Receta Roasted vegetable quiche with Yorkshire pudding crust
Roasted vegetable quiche with Yorkshire pudding crust
February 21, 2014 by Becca John 10 Comments
This post was written by me on behalf of Aunt Bessie’s, but all opinions are my own. I’m grateful to my sponsors for allowing me to continue blogging!
Quiche is one of my favourite types of pie. I love tarts, I love pot pies, I love pasties… but sometimes you just can’t beat a good old quiche. Fluffy eggs, a little bit of crispy cheese on top, and plenty of vegetables – perfect.
The only thing that puts me off making a quiche is the pastry. It’s not that I don’t like pastry (I could quite happily eat my weight in pastry, and I’m not light… probably because of all the pastry…) – I just find it a bit intimidating sometimes. I don’t really have any inclination to make my own from scratch, so I usually buy the pre-made stuff, but somehow I even manage to muck that up far more often than I should probably admit. When I made my mushroom and gruyère tart I left the pastry in the fridge until the last minute (rookie mistake), so as I unrolled it, it decided to snap into lots of little strips. Luckily I was able to press it into the dish and nobody was any the wiser, but still… there was a stressful half hour or so when I was certain the egg was going to seep through the cracks and make a big mess.
SO. The point is: any excuse not to faff around with pastry, and I’m in.
I think I might have stumbled upon the Holy Grail of quiche making: Aunt Bessie’s giant Yorkshire puddings.
JUST LOOK. Isn’t that just crying out to be filled like a quiche?
You can cook these babies straight from frozen (not real babies… don’t cook real babies…) so it couldn’t be simpler – grab one out of the freezer, add whatever filling you fancy, pour over your egg mixture, and pop it in the oven. Just how I like it.
Since these Yorkshires are kind of designed for one person (one hungry person, but one person nonetheless), they’re perfectly proportioned to make a quiche to feed two – once you’ve added your filling and served it alongside some salad or chips or whatever you fancy, you’ve got a great meal for two. We usually have to eat quiche for days on end to get through a big one, so it was nice to have one that was just the right size for us.
You can obviously mix up the filling to suit you own taste – depending on what you choose, you will probably need to pre-cook your veg before adding them to the quiche. I used a bag of Aunt Bessie’s roasting vegetable mix, which consists of parsnip, carrot and swede, which I just popped in the oven to roast for a while before constructing the quiche. I also added a few cherry tomatoes on top, because I love the way they get nice and sweet when they’re roasted.
So next time you spot these giant Yorkshire puddings in the shops, make sure you grab a pack, and show me what you create!
Roasted vegetable quiche with Yorkshire pudding crust
Author: Becca @ Amuse Your Bouche
Recipe type: Main meal
Ingredients
200g roasted vegetables (I used Aunt Bessie’s roasting vegetable mix)
1 Aunt Bessie’s giant Yorkshire pudding (frozen)
- ½ tbsp tomato purée
- ½ tbsp basil pesto
- 1 egg, lightly beaten
- 2tbsp milk
- Salt
- Black pepper
- 3 cherry tomatoes, halved
- 2tbsp cheddar cheese, grated
Instructions
Prepare your roasted vegetables, if you haven’t already. They may soften up a little more while the quiche bakes, but they should basically be fully cooked.
Heat the oven to 190°C (Gas Mark 5 / 375°F).
To assemble the quiche, take an Aunt Bessie’s giant Yorkshire pudding and spread the tomato purée and pesto in the base. Add the roasted vegetables.
In a mug or small bowl, combine the egg, milk and plenty of seasoning, and pour over the vegetables. Nestle the tomato halves into the egg, cut-side up.
Sprinkle over a small amount of grated cheese, and bake for around 45 minutes, until the egg is set.
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Got more eggs to use up? Try making breakfast tostadas!