Roasted Vegetable And Gruyere Quiche

• 12 ounces frozen shortcrust pastry, thawed
• 1 red onion, quatered
• 1 red bell pepper, de-seeded and chopped
• 1 yellow bell pepper, de-seeded and chopped
• 1 zucchini, sliced thickly
• 1 tablespoon olive oil
• 2 large eggs
• 4 1/2 fluid ounces cream
• 4 ounces gruyere or 4 ounces Mature cheddar cheese, grated

1. Preheat oven 200u0b0C/400u0b0F/Gas6.
2. Rollout the pastry and line a deep 10 inch/25 cm flan tin.
3. Line with baking paper and baking beans and blind bake for 10 minutes.
4. Remove paper and beans and return to bake for another 5 minutes.
5. Place all the vegetables on a baking tray and drizzle with olive oil.
6. Roast in the oven for about 25-30 minutes until slightly charred.
7. Set aside and cool slightly, seperate the onion layers.
8. Reduce the oven temperature to 180u0b0C/350u0b0F/Gas4.
9. In a bowl whisk the eggs with the cream, stir in the cheese and season with salt and pepper to taste (you can also mix in a few of your favourite herbs).
10. Spread the vegetables over the bottom of the pastry case and pour the egg mixture over.
11. Bake for approx 30-35 minutes.
12. Can be served hot or cold.

shortcrust pastry, red onion, red bell pepper, yellow bell pepper, zucchini, olive oil, eggs, cream, gruyere

Taken from www.food.com/recipe/roasted-vegetable-and-gruyere-quiche-129250 (may not work)