Mum’s Masala Roasted Vegetable Quiche With A Yorkshire Pudding Crust

This dish truly demonstrates the versatility of this amazing authentic curry base that can be use to spice up any dish.

Method

  • 200g roasted vegetables (I used Aunt Bessie’s roasting vegetable mix)
  • 1 Giant Yorkshire pudding (frozen)
  • ½ tbsp tomato purée
  • ½ tbsp mums masala
  • 1 egg, lightly beaten
  • 2tbsp milk
  • Salt & Black pepper
  • 3 cherry tomatoes, halved
  • 2tbsp cheddar cheese, grated

Prep Time – 15 minutes

Cooking Time – 45 minutes

Prepare your roasted vegetables, if you haven’t already. They may soften up a little more while the quiche bakes, but they should basically be fully cooked.Heat the oven to 190°C (Gas Mark 5 / 375°F). To assemble the quiche, take an Aunt Bessie’s giant Yorkshire pudding and spread the tomato purée and Mums masala in the base. Add the roasted vegetables.In a mug or small bowl, combine the egg, milk and plenty of seasoning, and pour over the vegetables. Nestle the tomato halves into the egg, cut-side up. Sprinkle over a small amount of grated cheese, and bake for around 45 minutes

Serves – 3 to 4