I was going to do a frittata recipe last night, but the recipes I found were too much for the two of us and I felt it was going to be a waste so I decided to revamp one of them and make a veggie quiche instead.
If you want to give it a go here is what I did:
1 sheet of shop bought short crust pastry (or make your own if you have time!)
Mixed root veg – about 300 – 400g depending on the size of your quiche dish
I used beetroot, mushrooms, pumpkin and carrots but you could try parsnips, sweet potato, potato, capsicum (peppers) or anything else you like roasted
4 eggs
Milk
Garlic
Cheese – cheddar, fetta or goats cheese would work well
Chop up your veggies and put them in a roasting pan with some olive oil and crushed garlic. Roast your veggies at about 200 degrees for about 30 – 40 mins or until soft.
Roll out your pastry, spray your quiche dish with some oil and put the pastry in. Cut off any excess. Blind bake the pastry for about 15 mins or until the pastry is crisp.
Once the veg and the pastry is cooked sit aside to cool.
Grate your cheese, or crumble up fetta or goats cheese.
Crack your eggs and add a splash of milk, whisk up and add some salt and pepper.
Put the cheese on the bottom of the pastry, add the veggies on the top and pour over your egg mixture making sure it doesn’t go over the edge of the pastry!
Put into the oven at about 200 degrees for about 30 mins or until puffed up and slightly brown on top.
Serve with potatoes or rice and enjoy!
Sorry if I am a bit vague about the quantities and times as it depends on the size of your quiche dish and oven so please adjust these accordingly.