When time is at a premium, this easy to make vegetarian quiche can be prepared in advance and frozen.
375g double cream
125g whole milk
1.5g Sosa Pro-Pannacotta
10g Essential Cuisine Vegetable Mirepoix Glace
Salt and pepper to taste
130g red pepper, diced
130g onion, diced
5g parsley, chopped
Oil for frying
Heat 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.
Can be served hot or cold to suit your menus.