Roasted vegetable quiche
Cuts in to 8 slices

Ingredients for the pastry

250g plain flour
Pinch of salt
130g cold butter, cubed
2-3 tablespoons cold water
1 egg or milk to glaze

Ingredients for the vegetable quiche

1 red onion roasted and sliced
Any leftover peppers roasted and sliced
150g cheese
3-4 eggs
150ml single cream
Salt and pepper to season

Added options and leftover ingredients

The ingredients of the quiche can change depending on what you have leftover and needs using up. A bit more cheese or eggs or cream just means it’ll take more or less time to cook. You just need to keep an eye on it.

Method

I would normally roast the onions and peppers while the oven is on cooking something else to save on energy, but if not make sure the vegetables are cooked until soft with a little oil, salt and pepper.

To make the short crust pastry put the flour and salt in a large bowl and add the cold cubes of butter.

Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to keep the butter as cold as you can as this will make nicer pastry.

Using a fork, stir in just enough of the cold water to bind the dough together in to a ball.

Wrap the dough in cling film and chill in the fridge for about 10-15 minutes before using.

After the pastry has chilled, heat the oven to 180°C.

Roll out the pastry then lay it with overhang for shrinkage in an 25cm loose bottom flan tin and blind bake it by putting some grease proof paper on top and filling it with dried or ceramic beans. Cook for 10 minutes then take off the beans cut the pastry edges flush and cook for another 5 minutes.

While this is cooking make the quiche mixture by grating the cheese and mixing it together with the beaten eggs and cream. Season with a little salt and pepper.

When the pastry has had its 10 minutes, layout the roasted vegetables over the pastry then pour over the cream mixture.

Bake for about 30-40 minutes, testing to see if it’s set. Then leave it in the tin to cool and finish setting.