Summer Vegetable Quiche
Quiche is one of those great dishes that can be used for lunch or dinner, you could even serve it for breakfast. It’s got eggs, that makes it a breakfast food right! Once you master it, it will be on high rotation because it’s so versatile. It also great take for lunch the next day, if there is any left, that is!
Serve your quiche with a garden salad or if you are needing a bit more throw oven frys in the oven & you have a complete meal.
Summer Vegetable Quiche
Ingredients
- 6 eggs (60’s)
- 1 sheet of thawed short crust pastry
- 0.25 cup cream
- 0.5 cup grated cheese.
- 10 Cherry tomatoes cut in half
- 1 Zucchini
- 1 Carrot
- 0.25 cup Frozen peas
- 1 pinch salt and pepper
Instructions
- Pre-heat oven to 180°C.
- Spray the quiche tin with cooking spray
- Roll out thawed pastry until it is a 26cm square.
- Place pastry into quiche tin, pressing into the edges & making sure not to tear the pastry, trim any excess pastry.
- Line pastry case with baking paper & fill with baking weights.
- Bake for 10miutes in a 180°C oven.
- Remove baking weights.
- Cook for another 10minutes or until base is lightly golden.
- Allow to cool for 5 minutes
- Grate the carrot, chop the zucchini into small cubes
- Break eggs in to large bowl (checking each one for freshness first)
- Add the cream, salt & pepper to the eggs , whisk together. Put aside.
- Spread the halved cherry tomatoes, carrot & zucchini evenly over the prepared quiche shell.
- Pour egg mixture over the top.
- Sprinkle with grated cheese.
- Cook in a 180°C oven for 30 - 40 minutes or unit set & golden.
