Roasted vegetable quiche with Yorkshire pudding crust
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.
Author: Easycheesyvegetarian/Photo credit to easycheesyvegetarian.com
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.