Roasted Mediterranean Vegetable Quiche Cooking

Roasted Mediterranean Vegetable Quiche

Prep Time – 15 mins

Cook Time – 25 mins

Makes one quiche

Ingredients:

For the pastry:

  • 180g plain flour 
  • A pinch of salt 
  • 100g cold unsalted butter, chopped 
  • 1 medium egg
  • 2 – 3 tbsp cold water

For the filling:

  • 1 red pepper, deseeded and cut into large bite-sized pieces
  • 1 small aubergine, diced
  • 1 red onions, peeled and quartered
  • I garlic bulb, cloves peeled and roughly chopped
  • 2 tbsp vegetable oil 
  • 100g cherry tomatoes
  • 1 small courgette, cut into large bite-sized pieces
  • A small bunch of flat-leaf parsley, finely chopped
  • 1 ½ tbsp plain flour 
  • 100g hard goats’ cheese, sliced (optional)

For the custard:

  • 3 large eggs
  • 150ml double cream 
  • 120ml whole milk
  • salt and black pepper to season

 

  1. Pre-heat the oven to 200 C/Fan 180 C Gas mark 6
  2. To make the filling combine the peppers, aubergine, onions, garlic and vegetable oil in a roasting tin, and season with salt and black pepper. Roast in the middle of the oven for 30 minutes, then add the tomatoes and courgette, stir everything around, and roast for a further 10 minutes. Remove from the oven, stir in the chopped parsley and flour then set it aside.
  3. To make the pastry sift the flour and salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. In a separate bowl, mix the egg with 2-3 tablespoons of very cold water and sprinkle half over the flour it may be necessary to add more liquid, but the pastry should not be too damp. Mix to a firm dough, first with a knife, and finally with one hand. Gather the pastry to form a ball and then flatten it.
  4. Wrap the pastry in clingfilm and chill either in the freezer for 5 minutes or in the refrigerator for 30 minutes.
  5. Roll out the pastry on a lightly floured surface and use to line a 24cm (9in) flan ring or loose-bottomed flan tin, pressing it gently into the corners. Trim the edge level with the top of the tin. Prick the base of the pastry all over with a fork. Chill for 5 minutes in the freezer or for 30 minutes in the refrigerator. 
  6. Heat the oven to 180C/fan 160C/gas mark 4. Line the pastry case with baking parchment and fill it with dried beans, rice or ceramic baking beans. Bake the pastry in the top third of the oven for 20 minutes or until the pastry is sandy-coloured. Remove the baking beans and paper and return the case to the oven for a further 8-10 minutes. Leave to cool. Reduce the oven temperature to 150C/fan 130C/gas mark 2. 
  7. To make the custard, whisk the eggs, cream and milk together until smooth, Season with salt and black pepper.
  8. Fill the baked pastry case with the roasted vegetables and pour over the custard. Top with the sliced goat’s cheese if using. Bake in the centre of the oven for about 30 minutes or until the custard is set firm and the top is golden. 
  9. Leave to cool for 15 minutes before serving.  Serve warm or cold