Roasted Vegetable Quiche
- Serves: 6
- Preparation time: 25 minutes
- Cooking time: 45 minutes
- Total time: 1¼ hours
For the olive oil pastry:
- 125g/4½ oz. plain flour
- 125g/4½ oz. rye flour
- 120ml/4 fl. oz. cold water
- 60ml/2 fl. oz. olive oil
- 1 tsp. dried dill
For the filling:
- 2 medium onions, finely chopped
- 150ml/5 fl. oz. whole milk
- 150g/5 oz. courgette, chopped
- 5 large eggs
- 1 red pepper, de-seeded and diced
- 3 tsp. dried mixed herbs
- Pinch of salt and pepper for seasoning
Quiches are a savoury dish with an open-faced pastry crust and a filling that can be served either hot or cold. Perfect for barbeques and parties throughout the year, this roasted vegetable quiche will be a fun treat for the entire family.
The dish is very versatile so don’t be scared to mix and match the recipe to fit your own preferences. For example, you could add meat or seafood into the filling for a more flavoursome taste.
This recipe comes courtesy of celebrity chef Lisa Marley and Britannia Living.
- Pre-heat the oven to 180°C/350F or Gas mark 4
- Place the rye flour, plain flour, pinch of salt, olive oil, dill and hot water into a mixing bowl – be sure to add the water slowly and stir as you go.
- Once it comes together, turn it out and add a small amount of flour to the surface of the table and rolling pin. Then you can roll it out into a circle larger than your tart tin so you can measure it out.
- Line your tin with the pastry and trim any excess dough then leave to rest in the fridge for 35 minutes.
- Line the pastry with baking paper and cover with baking beans so that the pastry stays in shape during cooking.
- Blind bake for 8-10 minutes, then remove the baking beans and paper and cook for a further 3 minutes until the dough is nice and sandy to the touch.
- Now that the pastry has been baked, it’s time to think about the toppings...
- Place your vegetables (and any other additional toppings you fancy) on a baking tray, with a coating of 2 teaspoons of olive oil.
- Season with salt and pepper and oven roast for 10 minutes.
- Whilst roasting the vegetables, whisk together the milk and eggs and season with salt and pepper and add the dried herbs.
- Once the vegetables are roasted add them evenly to the pastry case.
- Pour in the egg mixture and, if desired, sprinkle a generous helping of cheese on the top.
- Bake for 20 minutes.
- You’ll know it’s ready to come out when you have a slight wobble in the centre of the quiche.