Roasted Vegetables Quiche

Brought this quiche along to the beach for picnic and it's so yummy delicious. The colourful roasted vegetables is sweet and healthy that was purposely made for my dear son. I am so glad that he ate a big piece with good appetite.  The most wonderful feeling is your loves one enjoy the food you have prepared for them.

Ingredients for a pastry fit 28 cm tart pan

(This quiche is only 23cm, I use some leftover pastry for others recipe)

330g plain flour

35g sugar powder

1/2 teaspoon salt

70g whole beaten eggs

160g cold butter (cut into small chunk)

Ingredients for the fillings

Half a red pepper

Half a green pepper

Half a yellow pepper

A big red onion

half a green courgette

half a yellow courgette

a cup of chunky pumpkins

a cup of chunky aubergine

1 tablesppon olive oil

sea salt

60g whole eggs

10g egg yolks

50ml milk

50ml whipping cream

50g mascarpone cheese

Few pieces of cheese kraft

Half cups shredded cheddar cheese

For the pastry, mix the flour, sugar powder and salt in a food processor until combine.  Add the butter and pulse the food processor in few times until everything become fine bread crumbs.  Add in the beaten egg and pulse again for few times until it almost come to a dough. Take out the dough and flatten it to become a round disc. Cling wrap it and chill in the fridge at least 1 hour before use.

Line the chilled pastry onto a 23cm tart pan. Use a folk to poke some holes on the pastry then refrigerate for 30 minutes. Line a baking parchment on the tart surface and add the baking beans to blind bake the pastry at 220C preheated oven for 15 minutes. Take the pastry out and remove the beans and baking parchment. Egg wash the pastry surface and continue to bake for another 10 minutes. 

For the fillings,  put all the chopped chunky  vegetable into a roasting tray with a tablespoon of oil and sea salt.  Rub them so that everything well coated. I roast the vege in the Philips Airfryer at 190C for 10 minutes. I assume oven roast will be slightly longer. 

Place some cheese kraft onto the bottom of tart and add all the roasted vegetables. Mix the eggs, milk and cream together and pour over to the vegetables and tart. Lastly sprinkle over the shredded cheddar cheese on top of everything.  Bake at 220C preheated oven for 20 - 25 minutes.