Friday, 23 June 2017


“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” - Bobby Flay

We recently had this tart made from a recipe a friend gave us and it was quite delicious. We did “tamper” a little with it to make it a trifle more agreeable to us and it all worked out very nicely!

1 Middle Eastern flatbread large enough to line the bottom of a quiche pan
Olive oil
400g butternut pumpkin, peeled, cubed
1 red capsicum, sliced
1 red onion, cut into thin wedges
1/3 cup chopped chives
4 eggs
1/4 cup cream
1/4 cup finely grated parmesan cheese
1/2 tsp ground nutmeg
1 tsp ground dry mustard
1 ripe tomato

Preheat oven to 180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.
Use olive to brush both sides of the flatbread thoroughly. Place it on the bottom of a 30 cm quiche pan.
Place pumpkin, capsicum and onion in a bowl and drizzle olive oil in it, tossing the vegetables until they are thoroughly coated with oil (but not too much!). Season with salt and pepper.
Spread the vegetables on the prepared baking tray and place on lower shelf of oven. Bake for 15 to 20 minutes or until vegetables are just tender. Remove vegetables from oven. Reduce oven temperature to 160°C fan-forced.
Place eggs, cream, cheese and spices in a large jug. Whisk to combine. Season with salt and pepper. Arrange vegetables in the quiche pan. Pour egg mix over the vegetables. Decorate with finely sliced tomato rondels. Bake for 35 to 40 minutes or until golden and just set. Serve hot.

This post is part of the Food Friday meme.

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