Baking · serves 2
Vegetable Quiche
A savoury custard in pastry. Good hot, better at room temperature.
Ingredients
- Pastry: 1.5 cups maida, 120g cold butter, 1/4 tsp salt, 3 tbsp ice water
- 4 eggs
- 1 cup cream or milk
- 1.5 cups grated cheese
- 1 onion, 1 capsicum, 1 cup spinach or mushroom
- Nutmeg, black pepper
Method
- Pastry: rub the cold butter into the flour to breadcrumbs, add ice water until it just comes together. Chill 30 minutes.
- Roll out, line the tin, prick the base, chill again 15 minutes.
- Blind bake with weights at 190°C for 15 minutes, then 8 more without weights. An unbaked base under a wet filling is always soggy.
- Cook the vegetables until completely dry. Wet vegetables ruin the custard.
- Whisk eggs and cream with salt, pepper and nutmeg. Vegetables and cheese into the case, custard poured over.
- 170°C for 30-35 minutes until barely set with a wobble. Rest 15 minutes before cutting.