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#WFD- Carrot and Baby Marrow Quiche
Bake quiche for 35-40 minutes or until golden and set.
POLOKWANE – Quiche is a savoury open tart or flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables.
Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food.
Ingredients
- 1 roll frozen, readymade shortcrust pastry, defrosted
- 3 baby marrows, grated
- 1 large carrot, peeled and grated
- 4 eggs
- 250ml cream
- 1 x KNORR Three Cheese Pasta Sauce
- 15ml basil pesto
- 125ml cheddar cheese, grated
Method
- Place an oven tray in the oven.
- Preheat oven and tray to 200°C.
- Line the base and sides of a quiche/flan dish with pastry and trim excess.
- Place in the freezer for 15 minutes or until pastry is firm.
- Bake pastry for 20-25 minutes or until golden.
- Reduce oven to 180°C.
- Squeeze excess moisture from the grated baby marrow and carrot and spread over the base of the quiche.
- Whisk eggs, cream, KNORR Three Cheese Pasta Sauce, basil pesto and salt and pepper until combined.
- Pour over vegetables and sprinkle with cheese.
- Bake quiche for 35-40 minutes or until golden and set.
- Stand for 5 minutes before serving.
This recipe was provided by What’s for Dinner.
