One of the best things about making a vegetarian quiche is that you can actually just use your favourite vegies, what's in season, I the freezer, fridge leftovers or just readily on hand from the garden
INGREDIENTS
1 puff pastry sheet
3/4 C evaporated milk or milk
3 eggs
Shredded cheese
2 eggplants (long/thin)
1 zucchini
1 red capsicum
2 sundried tomatoes
1 cube of frozen kale or spinach
METHOD
Line tin with pastry
Use fork to prick
Blind bake for 10 mins at 180C fan forced
Cut capsicum and place skin side up
Dice eggplant and zucchini (put in salt water, then drain)
Place all of above on a lined baking tray
Drizzle with oil
Bake for 20 mins
Mash approx half of the eggplant and zucchini together
Cut some long capsicum strips for decoration
Dice up the rest
Spread the mashed veg and diced capsicum on to the bottom of the pastry
Spread the remaining diced eggplant and zucchini out
Create sections with the long capsicum strips
Slice the sundried tomato and spread around
Microwave and drain the kale cube
Spread on top
Beat eggs/evaporated milk together
Pour/fill quiche
Top with shredded cheese
Bake at 200C fan forced for 20 mins
Enjoy!
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