Vegetable Quiche

Name: Vegetable Quiche
Ingredients: 1 head cauliflower cut into florets; 14 ounces broccoli cut into small florets; 9 ounces carrots peeled and sliced; 3 medium eggs; 3 1/2 ounces gouda grated, about 1 cup; 1 cup milk; 1 pinch grated nutmeg; 9 ounces puff pastry sheet ready-made; 5 ounces cherry tomatoes halved; butter to grease

10 ingredients

4 steps

Ingredients

1 head cauliflower cut into florets
14 ounces broccoli cut into small florets
9 ounces carrots peeled and sliced
3 medium eggs
3 1/2 ounces gouda grated, about 1 cup
1 cup milk
1 pinch grated nutmeg
9 ounces puff pastry sheet ready-made
5 ounces cherry tomatoes halved
butter to grease

Directions

1

Preheat the oven to 400°F. Cook the cauliflower in salted, boiling water for 3-4 mins then add the broccoli and carrots and cook for another 3-4 mins. Drain thoroughly.
2

Beat the eggs and mix in 1/2 cup cheese, the milk and nutmeg and season with salt and pepper.
3

Roll out the pastry on a lightly floured work surface to make a 12 inch-diameter circle. Lightly grease a 10 inch-diameter tart pan with removable bottom. Line the pan with the pastry and trim any excess. Arrange the vegetables and tomatoes inside the pastry shell, then pour over the egg mixture. Sprinkle with remaining cheese.
4

Bake the tart for 50 mins-1 hour, until the filling has just set and the pastry is golden. Check halfway through cooking time, and cover with aluminum foil if the edges become too dark. Serve warm or cold.