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I love quiches (You will see the word "love" used quite a lot on my website.). They are extremely versatile and it does not matter what combinations I come up with, they always go down well. I prefer to make vegetarian quiches as meat loses its real taste amongst the eggs and dairy products.
I am not expecting anyone to agree with me so if you have a recipe that features meat (and I don't mean bacon) successfully please pass it on!
And for pastry buffs, before you raise an eyebrow over the use of ready made pastry, let me emphasise that I will be putting some great pastry recipes that I have found easy and enjoyable to make. For now anyone who either has hot hands or just does not want to develop pastry making skills, ready made will do just fine.
Serves 6 or 4 very hungry or greedy friends!
Ingredients
1 packet ready roll short crust pastry
1 aubergine (egg plant) sliced vertically (1 cm thick)
1 courgette sliced vertically (1 cm thick)
2 large carrots halved and then sliced vertically (1 cm thick)
2 large potatoes, par boiled and sliced (1 cm thick)
2 yellow peppers de seeded and sliced
1 large onion cut vertically into chunks
4 spring onions chopped
2 tbsp chopped chives
2 eggs
6 fl oz/185 ml cream
2 fl oz/60 ml milk
3 1/2 oz/100 g ricotta cheese (or your favourite soft cheese)
1 3/4 oz/50 g cheddar cheese grated
Method
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Pre heat the oven to 180 degrees (160 for fan oven). |
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Roll the pastry on lightly floured surface until it is large enough to fit a 10cm tart tin. |
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Fit the pastry well along the sides and trim any excess with a knife. Put the tin in the fridge for half an hour to rest. |
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In the meantime, put all the sliced vegetables (except spring onions and chives) in a baking tray and put olive oil generously. Bake in the oven for half an hour. Keep on one side to cool. |
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Take the chilled pastry out and put a large baking sheet on top. Fill with baking beads or rice and bake for 15 minutes in the oven at 190 degrees (170 for fan oven). |
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Take the tin out and remove the beads or rice along with baking sheet. Put the tin back for another 10 minutes so the pastry has dried out. |
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Reduce heat to 180 degrees. Layer the roasted vegetables in pastry shell, followed by ricotta cheese, spring onions and chives (in that order). |
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Then top with cheddar cheese and pour the liquid mixture* on top. |
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Mixture* - beat cream, milk and eggs together, add salt & pepper to taste |
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Bake for 30 minutes or until the filling has set and top has become golden. |
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Serve with a crispy green salad and balsamic vinaigrette. |
Ideally the quiche has to cool down before you eat it but in our house there's no chance of that as hubby is standing near the oven with his plate!
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