Broccoli and Red Onion Quiche
Ingredients
- 1 400g TODAY® Original shortcrust pastry, ready rolled
- 250g broccoli florets, halved
- 200g courgettes, (aka zucchini) diced
- 1 red onion, cut into eighths
- 2 tbsp (30ml) olive oil
- Salt for seasoning
- Hinds Spices Pure Black Pepper for seasoning
- 3 large eggs
- 2 cups (250ml) cream
- ½ cup (125ml) milk
- 50g white cheddar cheese, grated
- 50g cheddar cheese, grated
Instructions
- Preheat the oven to 180°C.
- Line a quiche tin with TODAY® Original shortcrust pastry, pressing into the corners and trimming the edges of the tin.
- Cover the pastry with greaseproof baking paper and fill with rice (This is called blind baking).
- Bake blind for 15 minutes or until the pastry is cooked through and lightly golden in colour.
- Remove from the oven and set aside. Place the broccoli, courgettes and red onion into a roasting tray and drizzle with olive oil, salt and pepper.
- Roast for 30 minutes.
- Mix together the eggs, cream and milk and season with salt and pepper.
- Place the roasted vegetables into the pastry case, pour over the custard and sprinkle over grated cheese. Bake for 30 minutes.
- Remove from the oven and serve garnished with fresh rocket
Ingredients
Method
1
Preheat the oven to 180°C.
2
Line a quiche tin with TODAY® Original shortcrust pastry, pressing into the corners and trimming the edges of the tin.
3
Cover the pastry with greaseproof baking paper and fill with rice (This is called blind baking).
4
Bake blind for 15 minutes or until the pastry is cooked through and lightly golden in colour.
5
Remove from the oven and set aside. Place the broccoli, courgettes and red onion into a roasting tray and drizzle with olive oil, salt and pepper.
6
Roast for 30 minutes.
7
Mix together the eggs, cream and milk and season with salt and pepper.
8
Place the roasted vegetables into the pastry case, pour over the custard and sprinkle over grated cheese. Bake for 30 minutes.
9
Remove from the oven and serve garnished with fresh rocket.
Recipes to try
