Ingredients:
- 1 red onion, diced
- 1 medium zucchini (courgette), diced
- 2 bell peppers (red and orange), diced
- ~6 medium mushrooms, sliced
- 2 tablespoons oil
- 6 eggs
- 200 ml (about 3/4 cup) single cream
- 1 tablespoon basil pesto
- 1/4 teaspoon black pepper
- 70 g (about 1/2 cup) self-raising flour
- 200 g (about 7 oz) feta cheese, roughly crumbled
- 1 teaspoon butter or oil (for greasing the tin)
Instructions:
Prepare the Vegetables
Preheat the oven to 180°C (350°F / Gas Mark 4). Cut the red onion, zucchini, bell peppers, and mushrooms into bite-sized pieces, approximately 2 cm in size. Spread them evenly on a baking tray and drizzle with a little oil. Roast for about 45 minutes, stirring once or twice, until the vegetables are well-roasted and have released their moisture.Make the Egg Mixture
While the vegetables roast, crack the eggs into a mixing bowl. Beat them well with a fork or whisk. Add the cream and basil pesto, then mix again. Season generously with black pepper.Incorporate the Flour
Add the self-raising flour to the egg mixture and beat thoroughly until smooth. If you have a fine sieve, you can sift the flour in, or just press any lumps out with the back of the fork.Combine Vegetables and Cheese
Once the vegetables are roasted and cooled slightly, add them to the egg mixture along with the crumbled feta cheese. Mix gently, ensuring the vegetables are evenly distributed without breaking up the cheese too much.Prepare the Baking Tin
Grease an 8-inch springform cake tin with butter or oil. Pour the egg and vegetable mixture into the tin, spreading the vegetables evenly.Bake the Quiche
Place the tin in the oven and bake for about 45 minutes, or until the top is golden brown and the center is set (it should no longer jiggle). If the quiche begins to brown too quickly on top before fully setting, cover it with foil and continue baking until done.Serve
Allow the quiche to cool slightly before slicing. It can be served warm or cold, making it perfect for any occasion.
Comments
Post a Comment