Bakers Four Club - Buy Four, Get More Bakers Tweets - Baked & Ready

STEP 1: ROAST VEGGIE MIX

100grams zucchini

80grams carrot

50grams red onion

100grams pumpkin

80grams potato

2 tablespoons olive oil

2 cloves garlic

Fresh rosemary

Salt and pepper

Feta cheese (this will be added at assembly)

 

METHOD

  • Roughly dice vegetables into 2cm squares (leaving out the feta cheese)
  • Toss with olive oil, add garlic and salt and pepper to taste
  • Cook in oven at 200°C until roasted through and softened
  • Allow to cool

 

STEP 2: QUICHE MIX 

170ml fresh milk

170ml fresh cream

170ml fresh egg (break eggs together with a fork before adding to mix)

Pinch salt and white pepper

 

METHOD

  • Stir the milk, cream, eggs and seasoning together in a pouring jug

 

STEP 3: ASSEMBLY

  1. Gently line a pre-greased tin with 2.5-3mm thick homemade pasty (do not overwork the dough to avoid shrinkage). Trim the edges neatly with a rolling pin.
  2. Sprinkle the pre-roasted vegetables in the quiche tin to cover the base nicely. You may not use all the veggies depending on the size of your tin.
  3. Sprinkle broken feta cheese on the vegetables.
  4. Tip in the quiche mix to completely fill the pan.
  5. Bake at 180°C for roughly 50 minutes (depending on quiche tin size).
  6. Allow to cool completely before removing from the tin.
  7. Delicious. Enjoy!
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