Carrot and Baby Marrow Quiche

Name: Carrot and Baby Marrow Quiche
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: South African
Ingredients: 1 roll frozen, readymade shortcrust pastry, defrosted; 3 baby courgettes (baby marrows), grated; 1 large carrot, peeled and grated; 4 eggs; 250 ml cream; 36 g (1 sachet) Knorr three cheese instant pasta sauce; 15 ml basil pesto; 125 ml cheddar cheese, grated; 1 ml Robertsons fine black pepper to taste

4 People
75 min.
easy

Put your culinary skills to the test by trying your hand at this vegetarian recipe for Carrot and Baby Marrow Quiche.

Ingredients

1 roll frozen, readymade shortcrust pastry, defrosted
3 baby courgettes (baby marrows), grated
1 large carrot, peeled and grated
4 eggs
250 ml cream
36 g (1 sachet) Knorr three cheese instant pasta sauce
15 ml basil pesto
125 ml cheddar cheese, grated
1 ml Robertsons fine black pepper to taste

Cooking Method

Place an oven tray in the oven.
Preheat oven and tray to 200°C.
Line the base and sides of a quiche or 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 together the eggs, cream, Knorr Three Cheese Pasta Sauce and basil pesto until smooth. Season to taste Robertsons Black Pepper.
Pour over vegetables and sprinkle with cheese.
Bake quiche for 35-40 minutes or until golden and set.
Stand for 5 minutes before serving.