Roasted Vegetable And Gruyere Quiche

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 12 ounces frozen shortcrust pastry, thawed
• 1 red onion, quatered
• 1 red bell pepper, de-seeded and chopped
• 1 yellow bell pepper, de-seeded and chopped
• 1 zucchini, sliced thickly
• 1 tablespoon olive oil
• 2 large eggs
• 4 1/2 fluid ounces cream
• 4 ounces gruyere or 4 ounces mature cheddar cheese, grated

Recipe

• 1 preheat oven 200°c/400°f/gas6.
• 2 rollout the pastry and line a deep 10 inch/25 cm flan tin.
• 3 line with baking paper and baking beans and blind bake for 10 minutes.
• 4 remove paper and beans and return to bake for another 5 minutes.
• 5 place all the vegetables on a baking tray and drizzle with olive oil.
• 6 roast in the oven for about 25-30 minutes until slightly charred.
• 7 set aside and cool slightly, seperate the onion layers.
• 8 reduce the oven temperature to 180°c/350°f/gas4.
• 9 in a bowl 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).
• 10 spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
• 11 bake for approx 30-35 minutes.
• 12 can be served hot or cold.