A vegetarian quiche recipe to serve to your real man. Easy enough for a real man to cook it too.
Vegetarian Quiche
Ingredients
2 sheets frozen ready-rolled shortcrust pastry, thawed
400g butternut pumpkin, peeled, cubed
1 small capsicum, sliced
1 small parsnip, sliced
1 red onion, sliced
Olive oil cooking spray
4 eggs
1/4 cup pure cream
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh parsley leaves (optional)
Ground nutmeg, pepper, salt.
Method
Preheat fan-forced oven to 180°C. Place a baking tray on the top shelf of the oven. Line another baking tray with baking paper.Use pastry to line base and sides of a 4 cm-deep, 25 cm fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.Place pumpkin, capsicum, parsnip and onion on lined baking tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven. Place tart pan on hot baking tray in oven.
Bake for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 160°C.
Place eggs, cream and cheese in a large jug. Whisk to combine. Season with nutmeg, salt and pepper. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. If desired, top with parsley before serving.
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Place eggs, cream and cheese in a large jug. Whisk to combine. Season with nutmeg, salt and pepper. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. If desired, top with parsley before serving.
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An old recipe with a new twist from em this week. Squash and Sausage Shepherd's Pie
ReplyDeleteLove the fish pie recipe I have linked. Had it again last weekend and it always pleases the family.
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