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Roasted vegetable quiche with paprika pastry

Mixed roasted vegetable quiche comprises a variety of roasted veg enveloped in a soft, rich, creamy egg and cheese filling and encased in a delicate, crumbly paprika flavoured pastry crust.
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Course: Main Course
Cuisine: French
Keyword: cheddar cheese, quiche, roasted vegetables
Prep Time: 25 minutes
Cook Time: 2 hours
Resting time: 30 minutes
Total Time: 2 hours 55 minutes
Servings: 8 slices
Calories:
Author: Ella

Equipment

  • Large shallow oven tray
  • 23cm loose bottomed fluted tart tin
  • Food processor
  • Loose bottom 23cm fluted quiche tin
  • Rolling Pin
  • Baking beans

Ingredients

Roasted vegetable quiche filling

  • 1 large onion (brown or red) cut into 8 wedges
  • 250 g sweet baby peppers, red and yellow cut in half
  • 2 small courgettes (zucchini) sliced in half
  • 2 tablespoon olive oil
  • salt and pepper

Paprika pastry

  • 225 g plain flour (all purpose flour)
  • ¼ teaspoon fine salt
  • 1 teaspoon paprika
  • 175 g cold butter grated
  • 1 egg lightly beaten
  • 1 tablespoon cold water

Quiche filling

  • 270 ml double cream
  • 4 large eggs (use 3 eggs and 1 yolk)
  • 150 g strong cheddar cheese grated
  • salt and pepper
  • ½ teaspoon paprika

Instructions

  • Heat your oven to 200°C/180°C Fan/400°F/Gas mark 6

Roasting your veg

  • Add all of your prepared veg to your baking tray.
  • Pour over your olive oil and mix in with your hands to ensure all the veg are covered in oil.
  • Give your veg a good seasoning with salt and black pepper.
  • Pop into the centre of your oven and leave to roast for 20 minutes. Then remove and turn your veg over so both sides cook. You may need to split the onion segments apart a little so they cook thoroughly. Return to your oven for another 20 minutes or until the edges just start to char a little.
  • Remove and leave to cool.
  • Cut your roasted veg up so they are all in approximately 1 inch chunks.

Paprika pastry

  • Turn your oven down to 180°C /160°C fan/350°F/Gas mark 4.
  • Grease your fluted tart tin, making sure you get into the fluted edges.
  • Cut a circle of greaseproof paper to cover the base of your fluted tin and set aside.
  • Add your flour, salt and paprika to a food processor and whizz for a few seconds until equally combined. Or mix by hand in a large bowl.
  • Blob your grated butter evenly over your flour.
  • Pulse your food processor for about 20 pulses until the mixture resembles breadcrumbs. Or rub the butter in by hand. Give your processor bowl a shake to ensure the flour from teh base is fully mixed in.
  • Add your egg and tablespoon of water and pulse about 10 times until your mixture just starts to come together.
  • Lightly flour your work surface and tip your pastry mixture out onto it.
  • Press the mixture together just so it forms a dough.
  • Roll your dough into a circle of approximately 33 cm and about 3mm thick.
  • Roll your circle of pastry over your rolling pin so so that it drapes over it, then lay it across your fluted tin.
  • Hold the edge of your pastry vertically with one hand and with the other gently press it into the base of the tin. Once the base is covered gently press into the fluted sides.
  • The pastry needs to come about 1cm above the edge of the sides tin as it will shrink a little in the oven.
  • If your dough tears a little just use some spare dough to patch it up, use a little water if you need to in order to stick the patch on. Keep the spare dough in the fridge as you may need to patch up after it is baked.
  • Prick your pastry on the base of the tin all over with a fork, so that it doesn’t balloon up when baked.
  • Place in your fridge to set for 20 minutes to set.
  • Remove from your fridge and place your piece of greaseproof paper over the base of the pastry. Fill with a layer of baking beans.
  • Bake in the centre of your oven for 10 minutes.
  • Remove from your oven and gently take out the baking beans. Be careful as they will be hot!
  • Place the pastry case back into your oven and bake for another 15 minutes, or until the pastry is golden all over.
  • Set aside to cool for 10 minutes.
  • If your baked pastry case has any cracks use your spare dough to patch them up. Fix to the pastry case with some water.

Quiche filling

  • Beat your eggs together with your double (heavy) cream and a little salt and a good few grinds of fresh black pepper.
  • Mix in ⅔ of your grated cheese.
  • Place your roasted veg into your pastry case, ensuring an even layer and equally mixed.
  • Pour over your egg mixture until it settles to ½ cm below the edge of the pastry case. Do not over fill otherwise it will seep down and soak the underside of your pastry base. You may have a little egg mixture left over.
  • Sprinkle the remaining cheese over the top of your quiche.
  • Sprinkle over your paprika.
  • Bake in the centre of your oven for 35-45 minutes or until your quiche is golden on top and is set in the middle.
  • Leave to cool and set for 15 minutes then serve.

Notes

I recommend you place a large baking sheet on the shelf below the quiche in case any mixture flows over.
Serve with a nice crunch salad.