Britannia News

Lisa Marley’s Delicious Roasted Vegetable Quiche

Lisa Marley’s Delicious Roasted Vegetable Quiche

11TH APRIL 2016
Pastry Chef Lisa Marley is working in partnership with Britannia Living to develop exciting recipes for every month of 2016. April sees Lisa serve up a Roasted Vegetable Quiche - perfect for al fresco spring dining!
Quiche is one of my favourite dishes, mainly because of how versatile it is – you can mix and match the ingredients and it’s great for all occasions. 
This delicious roasted vegetable quiche is perfect for picnics, barbecues, or for a weekend treat.  You can serve it piping hot for dinner, or cold for lunch the next day.
In the video below I’ll talk you through my recipe, but remember, I always encourage my audience to be creative and try different ingredient variations and really make the dish your own.
Quiche, like most pastry dishes, is broken down into two parts: the pastry and the filling. But don’t be put off by the idea of making your own quiche – it’s easier than you think.
People underestimate how simple homemade pastry can be – plus, with homemade pastry you can add your own spices and flavours for that extra pizzaz!
For my recipe, just combine rye flour, plain flour, a pinch of salt, olive oil, herbs and hot water. The key is to add the water slowly and stir as you go (you can always add more water but you can’t take it away).
Then add a gentle amount of flour to the surface before rolling out the pastry.
*Note* Don’t add too much flour to the work surface the recipe calls for 250 grams of flour for a reason, we don’t want it turning into 300.
Now just line your tart tin, add the pastry, and blind bake.
Next comes the fun part. For this recipe I’ve added onions, peppers and courgette but you can get creative and add as many different veggies as you like. 
Then gently pour in the seasoned egg and milk mixture and let gravity even out the mixture. I top my quiche off with grated cheddar cheese, but it could be any cheese. You could add goats cheese, feta, or parmesan.
And now it’s a case of placing in the oven, and baking until there is a slight wobble in the centre of the quiche. 
My delicious roasted vegetable quiche is a really simple dish and you can create in many variations. 
Looking for a dessert to go with this dish? Why not try my tasty spelt muffin treat?

Olive oil pastry:
125g plain flour
125g rye flour
1 teaspoon of dried dill
60ml olive oil
120ml of cold water
2 medium onions, finely chopped
100g red pepper, de seeded and diced
100g red pepper, de seeded and diced
150g courgette, chopped
5 large eggs
150ml whole milk
3 teaspoons of dried mixed herbs
A pinch of salt and pepper
Pastry Method:
Pre-heat oven to 180°C / Gas mark 4
Place all of the ingredients into the mixing bowl
Using the dough hook mix until a ball is formed
Turn the dough out onto a lightly dusted work surface
Flour the dough and rolling pin lightly
Roll into a circle to cover the tart tin with an overlap
Line a 23cm tart tin and trim any excess dough
Rest in the fridge for 35 mins
Line with baking paper and cover with baking beans (a weight to keep the pastry in shape as it cooks)
Blind bake for 12 mins
Remove the baking beans and parchment
Bake for another 3 mins until golden and sandy to the touch
Filling Method:
Place vegetables on a baking tray
Coat with 2 teaspoons of olive oil
Season with salt and pepper
On the bottom shelf of the oven roast for 10 mins
Whisk the eggs and milk together
Season and add dried herbs
Spread out the vegetables evenly on to the pastry
Pour in the egg mixture and bake for 20 mins
Ensure you have a slight wobble in the centre of the quiche
Serve warm or cold
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