Ingredients
-
12
-
1
-
1
-
1
-
1
-
1
-
2
-
4 1/2
-
4
-
-
-
-
-
-
Directions
Roasted Vegetable and Gruyere Quiche, This is from a supermarket magazine I picked up. It’s a great recipe for picnics or 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 flavours., used a store-bought deep dish pie crust and just par-baked it for about 15 minutes before filling and baking once more!, Roasting the veggies before hand gives them such a great flavor and really enhances this quiche. I thought it was delicious and came together without much effort.
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Steps
|
1
Done
|
Preheat Oven 200c/400f/Gas6. |
|
2
Done
|
Rollout the Pastry and Line a Deep 10 Inch/25 Cm Flan Tin. |
|
3
Done
|
Line With Baking Paper and Baking Beans and Blind Bake For 10 Minutes. |
|
4
Done
|
Remove Paper and Beans and Return to Bake For Another 5 Minutes. |
|
5
Done
|
Place All the Vegetables on a Baking Tray and Drizzle With Olive Oil. |
|
6
Done
|
Roast in the Oven For About 25-30 Minutes Until Slightly Charred. |
|
7
Done
|
Set Aside and Cool Slightly, Seperate the Onion Layers. |
|
8
Done
|
Reduce the Oven Temperature to 180c/350f/Gas4. |
|
9
Done
|
in a Bowl Whisk the Eggs With the Cream, Stir in the Cheese and Season With Salt and Pepper to Taste You Can Also Mix in a Few of Your Favourite Herbs. |
|
10
Done
|
Spread the Vegetables Over the Bottom of the Pastry Case and Pour the Egg Mixture Over. |
