This beautiful quiche by Liesel from The Great Australian Bake Off, is perfect for any time of the day.
For the pastry, blitz flour, cheese, salt and butter in food processor until uniform texture. Add egg and cold milk and knead to form smooth dough, cover and refrigerate for 30 minutes. Roll out thinly (about 2mm) and use to line a well-greased 30cm rectangular fluted pie tin with pastry. Cover with baking paper, fill with baking beans and blind bake in moderate oven for 10 minutes, then remove paper and beans and bake again for another 5-10 minutes or until the base is crisp.
For the filling, preheat oven to 170°C. Chop red peppers into finger-sized lengths roast in moderate oven with a little olive oil and balsamic until charred and soft. Remove skins and set aside. Blanch broccolini and asparagus, and then arrange with the capsicum strips in blind-baked pastry shell to your liking. Beat together eggs, cream, milk, gruyere, garlic and parsley (seasoned with pepper and salt) and pour over vegetables in shell. Bake quiche for 20-30 minutes or until golden and just set (a slight wobble in the centre, as the quiche will continue to solidify as it cools).
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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