Roasted veggie deep quiche – Food & Home Magazine

Name: Roasted veggie deep quiche – Food & Home Magazine
Ingredients: SHORTCRUST PASTRY; 450g cake flour; 1 tsp salt; 200g cold butter, diced; 125ml (½ cup) cold water; FILLING; 2 red onions, peeled and cut into wedges; 500g butternut, cubed; 1 each red and yellow peppers, cubed; 250g small portabellini mushrooms, cleaned; 170g asparagus, trimmed; 3 sprigs fresh rosemary, leaves picked and chopped + extra sprigs, to garnish; ½ tbsp dried mixed herbs; sunflower oil, to drizzle; salt and freshly ground black pepper, to taste; 250ml (1 cup) whipping cream; 250ml (1 cup) milk; 4 extra-large eggs; 40g Parmesan/Grana Padano, finely grated

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A delicious roasted veggie deep quiche with seasonal vegetables, rich creamy egg filling and Parmesan tucked into a buttery pastry. Perfect for anytime.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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