Roasted summer vegetable and feta quiche
A colourful veggie quiche that's best served warm. Try it with a side of green beans or a tomato salad and keep any leftovers for packed lunches.
Each serving provides 354 kcal, 9.5g protein, 25g carbohydrate (of which 3g sugars), 23.5g fat (of which 12.5g saturates), 2.5g fibre and 0.8g salt.
Ingredients
For the pastry
- 225g/8oz plain flour, plus extra for dusting
- pinch salt
- 85g/3oz cold unsalted butter, cubed, plus extra for greasing
- 40g/1½oz cold vegetable shortening
For the filling
- 1 large red pepper, deseeded and cut into bite-sized pieces
- 1 large orange pepper, deseeded and cut into bite-sized pieces
- 1 courgette, cut into bite-sized pieces
- ½ tbsp extra virgin olive oil
- 2 large free-range eggs
- 2 large free-range egg yolks
- 50ml/2fl oz full-fat milk
- 150ml/¼ pint single cream
- 120²µ/4â…“o³ú feta
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in diameter quiche tin. Put a baking tray big enough to hold the quiche tin into the oven to preheat.
To make the pastry, mix the flour and salt in a large bowl. Rub in the butter and the vegetable shortening until the mixture resembles breadcrumbs.
Bring the pastry together using a table knife, adding cold water a tablespoon at a time – you might need up to 6 tablespoons – until it forms a dough. Shape the dough into a flat disc, wrap in cling film and place in the fridge for 20–30 minutes.
Meanwhile, to make the filling, spread the peppers and courgette over a large baking tray. Add the oil and a generous amount of seasoning and stir well. Roast for about 30 minutes, or until tender and just starting to char. Remove from the oven, leaving the vegetables on the baking tray to cool. Leave the oven on.
Roll out the pastry on a well-floured surface until you have a disc large enough to line the dish. Use the pastry to line the tin, pushing it gently into the corners.
Trim excess pastry from around the rim and use it to patch up any cracks if necessary. Return the pastry case to the fridge for 20 minutes.
Whisk together the eggs, egg yolks, milk, cream and a generous amount of seasoning in a large bowl and set aside.
Remove the pastry case from the fridge and scatter the cooked vegetables over the base. Crumble over the feta, then pour over the egg mixture.
Put the quiche tin on the hot baking sheet and bake for 40–45 minutes, or until the filling is golden, just set and slightly puffy. (If you do not preheat the baking sheet you will need to blind bake the pastry case before filling it – see the tip for information on how to do this.)
Leave the quiche to rest for at least 10 minutes before slicing.
Recipe Tips
If you use all butter rather than a mixture of butter and vegetable shortening in your pastry base, blind bake it (lined with baking paper and baking beans) at 200C/180C Fan/Gas 5 for 15 minutes, then remove the paper and beans and bake for a further 10 minutes.
Feel free to try different roasted veg in this recipe. You could try roasted squash, sweet potato or even cauliflower.
Quiches can be frozen in portions if you have leftovers.
