Recipes
Roasted vegetable quiche
Pile bright seasonal veggies into this all-time favourite egg ‘pie’ for a tasty midday hit at home, at work or on the go.
Pile bright seasonal veggies into this all-time favourite egg ‘pie’ for a tasty midday hit at home, at work or on the go.
Cook: 1 Hour 30 Mins
Serves: 9
Price: £0.60 per serving
Nutritional Information
Each 111g serving contains
Energy
1485kj
320kcal
1485kj
320kcal
16%
Fat
23.2g
23.2g
High
33%
33%
Saturates
12.9g
12.9g
High
65%
65%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
0.31g
0.31g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1338kj/320kcal
Typical energy values per 100g:
1338kj/320kcal
Ingredients
175g Plain Flour, plus extra for dusting
85g chilled Unsalted Butter, cubed
1 small Red Onion, sliced
200g pack Asda Extra Special Baby Peppers or 1 Pepper, deseeded and sliced
1 small Courgette, sliced
1 tbsp Olive Oil
3 large Eggs
150ml Asda Fresh Double Cream
80g Asda 50% Less Fat Crème Fraîche
100g Asda 50% Less Fat Mature Cheddar Cheese, grated
2 tbsp Basil Leaves, shredded, plus a few extra to serve (optional)
Method
1
Sift the flour into a large bowl and add the cubed butter. Rub the butter into the flour until it resembles fine breadcrumbs with no large lumps. Sprinkle over 3–4 tbsp water and use your hands to bring the mixture together into a dough.
2
Lightly dust a work surface and a rolling pin with flour and roll the pastry out to the thickness of a pound coin. Use to line a deep 20cm flan tin, trimming any excess pastry. Prick the base with a fork and chill for 30 mins.
3
Preheat the oven to 200ºC/180ºC fan/gas 6. Cover the base of the quiche with baking paper allowing plenty to overhang at the edges. Weigh the foil down with baking beans or rice and bake for 9 mins, then remove the foil and rice and bake for a further 7 mins. Set aside.
4
Put the sliced onion, pepper and courgette on a baking sheet and drizzle with the oil. Toss to coat and roast for 20 mins, tossing from time to time.
5
In a jug, lightly beat together the eggs, double cream, crème fraîche, cheese and basil and season. Add the veg to the pastry case and pour over the cream mixture. Carefully mix to combine.
6
Place on a baking sheet and bake for 30–35 mins until set and lightly golden on top. Allow to cool slightly.
7
Serve warm or cold with a scattering of basil leaves and freshly cracked black pepper. Add a green salad and a drizzle of balsamic glaze if you like.
8
Quiche is best enjoyed on the day, however it can be frozen as long as it’s well wrapped for protection. Defrost overnight in the fridge and reheat in a medium oven for 20 mins until piping hot. If storing in the fridge, cover and use within 2 days.