Perfect for picnics! How to make my quick & easy Roasted Mediterranean Vegetable Quiche...

Ifeel like I’ve not filmed anything in the kitchen for a while so here we have one of my famous recipes - Roasted Mediterranean Vegetable Quiche.

Sharing recipes is one of my absolute favourite things to do and hearing of you all making them yourselves and seeing the photos brings me such joy.

If you follow me on social media and watch me on YouTube, firstly a huge thank you! Secondly, please do hit that subscribe button so you are notified of new Ask Charlie content - it would mean the world to me!

So this quiche is great in that it can be eaten any time of the year, and you can chop and change the vegetables to whatever you like.

Roasted Mediterranean Vegetable Quiche

Ingredients

1 red pepper, cored and sliced

1 yellow pepper, cored and sliced

1 courgette sliced

1 aubergine sliced

150g cherry tomatoes

1-2 tablespoons of balsamic vinegar

500g block of shortcrust pastry

150ml of double cream

2 eggs

Pinch of Pink Himalayan rock salt

Pinch of Ground black pepper

225g feta crumbled

30g parmesan grated

Method

Chop all the vegetables and place in a large roasting tin lined with Bake-o-Glide or similar.

Splash with the balsamic vinegar and place on the floor of the roasting oven for 30 mins.

While the vegetables are roasting, roll out the pastry and line a 22cm quiche dish or 22cm square loose bottom tin.

If using an electric oven blind bake the pastry now then add the filling. To blind bake, cut out baking paper to line the quiche dish and place on top of the uncooked pastry. Sprinkle a tablespoon of dry rice onto the paper and bake for 10 mins at 180 degrees C, then discard the paper and rice and add your filling.

Add the roasted vegetables and gently spread them out.

Mix the eggs, cream, salt and pepper and whisk together and pour over the top. 

Crumble the feta over and sprinkle the parmesan on top.

If using an Aga, place on the floor of the roasting for approx. 20 mins until the pastry is crisp and the filling is turning golden. Keep the plain cold shelf to hand, if you’re worried it’s going to burn, slide in above.

If using an electric oven cook for 20 mins at 180 degrees C until the filling is golden.

Perfect for picnics and can be enjoyed hot or cold!

Which vegetables will you be popping into your quiche? Would love to hear about any new and interesting combinations!

Love,