Vegetable Quiche Recipe

 

Serves: 4

Ingredients

• 200g shortcrust pastry (bought or ready made)
• 2 tbsp olive oil
• 1 small onion
• 2 small courgettes, sliced
• 6 tbsp milk
• 150ml crème fraiche
• 1 tsp Dijon mustard
• 2 eggs
• 30 g Gruyere cheese, grated
• 10 sunblush tomatoes, drained and roughly chopped
• pinch of salt and pepper to taste

Preheat the oven to 200°C. Roll out pastry to a 20cm circle. Line base and sides of an 18cm loose bottom flan tin with pastry and prick the surface with a fork. Chill in a fridge for 30 minutes. Then cover with greaseproof paper, fill with baking beans and bake for 10 minutes. Remove beans and paper then bake for 3-4 minutes more until bas is dry. Remove form oven and set aside to cool. Turn oven down to 170°C.

Heat half the oil in a frying pan and cook the onion over a low heat for about 5 mins. Tip into a bowl to cool. Now heat the remaining oil and fry the croquettes until softened, then add to the bowl with onions. In a separate bowl mix together crème fraiche, milk, mustard, eggs, half of the Gruyere cheese and salt and pepper. To this mixture add the onions and most of the courgettes and sunblush tomatoes.

Pour the filling into a pre baked pastry case and scatter the rest of the tomatoes and courgettes. Sprinkle with the rest of the cheese. It is now ready to bake for 35 mins. When ready the quiche should be just set. Remove from the oven and cool for 5 mins before removing from the tin. Serve with fresh salad.