|400 g||puff pastry — thawed|
|30 ml||fresh chillies — 573|
|1||onion — grated|
|5 ml||garlic — cloves, minced|
|150 g||button mushrooms — sliced|
|150 g||mozzarella cheese — grated|
|4||eggs — well beaten|
|sea salt and freshly ground black pepper|
|15 ml||butter — melted|
Preheat the oven to 180°C and grease a
20cm quiche dish.
Line the quiche dish with puff pastry and
bake blind for 10 minutes. Heat butter and olive oil in a large frying pan.
Add onion, garlic, mushrooms and broccoli.
Cook slowly, stirring occasionally, until the
vegetables are soft.
Spoon veggies into crust and sprinkle with
Combine eggs and milk.
Season with salt and pepper.
Stir in melted butter.
Pour egg mixture over veggies and cheese. Bake
in oven for 30 to 40 minutes.
To bake blind: Cover pastry with baking paper,
weigh down with dry beans or rice.
Bake in a hot oven at 190°C for 10 minutes.
Remove paper and fill the pastry case