Roasted vegetable quiche with Yorkshire pudding crust
Quiche is one of my favourite types of pie. I love tarts, I love pot pies, I love pasties… but sometimes you just can’t beat a good old quiche. Fluffy eggs, a little bit of crispy cheese on top, and plenty of vegetables – perfect.
The only thing that puts me off making a quiche is the pastry. It’s not that I don’t like pastry (I could quite happily eat my weight in pastry, and I’m not light… probably because of all the pastry…) – I just find it a bit intimidating sometimes. I don’t really have any inclination to make my own from scratch, so I usually buy the pre-made stuff, but somehow I even manage to muck that up far more often than I should probably admit. When I made my mushroom and gruyère tart I left the pastry in the fridge until the last minute (rookie mistake), so as I unrolled it, it decided to snap into lots of little strips. Luckily I was able to press it into the dish and nobody was any the wiser, but still… there was a stressful half hour or so when I was certain the egg was going to seep through the cracks and make a big mess.
SO. The point is: any excuse not to faff around with pastry, and I’m in.
I think I might have stumbled upon the Holy Grail of quiche making: Aunt Bessie’s giant Yorkshire puddings.
JUST LOOK. Isn’t that just crying out to be filled like a quiche?
You can cook these babies straight from frozen (not real babies… don’t cook real babies…) so it couldn’t be simpler – grab one out of the freezer, add whatever filling you fancy, pour over your egg mixture, and pop it in the oven. Just how I like it.
Since these Yorkshires are kind of designed for one person (one hungry person, but one person nonetheless), they’re perfectly proportioned to make a quiche to feed two – once you’ve added your filling and served it alongside some salad or chips or whatever you fancy, you’ve got a great meal for two. We usually have to eat quiche for days on end to get through a big one, so it was nice to have one that was just the right size for us.
You can obviously mix up the filling to suit you own taste – depending on what you choose, you will probably need to pre-cook your veg before adding them to the quiche. I used a bag of Aunt Bessie’s roasting vegetable mix, which consists of parsnip, carrot and swede, which I just popped in the oven to roast for a while before constructing the quiche. I also added a few cherry tomatoes on top, because I love the way they get nice and sweet when they’re roasted.
So next time you spot these giant Yorkshire puddings in the shops, make sure you grab a pack, and show me what you create!
- 200g roasted vegetables (I used Aunt Bessie’s roasting vegetable mix)
- 1 Aunt Bessie’s giant Yorkshire pudding (frozen)
- 1/2 tbsp tomato purée
- 1/2 tbsp basil pesto
- 1 egg, lightly beaten
- 2tbsp milk
- Black pepper
- 3 cherry tomatoes, halved
- 2tbsp cheddar cheese, grated
- Prepare your roasted vegetables, if you haven’t already. They may soften up a little more while the quiche bakes, but they should basically be fully cooked.
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- To assemble the quiche, take an Aunt Bessie’s giant Yorkshire pudding and spread the tomato purée and pesto in the base. Add the roasted vegetables.
- In a mug or small bowl, combine the egg, milk and plenty of seasoning, and pour over the vegetables. Nestle the tomato halves into the egg, cut-side up.
- Sprinkle over a small amount of grated cheese, and bake for around 45 minutes, until the egg is set.