Vegetable Quiche Recipe
Mediterranean
Roasted Vegetables
Pam's famous Healthy Vegetable Quiche Recipe. Here
on the shores of the Mediterranean we often make this roasted vegetable
dish as a light lunch, to be eaten cold with a fresh salad, or even
warm for supper.
We are lucky enough to have a local market just
round the corner from our
Periana
Guesthouse in the
mountains behind Malaga in the south of Spain.
Having the best of fresh vegetables is, of course,
a big help. As is
Pam's great shortcrust pastry recipe, which we also include here. So
why not give it a go - it's delicious - and good for you too.
We try to make these recipes as easy to follow as
possible but if you do have any problems, just ask Pam
any food related questions.
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Fresh Vegetables at the local
Market
Ingredients
for Six People
For the pastry
- 1 lb. plain
flour
- 4 ozs. butter
- 4 Ozs. margarine
- 1-1/2 Fl. Ozs water
- Salt
- Greaseproof paper
- 1/2 lb. uncooked dried beans
or rice (for blind baking)
For
the Filling
- 1
Small onion roughly chopped
- 1
Small red bell pepper roughly diced
- 1
Small eggplant (aubergine)
medium dice
- 1
Small zucchini (courgette)
medium dice
- 6
Mushrooms roughly chopped
- 1
Large clove of garlic finely chopped
- 6 Ozs.
Mature cheddar cheese
- grated
- 6
Cherry tomatoes halved
- 4
Eggs
- 1
Cup of full fat milk
- 1
Teaspoon of Dijon mustard
- 2
Tablespoons of extra virgin olive oil
- Salt
and black pepper
- Dried
"Herbes de Provence"
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Method
- This is a
two part Vegetable Quiche Recipe - First the Pastry - if
you
want to make your own pastry follow all the steps below, or if you have
a good bought pastry start at step Five.
The Pastry
- Using a good quality food processor - pulse the
flour, butter, margerine and salt together until the Mixture resembles
bread crumbs.
- Add the water to the mixture and pulse until it
starts to cling together (add a little more water if necessary).
- Turn out dough onto a floured board and knead
for about 20 seconds until you have a smooth, even ball.
- Wrap in cling film and refrigerate for 30-40
minutes.
- Now roll out the pastry on a floured board and
line a 10" quiche dish, trimming the pastry to 1/2" above the edge of
the dish to allow for shrinkage - crimp the edges with your fingers.
- Place the greaseproof paper on top of the
pastry - making sure it is all covered and fill with your baking beans
or rice.
- Place on the middle shelf of a preheated oven
at 400º and bake for 20 minutes.
- Remove greaseproof paper and beans/rice and
cook the quiche for a further 10 minutes.
- Take it from the oven and leave it to cool.
Now
prepare
the Filling
- Saute all the vegetables (except the garlic and
toms)in the olive oil in a large skillet or frying pan - on a high
heat for about 5 minutes, stirring all the time (you want them to color
but not burn).
- Then - turn down the heat to medium - add the
garlic and tomatoes and cook for a further five minutes or until
softened.
- Leave the mixture to cool.
- Beat up the eggs mustard and seasoning in a
bowl - then add the milk and beat again until even.
- Now - arrange the grated cheese on the bottom
of the Quiche spoon in your vegetable mixture and top with the Egg/milk
mix.
- Sprinkle some "Herbes de Provence" on top and
bake in a preheated oven at 400º for 20-30 minutes until the Quiche is
Golden Brown and firm to the touch.
Enjoy
- and don't tell anyone the secret of the Vegetable Quiche Recipe!

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