Roast Mediterranean Vegetable & Cheddar Quiche

Roast Mediterranean Vegetable & Cheddar Quiche


300g McCain Mediterranean Roast Vegetables

30 ml olive or vegetable oil

Salt and freshly ground black pepper, to taste


The base

380 ml (110g) fresh breadcrumbs

15 ml dried mixed herbs

100 ml (100g) salted butter, melted


6 extra large eggs

100 ml fresh full cream milk

50g cherry tomatoes, halved

150 ml (70g) Cheddar cheese, grated


4 - 6


Prep Time: 25 - 30 minutes
Total Time: 10 - 15 minutes

  1. Preheat oven to 200°C, grease a 12 hollow muffin tin with non-stick cooking spray.
  2. Place the McCain Mediterranean Roast Vegetables in a roasting tray, drizzle with olive oil and season with salt and freshly ground black pepper.
  3. Roast the vegetables for 20 - 25 minutes until cooked and lightly coloured, allow to cool slightly and cut into bite sized pieces.
  4. Meanwhile for the base; mix the breadcrumbs, mixed herbs and melted butter in a mixing bowl, spoon 20 ml each of the breadcrumb mixture into the muffin tin and press down with the back of a spoon gently to cover the bottom.
  5. In a measuring jug, whisk the eggs and milk together and season.
  6. Add the cherry tomatoes to the roast vegetables and mix, spoon the mixture into the muffin tin then cover each one with enough egg mixture to cover.
  7. Top the quiches with grated cheese and bake for 15 minutes until the cheese is melted and golden and the eggs are set.
  8. ­­­­­­­Allow the quiches to cool in the tin slightly before turning out onto a wire rack and allow to cool completely. Store in an air tight container in the refrigerator for up to 3 days.

Variations, Hints and Tips

  • Replace the McCain Mediterranean Vegetables with McCain Classic Roast Vegetables.
  • Replace the grated Cheddar with 75g feta cheese, crumbled.
  • Run the back of a butter knife around the edge of each quiche before removing to ensure it hasn’t stuck.