Leftover Roast Vegetable Quiche
Main
Ingredients
2 sheets frozen shortcrust pastry thawed
3 eggs plus 1 extra, lightly beaten
1/2 cuppouring cream
200 gleftover roasted vegetables (broccoli zucchini, sweet potato, carrot)
3/4 cupmarinated antipasti vegetables
1/4 cupgrated pizza cheese
rocket leaves to serve
Description
We're using up those pesky odds and ends of roast vegetables by turning them into a delicious quiche. You could also use leftover grated cheddar or crumbled feta to scatter over the top of the quiche.
Directions
Preheat oven to 180°C. Lightly grease an 11 x 34cm rectangular loose-bottomed flan pan.
Ease pastry into pan to line, cutting and pressing edges together to fit.
Place on an oven tray. Prick base lightly with a fork.
Bake blind for 15 minutes. Remove paper and filling, brush base with a little beaten egg while hot.
In a bowl, lightly whisk eggs and cream together. Season.
Stir roasted vegetables and antipasto mix.
Pour into pastry case. Scatter with cheese.
Bake for 15-20 minutes until just set.
Serve warm or cold accompanied with rocket leaves.