Rocky Road Quiche


Short crust pastry

• 1 1/3 cups Flour
• 1 egg
• 180g cold butter, cubed
• Pinch of Salt
• 1 tbsp milk

• 1/2 Jap pumpkin
• zucchini
• 1 onion red
• 150g baby spinach
• 1/2 sweet potato
• 2 tbsp basil
• salt & pepper
• 100ml olive oil
• sprigs thyme
• 150g ricotta (drained)
• 4 eggs
• 400ml cream
• salt & pepper
• Gruyere, grated
• Basil


Step 1
For the pastry, place the flour, salt and butter into food processor and blend into a fine crumb, mix together the egg and the milk then add to the crumbs.
Remove and pull together gently into a dough.

Step 2
Line a spring form tin with the pastry, then top with baking paper and fill with baking beans, rice etc (blind bake).

Step 3
Rest in the fridge for 20 minutes.
Place into a moderate oven, 180°C, until golden.
Remove and reserve.

Step 4
For the filling, cut the vegetables chunky and drizzle with olive oil.
Season with salt, pepper and thyme. Place into a moderate oven until golden. Cool.

Step 5
Mix the 4 eggs, salt pepper and cream together.
Place the vegetables into the tart with the ricotta crumbled over, and pour in the cream mix – sprinkle with gruyere (optional).

Step 6
Place into a preheated oven at 160°C for about 40 minutes.
Tear the basil over the tart and drizzle with olive oil.


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