Roasted Vegetable And Chevre Quiche Recipes

ROASTED VEGETABLE AND CHEVRE QUICHE

Steps:

• Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway., Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese., Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.

ROASTED VEGETABLE AND GRUYERE QUICHE

Steps:

• 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 cream, 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.