Carrot and Baby Marrow Quiche

Thank you for your recipe Malinda

Carrot and baby marrow make a refreshing change as a quiche filling and extra flavour is added with a tasty pesto sauce.
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Recipe serves4, Preparation time15 minutes, Cooking time60 minutes
·         2 Sheets frozen, ready-made shortcrust pastry
·         3 Baby marrows, grated
·         1 Large carrot, peeled and grated
·         4 Eggs
·         250 ml Cream
·         1 KNORR Creamy Pesto Pasta Sauce
·         125 ml Cheddar cheese, grated
  • 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 Creamy Pesto Pasta Sauce 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. Serve with a crispy garden salad.
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