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57
RECIPES
7. For bread: shape dough into a roll shape
to fit a large lightly greased bread tin
or divide into two to fit two smaller
bread tins.
For bread rolls: divide dough evenly
into 16-24 pieces, knead into balls
and place close together on a lightly
greased baking tray.
8. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 30-40 minutes or until
well risen. Remove plastic wrap.
9. Brush top of dough with Egg glaze and
sprinkle with seeds if required.
10. For bread: bake in a preheated oven
at 200ºC for 40-50 minutes or until
cooked and golden brown.
For bread rolls: bake in a preheated
oven at 180ºC for 15-20 minutes or
until cooked and golden brown.
11. Remove from pan or trays and cool on
wire rack.
FETA AND ROASTED
MEDITERRANEAN
VEGETABLE QUICHE
Serves 20-24
INGREDIENTS
1 small red capsicum, sliced
1 small yellow capsicum, sliced
1 small eggplant, cubed
2 zucchini, sliced
2 tablespoons olive oil
1 quantity wholemeal pastry (Recipe Page 54)
3 x 60g eggs
½ cup milk
Freshly ground black pepper and salt, if desired
1 cup feta cheese, cubed
METHOD
1. Place vegetables into a baking dish lined
with baking paper, drizzle with olive oil.
Toss to coat.
2. Bake in a preheated 200ºC oven for 30
minutes or until tender.
3. Roll pastry to cover base and sides of
23cm oven proof pie plate.
4. Blind bake the pastry base in a preheated
oven 200ºC for 15 minutes or until light
golden. Remove and cool slightly.
5. Assemble the mixer using the wire whisk.
6. Using speed 1, beat the eggs and milk
to combine.
7. Place pie plate onto an oven tray.
Layer roasted vegetables and feta
cheese into prepared pastry case.
Pour egg mixture over.
8. Bake in a preheated oven 250ºC oven for
10 minutes, reduce heat to 180ºC for 20
minutes or until filling is set. Serve hot.
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