Name: Vegetable and feta quiche
Cook time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Bake
Ingredients: 530.00 ml flour cake; salt pinch; 175.00 g butter cold, cubed; 30.00 ml water iced; 400.00 g baby potatoes halved; fresh mint handful; 225.00 g baby carrots baby, chopped; 150.00 g green beans young, topped and tailed; 2.00 feta cheese; fresh basil handful; 2.00 eggs extra-large; 250.00 ml cream; 30.00 ml milk; sea salt and freshly ground black pepper; 15.00 ml almonds ground; 15.00 ml almonds flaked; 15.00 ml fresh chillies 573

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Ingredients (17)

CRUST

530.00 ml	flour — cake
	salt — pinch
175.00 g	butter — cold, cubed
30.00 ml	water — iced

FILLING

400.00 g	baby potatoes — halved
	fresh mint — handful
225.00 g	baby carrots — baby, chopped
150.00 g	green beans — young, topped and tailed
2.00	feta cheese
	fresh basil — handful
2.00	eggs — extra-large
250.00 ml	cream
30.00 ml	milk
	sea salt and freshly ground black pepper
15.00 ml	almonds — ground
15.00 ml	almonds — flaked
15.00 ml	fresh chillies — 573

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Method:

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.