Quiche with Oven Roasted Vegetables

Lovely Meal

Quiche requires a bit of forethought and planning when you're making it in the confines of a small galley area. But it has its rewards when you serve it later on passage. It tastes just as good cold as hot, so when you want to spend as little time down below as possible, you can take the quiche straight out of the fridge, serve with some sweet cherry tomatoes, and the crew will be most appreciative.



Preparation Time:  20 Minutes
Cooking Time: 40 Minutes

 For the pastry:  For the filling:
 6 oz flour  1 oz flour
 2 oz butter  1 oz butter
 1 oz cheddar cheese  3/4 pint milk 
   1 cup Oven Roasted Vegetables
   2 teasp mustard powder
   1 egg, beaten
   2 oz strong cheese
   2 oz ham or cooked chicken


To make the pastry, place the flour in a large mixing bowl with the butter, and sift through your fingers to make fine breadcrumbs. Mix in the cheese and a little salt and enough cold water to bind the pastry so that it comes clean from the edges of the bowl. Wrap the pastry in clingfilm and put in the fridge for at least 1/2 hour or until ready to use.

Pre-heat the oven to a medium setting. Roll out the pastry and line a 10in round baking tray or oven-proof flan dish. Prick the base of the pastry with a fork a few times and bake in the oven for about 15 minutes. 

Meanwhile, place the flour, butter and milk in a pan, and bring slowly to the boil, stirrng constantly. The sauce will thicken - reduce the heat and simmer for another 5 minutes. Remove from the heat, stir in the cheese, beaten egg and mustard powder. 

Remove the pastry case from the oven. Place the oven roasted vegetables in the base, followed by a layer of ham or cooked chicken. Pour the sauce over the top, being careful not to let any spill over the edges of the pastry. Sprinkle a little cheese and paprika over the top, and bake in the oven for a further 25 minutes.

Can be served hot or cold, with a crisp green salad and a glass of chilled white wine.