Name: Vegetable quiche
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 250.00 ml flour cake; 2.00 ml salt; 3.00 ml Baking powder; 70.00 ml butter; 125.00 ml cheddar cheese finely grated; 1.00 egg yolks; 45.00 ml water iced; 30.00 ml butter; 1.00 fresh chives bunch; 1.00 red pepper chopped; 250.00 g mushrooms sliced; 190.00 ml sausages cabanossi; 500.00 g spinach shredded, steamed; sea salt and freshly ground black pepper; eggs; sour cream; salt and freshly ground black pepper; 250.00 ml cheddar cheese grated

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Ingredients (18)

PIE CRUST

250.00 ml	flour — cake
2.00 ml	salt
3.00 ml	Baking powder
70.00 ml	butter
125.00 ml	cheddar cheese — finely grated
1.00	egg yolks
45.00 ml	water — iced

FILLING

30.00 ml	butter
1.00	fresh chives — bunch
1.00	red pepper — chopped
250.00 g	mushrooms — sliced
190.00 ml	sausages — cabanossi
500.00 g	spinach — shredded, steamed
	sea salt and freshly ground black pepper

EGG MIXTURE

	eggs
	sour cream
	salt and freshly ground black pepper
250.00 ml	cheddar cheese — grated

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Method:

Combine the cake flour, salt and baking powder. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the grated Cheddar cheese, egg yolk and half the water, and mix to form a pliable dough. Add the rest of the water if necessary. Shape the pastry into a ball, cover with plastic wrap and chill for about 30 minutes.
Meanwhile, preheat the oven to 200 °C and butter a 27 cm loose-bottomed quiche or cake tin or spray with non-stick spray.
Heat the 30 ml butter and sauté; the chives, red pepper and mushrooms until soft and fragrant. Add the sausages and spinach. Season with salt and freshly ground black pepper and set aside.
Remove pastry from the fridge and roll out on a lightly floured surface. Line the prepared tin with the pastry and prick the base with a fork. Line with baking paper and sprinkle dried beans or rice over the base.
Bake for about 10 minutes or until the sides of the pastry just begin to brown. Remove from the oven and remove the baking paper and beans.
Spoon the filling into a colander or sieve and press with a wooden spoon to remove any excess liquid.
Beat the eggs and sour cream together and season with salt and black pepper. Turn the filling into a mixing bowl, add the egg mixture and mix.
Turn into the prepared pie crust.
Sprinkle with grated Cheddar cheese and bake for 10 minutes at 200 °C. Reduce the temperature to 180 °C and bake for another 40 to 50 minutes until firm and golden brown.
Makes a large quiche.