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LEFT for cutting-edge-mediterranean-recipes.com
 

 Vegetable Quiche Recipe


Vegetable Quiche Recipe - Roasted Mediterranean Vegetables

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 apartment on the wonderful Costa Del Sol.
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. 


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Buying fresh Vegetables at the local market. 
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"
New Feature: Printer Friendly Recipe Pages for your convenience.
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

  1. Using a food processor - pulse the flour, butter, margarine and salt together until the Mixture resembles bread crumbs.
  2. Add the water to the mixture and pulse until it starts to cling together (add a little more water if necessary).
  3. Turn out dough onto a floured board and knead for about 20 seconds until you have a smooth, even ball.
  4. Wrap in cling film and refrigerate for 30-40 minutes.
  5. Now roll out the pastry on a floured board and line a 9 -10 inch quiche dish, trimming the pastry to 1/2" above the edge of the dish to allow for shrinkage - crimp the edges with your fingers.
  6. Place the greaseproof paper on top of the pastry - making sure it is all covered and fill with your baking beans or rice.
  7. Place the quiche on a large baking pan/sheet on the middle shelf of a preheated oven at 400ºf./200ºc. and bake for 20 minutes.
  8. Remove greaseproof paper and beans/rice and cook the quiche for a further 10 -12 minutes until pale golden brown.
  9. Take it from the oven and leave it to cool.

Now prepare the Filling

We have had this great pan for over 3 years. It's been used daily in and out of the oven and is still perfect and non stick. >>
  1. Saute all the vegetables (except the garlic and toms) in the olive oil in a large non stick fry pan - on a high heat for about 5 minutes, stirring all the time (you want them to color but not burn).
  2. Then - turn down the heat to medium - add the garlic and tomatoes and cook for a further five minutes or until softened.
  3. Leave the mixture to cool.
  4. Beat up the eggs mustard and seasoning in a bowl - then add the milk and beat again until even.
  5. 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.  
  6. Bake, on its baking pan/sheet on the middle shelf of a preheated oven at 400ºf./200ºc. 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!

New! Comments


Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.

 Ask Pam if you have any recipe questions....she loves to help.

Sunset over the Mediterranean

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