Vegetarian quiche

Recipe from: 4/10/1997 12:00:00 AM
Ingredients 19
Servings 8
Time

Ingredients

  • CRUST
  • 500
    ml
    cake flour
  • 1
    ml
    salt
  • 125
    g
    cold butter, diced
  • 2
    eggs, whisked
  • 15
    ml
    cold water
  • a little lemon juice
  • FILLING
  • 1
    onion, finely chopped
  • oil
  • 1
    red pepper, seeded and diced
  • 5
    leeks, sliced into rings
  • 4
    small carrots, scraped and sliced into rings
  • 250
    g
    fresh mushrooms
  • 100
    g
    spinach (hard stems removed), shredded
  • 4
    sun-dried tomatoes, chopped
  • 250
    ml
    grated Cheddar cheese
  • 250
    ml
    cream
  • 2
    eggs, whisked
 

Method

40-45 minutes
 
Preheat the oven to 200 ºC (400 ºF). Grease a 26 cm pie dish. Place the cake flour, salt and butter in the bowl of the food processor. Process until crumbly. Blend the eggs, water and lemon juice and pour through the spout of the food processor while running. Process until the pastry forms a ball. Remove from the food processor, wrap in plastic wrap and chill for about 20 minutes. Roll out and use to line the pie dish. Prick the crust and chill once more. Neaten the edges. Line the crust with a sheet of baking paper, fill with dried beans and bake for 10 minutes. Remove the paper and beans and bake for another 10 minutes or until the crust is just done but not brown. Sauté the onion in a little oil until tender. Remove from the pan and sauté the remaining vegetables, except the sun-dried tomatoes, in the pan until glossy. Sprinkle the onion over the baked crust, followed by the cheese. Sprinkle the remaining vegetables on top. Mix the cream and eggs, season with salt and pepper and pour into the crust. Reduce the heat to 180 ºC (350 ºF) and bake for about 40 to 45 minutes or until the egg mixture has set.
 

Read more on: bake
 

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