Meat Free Monday – Roast Veg Quiche

Meat Free Monday – Roast Veg Quiche

This quiche recipe is perfect for using Sunday’s left over roasted vegetables. The vibrant colors and flavors make great for brunch, lunch, or even dinner.

1 large pie serving
Prep: 15 mins, Cooking: 30 mins

 

Crust Ingredients:

  • 25og flour – cake
  • 1ml paprika – ground
  • 150g butter – cold, cubed
  • 20g cheddar cheese – finely grated
  • 10ml lemon juice
  • 80ml water – ice cold

 

Method:

Put the flour, paprika or cayenne pepper and 2ml salt into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, use a food processor and pulse the mixture.

Add the cheese. Mix the lemon juice into the water and add a little at a time using a blunt knife. As soon as the mixture comes together in a ball, remove from the bowl. Cover with plastic wrap and refrigerate for 30 minutes, or until ready to use.

Remove the dough from the fridge and allow it to soften slightly. Roll it out between two pieces of greaseproof paper. Line a greased quiche tin with the pastry and trim the edges. Prick all over the pastry with a fork and then blind bake in a 200 degree preheated oven for 10 to 15 minutes if you want it par-baked, or 25 to 30 minutes if you want it fully cooked.

 

Filling Ingredients:

  • 1 onion – chopped
  • 3 large eggs,
  • 250ml milk,
  • 125ml cream
  • 100g grated cheese
  • 350ml-cooked vegetables of your choice (roasted peppers, butternut, courgettes, brinjals, mushrooms etc)

 

Method:

Remove the par-baked pastry from the oven and set it aside. Heat 25ml butter in a saucepan and sauté one chopped onion until soft. Spread over the pastry shell and add 350ml-cooked vegetables of your choice (roasted peppers, butternut, courgettes, brinjals, mushrooms etc)

Whisk together three large eggs, 250ml milk, 125ml cream and 100g-grated cheese. Pour over the filling. Reduce the oven temperature to 180°C and bake for 20 to 30 minutes, until the filling is set.

 

Watch points:

Keep the butter cold at all times. If your hands are too warm, rather use a food processor, pastry cutter or two blunt knives to rub the butter into the flour.

Don’t over mix or knead the pastry. This causes the gluten to develop, which will make the pastry tough and cause it to shrink.

Line the pastry with baking paper and fill with baking beads or dried beans to blind bake.

Recipe source: Ideas magazine

 

 

 

 

 

 

 

 

 

 

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