| This recipe is liked by 0 person(s). |
Vegetarian Quiche
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Crust | |
| 175g | plain flour |
| Pinch | salt |
| 90g | cold butter |
| 2-3 tbsp | cold water |
| Filling | |
| 65g | onion, sliced |
| 3 cloves | garlic |
| 1 tbsp | sliced leek |
| 5 bottom mushrooms, sliced | |
| Few | broccoli heads |
| 1 tbsp | butter |
| 45g | chopped spring onions |
| 2 large | eggs, beaten |
| 45g | whipping cream |
| 110ml | fresh milk |
| 1/2 tsp | salt |
| 1/2 tsp | ground black pepper |
| 21/2 tbsp | grated mozzarella cheese |
Method
For the Crust
Put flour and salt into a mixing bowl and rub in butter with a pastry cutter until the mixture resembles fine bread crumbs.
Add cold water and mix to form a firm dough. Place dough in a plastic bag and chill for 20 mins.
Roll out the pastry to line a 20cm non stick springform pie pan. Trim off the excess and prick the base with a fork. Line with a greaseproof paper. Fill with red or green beans. Bake in a preheated oven at 190*C for 15 mins, then remove paper and beans.
Meanwhile, heat a frying pan and melt butter. Add onion and leek, sauté until fragrant. Add spring onions and fry for 10-15mins or until softened. Set aside. Transfer filling to crust.
Combine eggs, cream,milk, salt and pepper. Mix until well blended. Pour into the crust and sprinkle with grated mozzarella cheese.
Bake in preheated oven at 180*C for 30-35 mins or until set. Cool for 5-10 mins.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe