Vegetarian QuicheBy Mable Tan • Aug 20th, 2008 • Category: What's Cooking
I love quiche. But the fact is I’d only had my first slice last year (yes, I know, how embarrassing). It hasn’t been too long a love affair. Another important fact about quiches: it’s easy peasy Japanesy – to make and to eat. You can use ready made shortcrust pastry or make your own which I find to be a little more effort but ten times tastier.
After some ‘crust’ experimentation with previous pie projects, I like this shortcrust recipe for its soft and buttery texture. But if you’re more of a crunchy crust person, you can substitute self-raising flour with plain flour, add an egg and minus the water.
As I write this, Mr. G is packing for his flight. This time he’ll be away for six months. Correction, two months (Mr. G insists that it’s not as long as I say it is because he’ll be back for a bit in between). The distance and time difference can be hard at times and it does get lonely. I try to comfort myself with this poem:
A part of you has grown in me.
And so you see, it’s you and me
Together forever and never apart,
Maybe in distance, but never in heart.
You know what I really need?
A slice of quiche.
Vegetarian Quiche ( serves 8 )
- 2 cups self-raising flour
- 2 tbsp ice cold water
- 120g cold butter, cubed
- 2 tbsp olive oil
- salt and pepper
- 3 tbsp olive oil
- 1/2 cup broccoli
- 1/2 cup carrots, sliced
- 1/2 cup zucchini, sliced
- 1 onion, finely chopped
- 1 cup spinach, steamed
- 1/2 cup grated Parmesan cheese
- 250ml thickened cream
- 5 large eggs, beatened
- salt and pepper
- To make the pastry, process the flour, butter, oil, salt and pepper until fine crumbs form.
- Gradually add the ice cold water and process until it comes together.
- Knead until smooth. Cover with plastic wrap and refrigerate for 20 minutes.
- Preheat oven to 200°C. Roll the pastry out on a lightly floured surface and use it to line a 22cm pie tin with removable base. Trim the edges.
- Line the base of a tray with non-stick baking paper and fill with rice or baking beans. Place on the tray and bake for 15 minutes. Remove paper and rice.
- Brush the pastry with a little of the egg mix and bake for another 15 minutes.
- Meanwhile, heat oil in a pan. Add chopped onions. Cook until transparent.
- Throw the carrots and zucchini in.
- Cook the vegetables for 20 minutes until soft.
- Microwave the broccoli for two minutes on High.
- Arrange broccoli, cooked vegetables and steamed spinach on quiche pastry.
- Whisk cream and eggs together.
- Add seasoning and pour egg mixture over the vegetables.
- Sprinkle cheese on top of the quiche.
- Bake for 40 minutes or until just set (test with skewer).
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