Ingredients Jump to Instructions ↓

  1. 1 red and 1 yellow pepper, chopped

  2. 1 courgette, sliced

  3. 300g (11oz) butternut squash, peeled and diced

  4. 1 red onion, peeled and cut into 1 bulb fennel, cut into 8 wedges

  5. 3 cloves garlic, sliced

  6. 2tbsp olive oil

  7. 375g packet shortcrust pastry, defrosted if frozen

  8. 3 eggs

  9. 300ml ( 1/2 pt) whole milk

  10. Black pepper

  11. Green salad

  12. French dressing

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220°C (425°F, gas mark 7).

  2. Place the vegetables in a roasting tin. Drizzle over the oil, turn to make sure they are thoroughly coated and roast in the oven for 20-30 mins. Then leave to cool slightly.

  3. Reduce the oven temperature to 180°C (350°F, gas mark 4). Roll out the pastry into a circle big enough to line a 28cm quiche tin. Prick the pastry with a fork, then line with greaseproof paper, weighed down with baking beans. Bake the pastry for 12-15 mins. Remove the paper and beans and return to the oven for 5 mins to dry out.

  4. Remove the pastry from the oven and arrange the roasted vegetables over the base.

  5. Beat the eggs with the milk, season with black pepper, then pour over the vegetables. Bake for 25-30 mins until the quiche has set.


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