Vegetable Quiche

Ingredients list for Vegetable Quiche

• 2 1/2 cups Refined Flour
• 10-12 Button Mushrooms sliced
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 2 medium Onion sliced
• 3 Leeks sliced
• 1 cup Butter frozen
• to taste Salt
• 5-6 Black peppercorns crushed
• 1 medium Potato boiled, 1/2 inch cubes
• 3 Eggs
• 3 millilitres Cream
• 1 cup Processed cheese

Method

1. Grease an eight-inch pie dish. Sieve flour into a bowl, cut frozen butter into it and rub lightly with fingertips so that the mixture resembles breadcrumbs. Add one-fourth cup of chilled water and gather the flour mixture to form a dough.
2. Do not over handle it. Pack the dough in butter paper and refrigerate for fifteen to twenty minutes. Preheat oven to 180°C. Remove dough from the refrigerator and roll out into one centimeter thick disk of ten inches diameter. Place the rolled sheet on the greased pie dish (base and sides), trim the excess sheet and press lightly.
3. Prick all over lightly with a fork. Keep the pie dish in the refrigerator for some time. For filling heat butter and olive oil in a pan. Add onion, leeks (or spring onions) and fresh button mushrooms and sauté on medium heat till translucent. Take the pie dish out of the refrigerator.
4. Place a butter paper on it and top it with some kidney beans. Place the pie dish in the preheated oven and blind bake the pie at 180°C till the crust is firm. Add salt and crushed black peppercorns to the vegetables in the pan and mix. Cook on high heat f
5. Transfer the mixture into a plate. Add potato cubes and mix. Break eggs into a bowl and whisk. Add fresh cream and whisk again. Add cheese and mix. Take the pie dish out of the oven. Put the filling into the pie and spread evenly.
6. Pour the egg-cream mixture over the vegetables. Place the pie dish in the oven again and bake at 180°C for thirty to thirty five minutes or till the top turns reddish brown.
7. Remove from oven, cut into wedges and serve hot or cold. 

Nutrition Info