.
  • Line pastry base with aluminum foil and add uncooked rice or baking beads to bake blind then place the tin in the oven over a baking tray and bake for 15 minutes or until golden.
  • Remove from oven and carefully remove baking beads and aluminum foil and set baked pastry base aside to cool.
  • For roasting the vegetables: in a large baking dish spread out all the vegetables and coat them well with the olive oil. Season with salt and pepper.
  • Roast in the oven for 30 minutes or until slightly charred.
  • Remove from oven and set aside to cool slightly, separating the onion layers,
  • To prepare the quiche mix; whisk together milk, cream, and eggs in a large mixing bowl.
  • Stir in the cheeses, parsley, and salt.
  • Spread the roasted vegetables over the baked pastry base and gently pour the egg mixture over.
  • Bake for 30 minutes or until just set.