What a great weekend it was catching up with friends and family… and now that it’s Tuesday it seems so long ago (and yet we haven’t even reached hump day yet!). Of course though, the best bit about weekends is eating beautiful food, chatting for hours and having a good ol’ laugh with some pretty awesome people. Anyway, I made a roast vegetable quiche for lunch on the weekend and it was yummo. Actually, my husband liked it more than me… but I think that’s because he loves anything that involves pastry.
Now if you had the time (and could be bothered), you could definitely make your own pastry. But if you are like me and find that you have run out of time (due to racing around trying to boil oranges for an orange and almond cake!), then the frozen shortcrust pastry sheets bought from the supermarket work a treat.
This roast vegetable quiche was really simple. In fact it would be nearly impossible to stuff it up… even when you are highly distracted making an orange and almond cake at the same time!!! Just cut up some pumpkin, sweet potato, red onion and capsicum and place on a baking paper lined tray. Sprinkle some pancetta (or bacon) over the top.
Meanwhile, defrost two sheets of shortcrust pastry and place in a loose bottomed tart pan. Prick the bottom with a fork and pop into the freezer for about 15 minutes or until firm.
Place the roast vegetable tray on the bottom shelf in a 200 degree oven (180 fan forced) and the quiche dish on a higher shelf. Bake for about 15 minutes or until the pastry is golden and the vegetables have just started to become tender. Scoop the vegetables into the pastry case and top with some sundried tomatoes.
Mix the eggs, some crumbled fetta, salt, pepper and a splash of cream in a bowl. Carefully pour over the vegetables.
Reduce the oven to 180 degrees (160 fan forced) and bake the quiche for about 35-40 minutes or until firm on top and cooked through.
Take out of the oven, cut into some nice big slices and serve with a salad, a dollop of relish and most importantly, some good company!
- 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 500g butternut pumpkin, peeled, cubed
- 1 small red capsicum, thickly sliced
- 1 small red onion, cut into thin wedges
- 300g sweet potato
- Olive oil cooking spray
- 6 eggs
- ⅓ cup cream
- 100g crumbled feta
- ½ cup chopped sundried tomatoes
- Preheat oven to 200°C/180°C fan-forced.
- Place baking tray on top shelf of oven.
- Line another baking tray with baking paper.
- Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.
- Place pumpkin, sweet potato capsicum and onion on prepared tray.
- Sprinkle pancetta over the top.
- Spray with oil.
- Season with salt and pepper.
- Place tray of vegetables 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 180°C/160°C fan-forced.
- Whisk eggs, cream and feta together in a bowl.
- Arrange vegetables in pastry case.
- Top with sundried tomatoes.
- Pour over egg mix.
- Bake for 35 to 40 minutes or until golden and just set.