I love quiche. LOVE IT. Not shop bought, nasty Tesco style broccoli quiche. That is quite fowl. But home made roast vegetable quiche. I make it for myself because no one else will eat it. This time I made two and cut them into portions to freeze, so that I can enjoy one anytime I want a yummy lunch of quiche and salad. And this time my 13yo daughter tried it, and hooray she likes it too!
My husband tells me that men don't like quiche. It's a man thing. He says it's probably mind over matter, since he likes all the ingredients. He likes omelette's, and he likes pies, and he likes vegetables; so what is the problem? "It's just wrong" is his reply. And my sons are in agreement. So quiche remains a girl thing in our house. Which is fine, because it means there is more for me!
To make this quiche I first cut up and roasted some random vegetables. Just whatever I had in the fridge - aubergine (eggplant), onions, garlic, sweet potato and carrots this time. The onions are really nice and I think I will use more next time. I just cut them into quarters and roasted everything at about that size. To roast I just tossed them in a little olive oil, and roasted for about 20 minutes.
Then I rolled out some ready made pastry. As much as I'd like to make my own whole grain pastry, I am the worst pastry chef in the entire world. I filled the pasty lined baking dishes with the roasted veggies, and then added a tin of lentils, and a tin of adzuki beans (split across two pies). To this I added the egg and milk mixture, with a smidgen of grated cheese and cooked in the oven until it looked done.