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.

• Ready In: 1 hr 25 mins
• Serves: 6
• Yields: 1 quiche

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

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 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. 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.