3rd July 2020
Roast Veg and Goat Cheese Quiche
225g plain flour
3 large eggs
200ml double cream
1 red onion
1 yellow bell pepper
10 cherry tomatoes
200g goat's cheese
Step 1 - sift the flour into a large mixing bowl. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
Step 2 - on a floured surface, knead the dough and roll it out.
Step 3 - gently line your baking tin with the pastry and bake in the oven (180' fan oven). After 10 minutes, remove the pastry and leave in the tin.
Step 4 - chop the onion, pepper, courgette and aubergine into chunks and cut the cherry tomatoes in half.
Step 5 - arrange the vegetables on a backing tray. Drizzle with oil and season with salt and pepper.
Step 6 - roast the vegetables in the oven (180' fan oven) for approximately 30 minutes, or until the vegetables are tender.
Step 7 - in a bowl, whisk together the eggs and cream and season with salt and pepper.
Step 8 - to assemble the quiche, put 2/3 of the vegetables and crumbled goat's cheese in the pastry case. Pour in the egg and cream mix. Top with the remaining veg and goat's cheese.
Step 9 - bake in the oven (160' fan oven) for 40 minutes, or unit the quiche is set.