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Roast vegetable quiche
This is a recipe concocted from a good friend we visited in Kefallonia when on holiday in June. She made it for our lunch one day and I asked her for the recipe. She did not have one she just said that she threw whatever was available.
Mine is as follows though it is very fluid so if you dont have one vegetable put something else in.
Line a pie dish with pastry.
Chop whatever vegetables you have to hand. I usually have sweet potatoe, butternut squash, red onions, yellow courgettes, cut these into cubes and place in a plastic bag with a good glug of olive oil and a sprinkling of salt and a good pinch of thyme, give it a good shake being careful that the onions dont break up. Wash and slice into medium slices an aubergine and brush with olive oil on both sides, place onto a baking sheet with the rest of the veggies.
Cook for about 30 minutes, this varies as to ovens so it is trial and error. Wait for the veggies to look nicely roasted. Heat about half a pint of full cream milk to just warm, beat two eggs together and mix with the warm milk add salt and pepper.
Put the slices of aubergine in the base of the pastry base and the roast veggies over the top and carefully pour over the egg and milk mixture. Crumble half a packet of feta cheese over the mix and place in the oven 160 degrees fan oven and cook as for a normal quiche till the eggs and milk is set. Remove from the oven and leave to cool and set for about five to 10 minutes. Eat with a nice salad.
Beautiful
This is a recipe concocted from a good friend we visited in Kefallonia when on holiday in June. She made it for our lunch one day and I asked her for the recipe. She did not have one she just said that she threw whatever was available.
Mine is as follows though it is very fluid so if you dont have one vegetable put something else in.
Line a pie dish with pastry.
Chop whatever vegetables you have to hand. I usually have sweet potatoe, butternut squash, red onions, yellow courgettes, cut these into cubes and place in a plastic bag with a good glug of olive oil and a sprinkling of salt and a good pinch of thyme, give it a good shake being careful that the onions dont break up. Wash and slice into medium slices an aubergine and brush with olive oil on both sides, place onto a baking sheet with the rest of the veggies.
Cook for about 30 minutes, this varies as to ovens so it is trial and error. Wait for the veggies to look nicely roasted. Heat about half a pint of full cream milk to just warm, beat two eggs together and mix with the warm milk add salt and pepper.
Put the slices of aubergine in the base of the pastry base and the roast veggies over the top and carefully pour over the egg and milk mixture. Crumble half a packet of feta cheese over the mix and place in the oven 160 degrees fan oven and cook as for a normal quiche till the eggs and milk is set. Remove from the oven and leave to cool and set for about five to 10 minutes. Eat with a nice salad.
Beautiful
