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Slow-roasted tomato, broccoli & mozzarella quiche

By Dominic Franks This slow-roasted tomato, broccoli and mozzarella quiche has been made because it’s picnic season here in the UK and despite the unpredictable rain (it’s been one of those summers) and the never-ending threat of another lockdown, us Brits will always search out the nearest patch of lawn, meadow, beach or hillside and throw down a picnic rug and get out the sandwiches, tea and ginger beer. OK, it’s not quite like that but we have been known to picnic on the living-room floor in the past when we were hit with a particularly bad storm. If the sausage rolls are made nobody can stop us! Mum makes the best quiches ever and this is her basic recipe which I’ve adapted over the years. The fillings can be anything you want them to be. I had broccoli that needed eating.

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I roasted all the veg rather than sauté them as I normally would do because I had the oven on anyway for the slow-roasted tomatoes, so it made sense and it’s good to be practical and save energy where you can. I’ve also made 2 quiches at once. Another brilliantly handy tip from mum – why make one, when you can make two in the same

time and the same energy. We ate one that day and the other went into the freezer for when mum gets here. The recipe below is for one quiche but if you want to make two, simply double the pastry recipe but I’d maybe add just 1 more egg and another 50ml of single cream. Maybe a little more veg but to be honest it goes a long way!