When time is at a premium, this easy to make vegetarian quiche can be prepared in advance and frozen.
Quiche mix
Ingredients375g double cream 125g whole milk 1.5g Sosa Pro-Pannacotta 10g Essential Cuisine Vegetable Mirepoix Glace Salt and pepper to taste |
Vegetable filling
Ingredients130g red pepper, diced 130g onion, diced 5g parsley, chopped 10g Essential Cuisine Light Vegetable Stock Mix Oil for frying |
MethodHeat the oil in a frying pan and cook the onion and red pepper, without colour until soft. Add the parsley and Essential Cuisine Light Vegetable Stock Mix and continue to cook for one minute. Remove from the heat. In a saucepan combine the cream, milk, Sosa Pro-Pannacotta and Essential Cuisine Vegetable Mirepoix Glace. Bring up to the boil stirring constantly and season to taste. Remove any foam that has formed on the surface of the quiche mix then add the cooked onions and peppers. Fill the Pidy Gluten Free Tart Cases with equal amounts of the filling. |
To serve
Can be served hot or cold to suit your menus.
