These mini quiches are a good way to use the capsicum, courgette ( zucchini ) glut in the garden. They are quick to put together once the chopping has been done. I used rough puff pastry left over from another recipe I was trialing . Making my own puff pastry was so easy I am not sure why I hadn’t tried it before , just be sure the butter is very very cold or frozen. I used Paul Hollywood’s recipe for rough puff that I found online , there are many,look for a quick rough puff.
- 1 yellow or red capsicum chopped
- 2 large flat mushrooms
- 1 med courgette chopped into small cubes
- 4 eggs, free range
- 1/4 cup milk
- 1/2 Parmesan cheese, grated
- salt and pepper to taste
Heat oven to 180 C (350)
Sweat the capsicum,mushrooms, onion and courgette in a little oil until soft. Meanwhile whisk eggs, milk and cheese together with a little salt and pepper.
Line 1 large or 4 small quiche tins , brushed with oil, with your puff pastry. Spread the vege mixture into the pastry so it covers the bottom of the pastry. Slowly pour the egg mixture over and fill to almost the top so it covers all the veges, you can sprinkle with a bit more Parmesan if you like at this stage.
If using the smaller tins place a tray into the oven and pop them onto it, cook for 20-25 mins. If using the bigger tin cook for 30-35 mins, check at them, if not wobbly its set and ready.