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.

Quick self crusting quiche

This was passed onto me by my past supervisor "Mrs P" and is perfect when you want quick & easy!

4 eggs
1/2 cup flour
4oz melted butter
2 cup milk
1/4 tsp baking powder

Beat all together & then add:

1 small tin tuna (or salmon)
1 small sliced onion (I prefer red or a few spring onions chopped)
chopped parsley
1/4 cup grated cheese

Bake at 350oF for 40 minutes

Low-Cal Self Crusting Quiche

this is from the The Best of Alison Holst and is so easy & tasty (& low cal!) I have modified it slightly from the original (i.e. she uses non-fat milk & 3 firm tomatoes). My slightly modified recipe follows:

• 1 (450 g) can of whole-kernel corn drained
• 3 spring onions chopped
• 6 sun dried tomatoes sliced into thin strips
• 1/2 cup SR flour
• 3/4 cup milk
• 2 eggs
• 2 Tbsp parmesean cheese
• salt & pepper
• paprika

1. Lightly oil a 20-23 cm flan dish (I spray)
2. Arrange the corn, spring onions & sun dried tomatoes in flan dish
3. In another bowl mix remaining ingredients (apart from the paprika)
4. Pour over corn etc
   
5. Sprinkle lightly with paprika
6. Bake at 220 oC for 20-30 minutes