Leftover roast vegetable quiche
Give last night's roast veges a second lease on life with this delicious quiche recipe. Use whatever roast vegetables you have on hand to create a tasty vegetarian meal the whole family will love
Ingredients
- 2 sheets frozen shortcrust pastry, thawed
- 3 eggs, plus 1 extra, lightly beaten
- 1/2 cup pouring cream
- 200 g leftover roasted vegetables (such as broccoli, courgette, yam, carrot)
- 3/4 cup marinated antipasto vegetables
- 1/4 cup grated pizza cheese
- rocket leaves to serve
Steps
- Preheat oven to moderate, 180°C. Lightly grease an 11cm x 34cm rectangular, loose-bottomed flan pan.
- Ease pastry into pan to line, cutting and pressing edges together to fit. Place on an oven tray. Prick base lightly with a fork.
- Bake blind for 15 minutes. Remove paper and filling, then brush the base with a little beaten egg while hot.
- In a bowl, lightly whisk eggs and cream together. Season. Stir through vegetables and antipasto mix. Pour into pastry case. Scatter with cheese.
- Bake for 15-20 minutes until just set. Serve warm or cold with rocket leaves.
