Summer Vegetable Quiche
makes: 1 9 in. quiche/4 servings
- 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)
- 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.
- Let the dough rise for 20 min. Preheat oven to 350 F/180 C.
- 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.
- Turn the oven up to 425 F/220 C.
- 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.
- 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.
- 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.
- Remove from the oven and let it rest for 15 min. Remove from the mould.
- 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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