Quiche: Roasted Vegetable

The Quiche: Originated by the Germans. Perfected by the French. Adored by me.

Quiches are an extremely versatile dish. They can be eaten for any meal of the day. The can be altered to be as heavy or as light as you'd like them to be. And they are an "all in one" meal: because of their depth, no side dishes are necessary (although a small side salad is preferred!). They are so very tasty. And, most importantly, it is very hard to get them wrong. Easy. Easy. Easy. I've been making about one a week for the last couple of weeks. Here is my favorite version. Lark said that it's one of the best things I've ever prepared. I think the sweet flavor of the roasted vegetables is what makes it come together. Yummm... enjoy!

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Prep Time: 15-20 mins

Cooking/Cooling Time: 1.5 hrs

Amount: 1 Quiche

1 ready made pie crust (or shortcut pastry)

1 red onion cut in eights

1 red bell pepper - chopped

1 yellow bell pepper - chopped

1.5 cup fresh or frozen broccoli

1 Tbs Olive Oil

2 eggs

4.5 oz cream (or milk)

4 oz gruyere (or your favorite) cheese - grated

Salt & Pepper

1. Preheat over to 200 C/400 F

2. Line pie-crust with baking paper & dry beans & cook for 10 min

3. Remove beans & cook for additional 5 min

4. Place all veggies on a baking sheet & drizzle with Olive Oil

5. Roast veggies in the oven for about 25-30 minutes or until slightly charred

6. Reduce oven temperature to 180C/350F

7. In a medium bowl, whisk the eggs with Milk & add salt and pepper to taste (& favorite herbs for an extra kick!)

8. Stir in cheese

9. Spread veggies over the bottom of the pie shell, splitting apart the onions

10. Pour egg mixture on top

11. Bake for 30-35 minutes until the liquid has completely set

Feel free to serve this hot or cold! It's delicious both ways!