Tuesday, August 26, 2014


Summer Vegetable Quiche
makes: 1 9 in. quiche/4 servings

1/2 recipe basic yeast dough, (or any pizza/bread dough of choice) after the first 60 min. rise
- 3 eggs
- 1/4 cup milk
- 1/2 cup grated cheese of choice
- 1 tsp. salt
- 1 tsp. red pepper flakes
- 1 garlic clove, peeled
- 1 tbsp. dried mixed herbs (or any herbs of your choice)
- 1/2 tsp. nutmeg powder
- 1 zucchini, sliced
- 1 pint cherry tomatoes, halved 
- 1/2 onion, sliced
- 1 serrano, jalapeño or any pepper of your choice, sliced (optional)
  1. Lightly grease a 9 in. cake pan. Roll the dough into an approximately 9 in. circle and lay it in the pan. Starting from the centre and working your way out, push the dough up the sides of the pan to form approximately 2 in. high sides to get a deep shell.
  2. Let the dough rise for 20 min. Preheat oven to 350 F/180 C.
  3. Using a fork prick holes all over the dough and bake for 20-25 min. till the shell is lightly browned and has pulled away from the pan. Remove from the oven and let it cool for a few minutes.
  4. Turn the oven up to 425 F/220 C.
  5. Arrange the zucchini slices in a more or less single layer in the quiche shell. Arrange the onion slices on top of the zucchini slices.
  6. Blend the next eight ingredients (eggs through nutmeg) and pour into the quiche shell. Arrange the tomatoes cut sides down on the eggs (it's ok if they float a little). If using, arrange the sliced pepper in the spaces between the tomatoes.
  7. Bake at 425 F/220 C for 20 min. then turn the heat down to 350 F/180 C and bake for another 15 min. or till the filling appears set and the top is lightly browned. 
  8. Remove from the oven and let it rest for 15 min. Remove from the mould.
  9. Cut the quiche into wedges and serve over a salad or on it's own. Store leftovers in fridge for up to 3 days... it reheats really well!

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