This was my first attempt at quiche and I am pleased to say that it turned out awesome (well the pastry crust was a bit soggy but that didn't stop it from being awesome!)
Here's what you will need: -
2 peppers, sliced
3 large mushrooms, sliced
3 spring onions, both white and green parts sliced
Dried herbs (I used oregano and thyme) - a pinch
1/2 cup milk
Bunch of fresh coriander, chopped (you can use parsley)
Ready rolled shortcrust pastry
1 tbsp olive oil
1 tbsp melted butter
1/2 cup grated cheddar cheese
1. In a flan tin, lay the pastry out and cut off the excess. (I saved these to make jam tarts with Lil Miss J - food doesn't get wasted in my house - no sirree!!). Now I didn't do this, but you should probably brush the pastry with some egg and let it blind bake for about 5 minutes so that it hardens and doesn't get soggy from the filling you will put in later. I put a layer of grated cheddar cheese on the base.
2. In a pan, heat the oil and saute your veggies until they are soft. Add the dried herbs, salt and pepper to season. Then transfer this to the pastry base. Sprinkle with chopped coriander.
Look at all that gorgeous colour!
3. Mix together the eggs, milk and melted butter. Pour this mixture on to the base, sprinkle on some grated cheddar and bake at 190 degrees for approximately 40 minutes.
And this is what you'll end up with! Now that is gorgeousness on a plate - even if I say so myself!
You don't have to stick with these veggies - use whatever you have lying about and if you don't want a veggie version, you can always chuck in some bacon or ham!