Vegetable blue cheese quiche

Name: Vegetable blue cheese quiche
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 400.00 ml butternut cubed; 2.00 red pepper deseeded and quartered; 5.00 patty pans green, halved; 40.00 ml fresh chillies 573; 100.00 g blue cheese crumbled; 2.00 eggs large, slighly beaten; 75.00 ml cream; 75.00 ml milk

6 servings Prep: 35 mins, Cooking: 40 mins

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Dairy

By Food24 November 03 2009

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Ingredients (8)

quantity bought or homemade shortcrust pastry

400.00 ml	butternut — cubed
2.00	red pepper — deseeded and quartered
5.00	patty pans — green, halved
40.00 ml	fresh chillies — 573
100.00 g	blue cheese — crumbled
2.00	eggs — large, slighly beaten
75.00 ml	cream
75.00 ml	milk

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Method:

Line a greased 22 cm quiche tin with the pastry and bake blind for 10 minutes.
Place butternut, peppers and patty pans onto a baking tray, sprinkle with olive oil and roast in a preheated 180 °C oven until butternut is soft. Peel the pepper skins off. Set aside to cool.
Place roasted veggies evenly over the base of the pastry case. Top with blue-veined cheese.
Mix eggs, cream and milk together with salt and freshly ground black pepper, to taste. Pour over veggies.
Bake in preheated oven for 35 to 40 minutes until set.
Serve hot or cold.