This classic vegetarian quiche is the perfect vehicle for using up roasted vegetables. While the recipe includes instructions for roasting, you can use last night's leftovers instead. The vibrant colors and flavors of this delicious quiche are sure to become a family favorite.
What is quiche exactly? At its most basic, it’s a savory cheese custard pie that can be made with a staggering variety of fillings—ham, bacon, onions, mushrooms, shellfish, asparagus and other veggies, and the list goes on. If you can't find pouring cream (20 percent butterfat), try the next best thing. In the United States, that would be half-and-half (18 percent butterfat).
- 2 sheets (12-ounces) frozen shortcrust pastry (ready-rolled pie dough, partially thawed)
- For the Vegetables:
- 1.1 pounds/500 grams butternut squash (peeled and cubed)
- 1 red onion (quartered)
- 1 red capsicum (bell pepper; deseeded and thickly sliced)
- 1 bunch asparagus (cut into segments, woody ends discarded)
- 10 cherry tomatoes (halved)
- 1/4 cup olive oil
- Salt and pepper (to taste)
- For the Quiche Mix:
- 5 large eggs
- 6.7 ounces/200 milliliters whole milk
- 3.4 ounces/100 milliliters pouring cream (20 percent butterfat, or half-and-half)
- 1/3 cup Parmesan cheese (grated)
- 1/4 cup Gruyere cheese (grated)
- 1 tablespoon flat-leaf parsley (finely chopped)
- 1/2 teaspoon sea salt
- Special equipment: deep, 10-inch (24 centimeters) removable-bottom fluted flan tin or tart pan
Gather the ingredients. Preheat oven to 350 F/180 C. Place a baking tray in the oven.
To make the pastry shell, use pastry to line the base and side of a fluted flan tin. Gently press the pastry up against the sides, making sure there are no air bubbles. Trim to fit and prick the base with a fork. Place in the freezer for 15 minutes or until firm.
Line the pastry with foil and add baking beads or uncooked rice to blind bake. Place the tin on the preheated baking tray in the oven and bake for 10 to 15 minutes or until golden. Remove from the oven.
Carefully remove the foil and baking beads and set the pastry shell aside to cool.
Spread out the vegetables in a large baking dish. Coat well in oil and season with salt and pepper.
Roast in the oven for about 25 to 30 minutes until very slightly charred. Set aside and cool slightly, separating the onion layers.
In a large mixing bowl, whisk together the eggs with the milk and cream. Stir in the cheeses, parsley, and salt. Transfer egg mixture to a jug.
Spread the roasted vegetables over the bottom of the pastry shell (which is still on the baking tray to catch any drips during baking). Carefully pour the egg mixture over top. Bake for 30 to 35 minutes or until just set.
Let cool for a few minutes and serve warm or at room temperature.
Cooled quiche can be kept in the refrigerator for up to 3 days. Reheat in the oven if serving warm.