Vegetable Quiche with Butternut Squash and Mushrooms
Ingredients
Filling
- 1 large onion
- 300-400g vegetables of your choice (I used mushrooms, celery, butternut squash and pepper)
- salt and pepper
Pastry
- 250g plain flour
- 125g butter
- a pinch of salt
- cold water as needed
Quiche mixture
- 6 eggs
- 225ml milk
- 100ml double cream
- 180g grated mature cheddar
- 1 tsp ground black pepper
- 1 tsp basil
- 1/2 tsp garlic powder
- 3/4 tsp salt
Preparation
Slice the onion and veggies, saute in a knob of butter, adding salt and pepper, until all the moisture has been removed. Leave to cool.
Add butter, flour and salt to a large bowl and rub together until it resembles fine breadcrumbs. Add 1 tablespoon of cold water at a time to form a ball of dough.
Roll out and line an ovenproof dish, prick the base with a fork, trim excess, and blind bake for 15-20 minutes at 190°C using baking beans if possible.
In a jug, add eggs, milk, cream, cheddar, and seasonings, and whisk together. Pour over the cooled sauteed vegetables in the baked pastry and bake for 30-40 minutes at 190-200°C until golden and set, with a slight wobble in the center being normal.
Serve with sides of your choice and enjoy hot or cold.
