Vegetable Quiche with Flexible Ingredients
Ingredients
Pastry
- 175g butter
- 350g plain flour
- 1/2 tsp salt
- cold water as needed
Filling
- 2 knobs of butter
- 3-4 frozen stalks of celery
- 2 grated carrots
- 5-6 cubes of frozen spinach
- a few pinches of salt and pepper
Quiche mixture
- 5-6 eggs
- 225ml milk
- 100ml double cream
- 180-200g mature cheddar
- 1 tsp ground black pepper
- 1 tsp basil
- 1/2 tsp garlic powder
- 3/4 tsp salt
Preparation
Prepare your chosen vegetables and saute in butter with salt and pepper until all the moisture has cooked off. Leave to cool to one side.
Add butter, flour and salt to a large bowl and rub together until it resembles fine breadcrumbs or use a stand mixer with the pulse option to prevent overworking the dough. Add 1 tablespoon of cold water at a time to bring the crumbs together until it forms a ball of dough or until you can press the dough together.
Roll out and line a round loose bottomed baking tin, prick the base with a fork, trim excess, and blind bake for 15 to 20 minutes on gas mark 5, using baking beans if possible.
In a jug, add eggs, milk, cream, cheese and seasonings and whisk together. Once the pastry is baked, add the sauteed vegetables and pour this mixture over the top or pour the egg mixture first and then add the sauteed vegetables for a prettier look.
Bake at 200°C or gas mark 6 for 30 to 40 minutes until the crust is golden and the quiche is cooked; a slight wobble in the center is normal. Serve with sides of your choice and enjoy.
Tips
This quiche is versatile and can use any vegetables you have on hand, including fresh and frozen ones.
Incorporate leftovers like cooked chicken or meat into the filling for added variety.
If short on time, use store-bought shortcrust pastry; otherwise, making your own improves the flavor.
