Wednesday, 16 November 2011

Kieth Quiche

We here at Frikkie Awesome have decided to call this deliciously awesome savory tart "Kieth". Why you ask...? Because we can!! No really...the combination of flavours and textures in this tart is worth calling "Kieth". Try it and you will see!!
Recipe adapted from Very full tart from the book Plenty by Yotam Ottolenghi

This quiche serves 4-6 people and can be made as one large quiche in a 22cm loose-bottomed tart tin or in 6 small loose-bottomed tart tins.

What you need:
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 100ml Olive oil
  • 1 medium Brinjil
  • 1 small Sweet Potato
  • a handful of Butternut
  • 2 small Cougettes(baby marrow)
  • 2 medium Onions
  • 300g Shortcrust pastry
  • 1 handful Fresh Thyme
  • 120g Ricotta
  • 120g Feta 
  • 7 Chery Tomatoes
  • 2 Eggs
  • 200ml Cream
  • Salt and Pepper
AAAaahhhh  what a list of ingredients....don't worry, its totally worth it!
How to make it:
- Preheat the oven to 230'C.
- Start with the peppers, cut around the stalk of the pepper and lift it out along with the seeds.
- Place the peppers in a ovenproof dish, drizzle with a little olive oil and place it on the to shelf of the oven.
- Cut the brinjil into 4cm rings, mix with 4 tablespoons olive oil and some salt and pepper.
- Spread them in a large baking tray and place in the oven on the shelf under the peppers.
- After 12 minutes add the sweet potato and butternut, cut into 3cm pieces, and return to the oven for another 12minutes.
- Then add the courgettes to the tray and stir gently.
- Return to the oven and roast for a further 12 minutes.
- Remove the roasted vegetables and the peppers from the oven.
- Reduce the oven temperature to 160'C.
- Cover the peppers with foil and allow to cool completly, then peel and tear them roughly into strips.
 - While the vegetables are roasting in the oven, thinly slice the 2 onions and saute them in a pan with 2 tablespoons of olive oil and some salt. Sauté the onions for 25 minutes, stirring occasionally until they turn brown, soft and sweet.
- Lightly grease either the 22cm loose-bottomed tart tin or the 6 small loosed-bottomed tart tins.

- Roll the shortcrust pastry into a rough circle and line the tin with the pastry.
- You can either prick wholes into the pastry with an fork and bake it at 200'C for 10 minutes or you can put a large baking sheet over the pastry and fill it with baking beans and bake in the oven at 160'C for 30 minutes, which ever works best for you. this step is basically just to get the pastry cooking before you add the mix so you don't end up with a raw crust at the end.
- In a large bowl mix the eggs and the cream, add a little bit of salt and pepper and set aside till needed. 
- Now it is time to put the quiche together! First scatter the onions at the bottom.
- Top with the roasted peppers.
- Then top with the roasted vegetables.
- Next scatter half of the thyme leaves over.
- Crumble both the cheeses over the vegetables.
- Then place the tomatoes halves, cut-side up on top of everything.
- Carefully and slowly pour the cream mix into the tart pan, the top layer of cheese and tomatoes should remain exposed.
- Scatter the remaining thyme over the top.
- Place in the pre-heated 160'C oven for 40-45minutes.
- Remove from the oven and allow to cool for 10 minutes before removing from the tin.
- Serve and Enjoy!!!!

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