23 November 2012

Roast Vegetable Quiche

Preheat oven to 180oC

Ready rolled shortcrust pastry; partially thawed
1/2 small butternut pumpkin, peeled, cubed chunky
1 large red capiscum, thickly sliced
 1 large red onion, cubed chunky
2 large zucchini/courgettes, cubed chunky
Olive oil cooking spray
Thyme leaves
Salt & Pepper

EGG MIX - Mix well in seperate bowl.
6 eggs
3/4 cup cream
3/4 cup finely grated parmesean cheese
Salt & pepper (season well - maybe even add some garlic salt)

Lightly grease large loose bottomed flan dish.
Cover with thawed pastry sheets, leaving some overhanging edges (tidy up before baking). Prick with a fork.
Sprinkle cut & cubed veges  evenly over pastry base.
Pour over egg mix & bake for 45mins at 180-200oC fan-forced oven until pastry golden & vegies cooked & tender & egg mix has risen. Sprinkle with fresh thyme sprigs ~ 5 bmins before end of cooking time.Serve warm or cold.

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