Roast Vegetable & Pesto Quiche with Parmesan Crust

I enjoy trying different quiches and this one allows for a generous serving of vegetables all neatly packaged into one dish. Sometimes it’s difficult coming up with new recipes to try and ones that you think your family will enjoy. So I am happy to report that this dish didn’t disappoint as they asked for more! I like trying new vegetables out on the family and sometimes that can be difficult if presented on its own. Fennel is a favorite of mine having a subtle flavor of anise and is an excellent source of vitamin C (good for the immune system). It’s also a good source of fiber (may help to reduce elevated cholesterol levels), folate and potassium (to help lower high blood pressure). For more information on fennel, click here.

Serves 6

Pastry
250g flour
1/2 teaspoon mustard powder
125g cold butter, diced
50g Parmesan, grated
2 egg yokes
salt and pepper
30-50ml cold water

Filling
1 red and 1 yellow bell pepper, deseeded and chopped
1 zucchini, chopped
300g butternut squash, peeled and diced
1 red onion, peeled and cut into wedges
1 fennel bulb peeled, trimmed and cut into thin wedges
3 cloves garlic, crushed
2 tablespoons olive oil
4 eggs
225ml double cream
200ml milk
12 cherry tomatoes
3 tablespoon pesto

For the pastry, combine all ingredients. Roll out 3mm thick and place in a deep 28cm quiche tin. Chill until ready to use.

Preheat oven to 180c. Place vegetables (except tomatoes), in a roasting pan. Pour oil over and season well. Bake 30 minutes or until cooked and lightly browned. Remove from oven. Take the unbaked pastry case (click here for blind baking description) with baking beans and 10 minutes, remove beans and then bake another 10 minutes. Remove from oven. Arrange roasted vegetables over the base of the baked pastry shell. Mix eggs, cream and milk and pour over vegetables. Place cherry tomatoes over the top of quiche and dot with pesto. Bake 30 minutes at 180c or until set and golden. Serve warm with a salad.
The Culinary Chase’s Note: I baked the pie shell without the beans and pricked the pie dough with a fork so that the shell won’t puff up. You can also use a 28cm (11″) pie plate if you don’t have a quiche tin. I used whole milk in lieu of double cream. If the cherry tomatoes are too big, slice in half. Great the next day!