Name: Individual vegetable quiches
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 4 sheets frozen shortcrust pastry, thawed; 1 tablespoon vegetable or olive oil; 1 medium brown onion, thinly sliced; 170 gram broccoli, cut into florets; 1 medium zucchini, thinly sliced; 1/4 cup water; 125 gram baby spinach leaves; 6 eggs; 1/2 cup cream; 1/2 cup freshly grated parmesan; mixed salad, to serve

Individual vegetable quiches

Light, fluffy and packed full of veggies, these tasty individual quiches are perfect enjoyed hot or cold with a side salad as a light lunch.

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Makes 8

Prep

30M

Cook

50M

Total

1H 20M

Ingredients

4 sheets frozen shortcrust pastry, thawed

1 tablespoon vegetable or olive oil

1 medium brown onion, thinly sliced

170 gram broccoli, cut into florets

1 medium zucchini, thinly sliced

1/4 cup water

125 gram baby spinach leaves

6 eggs

1/2 cup cream

1/2 cup freshly grated parmesan

mixed salad, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Cut pastry into 8 x 15cm rounds. Line 8 x 9cm (base diameter) 3cm-deep round fluted tart pans with pastry; trim to fit. Prick bases with a fork. Freeze 15 minutes, or until firm.

2.Place pans on two baking trays. Bake, swapping trays halfway through cooking, 12-15 minutes or until cooked and golden.

3.Meanwhile, heat oil in a large frying pan over moderately high heat. Add onion, broccoli and zucchini. Cook, stirring, 5 minutes or until soft. Add water. Cover. Reduce heat to low. Cook 2 minutes, or until broccoli is just soft. Add spinach to pan. Cover, remove pan from heat. Stand 5 minutes or until spinach wilts.

4.Spoon broccoli mixture into pastry cases. Whisk eggs, cream and parmesan in a large jug. Pour over broccoli mixture. Bake, swapping trays halfway through cooking, 20-25 minutes or until set. Stand quiches 5 minutes. Serve with salad.

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