Spring Vegetable Bake

MAGIMIX 3200:

Serves: 2 to (4)

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients:

1 (2) eggs
160ml (320ml) single cream
½ (¾) courgette
½ (¾) carrot
1 (1½) turnip
¼ (⅓) red pepper
½ (½) onion
3 (5) cherry tomatoes
2 (3) chive leaves
1 (1) sprig of thyme
1 (2) pinches nutmeg
salt and pepper to taste

MAGIMIX 4200:
Serves: 6
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Ingredients:
3 eggs
500ml single cream
1 courgette
1 carrot
2 turnips
½ red pepper
1 onion
8 cherry tomatoes
4 chive leaves
2 sprigs of thyme
3 pinches of nutmeg
salt and pepper to taste

MAGIMIX 5200:
Serves: 8
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Ingredients:
4 eggs
650ml
single cream
1½ courgettes
1½ carrots
3 turnips
1 red pepper
1½ onions
10 cherry tomatoes
6 chive leaves
2 sprigs of thyme
4 pinches of nutmeg
salt and pepper to taste

Method (all models):

1. Wash all the vegetables.
2. Grate the carrots, courgettes and turnips in the midi bowl fitted with the 4mm grating disc.
3. Slice the pepper and onion using the 4mm slicing disc.
4. Set aside.
5. Break the eggs into the bowl with metal blade fitted.
6. Add the chives, cream, nutmeg, salt and pepper.
7. Blend for 30 seconds.
8. Transfer the vegetable mixture to a buttered quiche tin.
9. Top with the egg preparation.
10. Add the cherry tomatoes (halved).
11. Scatter with thyme.
12. Bake in oven at 180°C (gas mark 4).

Serve as a starter with the following sauce:

With the processor running, put 2 garlic cloves in the mini bowl and blend until smooth. Open the lid, push the garlic down with the spatula and add 1 teaspoon of smooth mustard. Again while the processor is running, add 150ml of olive oil via the feed tube. Season generously and add the juice of ½ lemon.

Spring vegetable bake is best eaten when slightly warm, accompanied by the sauce and a green salad seasoned with walnut oil.