Rich Vegetable Quiche

 

Ingredients

 

Serve 4

 

Pastry

• 1 1/3 cups/200 g all purpose/plain flour

• 1/4 tsp salt

• 3/4 cup/90 g freshly grated Parmesan cheese

• 6 tbsp butter, cut up

• 1/4 tsp paprika

• 1/2 tsp sugar

• 2 egg yolks

Filling:

• 1 onion, sliced

• 1 red bell pepper/capsicum, seeded, cored, and diced

• 1 zucchini/courgette, diced

• 1 eggplant/aubergine, diced

• 1 tomato, diced

• 2 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 1 tbsp finely chopped oregano or 1 tsp dried oregano

• 1/2 cup/125 ml heavy/double cream

• 1 egg

• 6 tbsp Ricotta cheese

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Method:

1. Pastry: Sift the flour and salt into a large bowl. Mix in half the Parmesan, butter, paprika, sugar, and egg yolks. Shape into a ball, wrap in plastic wrap (cling film), and refrigerate for 2 hours.

2. Sauté the vegetables in the oil in a large frying pan over medium heat for 5 minutes. Season with salt and pepper and add the oregano.

3. Oil a 9-inch (24-cm) pie pan. Roll the pastry out on a lightly floured surface to 1/4 inch (5 mm) thick.

4. Line the prepared pan with the dough, trimming the edges to fit. Prick all over with a fork. Refrigerate for 30 minutes.

5. Preheat the oven to 350°F/180°C/gas 4. Beat the cream and eggs until frothy in a large bowl. Stir in the Ricotta and vegetables.

6. Pour the mixture into the chilled pastry base, smoothing the surface. Sprinkle with the remaining Parmesan.

7. Bake for 50 minutes, or until golden.