Roasted Vegetable and Gruyere Quiche



  • 12 ounces frozen shortcrust pastry, thawed
  • 1 red onion, quatered
  • 1 red bell pepper, de-seeded and chopped
  • 1 yellow bell pepper, de-seeded and chopped
  • 1 zucchini, sliced thickly
  • 1 tablespoon olive oil
  • 2 large eggs
  • 4 1/2 fluid ounces cream
  • 4 ounces gruyere or 4 ounces mature cheddar cheese, grated


Preheat oven 200°C/400°F/Gas6.

Rollout the pastry and line a deep 10 inch/25 cm flan tin.

Line with baking paper and baking beans and blind bake for 10 minutes.

Remove paper and beans and return to bake for another 5 minutes.

Place all the vegetables on a baking tray and drizzle with olive oil.

Roast in the oven for about 25-30 minutes until slightly charred.

Set aside and cool slightly, seperate the onion layers.

Reduce the oven temperature to 180°C/350°F/Gas4.

In a bowl whisk the eggs with the milk, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).

Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.

Bake for approx 30-35 minutes.

Can be served hot or cold.

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.