Quiche is an easy yet delicious dish that is great for anytime of the day. My version uses up leftover roast vegetables, so if you have had a roast the night before and have leftovers this recipe is perfect for you. Goes great with tomato chutney and a side salad.
Cook bacon until golden brown and drain on some paper towels.
Add egg and milk to a bowl and mix to combine.
Add paprika, chives and salt and pepper and mix until well combined.
Line a cake tin with the pre- rolled pastry and trim to fit. Prick the base with a fork.
Add roast vegetables and bacon to the pastry case and spread out evenly over the base.
Pour in the egg and milk mixture and bake in the oven until golden.
Roasted Vegetable and Bacon Quiche
2 sheets frozen pre-rolled puff pastry
2 cups roasted vegetables ( Mushroom
carrot, potatoes, capsicum and cauliflower)
2 rashers bacon, diced
4 eggs
1 cup milk
1/2 cup grated cheese
1 tsp salt and pepper
1 tbsp dried chives
1 tsp paprika
Preheat oven to 180c.
Add bacon with 1 tsp oil to a frying pan and cook over a med, on beat until cooked through and golden . Drain on paper towels .
Add eggs and milk to a mixing bowl and whisk together until well combined .
Add paprika , chives, salt and pepper and mix well to combine.
Take a cake tin and spray with oil.
Line tin with puff pastry and trim to fit, pressing around each join to seal. Prick the base with a fork. Add the vegetables and bacon to the tin and spread out evenly over
The base of the pastry .
Pour in the egg and milk mixture .
Trim sides of the pastry shell and place in the
Oven and cook for 20-30 Minutes or until pastry is golden and egg is cooked
Through. A skewer should come out clean.
Remove from the oven and then carefully release the cake tin.
Cut into wedges and serve
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