Who doesn’t love a lovely homemade shortcrust filled with delicious seasonal vegetables and cream? I thought so…
A perfect dinner recipe that can be made with ready-made pastry or made from scratch, ideally served with fresh side salad. The leftover (if any) is amazing the next day for lunch served cold or warm with the same side salad or some light soup.
You can use any vegetables depending on your preference or what is in your fridge. I definitely love using vegetables that are in season. Use your imagination!
It might be a bit time-consuming if you make your own crust, but believe me, it’s definitely worth it. As an alternative, feel free to use puff pastry or shortcrust that you can find in most of the grocery stores.
For the shortcrust recipe, please look at BBC Good Food, this is the one I used for this quiche.
- Shortcrust pastry
- 1 red pepper
- 1 potato
- 1 leek
- 2 small onions
- 1 small courgette
- 5 cherry tomatoes
- 1 bay leaf
- 70 g goat cheese
- 1 large egg
- 150 ml double cream
- Olive oil
- Salt and black pepper
- Pre-heat the oven to 230C.
- With a small knife, remove the stem and seeds of the pepper (do not slice or dice the pepper, it should remain as a whole).
- Place the pepper on a roasting tray, drizzle with olive oil and roast for 10 minutes.
- Cut the potato and courgette into 1cm cubes, drizzle with olive oil, salt and black pepper. Dice the leak as well, drizzle with some oil. Place the vegetables on the tray with the pepper and roast them for another 10-15 minutes, until brown. Remove and let them cool down completely. Once cool, peel the pepper and break into strips.
- While the vegetables are roasting, add a tablespoon of olive oil to a pan, put the diced onion, bay leaf and salt, and sauté on medium heat for approximately 25 minutes until golden brown and soft. Remove from the heat and set aside. Do not forget to remove the bay leaf, you won’t need it anymore.
- Reduce the oven temperature to 160C.
- You will need to blind bake the pastry for 40 minutes. Let is cool down a little bit.
- While your pastry is cooling, whisk the egg and the cream in a small bowl, and add some salt and pepper, and set it aside.
- Place the onion on the bottom of the quiche, then place the roasted vegetables and arrange them evenly. Break the goat cheese into chunks and place them on top of the quiche. Cut the cherry tomatoes in half and place them on top as well, cut side facing up. Scatter the picked thyme on top.
- Lastly, pour the egg and cream mix into the quiche slowly and carefully.
- Bake for 30-40 minutes until it turns golden.
- Serve it with side salad or some light soup. Absolutely delicious!
Enjoy and until next time,
Nora from My Honeycomb Kitchen