Believe it or not this Roasted Vegetable and Gruyere Quiche Recipe is from a supermarket magazine I picked up. It’s a great recipe 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 flavors.
Baking the crust and roasting the veggies a day ahead makes the prep on the day of a snap.
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Roasted Vegetable and Gruyere Quiche
Ingredients
- 12 ounces frozen shortcrust pastry thawed
- 1 red onion quatered
- 1 red bell pepper seeded and chopped
- 1 yellow bell pepper seeded and chopped
- 1 zucchini sliced thickly
- 1 tablespoon olive oil
- 2 large eggs
- 4 1/2 ounces cream
- 4 ounces Gruyere or 4 ounces mature cheddar cheese grated
Instructions
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Roll out the pastry and line a deep 10 inch flan tin. Line with baking paper and baking beans and blind bake for 10 minutes. Remove the paper and beans and return to bake for another 5 minutes.
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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.
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Reduce the oven temperature to 350°F.
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In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favorite herbs).
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Spread the vegetables over the bottom of the pastry case and pour the egg mixture over. Bake for approx 30-35 minutes.
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Can be served hot or cold.
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Recipe based on one by -Sylvie-
Photo by PanNan