Roasted Vegetable Quiche

The best quiche in the whole entire world.

Every time I have this quiche, I wonder why we don’t have a quiche every day it’s that good. There are also never any leftovers 🙄 

✔️ 225g plain white flour
✔️ large pinch of salt
✔️ 1 egg, beaten
✔️ 60ml olive oil
✔️ 30ml Dijon mustard
✔️ 275g aubergines, thinly sliced 
✔️ 1 green pepper, finely sliced 
✔️ olive oil for brushing
✔️ 3 egg yolks 
✔️ 359ml double cream
✔️ 1 small garlic clove, crushed 
✔️ 175g mature cheddar, grated
✔️ salt and pepper 
✔️ 2 large tomatoes, thickly sliced (seeds removed)
✔️ a few black olives 
✔️ handful of chopped herbs such as parsley, marjoram & basil 

To make the pastry, put the flour and salt in a bowl, make a well in the middle and add the egg, olive oil and 30-45ml tepid water. Mix vigorously until the pastry forms a dough then knead lightly, form in to a ball, cover with a damp tea towel and leave to rest for 30mins. Then roll out the pastry on a lightly floured surface and use to line a greased loose-based 28cm fluted flan tin. Spread the mustard over the pastry case and cover and chill. 

Place the aubergine and green pepper on an oiled baking tray, brush with a little olive oil and cook for 20 mins at 200° until slightly softened and tinged with brown. 

Then beat the egg yolks, cream, garlic and cheese and season with salt and pepper. Arrange the tomato slices in a single layer in the pastry case and then top with the cooked aubergine and pepper, then sprinkle with the olives. 

Carefully pour the egg mixture over the veg so that it just comes to the top of the pastry case. Stand on a baking tray and cook for 30mins at 200° then sprinkle with the herbs and continue cooking for 15-20mins or until set. Serve warm or cold, your choice. 

Absolutely fabulous with my favourite tangy potato salad which I have posted the recipe for too.

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