Roasted Vegetable Quiche

Recipe makes 1 quiche

Ingredients:

For the crust:

- 1 1/4 cups of flour

- 1/2 tsp salt

- 100g cold unsalted butter

- 3 tbsp cold water

For the filling:

- 5 eggs

- 1 cup of milk

- Roasted vegetables of your choice (I used asparagus, eggplant, pumpkin, red peppers)

- 1 onion, sliced

- 1 bay leaf

- 4 sprigs of thyme, leaves picked

- 3 cloves garlic, minced

- Shredded gruyere or cheddar

Instructions:

For the crust:

- Mix flour, salt and butter until you reach a sandy consistency

- Add the water and mix until a dough forms

- Cling wrap the dough and chill in the fridge for 30 mins

- Preheat the oven to 200C

- Using a rolling pin, roll out the dough until it covers the tin, pressing the pastry into the edges. It’s best to trim your edges after blind baking to stop the crust from shrinking. Poke holes at the bottom to stop it from rising, or add baking weights on parchment paper if needed.

- Bake for 25 minutes

For the filling:

- Preheat the oven to 180C

- Sauté your onions with a bay leaf until caramelised, and season with salt and pepper. Add in minced garlic towards the end. Discard the bay leaf

- Arrange the onions and vegetables in the quiche crust, and top with thyme leaves

- Whisk eggs and milk together, and season with salt and pepper. Pour into the quiche crust, and top with shredded cheese

- Bake for 40 minutes, or until done. Sprinkle with flaky salt and pepper

- Let cool before slicing and serving