Whatshot
Roast Vegetable & Feta Quiche With Onion Marmalade
Roast Vegetable & Feta Quiche With Onion Marmalade
Date: 2021-10-22
Janice Annetts is not just an amazing chef/foodstylist/caterer, she is also a talented artist. Whatever Janice does, she does it with love and passion and it is so clear in her overall presentation and the flavour profile of her dishes, Janice is a true professional but she never loses sight of the fundamentals of bringing food to life! "Catering and food styling relies on more then one vital ingredient...for me its about wrapping freshly prepared taste appeal in mouthwatering presentation." Janice told me, "The avid pursuit of this art, fused with my passion for people and freshly prepared, beautiful food has been my personal recipe for success. The Janice Annetts experience combines skills, creativity, innovation and passion to deliver freshly prepared foods that translate into exquisite food visuals! We cater to the individual requirements of our valued clients and tailor our service to exceed expectations on a visual and taste level!" For more on Janice see her website https://www.janiceannetts.co.za.
ROAST VEGETABLE & FETA QUICHE WITH ONION MARMALADE
Serves 4 |a little effort | time taken, 2 hours
It's a great way to repurpose any left-overs and create your own combinations
For the short crust pastry:
- 225g cake flour
- 2ml salt
- 2ml oregano or mixed dried herbs
- 120g butter (salted or unsalted Ð personal preference)
- 45-60ml ice cold water to bind
Method:
- Sift the flour, salt & dried herbs into a large bowl
- Cut the butter into small pieces and rub into the flour with your fingertips until the mixture resembles fine crumbs
- Mix the cold water with a pallet knife until the mixture binds to form a smooth soft dough
- Place the dough into an air-tight container and allow to rest in the refrigerator for 30 minutes before rolling out
- Blind baking the pastry:
- Pre-heat oven to 200¡C
- Once the pastry has rested, roll out on a floured surface no thicker than 3mm thick
- Line a greased 25cm flan tin with pastry and prick with a fork
- Line with foil and baking beans
- Bake blind for about 10 minutes
- Once baked, remove the baking beans and the foil and allow to cool
For the filling:
- (Make the filling whilst the pastry is resting in the fridge to save time)
- 1 large brinjal, cubed
- 4 baby marrows, cut in half length ways and sliced
- 1 small red pepper, de-seeded and diced
- 1 small yellow pepper, de-seeded and diced
- 2 garlic cloves, crushed
- 15ml vegetable seasoning of your choice (Robertson's or Ina Paarman's)
- Salt & pepper to taste
- 3 Tblsp olive oil
Method:
- Pre-heat oven to 180C
- Place the brinjal in a bowl and sprinkle with salt and allow to stand for 20 minutes
- Squeeze out excess liquids and drain
- Add the remaining vegetables, garlic, seasoning and olive oil to the brinjals and coat evenly
- Arrange on a roasting pan and roast for 25-30 minutes or until the brinjals are soft
- Allow to cool
- For the egg custard:
- 8 large free-range eggs
- 250ml cream or full cream evaporated milk
- Salt & pepper to taste
- 120g feta cheese, crumbled
Method:
- Whisk the eggs with the cream and seasoning
- Crumble the feta cheese into the egg mix
- Assembling the quiche:
- Pre-heat the oven to 180¡C
- Arrange the roasted vegetables on top of the blind-baked pastry case
- Pour the egg custard over the vegetables
- Bake for between 25-35 minutes or until the custard has set
- Allow to cool slightly before removing from flan tray
- Serve with a salad of your choice