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5+ A Day

Tomato and Roast Vegetable Quiche

Tomato and Roast Vegetable Quiche
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Tomato and Roast Vegetable Quiche

Serves: 4

Preparation: 20 minuted

Cooking: 40 minutes

 

Ingredients 

1 handful colourful cherry tomatoes, halved (or larger tomatoes diced)
1 onion, diced
I courgette diced
1 red pepper, diced
1 handful button mushrooms, diced
2 handfuls baby spinach
1 handful fresh parsley, chopped (or oregano)
6 eggs
Freshly ground black pepper
1 handful grated edam cheese
1 sheet savoury short pastry (2 if using large ramekins)
Cooking spray or olive oil

 

Method

Defrost pastry

Preheat oven to 180˚C

Place the courgette, red pepper and mushrooms on a baking tray. Drizzle with olive oil and roast for around 15 minutes until just tender

Lightly spray four ramekins with cooking oil. Slice the pastry to the correct size to line the ramekins. Prick the bottom of each one.

In a pan over a medium heat, sauté the onions until soft. Stir through the spinach and parsley and remove from the heat

Divide the roasted vegetables and onion mix among the four ramekins and sprinkle each with cheese

Whisk eggs, season with black pepper and pour over the vegetables. Gently press in cherry tomatoes

Bake for 25 minutes until the pastry is golden and quiche is just set

Serve warm with salad greens