- 500g of chopped vegetables to roast (I used zucchini, onion, eggplant capsicum and mushroom)
- 1 1/2 tbsp. of olive oil
- 1 1/2 tbsp. balsamic vinegar
- 1 tsp. dried thyme
- 125 g cream cheese at room temperature
- 125 g butter at room temperature
- 3/4 cup plain flour
- 1/2 cup whole meal flour (feel free to use all plain if you want)
- 1 tbsp fresh herbs of your choice
- 5 large eggs at room temperature
- 1/4 cup cream
- 1/4 tsp. ground nutmeg
- 1 1 /2 cups shredded cheese (I used a combo of tasty cheddar and part-skim mozzarella)
Preparation
Preheat the oven to 350 F or 180 C. Place the chopped veg, vinegar, oil and dried thyme into a baking dish. Mix and place in the oven for 45 mins. Make sure you turn the veges over every 15 minutes or so to get a good colour all round.
While the veg is roasting you can make the quiche base. I use my kitchenaid, but you can easily use a food processor. Place the cream cheese and butter in the bowl and mix until it’s all combined and uniform.
Once you hit that stage, start adding the flours, a little at a time. You might not need the whole lot, so add a little at a time.You want a wet dough that you can press into the pan, not one that comes altogether as if you’re going to roll it out. When it’s nearly done, add the fresh herbs and mix.
I make my quiche in a Pyrex pie dish. It’s easy to work with, I can put it straight in the diswasher and it’s the perfect size for this recipe. I spray it generously with some oil before I start, just to be on the safe side. Once greased, push the dough it into the dish until you have a thin layer all around the dish. If I have extra I reinforce the edges, to make them nice and crispy and thick.
Into the pan place a third of the cheese, and lay half the roast veg on top. Arrange them so that whatever slice you get, you get a good mix of veg. Now add another layer of cheese, the rest of the veg and finally the last of the cheese.
In a jug, mix the eggs, cream, salt & pepper and the nutmeg. Now pour the cream and egg mixture into the quiche. Give the liquid time to settle and get into all the nooks and crannies.
Bake for 50 minutes at 180 c or 350 F.
Serve warm with a nice green salad, or really, just on it’s own is perfectly okay too. I tend to make extra of these vegetables as Master C is a huuuuge fan!
akkis kitchen 