April 18, 2013 - Written by: Yazmin Joy

Sunshine on a Plate

Hey peeps,

A few of you were asking for my summer quiche recipe in my easter post. Well here it is.

Happy cooking! (And don’t forget your pinny.)

Yazmin’s Summer Quiche Recipe

Ingredients:

to prepare the pastry (for recipe click here)

two eggs

half a pint of milk

one courgette

one red pepper

one sweet potato

courgette

a handful of spinach

one onion

aubergine

soft goats cheese

salt and pepper for seasoning

honey

olive oil

(some dried herbs – if you have them)

Instructions:

Preheat oven 190°.

1. Chop up the aubergine, courgette, onion, red peppers and sweet potato and drizzle some honey and a bit of olive oil over the top. Season with salt, pepper and some dried herbs. Cover the dish with tin foil and pop in oven for about 40 mins. For the final 10 mins I like to take off the tin foil so the vegetables can crisp up a bit. When the veg is cooked put aside to cool.

2. Wilt some spinach in a pan with some olive oil and seasoning. Drain away any excess water. Place aside to cool.

3. Beat the eggs and milk together.

2. Line a shallow ceramic dish with grease proof paper. Roll out pastry on a flour dusted chopping board. You wanna make a round shape that is about a 1cm in thickness. Place the pastry in the ceramic dish. Use your fingers to tidy up the edges. *squidge squidge*

3. Arrange the roasted veg and spinach in the dish on top of the pastry. Add some crumbled goats cheese. Pour the milk and egg mix over the top.

4. Put in the pre-heated oven for about an hour. But keep checking on it! When the pastry goes golden and your quiche doesn’t wobble when you shake it, it means your quiche is ready. Remove from oven and allow to cool.

Note from Nan: If the middle of your quiche is undercooked put a ceramic lid over the top and wack it back in the oven. (It will allow the middle to cook without overcooking the pastry.)

Enjoy hot or cold. At the table or on the grass.