Roasted vegetable quiche

As you may have more time at the moment for trying out new recipes we thought we'd share our favourite quiche recipe—perfect for range cookers! We tend to put the oven shelf as low in the oven as it will go (the hottest part is at the bottom remember) so you then don’t need to bake the pastry “blind”. This recipe makes a large quiche to serve 8 people.


250g plain flour
175g butter
1 large egg

1 tablespoon olive oil
2 red onions
1 red pepper
1 yellow pepper
200g baby courgettes
6 rashers smoked bacon, chopped (optional)
4 large eggs
150ml milk
150ml double cream
175g Gruyere cheese, grated
Black pepper

1 x 26-28cm fluted flan tin


Make pastry:
Rub butter into flour, until it resembles breadcrumbs (you could do this in a food processor).

Then add the egg and mix to form a dough, adding a little cold water, if needed.

Wrap pastry in cling film and chill for at least 30 minutes.

Make filling:

Peel onions and cut each into 8 wedges. Deseed and thickly slice the peppers. Halve the courgettes lengthways.

Place all the vegetables on a large baking tray, drizzle with the olive oil and season.

Roast for 30-40 minutes at 200C, turning once or twice, until softened. (If using bacon, add chopped pieces for the last 10 minutes of the cooking time).

Meanwhile, roll out the pastry and line a 26-28cm flan tin, leaving the pastry over-hanging the edges, to allow for shrinkage. Chill again.

Beat eggs with milk, cream and freshly ground black pepper. Stir in half the grated cheese.

Place flan tin on a baking sheet and sprinkle the remaining cheese over the pastry base. Cover with the vegetable mixture, then pour over the egg mixture and distribute it evenly.

Bake for 40-50 minutes, towards the bottom of the oven, until golden brown. Trim excess pastry from the top edge and serve the quiche warm, accompanied by a green salad and vinaigrette dressing.

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