Potato + Vegetable Baked Rotolo with Green Pesto
- ½ Onion, Finely Chopped
- 220g Fresh Spinach
- 80g Mascarpone Cheese
- 100g Green Pesto
- 2 Medium Red Peppers, in Halves
- 2 Medium Courgettes, Sliced Lengthways (Use a Potato Peeler)
- 6 Medium Potatoes, Peeled + Sliced into Thin Rounds (4-5mm Thick)
- 100g Grated Mozzarella
- 40g Grated Parmesan
- 1 Tbsp. Olive Oil
- Salt, to Taste
- Chives to Garnish (Optional)
Step 1:
Thoroughly grease a loose-bottomed flan tin. Put the flan tin on a baking tray, drape the sheet of shortcut dough over the flan tin, press the dough into the corners of the tin using your fingers, let about 5cm of dough drape over the edges of the tin, don’t trim them off. Chill for 30 mins.
Step 2:
Preheat the oven to 180C for fan assisted or 200C convection. Fill the pastry case with a round of baking paper and add baking beads or raw rice to weigh it down. Bake for 10 minutes, then remove the paper and baking beads or rice and blind bake the pastry for 5 minutes more. Carefully trim off the excess pastry using a small sharp knife and use as required, cooling it before handling it.
Step 3:
Mix 1 tbsp of the pesto in a bowl with the beaten eggs, cabbage, bacon, shallot, salt and pepper. Pour into the pre-cooked pastry case. Dot the remaining pesto over the top and cook for 20- 25 minutes until the filling is firm to touch. Keep an eye so that the pastry does not burn.
Step 4:
Allow to cool for 5 minutes and serve with a crunchy green salad. This quiche keeps well in the fridge for a couple of days and is delicious eaten cold!
Tips!
For a delicious meal, sprinkle some fresh green herbs over the top and serve with a green crunchy salad.
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