Tuesday, 17 March 2015

Roast Vegetable Quiche ♥




Hello my glamorous friends and happy St Patrick day ! Do you fancy having a meat -free day ? Or do you just like roast vegetables well this recipe is for you and it tastes eggcellent too . So friends why not give it shot and trust me you will not be disappointed .

Total Prep 30min
Total Cook Time 55mins
Servings 4

Ingredients
Two sheets frozen ready -rolled shortcrust  pastry
500g butternut pumpkin peeled and then cubed
one small red onion cut into thin wedges
one small red capsicum . thickly sliced
olive oil
4 eggs
1/4 cups pure cream
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh coriander leaves

Method
  1. Preheat the oven to 200c / 180 fan -forced / gas mark 6 . Place baking tray on the top shelf of the oven . Line another baking tray with greaseproof paper or baking paper .
  2. Use pasty line base and side of a 2.5cm -deep ,11.5cm x34 (base ) , loose - based fluted tart pan . prick the base with a fork . freeze for 15 minutes until frim .
  3. Place pumpkin , capsicum and onion and prepared tray earlier and then begin to spray with oil and season with salt and pepper . Then place on the lower shelf of the oven after , place tart pan on hot baking tray in the oven . Bake for 10 to 15 minutes or until the pasty is golden brown and the vegetables are tender . Remove tart pan and vegetables from the oven . Reduce oven temperature to 180c/160c fan-forced /gas mark 4
  4. place cream , eggs and cheese in a large blow and whisk till well incorporated  . Season with salt and pepper and then begin to arrange the vegetables in pastry case . Then pour over the egg on the vegetables .   Bake for 35 to 40 minutes or until golden brown then just set .Then serve hope you enjoy !
 
 
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