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Roast vegetable quiche
This recipe is appropriate for individuals with Inflammatory Bowel Disease. It includes a variety of roasted vegetables and does not include any known triggers for inflammation.
Adapted from www.taste.com.au, by Claire Brookman
Ingredients
- 1 small red capsicum, thickly sliced
- 500g butternut pumpkin, peeled, cubed
- 1 small red onion, cut into thin wedges
- 63 13/100 gm pure cream
- 4 eggs
- 20 ml chopped fresh coriander leaves
- 62 1/2 ml finely grated parmesan cheese (or vegetarian hard cheese)
- 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
- Olive oil cooking spray
Method
- Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.
- Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.15 min timer
- Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven. Place tart pan on hot baking tray in oven. Bake for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 180°C/160°C fan-forced.15 min timer
- Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.40 min timer
Crohn’s and colitis check: watch for chili heat, alcohol, caffeine, and during flares, high-fibre raw vegetables and seeds. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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