Friday 9 May 2008

Roast Vegetable and Gruyere Quiche

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When reading through Tinned Tomatoes by Holler this afternoon, she had posted an entry for the Vegetarian Feast blog event, hosted by Judith at Shortcut to Mushrooms. The event was just about perfect for me, as this time the challenge is to make a vegetarian quiche, tart, flan or savoury pastry (basically anything as long as it is vegetarian, flat and has a crust) and I had just come back from the kitchen where I had put my vegetables in the oven to roast for my quiche.

If I remember this right the recipe for this quiche came from a supermarket magazine and even though roasting the vegetables first means a little more effort and time, it is well worth it as they become wonderfully sweet and full of flavour. It also makes it the perfect recipe for using up left-over roast veg if you have any. The gruyere means it's nice and cheesy and not too eggy.

I love it when it's warm as a light meal with a side salad and even better it's great cold too, so ideal for picnics and lunch boxes. Of course you can make your own pastry, but if you don't have that much time or don't like making pastry the store bought stuff works just fine.


Roast Veg and Gruyere Quiche

350gr frozen shortcrust pastry, thawed
1 red onion, quatered
1 red pepper, de-seeded and chopped
1 yellow pepper, de-seeded and chopped
1 courgette, sliced thickly
1 tablespoon olive oil
2 large egg
125ml cream
120gr gruyere or mature cheddar cheese, grated

Preheat oven 200C/Gas6.

Roll out your pastry dough and line a deep 10 inch/25 cm flan dish.

Line with baking paper and baking beans and blind bake for 10 minutes.

Remove paper and beans and return to the oven to bake for another 5 minutes.

Place all the vegetables on a baking tray and drizzle with olive oil.

Place in the oven and roast for about 25-30 minutes until slightly charred.

Set aside and cool slightly, seperate the onion into separate layers.

Turn down the temperature of your oven to 180C/Gas4.

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 favourite herbs).

Spread the vegetables over the bottom of the pastry case and pour the egg mixture over

Bake for approx 30-35 minutes.

Enjoy hot or cold.



Nic said...

This looks like a keeper Sylvie, a fabulous entry to the Vegetarian Feast event!

Raquel said...

Ho, yest Sylvie!!! Yum, Yum, Yum. Looks fabulous!

Peter M said...

We're on the same wavelength, I made a frittata for lunch today..quick, filling and great for surprise guests.

Jan said...

Could you send me some in the post, right now? No? Okay, I'll make me own. That looks and sounds absolutely delish.

Jan said...

Sylvie - That looks great! All those veggies and cheese, Mmmm

PS: Am having much trouble trying to leave a comment this morning, so if this appears about 6 times please can you delete 5 of them? LOL

Sylvie said...

Nic and Raquel, thank you.

Peter, I haven't had frittata in ages. I should make some.

Jan, if only I could post some.

Jan, only one comment came up, so no worries!

Anonymous said...

This looks wonderful, yes and roasted veggies are the best and so well worth the time!

Gloria Baker said...

Love quiches!!! and this is sooo yummy! xGloria

Valerie Harrison (bellini) said...

Quiche is something I can never get enough of:D

test it comm said...

That quiche looks really good!

Anonymous said...

I love the idea of roasted veggies and the Gruyere. One question though- what is a courgette?

Nina Timm said...

I just love quiches and the flavor combination of this one, sounds great.

Sylvie said...

Jackie, I agree, roasting veg makes it so much better.

Gloria, bellini valli, Kevin and Nina, thanks you.

Beth, thanks. Courgette is what we call a zucchini here in the UK, just like an eggplant is an aubergine over here.

Rosie said...

Hi Sylvie, oh my what a brilliant looking quiche!! This would be perfect for lunch today eaten outside in the warm weather served with a crisp salad... my mouth waters at the thought - drool!!

Rosie x

Jacqueline Meldrum said...

That looks heavenly Silvie! Yum!
I am going to try this next time I make quiche, I bet it was packed full of flavours. Judith will be pleased :)

aforkfulofspaghetti said...

I usually find quiches a bit 'meh', but this looks terrific. Very appealing. The Gruyere makes it, I bet.

Kelly-Jane said...

Quiches can be a bit same-y but not this one, delicious :)

Marie Rayner said...

Wonderful looking tart Sylvie! Well done!

Maria♥ said...

Sylvie this quiche looks so delish!!