Roast Vegetable Quiche

Ingredients (serves 4)

• 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
• Olive oil cooking spray
• 1/2 quantity Basic egg mix (see related recipe)
• 1 tablespoon chopped fresh coriander leaves

Method

1. Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.
2. 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.
3. Place pumpkin, capsicum and onion on prepared 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 180°C/160°C fan-forced.
4. Make egg mix. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.

Notes

• 
  Freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights or uncooked rice.
  If using non-stick pan or tin, there is no need to grease before adding pastry.
  Stand quiche for 5 minutes before serving.

Ingredients (serves 6)

• 8 eggs
• 1/2 cup pure cream
• 1/2 cup finely grated parmesan cheese

Method

1. Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper.

Notes

• 
  You could use milk instead of pure cream in the Basic egg mix