CARROT AND BABY MARROW QUICHE: [WHATSFORDINNER]
Carrot and baby marrow make a refreshing change as a quiche filling and extra flavour is added with a tasty pesto sauce.
Recipe serves 4
Preparation time 15 minutes
Cooking time 60 minutes...
INGREDIENTS:
1 roll frozen, ready-made shortcrust pastry, defrosted
3 Baby marrows, grated
1 Large carrot, peeled and grated
4 Eggs
250 ml Cream
1 sachet KNORR Three Cheese Pasta Sauce
15 ml basil pesto
125 ml Cheddar cheese, grated
WHAT TO DO:
Place an oven tray in the oven.
Preheat oven and tray to 200°C.
Line the base and sides of a quiche/flan dish with pastry and trim excess.
Place in the freezer for 15 minutes or until pastry is firm.
Bake pastry for 20-25 minutes or until golden.
Reduce oven to 180°C.
Squeeze excess moisture from the grated baby marrow and carrot and spread over the base of the quiche.
Whisk eggs, cream, KNORR Three Cheese Pasta Sauce, basil pesto and salt and pepper until combined.
Pour over vegetables and sprinkle with cheese.
Bake quiche for 35-40 minutes or until golden and set.
Stand for 5 minutes before serving.
