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Recipes

Roasted Vegetable Quiche

Roasted Vegetable Quiche

Roasted Vegetable Quiche Recipe

Savoury Shortcrust Pastry

250 gm (1 2/3 cups) plain flour
190 gm unsalted butter, coarsely chopped, chilled
1egg yolk

Method

Freeze butter and grate into flour, rub though your fingers until the mixture resembles fine bread crumbs.

Make a well and add egg yolk and water, mix until dough comes together

OR

Process flour, butter and a pinch of salt in a food processor until fine crumbs form.

Add egg yolk and enough chilled water (about 3-4 tsp) and process until mixture just forms a dough (2-4 seconds).

Turn pastry onto a floured surface and lightly knead with the heel of your hand until the pastry comes together.
Form pastry into a disc, wrap in plastic wrap and refrigerate until chilled (2-3 hours).
Roll pastry, using a rolling pin, on a lightly floured surface to 3mm thick.
Brush excess flour from pastry with a pastry brush, then use pastry cutters to cut lining for individual cases or roll pastry backwards over rolling pin to lift pastry and line large tart case. Refrigerate for 30 minutes to rest.
Preheat oven to 200C. Blind bake pastry with rice or pie weights until golden (15-25 minutes), then cool on a wire rack.

For Roast Vegetable Filling
350g orange sweet potato, peeled, cut into 3cm pieces
1 red capsicum, cut into 3cm pieces
2 red onions, cut into wedges
2 zucchini, cut into 3cm pieces
1/2 bunch parsley, roughly chopped
olive oil cooking spray
6 eggs
1 cup milk
20g parmesan cheese, grated
salt and pepper

Preheat oven to 220°C. Grease a 6cm deep, 20cm (base), 8-cup capacity square ovenproof dish.

Line a large roasting pan with baking paper. Place sweet potato, capsicum, onions and zucchini in the pan. Spray with oil. Spread out in a single layer and roast for 30 minutes or until light golden and tender

Fill pastry shells with roasted vegetables, make egg mixture by beating eggs and milk together, season with salt and pepper and pour over the top.

Top with parmesan cheese and bake 180C for 10-12 mins

Serves 4-6

 

Recipe supplied by Little Wren Cookery School

Little Wren Cookery School
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