QUICHE MIX
375g double cream
125g whole milk
10g Essential Cuisine Vegetable Mirepoix Glace
Salt and pepper – to taste
VEGETABLE FILLING
130g red pepper, diced
130g onion, diced
5g parsley, chopped
10g Essential Cuisine Light Vegetable Stock Mix
Oil for frying
1. Heat the oil in a frying pan and cook the onion and red pepper, without colour until soft
2. Add the parsley and Essential Cuisine Light Vegetable Stock Mix and continue to cook for 1 minute. Remove from heat
3. In a saucepan combine the cream, milk, Sosa Pro Pannacota and Essential Cuisine Vegetable Mirepoix Glace
4. Bring up to the boil stirring constantly and season to taste
5. Remove any foam that has formed on the surface of the quiche mix then add the cooked onions and peppers
6. Fill the Pidy Gluten Free Tart Cases with equal amounts of the filling