Vegetable and feta quiche

Recipe from: 9/17/1998 12:00:00 AM
Ingredients 19
Servings 5
Time

Ingredients

  • CRUST
  • 530
    ml
    cake flour
  • pinch salt
  • 175
    g
    ice-cold butter, diced
  • 30
    ml
    ice water
  • FILLING
  • 400
    g
    baby potatoes, halved
  • handful fresh mint (optional)
  • 225
    g
    baby carrots, cur into pieces
  • 150
    g
    young green beans, topped and tailed
  • 2
    rounds feta cheese, broken into pieces
  • handful fresh basil
  • 2
    extra-large eggs
  • 250
    ml
    cream
  • 30
    ml
    milk
  • salt and freshly ground black pepper
  • 15
    ml
    ground almonds
  • 15
    ml
    flaked almonds
  • 15
    ml
    olive oil
 

Method

+/- 65 min
 
Sift the cake flour and salt together and rub in the butter until the mixture resembles mealie meal. Add just enough water to form a soft, manageable dough. Shape into a ball, cover with plastic wrap and leave to rest in the fridge for 30 minutes. Preheat the oven to 200 ºC and spray a 23 cm loose-bottomed pie tin with non-stick spray or butter lightly. Roll out the dough on a floured surface and use to line the pie tin. Line the pastry with a sheet of wax paper and a layer of dried beans. Bake the pastry shell for 10 minutes. Remove the wax paper and beans and bake for another 10 minutes. Remove from the oven and reduce the oven temperature to 180 ºC. Meanwhile boil the potatoes until tender with a few sprigs of mint. Add the carrots and beans and boil for about 3 minutes more until just tender but sill slightly crisp. Drain, mix with the feta cheese and spoon into the baked pie shell. Chop a little fresh basil and mint. Beat the eggs, cream and milk together and stir in the herbs. Season well with salt and pepper and pour over the vegetables. Mix the ground and flaked almonds with the olive oil and sprinkle on top of the filling. Bake for 45 minutes until the egg custard has set. Leave to cool for about 20 minutes, slice and serve with crusty bread and olives if desired. Makes 1 medium-sized quiche. Serves 4-5.
 

Read more on: bake  |  dairy
 

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