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Adapted from a taste.com.au recipe.
For the quiche pastry, see Stephanie’s Shortcrust Pastry recipe.
Serves 4-6 with accompanying salad or other side
Serves 4-6 with accompanying salad or other side
Ingredients
Ingredients
Equipment Required
Equipment Required
1 quantity Stephanie’s Shortcrust Pastry
500g butternut pumpkin, peeled and cubed
1 small red capsicum, thickly sliced
1 small red onion, cut into thin wedges
Olive oil cooking spray
4 eggs
1/4 cup cream
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh coriander leaves
2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan
Baking tray x 2
Large jug
Method
Method
Preheat oven to 200°C.
Place first baking tray on top shelf of oven to pre-heat.
Roll pastry to 5mm thickness. Use pastry to line base and sides of the fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.
Prepare second baking tray by lining with baking paper.
Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven.
Place tart pan on pre-heated baking tray on top shelf of oven.
Bake both for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 180°C.
Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper.
Arrange vegetables in pastry case. Pour over egg mix.
Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.
Arrange vegetables in pastry case.
Pour over egg mix.
Top with coriander.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Vegetarian
Serving Suggestion
Serving Suggestion
Exquisite with a side of air fried chips and rocket salad. A glass of bubbles adds to the joy!
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