Lunch: Roasted Veg & Goat’s Cheese Quiche

Quiche – it’s a great, simple lunch time option that’s a nice alternative to the standard sandwich or pasta salad. The best thing is, you can make it the night before and have it chilled for lunch with salad, or eat it hot for tea with a jacket potato or chips… Plus this uses ingredients for the Dinner option* so you can make them stretch to cover two meals – bargain! Here’s the video too so you can see Pamela make it.

LUNCH: ROASTED VEGTABLE & GOAT’S CHEESE QUICHE

Ingredients:
• 1 x pack of ready-made shortcrust pastry
• 1 red onion, sliced
• I red pepper, cut into chunks
• 1 courgette, cut into chunks*
• Cherry tomatoes, halved
• 130 ml half-fat crème fraiche*
• 130 ml double cream
• 2 eggs
• Fresh parsley, chopped*
• 50-75g Goat’s cheese, crumbled
• Vegetable oil
• Herbs, salt and pepper

Get cooking!
1. Preheat the oven to 200 degrees. Put all the vegetables into a roasting tin with some oil and sprinkle with herbs, salt and pepper. Roast for 20-30 mins until soft.
2. Meanwhile, roll out your pastry and press into a loose-bottomed flan tin with your fingers, prick with a fork, then put a layer of foil over it and tip dried beans into the case to fill it.
3. Remove veg from oven and leave to cool. Put the pastry case in for 5-10 mins, remove beans and foil and bake for another 5 mins.
4. Whisk the cream, crème fraiche and 2 eggs together well. Put your veg inside your pastry case, pour over mixture then place cherry tomatoes on top and sprinkle the cheese over. Bake for 25-30 mins and voila, leave to cool a bit then it’s ready to eat straight out the tin or cold the next day!

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