Roasted Vegetable and Gruyere Quiche

-Sylvie-'s Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 6

Yield: 1.0 quiche

• 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 ½ fluid ounces cream
• 4 ounces gruyere or 4 ounces mature cheddar cheese , grated

Directions:

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.

Reviews

[Essdee]

This was excellent! Readers' comments were helpful as I tried different vegatables to suit my taste- zucchini, yellow squash, fresh mushrooms & red onion. A friend recommends adding 1/4 t ground ceyanne pepper to any quiche as they tend to be bland otherwise. I did this and it is fabulous. It gives it warmth without the heat, with no complaints from my Scandanavian palates. Baking the crust and roasting the veggies a day ahead made the prep on the day of a snap. 4 oz of gruyere shredded seemed like a lot but it baked up beautifully! Thank you for sharing!

[Tea Jenny]

Mmmm!!! I love roast veg it brings out all the sweetness of the veg when you roast so I knew that I would love this. I didn't have any yellow peppers so I added a couple of chestnut mushrooms to the mix and it was lovely. The rest of the recipe was as written, except for the crust, I left it out as I can't eat pie crust but it made an amazing crust less quiche. I did add a wee bit milk to my cream and egg mixture just to fill the dish. I will be making this again it was deli-sh. Made for Honor thy Mother tag game May 2011

[red_baron]

I must have read the same magazine- but lost the clipping and so happy to find this recipe again ! It is a superb quiche. The roasting of the veggies and gruyere cheese give this a sophisticated edge over standby ham & cheese. Great take along dish. I use premade crusts (yes) and do substitute half&half for the cream Thanks Sylvie ! glad to find this :)