On my runs around the park, I'm seeing more and more people lazing about on the grass, enjoying the sunshine and light breeze. It's gotten me thinking about outdoor picnics and barbecues. This quiche would be perfect for either. Sometimes barbecues can be meat overload, and vegetable sides are great to lighten things up! As for picnics, keeping things vegetarian means you don't have to worry about food poisoning and it's a nice change from never-ending sandwiches.
This quiche is super versatile. Add whatever vegetables you want in! Potatoes, sweet potatoes, pumpkins and starchy vegetables will give substance to your quiche, and a selection of other vegetables like capsicum, courgettes, onions, beans, asparagus or even broccoli will allow you to play with various flavours.
Roasting all the vegetables before making the quiche ensures that everything is cooked through and tender, and can give a caramelised crust as well. I roasted all of mine at the same time with salt, pepper and mixed herbs for just 15 minutes, tossing halfway through. Keep in mind if you have vegetables that need longer (like potatoes) then you can boil them first so they cook the same time in the oven.
A glass pyrex dish like this one allows the quiche to come out easily, without needing oil, even though it's crustless. So you can bake it like this, then cut into squares when its cooled to take out for a picnic, or bake it in a disposable foil baking tray if you like!
Just top with cheeeeeeesssssseeeeee! And dig in!
Full recipe here->